The waste behavior in the catering industry is really serious. This phenomenon has always happened.

There are many specific reasons. Now people's economic situation is good, so people have higher requirements for food, and it seems that they don't care about wasting food. Going out to restaurants, restaurants eat more and more frequently. When eating in a restaurant, sometimes people go to a new restaurant and are not sure what their share is, so they may order a lot for fear of not eating enough. Or, well, restaurants find that they want to eat everything, and they are not sure which one is delicious, so they all want to order a little and eat everything, which will easily lead to food waste. In contemporary society, eating has become a way to talk about business, so in order to show the atmosphere when treating guests, we will order a lot, or go to dinner with friends, which is also easier. Because at present, people don't care about how much they eat, but about the taste and variety of food. This will cause waste in the catering industry.

Therefore, to stop this kind of wasteful behavior, people need to fundamentally change their concepts and form the concept of not wasting food. You can ask the waiter about the amount of food at every meal, ask yourself or yourself and a few friends how much is enough to eat, and then order if it is not enough. For those who treat you to dinner, you should also order food moderately. This concept is correct.

restaurants or restaurants in the catering industry can appropriately reduce the quantity of each dish, and of course, the price should also be adjusted down, so that customers can eat as many kinds of dishes as possible. The state can let restaurants adopt an incentive mechanism to promote non-wasteful behavior. For example, if customers don't waste food at each table, the hotel can reward vouchers or small gifts, and then the state can adjust the tax according to the amount of food wasted by restaurants. This will make everyone motivated not to waste food and have the idea of not wasting food.

therefore, reducing the waste in the catering industry requires the efforts of all of us.