Core Insights - The article highlights the shift in Guizhou's dining culture from "no waste" to "full utilization," with citizens and restaurants increasingly adopting precise planning and whole ingredient cooking to promote a new norm of resourcefulness [1] Group 1: Household Practices - Residents like Ms. Luo from Fengyang Community are adopting meticulous kitchen practices, recording ingredient quantities to minimize waste, resulting in a 50% reduction in kitchen waste [1] - The practice of "kitchen precision" allows families to buy only what they need, leading to cost savings and less food spoilage [1] Group 2: Restaurant Innovations - Restaurants in the Nanming District are implementing detailed sorting of ingredients, utilizing every part of vegetables, which has led to a 40% reduction in kitchen waste [1] - The introduction of "zero waste" meal options has gained popularity among younger consumers, reflecting a growing trend towards sustainability in the dining industry [1]

Group 1 - The core idea of the articles emphasizes the growing trend of "civilized dining" in Guiyang, highlighting the importance of reducing food waste and promoting small portion sizes in restaurants and community dining settings [1][2]. - The introduction of "small portion dishes" in restaurants has led to a significant reduction in food waste, with daily kitchen waste decreasing by 20-30% since their implementation [1]. - Community dining facilities, such as the elderly canteen in Guiyang, are actively promoting the concept of "eating according to one's appetite" to minimize leftovers, reflecting a broader societal shift towards responsible consumption [1][2]. Group 2 - The practice of "ordering small portions" and "cleaning the plate" is becoming a habit among citizens, indicating a cultural shift towards rational consumption and dining etiquette [2]. - The articles suggest that saving food does not equate to a decline in quality of life, but rather represents a smarter approach to resource utilization [2].