1. The catering enterprises in the whole city consciously put economy into the whole process of catering production, processing and service, formulate rules and regulations to eliminate waste and practice economy, and create a healthy and frugal catering culture.

2. Scientifically and reasonably design banquet menus, standardize self-service meals, design and develop small portions of dishes and set meals, and innovate business service modes, so as to meet the diversified needs of consumers and improve economic benefits.

3. Strictly regulate the use of "public chopsticks and spoons", vigorously promote the "CD Action", and restaurants actively provide environmentally-friendly lunch boxes to remind consumers to pack, put an end to food waste, and advocate a new fashion of saving and healthy food consumption.

4. The catering enterprises in the whole city should advocate civilized dining and oppose "waste on the tip of the tongue" by posting slogans, posters, ordering tips and other forms.

5. The general public and friends should firmly establish the consumption concept of "waste is shameful, saving is proud", abandon the bad habits of saving face, ostentation and extravagance, and cultivate the good habit of ordering food in moderation and packing leftovers.