2. The authorities take the lead in demonstrating and leading.
Organs and units should give full play to their exemplary role, actively promote simple meals and N- 1 ordering mode in official reception, meetings, training and other activities, reasonably arrange the number of meals, advocate and promote buffet and single-person plate box lunch, mainly provide local home cooking, and be advocates and demonstrators of civilized consumption and saving meals. Government canteens should provide meals in accordance with the principles of health and simplicity, and carry out self-service dining or supply small dishes and half dishes to facilitate diners to choose in moderation.
3. Strengthen industry self-discipline guidance.
Industry associations such as catering, tourism and consumers should give full play to their self-discipline, organize enterprises to fulfill their social responsibilities, formulate industry conventions, link the prevention and control of catering waste with the credit rating of enterprises, and incorporate them into the rating of star-rated enterprises. All catering units should consciously abide by the relevant laws and regulations on "getting rid of the bad habit of eating wild animals", do not provide consumers with game dishes, take the initiative to remind customers to "order in moderation and pack leftovers", indicate the weight of ingredients on the menu, indicate the number of suggested consumers on the set meal, and provide services such as "standby dishes", "assorted dishes" and "side dishes" according to customer requirements.
4. Further promote the change of customs.
Educate and guide the masses to actively change bad dining habits, establish a new civilized style, abandon stereotypes such as good face, ostentation and extravagance, and blindly compare with others, and enhance the awareness of saving. All counties and districts should supervise and guide towns (streets) and villages (communities) to incorporate the concepts of scientific consumption, civilized consumption and rational consumption into community residents' conventions and village regulations, educate and guide the masses to keep weddings simple, frugal and safe, and strictly prohibit big-scale activities; The banquet materials are carefully prepared and the banquet standards are properly controlled. Rural restaurants and farmers' banquets advocate eating traditional farmhouse meals, and the remaining meals are "packaged" and left with "CDs" to prevent extravagance and waste.
5. Strengthen the supervision of industry departments.
City and county market supervision, health, commerce and other departments should strengthen the supervision of food waste, organize joint law enforcement actions, and conduct normalized and dragnet inspections of restaurants, restaurants and canteens in the city. The housing and construction departments should seriously study, formulate specific and operable management measures for kitchen waste, and strictly manage kitchen waste, forcing catering enterprises and consumers to put an end to kitchen waste. Education departments should strengthen the management and supervision of school canteens, improve the management system, and put an end to the phenomenon of dining waste in school canteens.