Hunan will incorporate anti food waste into classroom education, Shaanxi will lead the new trend of anti food waste based on red resources, and Gansu will comprehensively implement the "red and black list of civilized dining tables" system... Recently, the Food Coordination Department of the State Administration for Market Regulation and the Environmental Resources Department of the National Development and Reform Commission jointly released two batches of typical experience and practices to stop food waste. In today's increasingly affluent material life, it is no longer difficult for the public to eat enough and eat well. The catering industry is highly developed, and the problem of food waste is becoming increasingly prominent. The situation of "feast" turning into "leftover feast" occurs from time to time. Saving food and curbing food waste is a long-term task. The Third Plenary Session of the 20th Central Committee of the Communist Party of China proposed to improve the long-term mechanism for grain and food conservation. Many regions are also exploring new measures to curb food waste. To address waste on the tip of the tongue, it is necessary to focus on the two major links of production and consumption, comprehensively utilize various measures such as education guidance, technological support, and management innovation, coordinate governance, continuously promote grain conservation and reduction, and achieve optimal utilization of grain. Managing food waste and cultivating frugal habits are important measures. Food is of paramount importance to the people, and frugality nurtures virtue in food. Food production and catering enterprises should become role models and promoters advocating for green and low-carbon lifestyles and rejecting food waste. They should actively carry out various services such as slogan promotion, reminding customers to order in moderation, and environmentally friendly packaging after meals, guiding consumers to actively save food. Various regions should also refine the standards and regulations for catering production and sales, promote the inclusion of the prevention of catering waste in daily supervision and inspection projects and self-examination projects of catering enterprises, deepen online and offline anti catering waste and related legal publicity and education, and make saving food a conscious habit in the whole society. The governance of food waste cannot be achieved without the empowerment of technology. We can increase the introduction of smart catering systems to promote the intelligent and digital upgrading of food production and consumption processes. Through big data, Internet of Things, artificial intelligence and other scientific and technological means, it integrates modern canteen management, accurately matches consumer catering data, production chain booking data and on-site processing data, improves the accuracy of catering, and improves the effectiveness of Clean Your Plate Campaign. At the same time, by analyzing the overall taste preferences of consumers, we can achieve on-demand preparation of meals and nutritional matching of dishes to meet the diverse needs of customers. For example, Guanyun County in Lianyungang, Jiangsu Province records and analyzes the daily meal surplus data of teachers and students' canteens through cloud systems, providing data information for restaurant ingredient ordering and menu development. Based on the taste preferences of teachers and students, high-quality dishes are developed and continuously tracked to minimize waste in procurement and meal preparation. To control food waste, it is necessary to rely on catering enterprises to implement relevant responsibilities. Online food delivery platforms and offline catering enterprises should comply with consumers' healthy eating habits, achieve transparency in information such as taste, ingredients, and portions of dishes, indicate the recommended number of diners, and launch "small portion dishes" and "half portion dishes" with moderate portions and nutritional combinations; When setting up promotional measures, it is necessary to prevent consumers from being indirectly induced to order excessively through methods such as minimum offer prices and discounts on full orders. In addition, optimize management in the procurement, storage, and use of food ingredients to reduce backlog and waste. The "Double Festival" of the Mid Autumn Festival National Day is approaching, and it is about to enter the peak period of catering consumption. It is expected that the whole society will act together to achieve the full cycle management of curbing catering waste by strengthening the whole chain management, so that the "Clean Your Plate Campaign" will become a habit and effectively eliminate the "waste on the tip of the tongue". (New Society)