Beijing**Client|Reporter Zhang Nan.
The menu should describe the exact number or weight of the dishes, and the recommended number of people to eat should also be indicated; Whether the dishes are "pre-product" or "semi-finished products" should be clearly marked; Coriander, onions, ginger, garlic and other excipients and allergens should be clearly labeled. The China Commercial Technician Association recently released the group standard "Guidelines for Standardized Menus in the Catering Industry". The standard starts from the "menu", and encourages a series of information such as the amount of main ingredients to be marked in the menu, so that consumers can understand the ordering and order scientifically and reasonably, so as to effectively avoid food waste caused by improper ordering.
The catering industry is the "hardest hit area" of food waste in China. The research shows that the overordering of consumers caused by information asymmetry is one of the important reasons for the food waste on the table in the catering industry at this stage. At present, there is a lack of relevant specifications for the menu settings of catering units, and most of the menus of catering units only have dish names and schematic diagrams. Due to the lack of relevant information such as the composition, quantity, energy and nutrition of the main and auxiliary ingredients of the dish, it is not conducive to consumers to order food reasonably according to their own situation, which aggravates food waste.
In order to convey more accurate dish information to consumers and reduce food waste in the catering industry, the standard proposes that the menu should include a series of information such as name, category, main ingredients, production method, taste, portion, and **.
For example, in addition to describing the main raw materials used in the processing of the dish, the menu should also be marked with information such as "pre-made" or "semi-finished product". Considering that some consumers may avoid certain foods, the menu should be strictly and clearly labeled for common accessories such as coriander, green onions, ginger, garlic and allergens. When describing the dish, you can also indicate the direct sensation of touch and chewing, such as hot and cold, soft and hard.
In order to avoid food waste, the standard specifically proposes that the exact number or weight of the dishes should be described in the menu and labeled with quantifiers, such as: grams, milliliters, milliliters, etc. At the same time, you can also indicate the number of recommended people to eat the dish, for example, you can describe how many people are suitable for the dish.
In addition, the menu should also indicate which production process or method the dish uses to be steamed, boiled, fried, roasted, and fried, and describe the sour, sweet, bitter, spicy and other information of the dish, and try to describe the degree of taste in light, medium and heavy. Considering that some consumers may be more concerned about the nutritional content of dishes, the standard proposes that the menu can be labeled with the content of key nutrients such as energy, protein and fat.