Unit canteens should strengthen the dynamic management of food purchasing, storage and processing according to the number of meals purchased to make meals to improve the utilization of raw materials and cooking level.

The Anti-Food Waste Act, Article 8 states: "units with canteens should establish and improve the management system of canteen meals, develop and implement measures to prevent food waste, strengthen publicity and education, and enhance the awareness of anti-food waste. Unit canteens shall strengthen the dynamic management of food purchasing, storage and processing, purchase, make meals and prepare meals according to the number of diners, improve the utilization rate of raw materials and the level of cooking, provide diets in accordance with the principles of health, economy and standardization, and pay attention to the balance of diets.

Unit cafeterias should improve meal serving methods, post or place anti-food waste signs in conspicuous locations, and guide the dining staff to order and pick up meals in moderation; for wasteful behavior, they should be reminded and corrected in a timely manner."

Unit cafeterias should carry out meal satisfaction surveys, timely optimization of meal service, improve meal service, in a conspicuous position to post or place anti-food waste signage to guide the dining staff to take the right amount of food, meals; strengthen the meal during the inspection of food waste should be corrected in a timely manner and criticism and education.

Kindergartens, schools should monitor, analyze and evaluate the number of dining staff, structure and dietary preferences, and choose the best choice of school food service providers or outside the school feeding units, establish and improve the introduction and exit mechanism and the cafeteria food and beverage savings supervision and inspection, rewards and penalties, assessment and accountability system.