Core Viewpoint - The training program focused on low-carbon management in the restaurant supply chain, aiming to provide new momentum for the industry's low-carbon transformation under China's "dual carbon" goals [1][17]. Group 1: Training Program Overview - The first session of the training program was successfully held in Guangzhou, attracting nearly a hundred executives and technical personnel from various sectors including the restaurant and hotel industries, kitchen engineering equipment companies, research institutions, and carbon consulting services [1]. - The program is recognized as the first authoritative training project in China that focuses on the low-carbonization of the restaurant supply chain [1]. Group 2: Key Insights from Experts - The Secretary-General of the China Electronic Energy Conservation Technology Association emphasized the need for a comprehensive low-carbon management system from farm to table in the restaurant industry [3]. - The Vice Dean of Jinan University Management School highlighted the role of universities in providing professional talent and innovative solutions for the industry [5]. Group 3: Policy and Technology Insights - A detailed analysis of the "dual carbon" strategic framework was presented, discussing the impact of carbon market mechanisms and international carbon tariffs on the restaurant supply chain [7]. - The need for China's carbon labeling system to accelerate mutual recognition with international standards was emphasized to integrate domestic low-carbon practices into the global market [8]. Group 4: Innovations in Low-Carbon Kitchen Supply Chain - Experts discussed innovations in zero-carbon (near-zero carbon) kitchen supply chain management, focusing on the latest developments in technical standards for kitchen design and product energy efficiency [10]. - A methodology for low-carbon transformation was proposed, integrating supply chain management theory with practical applications in procurement, production, and logistics [11]. Group 5: Industry Collaboration and Solutions - A seminar on carbon footprint and labeling was held, where representatives from the restaurant industry, kitchen equipment manufacturers, and carbon service organizations explored low-carbon technology applications [14]. - The sharing of carbon labeling practices from the home appliance industry provided insights into how carbon footprint accounting can address challenges posed by international carbon tariffs [14]. Group 6: Future Directions and National Promotion - The training program aims to promote zero-carbon design standards and low-carbon technologies nationwide, transitioning the industry from "single energy saving" to "full-chain decarbonization" [17]. - The establishment of a "zero-carbon supply chain guesthouse" and the awarding of certificates to participants signify a commitment to fostering a sustainable restaurant industry [17].