一石激起千层浪。不少家长随后做出一个看似"跨界"却意味深长的举动：联名请愿，希望西贝也能参与上海学生餐的竞标。这背后，是长期以来对校园午 餐"难吃、不健康、食材不新鲜"的积怨，终于找到了一个具体的爆发点。家长们反对的并非预制菜本身，而是有人用低质食材糊弄孩子。 | 娃们说绿捷那叫生命维持餐~! | 100 | | --- | --- | | 不能维持,吃了容易吐 | 65 FD | | 2条回复 v | | | 比我们小时候的午餐还差,几十年都没有一点进步 | 19 94 | | 好像是退步了很多~我中学时候的学生食堂都是学校烧的~ | 19 64 | | 5条回复 v | | | 强烈建议换掉绿捷,学校还调查午饭满意度,孩子在他们手上,家长能怎么办 | 15 93 | | 孩子在学校,有点闪失还不找校长和教育局投诉啊!!! 跟深圳家长学学 | 17 17 | | 9条回复 v | | | 上海的菜很特别,量少、冷冻、贵,即使这样仍然能坚持几十年如一日的不整改 | 26 PD | | 太可怕了 Pas ((OU) 三章始始开学 - 最 | 2 ק | | 我是一名班主任也是孩子的妈妈,看到学生吃这些心里说不出 ...

Core Viewpoint - The recent controversy surrounding Shanghai Green捷, a major supplier of student meals, highlights the issues of food quality and safety in school lunches, driven by profit motives and inadequate oversight [4][5][36]. Group 1: Background and Context - The incident began when a parent discovered spoiled shrimp in their child's school lunch, leading to widespread outrage among parents regarding the quality of meals provided by Shanghai Green捷, which supplies 500,000 student meals daily [1][4]. - Parents have long expressed dissatisfaction with school lunches, citing concerns over taste, healthiness, and freshness of ingredients, culminating in a petition for better meal options [1][6]. Group 2: Company Profile and Operations - Shanghai Green捷, established in 2014, has grown to dominate the Shanghai school meal market, serving over 500 schools and kindergartens, with a daily meal supply exceeding 500,000 portions [5][6]. - The company has been criticized for using low-quality ingredients, with reports indicating that over 60% of meals consist of pre-fried items and fresh vegetables are scarce [6][34]. Group 3: Financial Aspects and Capital Involvement - The meal pricing structure reveals a significant profit margin, with meal costs ranging from 6 to 8 yuan while being sold for 18 yuan, raising questions about the allocation of the remaining funds [4][34]. - Shanghai Green捷's financial performance has been strong, with revenues reaching 560 million yuan in 2017 and a net profit margin of 15.7%, significantly higher than many competitors [25][26]. Group 4: Regulatory and Safety Issues - The company faced scrutiny for allegedly concealing food safety issues, leading to an investigation by authorities after reports of students experiencing food-related illnesses [11][36]. - The response from Shanghai Green捷 to the food safety concerns was criticized as inadequate, with a brief apology lacking a clear plan for rectification [12][36]. Group 5: Capital Structure and Ownership - The ownership structure of Shanghai Green捷 involves complex offshore arrangements, with significant investments from major players like the Liu Yonghao family and Temasek, indicating a strong capital backing [21][22]. - The intertwining of ownership and operational roles raises concerns about accountability, as key figures in the company also have stakes in food supply businesses, leading to potential conflicts of interest [24][20]. Group 6: Implications for the Industry - The situation reflects broader issues within the food service industry, particularly in the context of school meals, where profit motives can compromise food quality and safety [36]. - The rapid expansion of Shanghai Green捷, evidenced by over 80 bidding records in 2025 alone, raises questions about the integrity of the bidding process and the quality of services provided [31][36].

Core Viewpoint - The article discusses the complexities and implications of the school meal supply business in Shanghai, particularly focusing on the company Green Express Foods and its connections to New Hope Group, highlighting the financial strategies and challenges faced by the latter in a changing market environment [5][6][21]. Group 1: Financial Insights - The Shanghai school meal market is valued at only 1.5 billion, which seems insignificant compared to New Hope's annual revenue of 140 billion, yet it presents lucrative financial opportunities through prepayment models and cost control [7][9]. - Green Express Foods serves 500,000 students, with a prepayment model that allows the company to maintain a cash flow of 200 million, generating an annual financial return of 6 million without interest [7][8]. - The gross profit margin for school meals can reach 60%, with operational costs kept low through economies of scale, as the company employs 1,567 staff to serve approximately 320 students each [7][8]. Group 2: Corporate Structure and Strategy - Green Express Foods operates under a complex ownership structure, with its sole shareholder being a Hong Kong company, which raises questions about accountability and transparency in the face of public complaints [11][14]. - The intricate ownership arrangement allows New Hope to maintain a degree of separation from the operational issues faced by Green Express Foods, complicating any potential accountability for service quality [20][21]. - New Hope's strategic shift towards the school meal business is seen as a response to significant losses in its traditional pig farming operations, with the school meal business providing a stable cash flow amidst financial pressures [9][21][27]. Group 3: Market Position and Competition - New Hope's traditional business has faced severe challenges, with significant losses reported over the past three years, prompting a need for diversification into more stable revenue streams like school meals [22][23]. - The competitive landscape shows that while New Hope struggles, other companies like Muyuan Foods and Wens Foodstuffs have successfully rebounded, highlighting the urgency for New Hope to adapt [22][23]. - The school meal business is positioned as a gateway to broader consumer markets, allowing New Hope to leverage data from 500,000 families for future ventures in prepared foods and community services [27][28]. Group 4: Leadership and Legacy - The generational shift in leadership at New Hope reflects a broader trend among Chinese entrepreneurs, where the founder's traditional values clash with the newer generation's focus on capital markets and global strategies [30][31]. - The article emphasizes the irony of a company that once aimed to improve food quality for the masses now being criticized for the quality of meals provided to children, showcasing a disconnect between its founding principles and current operations [33].

上海家长对校园餐品质的争议并不是个例，这些年，校园食品安全事件时有发生。对此，国家市场监管 总局今年7月发布了《校园配餐服务企业管理指南》，将于12月1日起执行。这是关于校园配餐服务管理 的首个国家标准，从人员配置、原料采购、制作运输、召回程序等多个方面树规立范，被认为是保障校 园餐品质的关键一步。 树立规范固然重要，但若不能在执行层面真正落实，再完善的标准也易流于形式。要让"国标"被严格遵 守，有几个关键点： 言咏/文9月15日，上海多所学校午餐中的虾仁炒蛋被紧急撤换，补发饼干和面包替代。午餐供应商上海 绿捷实业发展有限公司回应称是因为虾仁里有细沙，但学生家长表示，孩子反馈这道菜有臭味。 家长们不认为这是一起偶然事件，长期以来他们对校园餐不满意：菜品质量差、油炸食品过多、孩子吃 不饱、吃不好。他们向12345和市教育局反馈过问题，却没有得到很好的解决。罗永浩吐槽西贝"贵且难 吃"，上海家长们却说：让西贝来竞标校园餐吧。 虽说众口难调，但当很多家长反馈同样的问题，他们的诉求应当被重视；此次虾仁炒蛋撤换事件背后真 相究竟如何，相关部门也应该有实实在在的回应。校园餐必须经得起审视，因为它关系到孩子健康成长 的切身 ...

Core Viewpoint - The release of the "Guidelines for the Management of Campus Catering Service Enterprises" by the State Administration for Market Regulation marks the first national standard specifically for the campus catering sector in China, aiming to standardize and regulate the industry [1][2]. Industry Overview - The campus catering industry connects schools and families, with over 460,000 primary and secondary schools and kindergartens in China, serving more than 237 million students [1]. - Recent controversies in the sector have raised concerns about food safety, including unclear sourcing of ingredients, unsanitary processing environments, and issues with food delivery and quality [1]. Implementation of Guidelines - The guidelines impose clear responsibilities on enterprises, requiring them to appoint food safety directors and dedicated personnel for food safety management and inspection, as well as to establish dynamic risk prevention mechanisms [2]. - In the procurement phase, a centralized purchasing system for staple foods like rice, flour, and oil is mandated, with annual comprehensive inspections for each type of staple food [2]. - The food processing phase must integrate the "Internet + Bright Kitchen" system to publicly display key food processing operations to schools, parents, and students [2]. - Transportation must utilize closed delivery vehicles and equipment that meet the required catering volume and delivery methods [2]. Collaborative Efforts - Effective implementation of the guidelines requires collaboration among various stakeholders, including regulatory bodies, schools, and catering enterprises [2]. - Regulatory authorities are tasked with enhancing supervision across the entire supply chain, conducting regular inspections, and imposing strict penalties on non-compliant enterprises [2]. - Schools are encouraged to actively supervise and maintain open communication channels with parents to gather feedback and ensure improvements [2]. - Catering enterprises must enhance their operational standards, invest in food safety oversight, and improve service quality [2]. Future Implications - The implementation of the guidelines is expected to compel enterprises to optimize their services, shifting the industry focus from price competition to quality competition, thereby enhancing the safety of campus dining [3].

Core Viewpoint - The introduction of the national standard "Guidelines for Campus Catering Service Enterprises Management" aims to address safety and quality concerns regarding food provided to students, responding to public demand for better oversight and accountability in school meal services [1][2]. Group 1: Regulatory Framework - The new guidelines establish a comprehensive framework for campus catering services, covering key areas such as menu and ingredient management, food preparation, meal delivery, service evaluation, and emergency response [1]. - The guidelines require catering companies to implement an "Internet + Open Kitchen" system to enhance transparency and allow parents and students to access critical operational processes [2]. - Catering enterprises must appoint a food safety director and dedicated personnel for food safety management and inspections, establishing a dynamic risk prevention mechanism [2]. Group 2: Addressing Issues and Enhancing Standards - The guidelines respond to issues identified in school meal services, including unsanitary conditions and financial misconduct, with a reported 38,000 cases of corruption related to student meal funds being addressed [1]. - The guidelines also emphasize the importance of nutritional health information exchange and waste reduction, promoting balanced diets and environmentally friendly practices among students [2]. - The successful implementation of these guidelines is crucial, as any lapse in adherence could jeopardize student health, highlighting the need for a robust enforcement mechanism [2]. Group 3: Future Expectations - The expectation is that with the full implementation of the guidelines, school meals will become safer, more transparent, and healthier, contributing to an overall improvement in food safety governance across society [3].

Core Viewpoint - The State Administration for Market Regulation has approved the release of the "Guidelines for the Management of Campus Meal Service Enterprises," which will be implemented on December 1 this year, marking the first national standard for campus meal service management [1] Group 1: Issues in Campus Meal Services - Concerns regarding food safety have been highlighted, including the use of unverified and expired ingredients, which pose risks to student health [2] - The lack of transparency in the food processing stage raises hygiene concerns, as parents find it difficult to supervise the conditions of meal preparation [2] - Risks in the delivery process include improper temperature control and contamination due to inadequate vehicle management [2] - Nutritional inadequacies in meals, such as excessive salt and oil, fail to meet the dietary needs of students [2] - The absence of unified standards has led to unclear responsibilities among enterprises, schools, and regulatory bodies, complicating accountability when issues arise [2] Group 2: Guidelines and Responsibilities - The guidelines emphasize the primary responsibility of enterprises, mandating the appointment of food safety directors and dedicated personnel for food safety management and inspection [2] - A comprehensive management system has been established, detailing clear regulations for each stage of the meal service process [3] - The procurement of raw materials must follow a centralized purchasing system, with strict requirements for testing and documentation to ensure food safety [3] - The processing stage requires integration with "Internet + Open Kitchen" systems to enhance transparency and allow for public oversight [3] - Delivery vehicles must be managed in a closed manner and equipped with tracking systems to ensure food safety during transportation [3] Group 3: Implementation and Oversight - The successful implementation of the standards is crucial, necessitating increased regulatory oversight and the establishment of regular inspection mechanisms [4] - Schools are encouraged to actively participate in meal management and establish parent supervision committees to gather feedback for improvement [5] - Public involvement is promoted to create a culture of monitoring campus meal services, encouraging reporting of violations [5]

Core Viewpoint - The introduction of the national standard "Guidelines for Campus Meal Service Management" marks a significant step in enhancing food safety regulations in schools, particularly for meal delivery services for students in primary and secondary schools and kindergartens [1][2]. Group 1: Overview of the Guidelines - The guidelines provide a comprehensive framework covering all aspects of meal service, including recipe and ingredient management, food preparation, delivery, dining services, service evaluation, and emergency handling [1]. - The guidelines aim to fill the existing regulatory gap in the campus meal service sector, which has seen over 50% of primary and secondary schools outsourcing their meal services [1][3]. Group 2: Transparency and Supervision - A key provision of the guidelines mandates that the food processing stages must be integrated with the "Internet + Bright Kitchen" system, allowing schools, parents, and students to view critical food preparation processes [2]. - This requirement enhances transparency and supervision, potentially deterring non-compliant practices within meal service operations [2]. Group 3: Internal Management and Standards - The guidelines impose higher standards on internal management and delivery processes for meal service companies, including the necessity for a food safety director and dedicated safety management personnel [2]. - Companies are required to establish dynamic risk prevention mechanisms, conduct daily safety checks, and utilize closed delivery vehicles equipped with tracking systems [2][3]. Group 4: Industry Impact - The implementation of these standards is expected to raise the entry barriers for the campus meal service industry, reducing the presence of unqualified operators and improving overall service quality [3]. - The guidelines represent a systematic approach to risk management in meal services, aligning with societal expectations for improved food safety in schools [3].

Core Viewpoint - The article discusses the approval and release of the national standard "Guidelines for the Management of Campus Meal Service Enterprises," aimed at enhancing food safety regulations in schools, particularly for primary and secondary students as well as kindergartens [1]. Group 1: Overview of the National Standard - The national standard provides comprehensive guidelines covering the entire process of meal service, including menu and ingredient management, food preparation, delivery, dining services, service evaluation, and emergency handling [1]. - It emphasizes the importance of food safety and nutritional health communication, as well as guidelines to prevent food waste, promoting balanced diets and environmental awareness among students [1]. Group 2: Specific Requirements - Personnel configuration mandates that enterprises must have a food safety director and dedicated food safety management and inspection staff, establishing a dynamic risk prevention mechanism with daily safety checks, weekly hazard assessments, and monthly analysis [2]. - For raw material procurement, a centralized purchasing system for staple foods like rice, flour, and oil is required, along with retention of inspection reports for each batch of ingredients [2]. - The food processing phase must integrate the "Internet + Bright Kitchen" system, allowing schools, parents, and students to view key food processing operations [2]. - Delivery vehicles must be closed and registered with authorities, ideally dedicated to meal delivery and equipped with tracking systems [2].

记者今天（21日）从市场监管总局了解到，国家首个专门针对校园配餐的国家标准——《校园配餐服务企业管理指南》已于近日发布，将于今年12月1日 正式实施。 一旦发现食品安全风险，必须第一时间启动召回程序，并主动向上报当地市场监管部门。 在人员配置上，企业必须配备食品安全总监和专职食品安全管理、检验人员；建立风险防控动态机制，每日进行安全检查，每周排查隐患，每月调度分 析。 在原料采购方面，要实行米、面、油等大宗食品集中定点采购制度，并确保留存每批次原料的检验检测报告；每种大宗食品原料每年至少做一次全品类覆 盖的检验检测，特别要对农药残留等安全性指标进行检测。 在制作环节，餐食加工过程须接入"互联网+明厨亮灶"系统，并向学校、家长和学生公开展示食品加工的关键操作流程。对每天送餐的每个食品品种要分 别留样, 留样时间不少于48小时。 在运输环节，要配备满足配餐量和配送方式的封闭式配送车辆与设备，配送车辆向主管部门备案，宜专车专用并安装定位跟踪系统。 我国目前中小学和幼儿园数量超过46万所，涉及学生超过2.37亿人。校园配餐覆盖面广、环节多，已成为监管重点领域。校园配餐产业规模已经占整个餐 饮业近半规模，标准化建设是推 ...