Core Insights - The article highlights the innovative approach of the Sanya Tianya District Committee canteen in transforming food waste into appealing dishes, thereby enhancing food utilization and reducing waste [2][3][4] Group 1: Food Waste Reduction Initiatives - The canteen has successfully reduced food waste from approximately 30 kilograms of white radish daily to under 10 kilograms, achieving an 80% reduction [3] - Overall vegetable waste has decreased from 15% to 5%, significantly improving food utilization rates [3] - The canteen implements a series of measures to monitor and analyze food waste, including real-time tracking of kitchen waste and regular feedback collection from diners [3][4] Group 2: Creative Culinary Practices - The canteen has developed various dishes from food scraps, such as sweet and sour radish peels and spicy bean curd cakes, showcasing the concept of "one ingredient, multiple dishes" [2] - Leftover stir-fried vegetables are repurposed into fillings for dumplings or transformed into pancakes, enhancing the taste and texture of the vegetables [2] - Diners have expressed satisfaction with the innovative dishes, indicating a positive reception to the creative use of ingredients [2] Group 3: Continuous Improvement and Feedback - The canteen conducts quarterly satisfaction surveys to gather feedback from staff, allowing for dynamic adjustments to the menu based on preferences [3][4] - An "exposure platform" is established to publicly address wasteful behaviors, promoting a culture of conservation among diners [3] - Future plans include further optimizing canteen management and continuing to integrate waste reduction practices into dining services [4]

Core Viewpoint - The newly implemented "Regulations on Promoting and Managing the Catering Industry" significantly enhances the promotion of the catering industry, aiming for high-quality development and improved management mechanisms [1][2][4]. Group 1: Industry Promotion - The revised regulations include numerous new clauses that align with consumer demands and industry development needs, emphasizing digital transformation and international cooperation [2][4]. - The regulations focus on the recent trends in the catering industry, such as digitalization, internationalization, and specialization, to facilitate transformation and upgrading [4][6]. Group 2: Waste Reduction and Healthy Development - The regulations detail specific measures to combat food waste, requiring catering service providers to implement strategies to prevent excessive ordering by consumers [7][8]. - Catering service operators are encouraged to offer smaller portion sizes and provide clear information on menu items to guide consumer choices, as well as reward customers participating in "Clean Plate" initiatives [8]. - The regulations promote the development of popular, community-based, and healthy dining options, enhancing service quality and innovating consumption scenarios [10].

Group 1 - The core initiative of the "Clean Plate Action" in Shanghai has led to a nearly 50% reduction in kitchen waste since its implementation, effectively addressing food waste issues [1] - The Shanghai Catering and Cooking Industry Association has released operational guidelines for the "Clean Plate Action," with plans to establish 102 demonstration restaurants and create 351 "green restaurants" in 2024 [2][3] - Various participating restaurants have enhanced promotional efforts for the "Clean Plate Action," including placing prominent signage and providing eco-friendly takeout options to encourage customers to minimize food waste [2] Group 2 - The Shanghai Municipal Commission of Commerce is focusing on three key areas for the "Clean Plate Action": establishing 100 "Clean Plate Commitment Stores," collecting excellent case studies for promotion, and increasing awareness among food service personnel [3]

Core Viewpoint - The newly released "Measures for Promoting and Managing the Catering Industry" aims to combat food waste in the restaurant sector, with specific guidelines set to take effect on June 15, 2025 [2][3]. Group 1: Industry Overview - The annual revenue of the national catering industry has reached 5.57 trillion yuan, accounting for over 11% of the total retail sales of consumer goods [2]. - There are over 10 million operating entities in the catering industry, which significantly contributes to the consumption of grains, meat, and vegetables [2]. Group 2: New Regulations - The new regulations focus on three main areas to reduce food waste: 1. Implementation of food waste reduction requirements for catering service providers in various scenarios [3]. 2. Encouragement of practices such as menu optimization, public utensils, takeout services, and rewards for minimizing waste [3]. 3. Increased responsibilities for industry associations in combating food waste [3]. Group 3: Practical Applications - Restaurants are adopting strategies to minimize food waste, such as offering half portions and encouraging customers to order appropriately [5][6]. - The "38 Bites Action Plan" introduced by Beijing Huaten Group aims to quantify meal portions based on average consumption, promoting responsible ordering [6]. - Various restaurants are implementing "just-in-time" inventory practices to reduce food spoilage and waste [8]. Group 4: Consumer Behavior Changes - There is a noticeable shift in consumer attitudes towards dining, with many preferring to avoid waste rather than showcase abundance [10]. - Initiatives like "clean plate" campaigns and rewards for minimizing waste are becoming popular among consumers [10][11]. Group 5: Long-term Implications - The measures to combat food waste may initially limit short-term sales but are expected to promote healthier long-term growth in the catering industry [11].

Core Viewpoint - The Ministry of Commerce and the National Development and Reform Commission have revised and released the "Measures for Promoting and Managing the Catering Industry," which includes 25 articles, adding one new article to the previous version. The revision emphasizes promotion and encourages high-quality development in the catering industry through various measures [1] Group 1: Key Highlights of the Revised Measures - The revised measures include encouragement for international exchanges and cooperation in the catering industry, digital development, standard formulation and revision, and the cultivation of local特色餐饮 [1] - The measures strictly adhere to relevant laws and regulations, clarifying requirements and encouraging actions to combat food waste from various perspectives, including internal management, reminders, food service processes, and consumption scenarios [1] - Responsibilities of relevant supervisory departments and enforcement coordination clauses have been improved, with added content to promote industry development, curb food waste, and ensure safety in production [1]

Core Viewpoint - The discussion highlights the alarming food loss throughout the supply chain in China, emphasizing the need for effective governance and legal frameworks to combat food waste and improve food security [1][2][3]. Group 1: Food Waste Statistics and Impact - Approximately 100 potatoes experience significant losses at various stages, resulting in only 25 reaching the consumer's table [1]. - Globally, about one-third of food is wasted, with production to retail losses at 13.9%, where a 1% reduction in loss could yield an additional 27 million tons of food, enough to feed 70 million people for a year [2]. - In China, the total food loss rate is 8%, with rice, wheat, and corn experiencing loss rates of 26%, 16.7%, and 18.1% respectively [2]. Group 2: Legislative and Regulatory Framework - Since the implementation of the Anti-Food Waste Law in 2021, China has become the fourth country to legislate against food waste, shifting from moral to legal constraints [3]. - Current challenges include insufficient regulatory enforcement, lack of reward and punishment mechanisms, and low local enthusiasm for compliance [3]. Group 3: International Practices and Recommendations - Countries like Japan and the EU have established comprehensive frameworks to reduce food waste, with Japan focusing on a multi-phase legislative approach and the EU setting specific reduction targets for food waste [4][5]. - China is encouraged to develop a government-level food loss monitoring system and adopt international best practices to enhance food security policies [6]. Group 4: Behavioral Change in the Food Industry - The restaurant sector is identified as a critical area for reducing food waste, with initiatives like the "Pride on the Plate" project showing a 30% reduction in food waste in pilot cities [6][7]. - The "Food Waste Magic Bag" initiative connects businesses and consumers to reduce waste while promoting environmental awareness, although it faces challenges in consumer education and policy clarity [7].

Core Insights - Shenzhen's Development and Reform Commission released the 2024 report on grain saving and food waste reduction, emphasizing initiatives like the "Hundred Thousand Project" and local standards for specialty dishes [1][2] Group 1: Food Waste Reduction Initiatives - Shenzhen strictly implements standards for star-rated hotels and green restaurants regarding food waste, garbage classification, and plastic pollution [1] - Regular food safety inspections are conducted in schools, including unannounced checks [1] - The city has developed a local standard for "Nutritional Meal Guidelines for the Elderly" and participated in creating eight local standards for specialty Cantonese dishes, with three already implemented [1] Group 2: Technological Support for Grain Processing - Shenzhen is organizing the 2024 major technology special project focusing on sustainable development, targeting food processing, smart agricultural machinery, and biological breeding [2] - The city supports local universities in research projects to advance core technologies in agricultural machinery and breeding [2] - Collaboration with agricultural research institutes aims to accelerate technological breakthroughs and the transformation of results in biological breeding and smart agriculture [2] Group 3: Grain Storage and Circulation - Efforts are made to enhance grain storage and circulation to reduce losses, including the promotion of low-temperature green storage technology [2] - New grain storage facilities are being constructed, such as the second phase of the Bao'an Grain Depot and the Western Grain Depot [2] Group 4: Consumer Behavior and Awareness Campaigns - Shenzhen has issued a plan to curb food waste in the restaurant sector, including discussions with food delivery platforms to prevent excessive ordering [2] - The "Clean Plate Campaign" encourages restaurants to adopt smart ordering systems and monitor food waste through technology [2] - Enhanced public awareness campaigns are being conducted through various media to promote food saving practices [2]

Core Viewpoint - Food waste is a significant global issue, with approximately one-third of food produced being wasted or lost each year, leading to environmental and resource costs that are often overlooked [1][2][3] Group 1: Food Loss and Waste Statistics - The global food loss from production to retail is estimated at 13.9%, and reducing this loss by 1% could yield an additional 27 million tons of food, sufficient to feed 70 million people for a year [1] - In China, the food loss rate across the entire grain supply chain is 8%, with production and harvesting accounting for 27%, storage and transportation for 33%, and consumption for 31% [1] - The loss rates for major staple crops in China are 26% for rice, 16.7% for wheat, and 18.1% for corn, with rice having the highest waste volume [1] Group 2: Environmental Impact of Food Waste - Food waste incurs significant environmental costs, including the consumption of water, fertilizers, and pesticides, as well as the emission of greenhouse gases like methane and carbon dioxide [2] - The ecological consequences of food waste include soil degradation in Northeast China, groundwater depletion in North China, and heavy metal pollution in southern rice-growing areas [2] Group 3: Policy and Legislative Framework - Reducing food waste has become a critical strategy for ensuring food security and achieving low-carbon emissions, with the UN's 2030 agenda aiming to halve global per capita food waste at the retail and consumer levels [3] - China has enacted the Anti-Food Waste Law in 2021, becoming the fourth country globally to legislate against food waste, with 29 ministries establishing a collaborative mechanism to promote food waste reduction [3] - Despite the legislative framework, challenges remain in effective implementation, with a need for stronger government leadership and improved regulatory mechanisms to enhance policy execution [3][4] Group 4: Cultural and Systemic Challenges - The causes of food waste are complex, involving cultural practices, information asymmetry, and business consumption patterns [4] - Future efforts should focus on developing standardized menus, updating technological approaches, and shifting consumer attitudes to effectively reduce food waste [4]

中消协五一消费提示：发现餐饮店设置低消可举报 智通财经4月28日电，中国消费者协会发布五一消费提示，其中提到，餐饮企业要严格执行《反食品浪 费法》规定，不得设置最低消费标准，不得诱导、误导消费者超量点餐。消费者在就餐过程中发现诱导 过量点餐、设置最低消费等违法行为，可保留相关证据，通过12315热线或全国消协智慧315平台进行投 诉举报。餐饮企业要主动公示反浪费制度，在显著位置张贴投诉电话，自觉接受社会监督。 ...