Legal analysis: Catering operators should strictly conduct business activities in accordance with the relevant provisions of laws, regulations and rules, establish and improve various systems, and actively implement national and industry standards on business management, products, services, etc. . Catering operators should do a good job in energy conservation, emission reduction, resource conservation and comprehensive utilization. Catering operators should establish a frugal consumption reminder system, post frugal signs in prominent locations, and implement frugal and civilized dining standards.

Legal basis: "Anti-Food Waste Law of the People's Republic of China" Article 7 Catering service operators shall take the following measures to prevent food waste: (1) Establish and improve food procurement, storage, and processing Management system, strengthen the vocational training of service personnel, and include cherishing food and opposing waste into the training content; (2) Proactively remind consumers to prevent food waste, post or place anti-food waste signs in prominent locations, or have service personnel prompt them Explain, guide consumers to order the appropriate amount of food as needed; (3) Improve the quality of catering supply, prepare food in accordance with standards and specifications, reasonably determine the quantity and portion, and provide small meals and other different specifications; (4) Provide group dining services, Incorporate the concept of preventing food waste into menu design, and reasonably allocate dishes and staple foods according to the number of diners; (5) Those who provide buffet services should proactively inform consumption rules and food waste prevention requirements, provide different specifications of tableware, and remind consumers to take the appropriate amount of food. Catering service operators shall not induce or mislead consumers into over-ordering. Catering service operators can enrich menu information by marking food portions, specifications, recommended number of consumers, etc. on the menu, provide consumers with ordering tips, and provide serving spoons, chopsticks and take-out services based on consumer needs. Catering service operators can reward consumers who participate in the "Operation CD-ROM"; they can also charge corresponding fees for disposing of kitchen waste from consumers who cause obvious waste, and the charging standards should be clearly stated. Catering service operators can use information technology to analyze dining needs, and scientifically manage food procurement, transportation, storage, processing, etc. through the construction of central kitchens and distribution centers.