The "Green Takeout Management Standard," as the first recommended national standard in the takeout industry, aims to address issues such as plastic pollution, food waste, and energy consumption caused by the sector. The standard covers multiple stages, including raw material procurement, food preparation, restaurant operations, packaging, delivery, and waste disposal, requiring improved resource utilization efficiency, reduced waste, and the provision of safe food. Additionally, the standard emphasizes green display, promotion, and quality management, guiding consumers to reduce the use of disposable utensils and promoting resource conservation and the development of an environmentally friendly society. Although the standard is not mandatory, it provides guidance for catering businesses on managing green takeout services. Consumers are also encouraged to order meals moderately, reduce the use of disposable utensils, and properly sort and dispose of takeout waste.