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]