“剩宴”之痛

Core Insights - The article highlights that nearly 30% of food waste occurs during the consumption phase of the food supply chain, emphasizing the need for awareness and action against food waste [1] Group 1: Food Waste Statistics - Data indicates that the consumption phase accounts for almost 30% of total food loss in the supply chain [1] - The article notes that food waste behaviors observed in various dining settings are alarming and thought-provoking [1] Group 2: Policy and Initiatives - China has established a policy framework centered around the Anti-Food Waste Law to promote food conservation and reduce waste [1] - There has been a noticeable improvement in the practice of green dining concepts across various regions [1] Group 3: Cultural and Behavioral Challenges - Despite legal measures, cultural attitudes and habitual behaviors continue to hinder efforts to reduce food waste [1] - The article suggests that addressing the issue of leftover food requires both restaurant guidance and individual responsibility to value food [1] Group 4: Specific Instances of Food Waste - At a wedding banquet in Hefei, a significant amount of food was left uneaten and discarded [5][12] - In Kunming, a university saw unclaimed takeout meals, contributing to food waste and environmental concerns [15][31][35] - Various dining establishments reported leftover food after patrons left, indicating a common trend of food waste [21][51]