Group 1 - The restaurant industry is increasingly focusing on nutritional transformation, with a significant event held in Guangzhou to promote healthy dining practices and innovation in smart dining services [1] - The conference emphasized the integration of production, education, research, and application to facilitate the healthy transformation and upgrade of the restaurant industry [1] - Companies are innovating to make nutritious food more appealing, such as using water-soluble formulas to enhance flavor while reducing sodium content [3] Group 2 - Digital tools like "YouChef Cloud" are being utilized to optimize menu design, improve nutritional standards, reduce costs, and enhance operational efficiency in group dining [3] - A project showed that employee satisfaction with healthy dishes increased by over 10%, while the use of salt, oil, and sugar in dining facilities decreased by over 20% year-on-year [3] - There is a growing emphasis on customized meal solutions for students to address nutritional imbalances, leveraging digital databases for ingredient substitutions and cooking optimizations [3][4] Group 3 - Industry experts suggest that companies should focus more on group dining and student nutrition, implementing "three-reduction" techniques to fulfill corporate responsibility and support the Healthy China 2030 initiative [4]