"When customers book a banquet, we will let the booker serve as the head of the table and discuss with him whether to order a small meal. When eating, the head of the table should remind his companions to use the public chopsticks and spoon, and the task of packing after the meal will also be handed to the head of the table." Yang Hai, regional general manager of Hutchison Snacks, told Hutchison Snacks yesterday that after the Spring Festival this year, Hutchison Snacks began to explore the implementation of the "head of the table system", "Recently, the epidemic has spread in many places all over the country, and more and more customers are using male chopsticks and male spoons. The 'table head system' we advocate has received more and more responses from customers".

Recently, 16 departments including the Municipal Commission of Commerce jointly issued the Action Plan for Resolutely Stopping Food and Beverage Waste, which proposed a series of measures to effectively stop waste in catering key areas such as banquets, buffets, official meals, party and government departments' canteens, school catering, and catering places for the elderly, and promote the formation of green development and lifestyle.

"Focusing on catering with a large number of tables, such as group meals and wedding banquets, exploring the implementation of the 'table head system' is the highlight of the Action Plan." The relevant personage of the Shanghai Food and Beverage Industry Association said that the majority of catering industry units in Shanghai responded positively, and many enterprises added "CD Action" signs at prominent locations in stores, Front line service personnel actively remind customers to order a moderate amount of food or take the buffet, and "small meal" and "half dish" are added to the menu. Up to now, 3000 "green restaurants" have been established in Shanghai, playing a leading role in curbing food waste. "Since the beginning of this year, we have carried out the 'desk leader system' pilot in catering enterprises such as Harvest Day, Baoyan, Dafugui and Hutchison. After accumulating pilot experience, we intend to replicate and promote it to more member units of the Association."

The Action Plan also designed a series of long-term guarantee mechanisms to reduce catering waste from the source. For example, Shanghai will support catering enterprises to develop central kitchens, intensive distribution centers, etc., to improve management, reduce production costs, promote the reduction of production and processing sources, and avoid waste of food materials; Focus on solving the problems of decentralized distribution of cold chain logistics, weak cold chain infrastructure, etc., and improve the cold chain logistics capacity of storage and fresh-keeping of agricultural products in the origin; Support agriculture related areas to actively promote the construction of facilities such as fresh rice, vegetables and other fresh agricultural products, such as processing, cold chain logistics; Conditional areas are required to support catering service units to build central kitchens, promote the business model of "production base+central kitchens+catering outlets", and support the construction of clean vegetable processing and distribution centers.

In addition, Shanghai will support food producers and operators to sell food near the "best eating date" at preferential prices. Under the premise of ensuring food safety, guide food producers and operators to donate unsold food that can be eaten normally within the warranty period to charity organizations and other social organizations; In order to guide the reduction of food waste, on the basis of strict implementation of the current differentiated charging policy for domestic waste, Shanghai will further reduce fees for units that have achieved significant results in the reduction of wet waste (food waste), and play the leverage role of the charging mechanism in promoting waste reduction.

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