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。 ...