Core Viewpoint - October 16 is World Food Day, with the theme "Food Saving is Everyone's Responsibility," highlighting the importance of addressing "invisible waste" in food consumption to ensure food security [1]. Group 1: Food Consumption Practices - Consumers often order more food than needed to meet minimum order requirements, leading to waste when the food is not consumed [2]. - Recommendations include checking portion sizes and ordering small dishes for solo dining, as well as sharing orders with friends to minimize waste [2][3]. Group 2: Food Storage and Management - Many people neglect food stored in refrigerators, leading to spoilage and waste [4][5]. - It is advised to regularly check refrigerator contents, practice the "first in, first out" principle, and use proper storage tools to extend food shelf life [6]. Group 3: Utilization of Food Scraps - Excessive trimming of vegetables leads to the disposal of nutritious parts, such as celery leaves and broccoli stems, which are often discarded due to their appearance [8][10]. - Suggestions include utilizing these "imperfect" parts in cooking, as they can provide nutritional benefits and reduce waste [10]. Group 4: Social Dining Etiquette - In social settings, excessive food ordering occurs due to social pressure, resulting in leftovers that are often not taken home [11]. - It is recommended to order scientifically, using models like "M-1" to determine appropriate portion sizes, and to encourage taking leftovers home [12].

Core Insights - The article highlights that nearly 30% of food waste occurs during the consumption phase of the food supply chain, emphasizing the need for awareness and action against food waste [1] Group 1: Food Waste Statistics - Data indicates that the consumption phase accounts for almost 30% of total food loss in the supply chain [1] - The article notes that food waste behaviors observed in various dining settings are alarming and thought-provoking [1] Group 2: Policy and Initiatives - China has established a policy framework centered around the Anti-Food Waste Law to promote food conservation and reduce waste [1] - There has been a noticeable improvement in the practice of green dining concepts across various regions [1] Group 3: Cultural and Behavioral Challenges - Despite legal measures, cultural attitudes and habitual behaviors continue to hinder efforts to reduce food waste [1] - The article suggests that addressing the issue of leftover food requires both restaurant guidance and individual responsibility to value food [1] Group 4: Specific Instances of Food Waste - At a wedding banquet in Hefei, a significant amount of food was left uneaten and discarded [5][12] - In Kunming, a university saw unclaimed takeout meals, contributing to food waste and environmental concerns [15][31][35] - Various dining establishments reported leftover food after patrons left, indicating a common trend of food waste [21][51]

Core Viewpoint - The importance of food waste reduction is emphasized as a social responsibility, with a call for collective action to ensure food security and sustainability in China [1][3]. Group 1: Food Waste Issues - Food loss occurs at every stage from production to consumption, with significant waste observed in social events where excessive ordering and reluctance to take leftovers lead to food being discarded [2]. - Household food waste is often due to poor planning and over-purchasing, resulting in expired or spoiled food being thrown away [2]. Group 2: Food Security and Environmental Impact - China's grain production has reached over 1.4 trillion jin in 2024, achieving basic self-sufficiency, but the supply-demand balance remains tight, necessitating imports [3]. - Reducing food waste is crucial for sustainable resource management, as it alleviates pressure on land and water resources and contributes to ecological restoration [3][4]. Group 3: Agricultural Modernization and Technological Advancements - The "14th Five-Year Plan" focuses on modernizing agriculture and reducing food loss, with recent data indicating that annual losses in storage, processing, and transportation account for about 2% of total grain production [4]. - Technological advancements and improved practices in harvesting, storage, and logistics are essential for enhancing food resource utilization and building a sustainable food industry [4]. Group 4: Changing Consumption Habits - Promoting balanced and scientifically informed dietary habits is vital, encouraging consumers to plan purchases, store food properly, and manage portion sizes effectively [5]. - Restaurants are urged to take social responsibility by offering smaller portion options and encouraging customers to order appropriately, while regulatory bodies should strengthen laws and oversight to combat food waste [5].

Core Viewpoint - The importance of food waste reduction is emphasized as a collective responsibility, urging individuals to integrate food conservation into their daily lives for a sustainable future [2][4][6] Group 1: Food Waste and Loss - Food loss occurs at every stage from production to consumption, with significant waste observed during events like business banquets and family gatherings, where social pressures lead to over-ordering and food disposal [3] - Households often waste food due to poor planning and excessive purchasing, leading to spoilage and disposal [3] - The restaurant industry lacks adequate management and guidance, with menu designs often promoting excessive consumption and insufficient options for smaller portions [3] Group 2: Food Security and Sustainability - Reducing food loss is crucial for food security and environmental sustainability, as China's grain production has reached 1.4 trillion jin in 2024, yet structural supply-demand imbalances persist [4] - Every grain produced consumes significant land and water resources, highlighting the need for sustainable practices to mitigate environmental impacts [4] Group 3: Agricultural Modernization - The "14th Five-Year Plan" emphasizes the importance of food conservation actions and the transition from extensive agricultural practices to modernized methods, achieving significant reductions in food loss across storage, processing, and transportation [5] - Recent data indicates that average annual losses in these areas account for about 2% of total grain production, with specific loss rates for storage, transport, and processing being 3%, 0.8‰, and 0.8% respectively [5] Group 4: Behavioral Change and Responsibility - Changing perceptions around food consumption is essential, promoting balanced diets and responsible purchasing and cooking habits among consumers [6] - Restaurants are encouraged to take social responsibility by optimizing menu designs and providing options for smaller portions, while regulatory bodies should enhance laws and monitoring to curb food waste [6]

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 - The Ministry of Agriculture and Rural Affairs is implementing a feed-saving initiative in the livestock sector to promote food conservation and establish a diversified food supply system, aiming for significant reductions in feed consumption by 2030 [1][2] Group 1: Goals and Targets - By 2030, the average feed consumption per kilogram of animal products in standardized large-scale farming is targeted to decrease by over 0.2 kilograms compared to 2023, representing a reduction of over 7% [1] - The development capacity of non-grain feed resources, including microbial protein feed and insect protein feed, is expected to exceed 10 million tons, with an additional 40 million tons of high-quality forage produced compared to 2023 [1] - The proportion of grain used in total feed consumption in the livestock sector is aimed to drop to around 60%, with soybean meal usage reduced to about 10% [1] Group 2: Key Tasks - The initiative emphasizes promoting feed-saving technologies, maximizing the use of non-grain feed resources, and accelerating the production of high-quality forage [1] - It includes guiding the optimization of livestock breed structures and continuously innovating and promoting integrated technologies [1] - The establishment of a leadership group for the feed-saving initiative and the involvement of provincial agricultural departments to tailor and implement measures accordingly [2]