Core Viewpoint - The "leftover blind box" concept is gaining popularity among consumers due to its affordability, substantial portions, and the surprise element, combining fun with environmental consciousness [1] Group 1: Consumer Appeal - The "leftover blind box" offers a unique shopping experience by packaging near-expiry or unsold food items randomly, making it attractive to young consumers [1] - This approach not only reduces food waste but also promotes the values of saving food and opposing wastefulness, showcasing innovation and positive societal impact [1] Group 2: Food Safety Concerns - Despite its benefits, the potential food safety risks associated with "leftover blind boxes" cannot be overlooked, as consumers cannot know specific details like production dates and storage conditions beforehand [1] - There is a risk of merchants engaging in unethical practices such as selling expired products or substandard items due to the inherent nature of blind boxes [1] Group 3: Industry Recommendations - Merchants must prioritize food safety and quality by adhering to food safety standards and clearly labeling essential information on the blind boxes, including food types, ingredients, and expiration dates [2] - Industry associations should encourage self-regulation among merchants and impose stricter penalties for violations to create a deterrent effect [2] - Regulatory bodies need to establish clear food safety standards and monitor the supply chain effectively to ensure the safety and compliance of leftover food sources [2] - Consumer education through awareness campaigns is crucial to enhance understanding of potential risks associated with "leftover blind boxes" and to promote rational consumption [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 - Hainan universities are promoting a new trend of food conservation by implementing measures to reduce food waste and encourage students to take only what they need [2][5]. Group 1: Initiatives in Universities - Hainan University has introduced a small bowl dish area in its canteens, allowing students to choose dishes priced between 3 to 8 yuan, which helps in minimizing waste while satisfying their taste [2]. - Hainan Normal University has set up self-service dining areas where students can select food according to their preferences and portion sizes, with real-time billing through electronic scales [3][5]. - Various universities are displaying slogans and posters promoting frugality and conducting activities to raise awareness about food conservation [5]. Group 2: Food Management Practices - Hainan Medical University has implemented strict measures to prevent food waste, including a compensation system for staff responsible for food wastage and a procurement strategy that limits purchases to a two-month average consumption [5]. - The university also employs a "near-expiry food daily report system" to alert staff when food items are nearing their expiration date, thereby reducing waste [5].

Core Viewpoint - Haikou's restaurant industry is promoting small and half-sized dishes to encourage a culture of saving and reduce food waste [1][3][5] Group 1: Industry Initiatives - The restaurant industry in Haikou has actively implemented the "Clean Plate Campaign" by offering various meal combinations, small dishes, and half-sized dishes to cater to diverse consumer needs while promoting the idea of saving [3][5] - Many restaurants have redesigned their menus to include small portion options and have trained staff on ordering techniques to guide consumers in making reasonable choices [3][4] Group 2: Consumer Preferences - Consumers appreciate the ability to try multiple dishes without the fear of waste, as demonstrated by a customer who enjoyed the option of ordering half portions [2][3] - The carefully designed meal packages, such as single, double, and family meals, have gained popularity among office workers and students due to their convenience and cost-effectiveness [4] Group 3: Environmental Considerations - Haikou's restaurants are enhancing their takeout services by improving the quality of packaging, offering eco-friendly options like biodegradable containers and insulated bags [4] - The restaurant industry is seen as a key player in promoting food-saving practices, with industry associations encouraging diverse service models to instill the concept of saving food in every aspect of dining [5]

Core Viewpoint - The article emphasizes the importance of implementing meticulous management practices in government canteens to combat food waste, showcasing successful initiatives across various regions in China [1][2]. Group 1: Food Waste Reduction Initiatives - Government canteens in cities like Changchun, Sanya, and Guangyuan have adopted comprehensive management strategies to minimize food waste, resulting in a significant reduction of food scraps and waste [1]. - Some canteens reported a decrease of approximately 30% in food processing waste and kitchen waste compared to 2023, while food procurement was reduced by about 8.7% compared to previous years [1]. Group 2: Behavioral Changes and Cultural Shift - The taste of meals has improved, leading to less leftover food, as both procurement staff and chefs focus on reducing waste, encouraging diners to take only what they need [2]. - The revised regulations from the Central Committee and State Council mandate that government agencies lead by example in food conservation efforts, emphasizing the importance of evaluating and reporting on waste reduction initiatives [2]. Group 3: Internalization of Savings Culture - The article highlights the need for government employees to internalize the spirit of frugality, making efficient use of limited resources to improve the quality of life for citizens [3].