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.
Catering service operators shall not induce or mislead consumers to order too much food.
Catering service operators can enrich menu information by marking food weight, specifications and suggested number of consumers on the menu, provide ordering tips for consumers, and provide public spoons, chopsticks and packaging services according to consumers' needs.
Catering service operators can reward consumers who participate in the "CD Action"; For consumers who cause obvious waste, they can also charge corresponding kitchen waste disposal fees, and clarify the charging standards.
Catering service operators can use information technology to analyze dining demand, and scientifically manage food procurement, transportation, storage and processing by building a central kitchen and distribution center.