Since the new government took office, there has been a lot of attention to the problem of food waste. Many restaurants and restaurants have continuously launched promotional activities such as half-served dishes and "disc" discounts. These activities are not only to meet the needs of the times, but also positive measures for companies to strive for sales and maintain profit growth as much as possible.

　　Faculty of Agriculture University Fan Zhihong talked about: If only pursuing the "CD", then many people will end up stuffing their stomachs, or pack them home to eat leftovers with reduced nutritional value. In fact, the divided meal system of Western food is still very desirable, not only reducing waste, but also hygienic and tasteful, but China''s traditional national conditions are out of tune. Well, there is a relatively suitable way to not only satisfy everyone''s sense of reunion with "eating a pot of rice and eating a dish together" and increase emotional cohesion, but also achieve the purpose of reducing waste and compact discs.

　　Now, many restaurants are concerned about passenger flow and turnover rate. The kitchen is a large workshop, and the chef is the cooking machine that turns the pot. In the current environment, we should consider more government guidelines and customers'' health needs. The restaurant can make the dishes more detailed, and it will be discovered slowly that this does not affect the income of the enterprise at all. Don’t scold here. Let’s take a look at the organically grown vegetables. Let’s eat at the restaurant. If the dishes served by the waiter are for each person, then you can take them out of the plate for your own use.

　　Return to the truth, when a day’s recipe or eating out, you need to grasp a few simple principles: protein foods account for about 1/3, and there are various types of meat, eggs, soy or soy products Etc.; all kinds of vegetables and fruits account for 1/3, mainly fresh vegetables with roots, leaves, flowers, melons, fruits and algae; carbohydrates account for 1/3, and the types are generally cereals, beans, potatoes, etc.

　　 Ordering foods in this way is more balanced and reasonable, but many friends are embarrassed to order too many vegetable dishes because of their face. Then, chefs should add more main dishes that cleverly match with meat when innovating dishes. I mentioned them in the article earlier, and gave examples. As the saying goes: There is a market when there is a need! Now, people are unprecedentedly pursuing a healthy diet and nutritious food, then the chef has unique conditions and unshirkable responsibilities, and should play a positive role in promoting the harmonious development of a healthy society.