Group 1 - Xibei has issued an official apology, committing to adjust its food preparation process to on-site cooking in response to customer demand, with nationwide implementation expected by October 1 [1] - Xibei is actively communicating with upstream suppliers to shorten food shelf life while ensuring safety and inventory turnover [1] Group 2 - The Fourth Meteorological Economic Forum highlighted that global wind and solar power installations have reached 31%, with extreme weather becoming a key factor affecting power system stability [2] - China aims to achieve a cumulative installed capacity of 1.41 billion kilowatts of renewable energy by the end of 2024, accounting for 42% of the total installed capacity [2] Group 3 - As of the second quarter of 2025, the balance of green loans in China is approximately 42.4 trillion yuan, and the balance of green bonds exceeds 2.2 trillion yuan, positioning China among the top globally [3] - Carbon reduction support tools have guided financial institutions to issue over 1.38 trillion yuan in carbon reduction loans [3] Group 4 - The 2025 Service Trade Fair showcased advancements in hydrogen energy applications and the accelerated implementation of zero-carbon parks, indicating a significant shift towards green transformation in China's economic development [4][5] Group 5 - The China Environmental Protection Industry Association emphasized the importance of sharing pollution reduction and carbon reduction technology globally, highlighting China's capability in technology innovation and output [6] Group 6 - Xiaomi has dismissed its China Marketing Department General Manager Wang Teng for leaking confidential company information and serious violations of company policies [7] Group 7 - The risk of "social washing" in ESG practices has gained attention, with experts noting that donations should complement, not replace, genuine efforts to address supply chain issues [8] - Companies are encouraged to adopt a strategic approach to donations, integrating them with ESG strategies to avoid superficial compliance [8]

Core Viewpoint - The article emphasizes the importance of enhancing food safety management and service levels in schools through specialized training sessions for school principals and food safety personnel in Tori County [2] Group 1: Training Overview - A specialized training session was organized for 26 schools and kindergartens in Tori County, focusing on food safety management [2] - The first session on September 9 included theoretical explanations covering policy requirements, legal regulations, and key risk prevention points related to school meals [2] - The training aimed to help participants master the theoretical knowledge and standards required for food safety management in schools [2] Group 2: Practical Implementation - The second part of the training on September 10 involved practical demonstrations in school kitchens, focusing on food storage, cooking procedures, and sanitation practices [2] - Participants received hands-on training in food safety operations, including the classification of food storage areas and the proper cleaning and disinfection of utensils [2] - The training effectively transformed theoretical knowledge into practical skills, enhancing the overall food safety management capabilities in schools [2] Group 3: Training Impact - The "theory + practice" model of the training clarified the direction and methods for the special rectification of school meals [2] - The initiative is expected to provide strong momentum for schools in Tori County to ensure ongoing food safety in their meal services [2]

Core Points - The incident involving Luo Yonghao and the brand consulting company Hua Yu Hua has been resolved, with an apology issued by Hua Yu Hua's owner, allowing the focus to shift back to the serious topic of consumer rights regarding pre-prepared food in the restaurant industry [1] - Luo Yonghao expressed his frustration over comments made by Xibei's founder, who labeled him as a "cyber mafia" and criticized him, leading to a public confrontation during a live-streaming session [1] - Luo Yonghao emphasized the need for national regulations concerning pre-prepared food to be established promptly, indicating a shift in focus to more pressing business matters [1] Company Overview - Hua Yu Hua is a strategic marketing brand consulting firm that provides comprehensive services including corporate strategy, brand strategy, brand design, product development, and advertising creativity, with Xibei being one of its clients [1]

Core Viewpoint - Xibei has issued an apology to customers, acknowledging a significant gap between its production processes and customer expectations, and has committed to improving its food preparation methods by transitioning from central kitchen processing to in-store cooking by October 1, 2025 [3][5][6]. Summary by Sections Apology and Commitment - Xibei expressed gratitude for customer feedback and recognized the need for improvement in its production processes to meet customer expectations [5][6]. - The company reassured customers of its commitment to food safety and compliance with national regulations [5][6]. Planned Adjustments - By October 1, 2025, Xibei will implement several changes across its nationwide stores, including: 1. Switching to non-GMO soybean oil for all dishes cooked with soybean oil [6]. 2. Preparing children's meals, such as beef rice and beef patties, fresh in-store [6]. 3. Using fresh fish for children's fish sticks, prepared on-site [6]. 4. Transitioning to in-store preparation for lamb skewers, pork chops, and other dishes [6][7]. 5. Cooking oatmeal with fresh pumpkin slices on-site [7]. Customer Engagement - Xibei encourages ongoing customer feedback and suggestions for further improvements, emphasizing transparency and a commitment to customer satisfaction [7]. - The founder of Xibei, Jia Guolong, reiterated the company's dedication to customer service, stating that the company will learn from successful models in the industry [7].

Core Viewpoint - Xibei Catering Group has issued an apology regarding the recent controversy over its "pre-made dishes," acknowledging a significant gap between its production processes and customer expectations, and committing to improvements by October 1, 2025 [1][2] Group 1: Company Response and Adjustments - Xibei plans to adjust its central kitchen processing to on-site preparation in stores, with nine adjustments to be completed by October 1, 2025, including switching all dishes cooked with soybean oil to non-GMO soybean oil [1] - The company has invited customers to supervise its improvement measures and will provide timely updates on the changes [2] Group 2: Industry Support and Reactions - Yu Donglai, founder of Pang Donglai Group, publicly supported Xibei, urging people to understand and help the company improve rather than destroy it [3] - Several industry leaders, including founders of various restaurant brands, have expressed their support for Xibei amidst the controversy [8] Group 3: Public Discourse and Criticism - Luo Yonghao responded critically to Xibei's apology, questioning whether the company would continue selling leftover dishes before the deadline [2] - Luo also criticized the marketing consulting firm Hua Yu Hua for its long-term service to Xibei, which he labeled as a "brand assassin," leading to an apology from the firm's representative [11]

Core Viewpoint - The dispute between Luo Yonghao and Xibei highlights the growing consumer concerns regarding the use of pre-prepared dishes in restaurants and the need for clearer regulations in the food industry [1][5]. Group 1: Company Response - Xibei's customer service stated that their signature dishes are freshly prepared daily, denying the use of pre-prepared ingredients [1]. - Xibei's CEO, Jia Guolong, publicly responded to Luo's claims, asserting that no dishes at Xibei are pre-prepared and announced intentions to sue Luo for damaging the brand's reputation [1]. Group 2: Consumer Sentiment - The incident reflects a divide between consumer perceptions and restaurant definitions of "pre-prepared" food, with consumers expressing concerns over food safety and value for money [4]. - Luo Yonghao's previous statements indicate a consistent stance against restaurants selling pre-prepared dishes without proper labeling, which he views as deceptive [2]. Group 3: Industry Trends - The lack of a unified standard for pre-prepared dishes in the industry leads to consumer confusion and negative perceptions, despite regulatory efforts to clarify the definition [5]. - The rise of cooking robots, such as the AI cooking robot from Chip Chef, offers restaurants a way to maintain quality and efficiency while addressing consumer preferences for freshly cooked meals [7]. - The integration of smart cooking technology is seen as a transformative trend in the restaurant industry, providing new opportunities for cost management and competitive advantage [7].

Core Viewpoint - The company, Xibei, acknowledges a significant gap between its production processes and customer expectations, committing to improve food preparation by shifting from centralized kitchen processing to on-site cooking in stores by October 1, 2025 [4][5]. Group 1: Changes in Food Preparation - Xibei will replace all dishes cooked with soybean oil to use non-GMO soybean oil [2]. - Children's meals will be adjusted to include freshly stir-fried beef rice and freshly made beef patties [2][3]. - The preparation of various dishes, such as fish fillets and pork dishes, will transition to on-site cooking [3][4]. Group 2: Commitment to Food Safety - The company is actively communicating with suppliers to shorten the shelf life of products while ensuring food safety and inventory turnover [5]. - Xibei emphasizes the importance of transparency and welcomes customer feedback for continuous improvement [5][7]. Group 3: Customer Engagement - The founder of Xibei, Jia Guolong, expresses a commitment to customer satisfaction, stating that the company will treat customers with utmost respect and transparency [5][7]. - Xibei invites customers to supervise the improvement measures and promises to keep them updated on changes [5][7].

9月15日上午，胖东来创始人于东来再次发声，他肯定西贝在很多方面还是很优秀的，希望人们理性理解帮助企业改善问题走向美好。相信西贝会尽快完 善人们对部分食品安全的担忧。 于东来评论截图 9月12日，于东来曾公开发文称："任何事没有完美，感谢西贝、海底捞等品牌企业可以让我找到相对放心可口吃饭的地方。" 于东来个人账号截图 在回复网友评论时，于东来还表示"相信他们（西贝）会改的"。 于东来个人账号截图 ...

可能是真的感受到了舆论对于经营的巨大影响，西贝书面道歉了。 9月15日中午稍晚时候，西贝官方微博发布了书面致歉信。不过，我注意到，就是这样一份罗永浩发声5天后的正式致歉信，还出来了两个版本， 区别只在于一个引号。 刚开始，西贝官方微博发布了如下致歉信（图一）： 为了满足广大顾客的需求,让顾客拥有更好 的体验。我们将尽可能把中央厨房前置加工 工艺调整到门店现场加工。 2025年10月1日前,西贝全国门店会陆续完成 以下调整: 1、西贝所有使用大豆油烹调的菜品,调整为 使用非转基因大豆油。 2、儿童餐吃光光牛肉焖饭牛肉酱,调整为门 店现炒。 3、儿童餐牛肉饼,调整为门店现做牛肉饼。 4、儿童餐鳕鱼条,调整为门店原切大黄鱼, 现炸现烤。 5、烤羊肉串，调整为在门店现切、现串、现烤。 6、猪排烩酸菜中猪排半成品,调整为生排 骨,在门店现炒。 7、酥皮肉夹馍卤肉，调整为生肉在门店现卤。 8、手撕椒麻鸡,调整为生鸡在门店现煮。 9、燕麦小米粥中的金瓜泥,调整为门店现熬 小米粥,加入新鲜金瓜片熬制。 关于广大顾客关心的保质期间题,我们正在 与上游供应商积极沟通,在保证食品安全和 库存周转的前提下，尽量缩短保质期。 但我们深 ...

Core Points - Xibei has issued an apology letter on September 15, stating that all partners are actively working to address customer concerns and improve experiences [1] - The company plans to implement adjustments in all nationwide stores by October 1, 2025, focusing on food safety and inventory turnover while shortening product shelf life [1] - Xibei encourages customers to continue providing feedback for ongoing improvements [1] Adjustments and Changes - All dishes using soybean oil will switch to non-GMO soybean oil [4] - Children's meal beef rice will be adjusted to be stir-fried on-site [4] - Children's meal beef patties will be made fresh on-site [4] - Children's meal cod fish sticks will be replaced with fresh-cut large yellow croaker, fried and baked on-site [4] - Grilled lamb skewers will be freshly cut, skewered, and grilled on-site [4] - Pork chop sauerkraut will switch from semi-finished pork chops to fresh pork ribs, stir-fried on-site [4] - The braised meat in flaky meat sandwich will be made with fresh meat, braised on-site [4] - Shredded spicy chicken will be made with fresh chicken, boiled on-site [4] - Oatmeal millet porridge will be freshly cooked on-site with added fresh pumpkin slices [4]