Core Viewpoint - The recent release of the seventh batch of typical practices to curb food waste emphasizes the importance of quantification, standardization, and precision in addressing food waste in the restaurant and catering industry [2]. Group 1: Key Practices - The promotion of a "self-selected dishes + weight-based pricing" model in Ji'an, Jiangxi Province has effectively guided public rational consumption and reduced food waste, leading to a 10% to 15% decrease in average ingredient loss rates [2]. - In Shanghai's Huangpu District, a comprehensive management system has been established, covering procurement, inventory, and consumption, which has enhanced the standardization of data and created a dynamic monitoring mechanism [2]. - The implementation of a smart reservation system in Huangpu District has allowed for precise guidance on procurement and meal preparation based on actual demand, thereby improving the overall efficiency of the food service industry [2]. Group 2: Lessons Learned - The key to applying these practices lies in analyzing specific scenarios and tailoring solutions accordingly, as demonstrated by schools in Changsha, Hunan Province, where daily leftover rice has been reduced to 25 grams [3]. - The focus should be on practical and achievable goals rather than unrealistic targets, ensuring that efforts to reduce food waste are sustained over time for continuous improvement [3].