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新华社、人民日报、央视接连发文
Huan Qiu Shi Bao· 2025-09-15 05:39
专题:专题|罗永浩硬刚预制菜,西贝后厨曝光,创始人贾国龙道歉 近日,关于预制菜的话题受到关注,引发热议。13日、14日,人民日报、新华社、央视接连发文。 新华社:不怕你预制,怕你不告诉我 天津农学院食品科学与生物工程学院专家表示,预制菜是食品工业化的产物。"预制"这种处理方式本 身,在餐饮行业发展中也有着很长的历史,比如腌制、卤制等,都是对食材进行预加工,以备后续工艺 烹饪或食用的方法。伴随着现代包装工艺的发展,预制菜成为食品工业的重要组成部分。 相较于完全现场烹饪,预制菜有着显著优势。从事餐饮行业多年的卢星(化名)告诉记者,使用预制菜 能够提高餐饮企业的运行效率,尤其是在快餐等消费场景,预制菜能够很好地满足高性价比的消费需 求。通过将各类较为耗时的工艺前置,使得餐厅能够在几分钟内复现口味。 预制菜安不安全、营养如何?天津市第一中心医院营养科主任谭桂军表示,新鲜食材的营养物质保留更 为完整,也更符合人体所需。但这并不意味着预制菜就要"一棍打翻",只要生产、运输、保存、烹饪过 程符合食品安全相关标准,预制菜就能够满足人体对于热量和营养的需求。 不怕你预制,怕你不告诉我 目前,大型连锁餐饮企业中使用预制菜十分常见 ...
罗永浩:华与华老板已跟我道歉,这件事可以过去了
Xin Lang Ke Ji· 2025-09-15 03:59
责任编辑:王翔 专题:专题|罗永浩硬刚预制菜,西贝后厨曝光,创始人贾国龙道歉 罗永浩今日微博发文称:华与华的老板已经跟我道了歉,这件事可以过去了,毕竟它只是一个跑题的插 曲。严肃的主题还是餐饮企业使用预制菜时,为什么必须给消费者知情权。 ...
这场预制菜风波,将如何重塑购物中心餐饮生态?
3 6 Ke· 2025-09-15 02:39
近日,由罗永浩和西贝引发的"预制菜"争议,已演变为一场席卷餐饮行业的深度讨论。事件的核心也已经由预制菜本身,扩大到了其背后暴露出的消费者 知情权,与连锁餐饮工业化生产的长期矛盾。 据第一财经9月13日报道,国家卫健委主导的《预制菜食品安全国家标准》草案已悄然通过专家审查,即将向社会公开征求意见。对于预制菜"身份"将有 统一说法,餐饮门店是否使用、如何使用预制菜,也将首次纳入强制信息披露范畴。 这场争论看似"告一段落",但其背后所隐藏的餐饮行业效率与任之间的艰难平衡仍需解决:餐饮工业化不可逆与消费者对"知情"的渴望。而填平认知鸿沟 的,一定信息透明和真诚。 而这次风波也将对餐饮业态平均超30%(其中,超过80%是连锁品牌)的购物中心而言,餐饮生态也将发生深层变化:将转向更加多元、透明和注重体 验、情绪价值的新阶段。这对于消费者、对于重视消费者的餐饮品牌、以及保持长期吸引力的购物中心来说,或许都是好事。 01. 一场关乎消费者知情权的信任博弈 西贝与罗永浩之间关于"预制菜"的公开争论,其本质并非一场简单的菜品定义之争,而是一场关乎消费者知情权的信任博弈。 事件的起因是罗永浩公开指责西贝"几乎全是预制菜",而西贝创 ...
罗永浩凌晨喊话西贝贾国龙:“直播对话”!
中国基金报· 2025-09-15 00:34
Core Viewpoint - The ongoing dispute between Luo Yonghao and Xibei over the quality and sourcing of pre-prepared dishes has escalated, highlighting consumer rights and industry standards in the pre-prepared food sector [2][11][18]. Group 1: Dispute Details - Luo Yonghao has publicly criticized Xibei's sourcing practices, questioning the freshness of their ingredients and the rationale behind annual procurement [2][4]. - Luo has suggested a live-streamed dialogue with Xibei's founder, Jia Guolong, to clarify the situation and promote transparency in the pre-prepared food industry [6][8]. - Jia Guolong has previously labeled Luo as a "network black mouth," which Luo claims is defamatory and has indicated potential legal action for defamation [8][11]. Group 2: Industry Context - The controversy has drawn attention from major media outlets, emphasizing the importance of consumer rights and the need for clarity in the pre-prepared food market [11][18]. - The definition of pre-prepared dishes has been clarified, indicating that they are made from processed agricultural products and must meet specific storage and preparation standards [16]. - The public discourse surrounding pre-prepared dishes raises critical questions about industry standards, consumer knowledge, and the balance between convenience and food quality [18].
深夜炸锅!罗永浩彻底怒了!
Zhong Guo Ji Jin Bao· 2025-09-14 16:55
Group 1 - The conflict between Luo Yonghao and Xibei escalated on the night of September 14, with Luo expressing his anger over derogatory comments made by Xibei's founder, Jia Guolong, who referred to Luo as a "network black mouth" and "network black society" [1] - Jia Guolong acknowledged his mistakes and stated that Xibei would learn from the experience, aiming for transparency and improvement, but his comments reignited tensions instead of calming them [1] - Luo Yonghao had previously indicated that he wanted to move on from the pre-made dish incident, but the derogatory remarks led to a public confrontation, with Luo referencing past grievances against Siemens to illustrate his point [1] Group 2 - An article by Xinhua on September 13 emphasized the importance of consumer rights and the need for transparency in the pre-made dish industry, highlighting that the real challenge lies in building consumer trust rather than technical aspects [3] - The People's Daily commented on the necessity for clearer information regarding pre-made dishes, advocating for a rational and constructive discussion to enhance industry standards and consumer confidence [3] - The development of the restaurant industry should focus on both efficiency and consumer assurance, ensuring that the public can trust and understand what they are consuming [3]
事关预制菜,人民日报、新华社、央视集体发文
Feng Huang Wang· 2025-09-14 12:33
Core Viewpoint - The recent discussions surrounding "pre-prepared dishes" have sparked widespread public interest, emphasizing the importance of consumer awareness and the need for transparency in the industry [2][3][4]. Group 1: Definition and Characteristics of Pre-prepared Dishes - Pre-prepared dishes are defined as meals made from one or more food products that undergo industrial pre-processing without preservatives, requiring heating or cooking before consumption [4][12]. - The concept of pre-prepared dishes is not new, as methods like marinating and curing have been used historically in the food industry [4]. - The use of pre-prepared dishes can significantly enhance operational efficiency in the restaurant industry, particularly in fast-food settings, by allowing quick replication of flavors [4][6]. Group 2: Consumer Concerns and Industry Challenges - Consumer concerns regarding pre-prepared dishes primarily revolve around food safety and the right to know about the food they consume [3][7]. - There is a lack of clear definitions and standards for pre-prepared dishes, leading to confusion and mistrust among consumers [8][9]. - Some businesses misrepresent pre-prepared dishes as freshly cooked meals, which undermines consumer trust and raises ethical concerns [8][9]. Group 3: Regulatory and Industry Developments - Recent initiatives aim to promote the high-quality development of the pre-prepared dish industry, including the establishment of cold chain logistics and quality raw material bases [9]. - Experts suggest that standardization, transparency, and innovation are crucial for the future of the pre-prepared dish industry [10]. - Regulatory bodies are encouraged to implement a disclosure system for pre-prepared dishes in restaurants to protect consumer rights [10][16]. Group 4: Food Safety and Quality Assurance - Ensuring food safety in the production and distribution of pre-prepared dishes is essential, with calls for stricter oversight and adherence to safety standards [15][17]. - The prohibition of preservatives in pre-prepared dishes aligns with consumer expectations for fresh and safe food options [17]. - The industry must focus on risk management throughout the supply chain to maintain food safety and quality [17].
事关预制菜,人民日报、新华社、央视集体发文
财联社· 2025-09-14 11:59
Core Viewpoint - The recent discussions surrounding "pre-prepared dishes" have sparked widespread public interest, emphasizing the importance of consumer awareness and the need for transparency in the industry [1][2][3]. Group 1: Definition and Characteristics of Pre-prepared Dishes - Pre-prepared dishes are defined as meals made from one or more food products that undergo industrial pre-processing without the addition of preservatives, and are packaged for heating or cooking before consumption [4][12]. - The concept of pre-prepared dishes is not new, as methods like marinating and curing have been used historically in the food industry [4][5]. Group 2: Advantages and Industry Adoption - Pre-prepared dishes offer significant advantages over traditional cooking methods, such as improved operational efficiency for restaurants, especially in fast-food settings, allowing for quick service and cost-effectiveness [5][6]. - Large chain restaurants frequently utilize pre-prepared dishes to comply with safety regulations and enhance customer experience by speeding up service [6]. Group 3: Consumer Concerns and Industry Challenges - There are concerns regarding food safety and quality, particularly from smaller restaurants that may not meet safety standards, leading to a negative perception of pre-prepared dishes among consumers [7]. - The lack of clear definitions and standards for pre-prepared dishes has contributed to consumer uncertainty and mistrust [7]. Group 4: Regulatory Measures and Future Directions - Recent initiatives aim to promote transparency in the use of pre-prepared dishes in restaurants, ensuring consumers are informed about what they are purchasing [8][15]. - Experts suggest that the future of the pre-prepared dish industry lies in standardization, transparency, and innovation, with calls for national standards to guide production and safety [8][9].
罗永浩发博息战:西贝的事情告一段落
Xin Lang Cai Jing· 2025-09-14 08:38
Group 1 - The core issue revolves around the controversy involving the restaurant chain Xibei and its use of pre-prepared dishes, with public figures like Luo Yonghao commenting on the matter [5][6][9] - Luo Yonghao stated that he does not oppose pre-prepared dishes but emphasizes the need for transparency in the market, allowing consumers to know if restaurants use such products [4][5] - Xibei's founder, Jia Guolong, described the situation as the biggest external crisis since the company's inception, reporting a significant drop in revenue during the controversy, with losses estimated at 1 million yuan on September 10 and 11, and 2 to 3 million yuan on September 12 [6][9] Group 2 - The National Health Commission is set to release a draft national standard for pre-prepared dishes, which will clarify their status and require restaurants to disclose their use [4] - Industry leaders have rallied in support of Xibei, highlighting the importance of protecting established brands from unfounded accusations [6][9][10] - Xibei, founded in 1988, has grown to operate over 370 stores across 62 cities in China, employing around 18,000 people, and focuses on Northwest cuisine through its main brand, Xibei Youmian Village [13]
为罗永浩鼓掌,但也给他提个醒
第一财经· 2025-09-14 03:42
Core Viewpoint - The article discusses the public debate initiated by internet influencer Luo Yonghao regarding the sale of pre-prepared dishes by the restaurant brand Xibei, emphasizing the need for consumer awareness and transparency in the food industry [3][4]. Group 1: Consumer Rights and Industry Standards - The public's core demands are twofold: ensuring consumer rights to know about pre-prepared dishes and establishing clear national standards for such products [3][4]. - The discussion around food quality, pricing, and consumer rights has gained traction, indicating a positive outcome from the debate [3]. Group 2: Industry Response and Public Sentiment - There is a clear divide in public opinion, with consumers largely supporting Luo Yonghao while restaurant owners tend to defend Xibei, highlighting a conflict between industry standards and consumer demands [4][5]. - The backlash against Xibei suggests that supporting the restaurant may be seen as opposing consumer interests, which poses risks for restaurant owners [4]. Group 3: Luo Yonghao's Influence and Controversy - Luo Yonghao's history of public disputes with major brands has contributed to his rising popularity, but it raises questions about his motivations and the timing of his statements [5][6]. - Initial comments made by Luo regarding Xibei's dishes were criticized for being overly negative and potentially misleading, leading to a shift in his narrative towards advocating for transparency rather than outright condemnation of pre-prepared dishes [6][7]. Group 4: Legal and Ethical Considerations - Legal experts suggest that Luo's initial statements could be seen as defamatory, indicating potential legal repercussions for his comments [7]. - The impact of Luo's statements has led to significant revenue declines for Xibei and other businesses in the pre-prepared food supply chain, raising concerns about the responsibility of public figures in their communications [7][8]. Group 5: Responsibility of Public Figures - The article emphasizes the importance of public figures being cautious with their influence, as their words can have significant societal impacts [8][9]. - The need for accountability in public discourse is highlighted, suggesting that influential individuals should be mindful of their statements to avoid negative consequences for businesses and consumers alike [9].
罗永浩:西贝预制菜事件告一段落
Sou Hu Cai Jing· 2025-09-14 03:10
Core Viewpoint - The incident involving pre-made dishes at Xibei has reached a temporary conclusion, with expectations for national regulations on pre-made dishes to be established soon [1][4]. Group 1: Company Actions and Reactions - Luo Yonghao has publicly criticized Xibei for using pre-made dishes, which has sparked significant public discussion [4]. - Xibei's founder, Jia Guolong, announced intentions to sue Luo Yonghao and introduced a "Luo Yonghao Menu" to emphasize that Xibei does not use pre-made dishes, while also allowing kitchen inspections [4]. - Despite Xibei's claims, media investigations revealed that many ingredients used are frozen or refrigerated, with some items, like broccoli in children's meals, having a shelf life of up to 24 months, leading to dissatisfaction among parents [4]. Group 2: Consumer Rights and Regulatory Developments - An article by Xinhua News Agency highlighted consumer concerns regarding the right to know, criticizing businesses that misrepresent pre-made dishes as freshly prepared while charging premium prices [4]. - The article called for the establishment of a disclosure system for pre-made dishes to protect consumer rights, with legal experts suggesting that restaurants should label the use of pre-made dishes in dining areas and provide complaint channels for consumers [4]. - Following the Xinhua article's stance and the impending announcement of national standards for pre-made dishes, Luo Yonghao declared a unilateral ceasefire, while Jia Guolong remained silent [4].