The Office of the Ministry of Education issued a report on ? Stop dining waste cultivate saving habits? The notice of the action program. The notice suggests that the school cafeteria should implement a material more dishes a dish more flavor. So what is the purpose of this?

The first point, this can be a greater use of raw materials, can better reduce costs. Thus, better avoid the waste of ingredients. Most of the time when we are cooking, we make a dish with only one flavor. Therefore, if the dish doesn't end up tasting too good, then the ingredient is considered a complete waste. For personal life, it may not be a serious problem to waste a dish. However, for a cafeteria like a school cafeteria that cooks a large amount of food, this can become a big waste of ingredients. However, if the multi-course production method is implemented, we can make one ingredient into different flavors and forms, so that even if one of the flavors is not that tasty, or if a certain dish is not popular, it will not result in too much wastage of food and ingredients. Therefore, the implementation of multi-flavored dishes can be a good way to avoid wastage of ingredients and make better use of raw food materials, so food can be better conserved. Therefore, we have to implement one dish with many flavors and one ingredient with many dishes.

Secondly, this can better meet the different needs of different students for food, thus reducing food waste. Everyone has their own unique eating habits and favorites of things. Therefore, in a school cafeteria with a large number of students, each student has his or her own different choices of food, and at the same time, each person has different taste requirements for the dishes. Therefore, if we talk about an ingredient being made into only one dish, then it is very likely that some people will like the dish and some may not, so they will end up throwing the dish away, thus creating a kind of food waste. However, if we implement a multi-ingredient dish with multiple flavors, this will meet the different needs of different students, which will reduce food waste.