针对以暴饮暴食、猎奇比拼为特征的所谓"吃播秀"，中国消费者协会6月24日发出倡议，指出为博 取流量而极端进食的行为是赤裸裸的食物浪费，呼吁广大消费者不追捧、不点赞、不转发极端吃播内 容，主动屏蔽相关账号和频道。 中消协指出，当下部分网络平台充斥着大量极端吃播内容，这些内容以挑战人类生理极限的食量， 或以猎奇、罕见食材（如超辣食物等）为噱头吸引眼球，不仅严重背离了饮食文化的本真内涵，更造成 了令人痛心的食物浪费。此类"吃播秀"，与健康、节约、文明的现代生活理念背道而驰，不仅是对中华 民族勤俭节约传统美德的公然践踏，也违反了《中华人民共和国反食品浪费法》的相关规定。 部分"大胃王""吃辣王"等极端吃播行为，将过量进食、挑战极限包装成"本事"或"娱乐"，这种不健 康、不理性的饮食观念容易对青少年群体产生负面示范效应。 中消协表示，网络内容创作者应该坚守道德底线，不策划、不制作、不发布极端进食的内容。网络 平台经营者要强化审核把关，对宣扬暴饮暴食、铺张浪费的极端吃播视频进行严格识别、限制传播、及 时下架。（记者赵文君） 【纠错】 【责任编辑:刘子丫】 ...

Core Insights - The implementation of the local standard "Food Waste Reduction Technical Guidelines" in Beijing aims to address food waste by encouraging restaurants to donate or discount unsold food [1] - Several fast-food chains and supermarkets are adopting innovative strategies to reduce food waste, such as "food stations" and discount sales for near-expiry products [1][2] - Third-party platforms like "Food Saving Magic Bag" are facilitating the connection between consumers and businesses with surplus food, significantly reducing waste [2] Group 1 - The Beijing Cooking Association has initiated a local standard to promote food donation and discounting practices in the restaurant industry [1] - KFC stores in Beijing have established "food stations" to provide unsold but safe food for free to those in need [1] - Supermarkets like Hema Fresh and Yonghui are implementing discount sales for near-expiry products, benefiting both consumers and businesses [1] Group 2 - The "Food Saving Magic Bag" platform has successfully saved 10,000 tons of food over three years by connecting consumers with surplus food from over 200 stores in Beijing [2] - The waste rate for the Chinese pastry brand Luxihe has decreased by 40% through the sale of "magic bags" containing surplus food [2] - Experts emphasize the importance of food security and the need for innovative measures in the restaurant and supermarket sectors to combat food waste [2]

Group 1 - The core viewpoint emphasizes the importance of detailed regulations in preventing food waste, highlighting that effective measures can be implemented through systematic approaches and innovations [1][2][3] - The establishment of a comprehensive regulatory framework in China, including the Anti-Food Waste Law and various guidelines, aims to reduce food waste by providing clear standards and practices for the food service industry [2][3] - Innovations such as smaller portion sizes in cafeterias and resealable snack packaging are practical solutions that help minimize food waste at the consumer level [1][2] Group 2 - The promotion of a culture of frugality and the rejection of wasteful practices is essential, with initiatives from organizations like the China Consumers Association advocating against extreme eating behaviors [3][4] - The potential for food waste reduction in China is significant due to its large population, which can drive a shift towards sustainable practices and green living [4] - The implementation of smart systems in food service, such as intelligent meal planning, has shown to significantly reduce food waste, demonstrating the need for actionable measures beyond just regulations [3][4]

Core Viewpoint - The Chinese Consumers Association has called for a societal movement against food waste and extreme eating broadcasts, emphasizing the need to return to the original intent of food sharing and enjoyment [1] Group 1: Food Waste and Extreme Eating Broadcasts - The rise of extreme eating broadcasts, where hosts consume large quantities of food in a short time for entertainment, deviates from the essence of food sharing and leads to significant food waste [1] - The "Anti-Food Waste Law" in China prohibits the creation and dissemination of content that promotes excessive eating and food waste, prompting platforms to implement stricter regulations and content review processes [1] Group 2: Role of Content Creators - Food content creators are seen as key influencers in shaping dietary culture and are encouraged to focus on promoting healthy, scientific, and civilized eating practices [2] - Diverse food content, such as quick meal recipes, nutritional meals for fitness enthusiasts, and local specialty food videos, can attract audiences while promoting cultural appreciation and healthy eating [2]

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].