Core Viewpoint - The recent initiatives in Hunan Province and other regions to combat food waste highlight new phenomena and issues in the restaurant industry, emphasizing the need for a comprehensive approach that extends beyond consumer behavior to include the entire supply chain [1] Group 1: Food Waste Management - The management of food waste is not only about reducing kitchen waste and conserving food resources but also relates to national food security and social civility [1] - Previous efforts focused mainly on consumer advocacy, which yielded limited results; significant waste occurs throughout the supply chain, including mismatches in procurement and dining demand, processing losses, and expired ingredients [1] - Effective management requires a detailed approach that encompasses all aspects of the food service process, from the kitchen to the market [1] Group 2: Implementation Strategies - Encouragement for restaurants to utilize dynamic forecasting systems to manage high-loss ingredients and promote practices like "one dish multiple uses" to minimize unnecessary waste [2] - The implementation of the "Restaurant Industry Promotion and Management Measures" by the Ministry of Commerce and the National Development and Reform Commission includes specific anti-food waste requirements for restaurant operators [2] - Emphasis on the responsibility of dining establishments in combating waste, promoting healthy consumption habits, and enhancing the scientific and sustainable management of the restaurant industry [2] Group 3: Quantification and Regulation - The concept of "waste" must be clearly defined and quantified in business operations to ensure effective waste reduction [3] - The reliance on measurable regulatory indicators, closed-loop enforcement procedures, and modern management techniques is essential for making anti-waste efforts a norm [3]