On the noon of June 1st, Ms. Wu, a group of five citizens, walked into the Hepingmen restaurant in Quanjude. They ordered four dishes and a portion of roast duck. "When ordering, the waiter reminded us to order in moderation, and if we can't finish eating, we can pack it and take it away." Ms. Wang, who had the same experience as Ms. Wu, also visited Yongning Ancient City in Yanqing District. At noon, she went to Wangxiangju to eat five cakes and two fish. When ordering, the waiter immediately reminded customers that staple food can be added at any time, No need to order it right away. The Regulations of Beijing Municipality on the Promotion of Civilized Behavior, implemented on June 1, 2020, clearly stated that ordering a proper amount of food and practicing the "Clean Your Plate Campaign". Over the past three years, the initiative of this civilized behavior has gradually become a conscious behavior of the citizens of the capital when dining. The cultivation of this good habit relies on cultivation, guidance, and practical management. In the first year after the implementation of the Regulations of Beijing Municipality on the Promotion of Civilized Behavior, the Capital Civilization Office, together with the Union City Municipal Bureau of Commerce and other departments, launched the "Civilized Table Clean Your Plate Campaign" theme publicity and guidance activity. The activity focused on restaurants, restaurants, unit canteens, and families. Through three years of extensive mobilization, classified guidance, strengthened supervision and inspection, and created a strong atmosphere, the social coverage and influence of the activity continued to expand, and strict economy The civilized dining habit of cherishing food has gradually become a conscious action of citizens in the capital. The Municipal Bureau of Commerce took the lead in formulating and releasing the Guidelines for "Stopping Food and Beverage Wastes and Practicing Clean Your Plate Campaign" with several departments in the city. The Guidelines involve social restaurant operators and consumers, government canteen, school canteen, primary and secondary schools, university canteen, hospital staff canteen and nutrition canteen, star rated hotels, rural homestays, group meal delivery units, and hotels affiliated to offices in Beijing There are nine categories of scenes for buildings and guest houses. At the same time, curbing waste on the tip of the tongue not only requires personal moral constraints, but also requires effective management at the law enforcement level, laying a solid "red line" for catering waste. The Beijing Municipal Market Supervision Bureau has issued a number of management measures to ensure the smooth implementation of the "Clean Your Plate Campaign". For example, it is required that catering enterprises have signs to stop food waste in their stores, there are persuaders, and leftovers should be packaged; Urge catering service operators to take on the main responsibility of anti waste, and call on industry associations to play a leading role in the industry. Online food supply platforms should leverage their network advantages and make multi-dimensional efforts to jointly stop catering waste. As of now, the market supervision department of Beijing has announced multiple batches of typical cases of curbing food waste, warning catering industry operators to strengthen their efforts to prevent food waste. Under the promotion of promoting civilized behavior among citizens in accordance with the law and advocating for civilized behavior, Beijing citizens have quietly discovered that "virtue on the tip of the tongue" has gradually become the norm in the past three years. On June 1, a reporter from Beijing Youth Daily walked into the Quanjude Hepingmen Store, and from time to time, he would see the staff wearing the "Saving Supervisor" badge advising customers to order a moderate amount of food and pack leftovers. Set up promotional slogans and flip flops in the restaurant to remind diners to practice frugality. In recent years, we have made every effort to strengthen the training of service personnel, enhance the awareness of waste prevention supervisors, provide reminders during customer ordering, increase small dishes and 'one person meal' roast duck set meals. In the kitchen processing stage, we have set up specialized processing rooms for centralized processing of raw materials to minimize losses and waste