中国经济网北京10月27日讯(记者 朱晓倩)人声鼎沸，鱼味飘香。"制止餐饮浪费"青少年志愿服务行 动第七场活动10月26日在北京海淀区太二酸菜鱼餐厅(金源店)展开。 志愿者学习食物保质期及贮存方法。中国经济网记者 李凡/摄 活动将科普与实践相结合，青少年志愿者们学以致用，在实践环节化身"制止餐饮浪费"宣传员，向 餐厅中的消费者宣传节粮反浪费知识。 为响应国家"厉行节约、反对浪费"号召，弘扬中华民族勤俭节约的传统美德，中国经济网策划组织 了"制止餐饮浪费"青少年志愿服务行动。行动以"一起来光盘"为主题，通过组织中小学生置身餐饮消费 场景，学习家庭及餐厨节约知识、引导食客合理点餐、宣传反食品浪费理念等志愿服务实践，培养青少 年节约粮食的好习惯，带动家庭和社会各界共同关注并减少餐饮浪费，共建"制止餐饮浪费，人人节 约"的社会风尚。 青少年志愿者积极参与"制止餐饮浪费"行动。中国经济网记者 李凡/摄 节粮科普环节中，科普讲师向青少年志愿者介绍了节约粮食的好方法以及合理储存食物"神器"。 科普讲师为志愿者讲解节约粮食好方法。中国经济网记者 李凡/摄 志愿者张贴粮食节约宣传海报。中国经济网记者 李凡/摄 本次活动不仅为青 ...

近日，山东烟台一家烤肉店用玉米粒当燃料，引发社会普遍关注和争议。而店家在10月20日的回应中 称，不认为是浪费，而是帮助农民销售增收，且使用的是陈化粮（指储存品质明显下降、不宜直接作为 口粮食用的粮食）。 玉米粒当柴烧，是助农还是浪费粮食？新京报采访了中国顶尖玉米专家、中国农业科学院作物科学研究 所作物栽培与生理创新团队资深首席、农业农村部玉米单产提升工程专家指导组组长李少昆。他表示， 不赞同也不支持，很惋惜，我国粮食还处在紧平衡状态，节约粮食仍然是社会共识，不应该浪费。 农业专家：玉米粒不适合做燃料 玉米是我国三大主粮之一，也是生产面积最大、单产和总产量最高的粮食作物。数据显示，2024年，我 国玉米种植面积达到6.7亿亩（4474万公顷），接近前期历史高点，总产量29492万吨，连续第4年刷新 历史纪录。 这么多的玉米，都用来做什么？李少昆介绍，玉米虽然是粮食，但更多是用作饲料和工业加工，其中饲 料约占60%，加工占30%，食用不足7%。 接近3亿吨玉米，够用吗？是否已经充足到了可以当柴烧的程度？李少昆说，"近年来，随着居民生活水 平的提高，肉蛋奶需求快速拉动，玉米饲料用途的需求量不断增加，我国每年仍要进 ...

Core Viewpoint - The use of corn as fuel by barbecue restaurants has sparked controversy, highlighting public sensitivity towards food security and resource allocation [1][2][3] Group 1: Industry Practices - A barbecue restaurant in Yantai, Shandong, claims to use corn as fuel, stating that some corn is sourced from local farmers, which they believe helps farmers rather than wasting resources [1] - Similar practices have been reported in other regions, such as a restaurant in Shenyang, Liaoning, which also used corn for grilling, indicating a trend in the industry [1] - The restaurant's management argues that using corn results in a softer fire and less smoke, enhancing the flavor of the meat, and they assert that the price paid for corn is not below market rates [2] Group 2: Policy and Regulation - National policies have shifted from promoting the moderate development of corn-based fuel ethanol to strictly controlling its use, as outlined in the 2022 Central Document No. 1 [2] - This policy change aims to balance corn production and sales while ensuring food security, reflecting a broader regulatory approach to the industrial use of corn [2] Group 3: Public Sentiment and Ethical Considerations - The traditional view holds that food should be used in ways that align with social ethics, and using corn as fuel may contradict values of resource conservation and respect for nature [3] - Public reactions to such practices indicate a strong concern for the rational use of resources and food security, suggesting that any potential waste should be approached with caution [3] - The controversy surrounding the use of corn as fuel could prompt a reevaluation of the diverse values and sustainable utilization paths for food resources [3]

活动中，志愿者向同学们介绍了世界粮食日主题活动的意义以及粮食的重要性，倡议同学们自觉从现在 做起，从自身做起，节约每一粒粮食，抵制和反对浪费粮食的行为，养成勤俭节约的良好风尚。随后， 在志愿者的带领下，同学们共同朗诵唐代诗人李绅关于珍惜粮食的古诗词，并逐句分析诗词的大意，引 导小朋友认识到节约粮食对于粮食安全的重要意义，让珍惜粮食的理念深。 2025年10月16日是第45个世界粮食日，也是我国粮食安全宣传周。为了增强社区居民对粮食安全和食品 安全的认识，10月14日，宁国市西津街道城东社区开展"手拉手共倡多样美食，聚合力共创美好未来"宣 传活动。 线上线下"广"传播，安全意识全覆盖 社区高度重视宣传引导的先导作用，着力构建"线上广泛传播+线下精准动员"的双轨宣传矩阵。线上， 充分依托社区网格群、公众号等新媒体平台，持续推送粮食安全科普图文、反食品浪费倡议书及"光盘 行动"公益短视频等内容，有效扩大了宣传覆盖面。线下，组织社区工作人员、党员志愿者和青年团员 组成宣传小队，深入辖区餐饮店铺和主要人流聚集区，呼吁大家从一餐一饭做起、从家庭餐桌做起，自 觉做节约粮食的践行者和宣传者。 校园课堂"种"理念，粮食安全入童 ...

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].