Personally, I don't think it will increase the cost of time, manpower and material resources. I know that cooking, whether it is "small" or "half", will not increase the cost.

let's talk about his major benefits.

One is "energy", that is, it advocates operators to quantify the weight and volume of the food they sell, label the main flavor characteristics, transportation and storage requirements, and focuses on promoting "online ordering to indicate the weight (volume) of food" to better protect consumers' right to know;

Second, it can be divided. By subdividing catering units, it actively promotes "small portions of food" and "half portions of food", and accelerates the promotion of "small portions of food" and "half portions of food" to better protect consumers' right to choose.

the third is "the price can be clearly marked", that is, it will not induce consumers to spend too much, and better protect consumers' fair trading rights.

second, catering operators should fulfill the obligation of prompting to stop waste. Operators can prompt consumers to order food in moderation and consume rationally by posting "CD Action" signs, and prompt them at the buffet table, the entrance of school and government canteens and other necessary links. Encourage the food and beverage take-out platform to combine the dynamic ordering data information, release reminder information in the whole process of ordering food by consumers, and advocate proper ordering and green consumption.

Third, catering operators should improve their saving ability and guide their service level. Catering operators should implement the anti-food waste standards and norms formulated by the state, industry associations and enterprises, incorporate anti-food waste into the training content of employees, enhance the anti-waste ability in the processing of catering industry, and enhance the service level of humanized guidance and tips for consumers to prevent food waste.

fourth, improve the catering quality of take-away scenes and reduce food waste. The operators of food and beverage take-out platforms and platforms should pay close attention to consumer feedback and food characteristics. The take-out platform should make use of the big data function of the food and beverage platform, and guide the merchants to reasonably improve the distribution scope, food packaging and other conditions according to the consumer feedback and food characteristics, so as to improve the food quality and consumer dining experience in the take-out scene and prevent food waste. Encourage qualified platforms and catering operators to launch the function of "automatic food quantity reminder" in the online ordering process, and give food quantity reminders according to different dining situations after consumers set the number of diners to help consumers make choices.

5. Fine and humanized management should be strengthened to stop waste in dining scenes such as wedding banquets, buffets and unit canteens. Timely monitor and evaluate the dining information of buffet and unit canteen staff, provide meals on demand, and scientifically match meals. In the wedding banquet, the proportion of meals prepared is reasonable, and it is encouraged to divide meals or some dishes, and public spoons and chopsticks are provided. In view of the limitations of the use of public spoons and the confusion of public chopsticks, it is recommended to configure more public multifunctional clips. By encouraging packaging to be "happy", we can pack it for free in a way acceptable to the wedding ceremony. For the ingredients of the wedding banquet table that have no demand for use, they are not processed, and consumers choose to pack the ingredients to take away or eat within the agreed time.