Refusal of catering waste must be unremitting

Recently, the National Development and Reform Commission held a meeting meeting for food conservation and anti -food waste, and gave a clear direction to the waste of food waste in the catering industry.

The waste of catering is the fine tradition of the Chinese nation and the consumer style of the new era. In recent years, especially the introduction of the "Anti -Food Waste Law", the soft constraints of the original moral level to the legal level of the legal level greatly crack down on various catering waste behaviors. This year's Central Document No. 1 also proposed that it adheres to the priority of saving and implementing the food conservation action plan.

The waste of catering seems to be a small section, but it is a major event for the people's livelihood. In recent years, my country's food security situation is generally better, but it must be soberly realized that as the resources and environment constraints are increasingly tightened, various extreme weather frequent occur, and the difficulty of continuously increasing production in my country's grain production is becoming more and more difficult. This warns us that we must always have a sense of crisis for food security. As the consumption terminal of food, oil, fruits and vegetables, the catering industry is an important part of saving food and eliminating food waste.

The launch of small bowls and half parts, placing publicity signs, guiding the right amount of ordering, and incomplete packing, reducing the "waste on the tip of the tongue" has become the consensus of most catering units. However, in some consumer scenarios, the phenomenon of waste of catering still occur.

Rejecting the "leftovers" and stopping the waste of catering is a long -term task, and we must continue to catch it. According to the specific situation and actual needs, all localities should propose to curb the practical tricks of the waste of food in the catering industry, and promote the formation of a long -term mechanism.

Catering service operators should assume reminders and supervision responsibilities to effectively ensure the implementation of the Anti -Food waste law. Do not induce or mislead consumers to spend excess consumption and actively remind them of moderate consumption.

It is the common responsibility of the whole society to stop the waste of catering. Relevant departments should continue to create an atmosphere of waste, shameful and conservation, and everyone should strive to be a practical practitioner and a maintenance person at a civilized dining table at any time. The porridge is not easy to think about it. "

Ji Leilei

【Edit: Ye Pan】

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