Advocating "small portion dishes" ultimately boils down to promoting civilized consumption and low-carbon environmental protection. Advocating a simple and moderate green lifestyle has enriched the selection of "small dishes" in restaurants and delivery platforms, starting from ourselves. In 2022, the daily average search volume for the term 'small portion' on a certain delivery platform exceeded 130000 times, with over 900000 catering merchants providing over 5.6 million types of 'small portion dishes', an increase of 114.5% in sales compared to 2020. The quantity of "small portion dishes" is usually 1/2-1/3 of the standard quantity, and the price is correspondingly reduced. On the one hand, "small portion dishes" meet the needs of consumers for flexible ordering and moderate dining, allowing them to buy a wider variety of dishes at a more suitable price, while avoiding waste caused by excessive portions of a single dish; On the other hand, some businesses have tasted the sweetness of "small portions but high sales" - after a restaurant launched "small portions", the order volume increased by over 300%. Meanwhile, research has shown that for every "small portion of rice" sold on average, it can reduce carbon emissions by about 92.4 grams. Advocating "small portion dishes" ultimately boils down to promoting civilized consumption and low-carbon environmental protection. Food ingredients continue to consume energy and release greenhouse gases during production, processing, transportation, and cooking. The unreasonable demand and waste of food are unnecessary consumption of limited resources. In the entire food chain, reducing food waste can not only reduce direct carbon emissions from agricultural and industrial production, but also reduce indirect carbon emissions from purchased energy during food processing, as well as greenhouse gas emissions from the transportation and treatment of waste food. So, in terms of energy conservation and emission reduction, "small dishes" are an active exploration starting from the "tip of the tongue". "One Congee and one meal are hard to come by." In life, food waste is still not uncommon: dishes of leftovers are dumped into the trash in the canteen; When ordering takeout, ordering in excess for the sake of "full discount" but unable to finish... Diligence, frugality, and thrift are traditional virtues of the Chinese nation. In order to standardize dining consumption behavior and establish a new trend of green life, the National Development and Reform Commission recently released the Announcement on Preventing and Reducing Food and Beverage Waste (Draft for Comments), which proposes a series of enumeration measures from the aspects of strict price marking, reducing banquet food and beverage waste, and advocating frugality. Many catering service units have attempted to implement the "one person meal" and "green ordering system" in addition to "small dishes", guiding consumers to pick up meals in moderation and pack them after meals, and discouraging food waste, achieving good results. Small portion dishes "are a new trend. Advocate for a simple and moderate green lifestyle, starting from you and me. (Outlook New Era Network)