Drops of water make a river, and rice makes a basket. Plant double-cropping rice and enjoy full grain subsidies. One and a half stars can make two kilograms. One meter and one millet are hard-earned, and everyone has a responsibility to love and conserve food. Keep the green, keep the beauty. To make our home better, please don’t use disposable chopsticks. If you save one tael of grain a day, you will need to use the warehouse to store it in ten years. If you plant more fields, you will get subsidies; if you don’t plant more fields, your fields will be taken back. Hold the hoe and rake tightly, but the field is still the master. Eat and drink a lot to look after the present, eat frugally to survive the famine. The family has tens of thousands of burdens, but they don't take off their clothes to mend their clothes, and they don't throw away leftovers.

Put an end to food waste, start from this point! It starts with you and me! The strict practice of economy starts from you and me

"Who knows that every grain of food on the plate is hard work?" Respecting food and cherishing food should be reflected in personal treatment of food and various consumption behaviors, such as ordering dishes when dining in restaurants It should be in moderation, and should not be ostentatious or order too much. If you really can’t finish the meal, try to pack it and take it away. When eating at home, you should also control the amount of food, pay attention to economy, eat more "just right", and eat as much as you can when you eat. , don’t throw away leftovers, and try to make every meal a “disc”.

When ordering takeout, order according to your own appetite. Don’t be greedy, don’t have any leftovers, don’t be picky about food, develop a healthy and reasonable dining style, be a thrift propagandist, and promote thrift to your family, relatives, and friends. Food, actively supervise relatives and friends around you, and stop wasteful behaviors in time. Restaurants should popularize half-portioned dishes or post warning slogans

When customers order, waiters should promptly remind guests not to order more to avoid waste. Restaurants should try their best to offer small portions and half-portions to facilitate ordering in moderation. ,

Restaurants can also post warning slogans to reward "CD-ROM" consumers and impose fines for serious waste. Cherishing food starts from childhood

Cherishing food on the plate should also start from childhood. Parents should pay attention to the "dietary education" of their children in daily life, teach them by precept and example, cultivate their good habits of saving food, and tell them Children should eat rationed meals and not be greedy for too much. Instill in them a concept: don’t compare and be proud of being frugal. Promote meal sharing and self-service meal selection