Scientifically design menus and optimize the structure of dishes; Centralized purchase strictly controls inventory backlog and reduces waste from the source; Set up a food station to make the daily surplus food glow... Yesterday, as one of the series of activities of the Chinese food fair, "stop food waste and prefabricated Food Development Forum" was held in Guangzhou. Relevant units and enterprises shared their experience in curbing food and beverage waste. The reporter learned that the saving capacity of the whole industrial chain of Guangzhou food and beverage industry has been effectively improved. At the forum, representatives of the catering industry association and other representatives jointly issued an initiative to resolutely stop catering waste. The concept and measures of scientifically designing menus to stop food and beverage waste are running through the entire food and beverage industry production chain, including circulation, processing, consumption and other links. At the forum, LV Yizhong, deputy general manager of likuofu Food Co., Ltd., introduced that at present, the offline restaurants of Guangzhou Restaurant make full use of the visual space to conduct comprehensive publicity and implementation. The large screen, electronic display billboards, tables, cash registers and other prominent positions in the restaurant play promotional films and videos related to the prevention of food waste, so that publicity slogans and signs such as "CD operation" and "no leftovers, no leftovers" can be seen everywhere. At the same time, the theme activity of "you CD, I reward" was launched to promote customers to actively participate in the CD action. During the activity, more than 520000 "CD-ROM e-coupons" were issued. "We try our best to reduce the waste of raw materials. For example, in the procurement process, the production department and the procurement department are required to strictly formulate the procurement plan, control the procurement frequency, and reduce the backlog and loss. In the processing process, the leftover materials are researched and developed into homemade seasoning sauces, pre meal snacks, or the production of members' welfare dishes. The tail materials are used as decorations to improve the utilization rate of raw materials, so as to make the best use of raw materials and turn waste into treasure." Introduction by LV Yizhong. Centralized purchase and strict control of inventory backlog make catering more frugal by means of fine management. Li Feng, deputy general manager of Guangzhou Lingnan business travel Investment Group Co., Ltd., said that today's consumers pursue purer delicious and healthier dining methods, drive catering enterprises to operate with higher quality, and promote frugal dining to become a good trend. Lingnan business travel carries out accurate big data analysis through the construction of a centralized purchasing system, accurately understands the customer consumption characteristics and food material purchase needs of each hotel, reasonably plans the variety and quantity of food material purchase, strictly controls the inventory backlog, and reduces waste from the source. While ensuring normal operation, the hotel's food material inventory rate decreased by 5.6% and the turnover days decreased by 1.2 days. In addition, Lingnan business travel group has also given full play to the advantages of the group's integrated industrial chain and supply chain by building a central kitchen. With the advanced food supply chain system, cold and hot chain logistics and transportation support system, Lingnan business travel group has uniformly distributed finished and semi-finished food materials to the professional kitchens of various hotels, thus improving the utilization rate of food materials by 4.5%. "China hotel has become the first five-star hotel in Guangzhou with the qualification of group meal delivery. We have established and improved the brand standard system, and put simple, healthy and safe catering services through every link, leading the development and reform of the industry." Li Feng said. "Surplus products" glow and heat how does the surplus food glow and heat in the restaurant every day? "KFC food station" provides a good sample for the industry. At the forum, Zheng Yingyan, general manager of Yum Brands (Guangdong) Co., Ltd., introduced that in 2020, "KFC food"