1. Establish and improve the management system of food procurement, storage and processing, strengthen the vocational training of service personnel, and include cherishing food and opposing waste in the training content;
2. Actively remind consumers to prevent food waste, post or place anti-food waste signs in eye-catching positions, or be prompted by service personnel to guide consumers to order food as needed;
3. Improve the quality of catering supply, make food according to standards and norms, reasonably determine the quantity and weight, and provide snacks and other different specifications;
4. If the group dining service is provided, the concept of preventing food waste should be integrated into the menu design, and the dishes and staple foods should be reasonably configured according to the number of diners;
5. If buffet service is provided, it shall take the initiative to inform the consumption rules and requirements to prevent food waste, provide tableware with different specifications, and remind consumers to take meals properly;
6. The food and beverage take-out platform should prompt consumers to order food in a significant way;
7. Catering service operators shall not induce or mislead consumers to order too much food;
8. Catering service operators can enrich menu information by marking food weight, specifications and the number of suggested consumers on the menu, provide ordering tips for consumers, and provide public spoons, chopsticks and packaging services according to consumers' needs;
9 catering service operators can reward consumers who participate in the "CD Action".
Legal basis: Article 3 of People's Republic of China (PRC) Anti-Food Waste Law states that the state practices strict economy and opposes waste. The state adheres to the principles of multi-measures, precise policy, scientific management and social co-governance, and adopts technically feasible and economical measures to prevent and reduce food waste. The State Council market supervision and management departments should strengthen the supervision of food producers and operators to prevent kitchen waste, and urge food producers and operators to implement measures to prevent kitchen waste.