On September 14th, the Yichang Culinary Hotel Industry Association released the Code of Conduct for Catering Service Units to Provide “Half-portioned dishes, Smaller dishes”, which means that catering service units have clear and detailed requirements and standards for providing “Half-portioned dishes, Smaller dishes”.

　　The Code is conducted by the Market Supervision Bureau of Yichang City, jointly compiled by the Yichang Culinary Hotel Industry Association, Yichang Information and Standardization Institute and so on. The Code defines the scope of catering service units, taking into account different dining forms such as dining in and out, covering key scenarios such as social catering service operators, staff cafeterias, central kitchens, and group meal delivery units, and basically meeting the practical needs of all parties for the implementation of anti-food waste efforts.

　　The Code requires that “half-portioned dishes” should be 50% ± 5% of the normal portion and should be calculated at 60% of the price of normal dishes, which is suitable for 3 to 5 people to eat. (Correspondent/Shen Bin)