应鼓励餐饮企业在采购端借助动态预测系统，将高损耗食材控制在安全库存临界点。推广"一菜多吃"， 合理利用边角料，减少非必要丢弃。在服务端，则需根据顾客实际用餐情况合理备餐，主动引导消费者 克制点餐、满意用餐。实现这些转变，就要用好数据支持、创新经营理念，以"滴灌式"管理替代粗放经 营，这不仅是动态治理浪费的必要举措，也有助于餐饮企业降本增效，提升经营水平。 今年6月份，商务部、国家发展改革委联合发布的《餐饮业促进和经营管理办法》正式实施。其中特别 细化了反食品浪费的有关要求，对餐饮从业人员防止浪费提出了多项具体举措，例如，餐饮服务经营者 在经营管理中不得以任何方式诱导、误导消费者超量点餐；通过在菜单上标注食品的分量、口味、建议 消费人数等方式，为消费者提供点餐提示等。 明确餐饮机构在反浪费中的主体责任，既倡导了健康合理的消费观念，也推动了餐饮经营的科学性与可 持续性。相关法规在落地执行层面也要突出精细化——无论是商务主管部门的监测分析，还是执法部门 对浪费行为的处罚，都应全面覆盖、不留死角，实现从"抽查式执法"向"算法式治理"转变，真正激发餐 饮企业精打细算的内生动力。 近日，湖南省等多地发布关于制止餐饮浪费的 ...

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]