Group 1 - Schools are implementing on-demand meal services to reduce food waste by accurately matching meal quantities with student attendance [2][3] - In Wuhan, China University of Geosciences has introduced a small bowl self-service model, allowing students to choose their meal portions, thus minimizing waste [3][4] - The average daily collection of food waste in the dining halls has decreased from approximately 55 buckets to around 40 buckets, achieving a nearly 40% reduction in kitchen waste [4] Group 2 - Southwest University in Chongqing has built a central kitchen to enhance food processing efficiency and reduce losses, providing a one-stop service from procurement to meal delivery [5][6] - The central kitchen focuses on maximizing the use of ingredients, processing root vegetables centrally while allowing other vegetables to be prepared at individual dining halls [6] - The implementation of a "Clean Plate Campaign" in schools encourages students to finish their meals, with rewards for those who do not leave leftovers, resulting in a significant reduction in food waste [7][8]