聚焦餐饮行业食堂场景业态，联合利华饮食策划携手餐饮服务提供商索迪斯和上海君石生命科学研究院启动了"健康食堂计划"试点，对联合利华上海食堂进 行健康升级，目前已累计优化105道健康菜谱，盐、油、糖使用量同比降幅超20%，员工对饭菜口味的满意度提升10%以上。另一方面，联合利华饮食策划 从儿童膳食营养状况出发，研究分析学生膳食结构不合理的搭配，通过食材、调味以及烹饪技巧的科学搭配，改善学生餐食物营养元素摄入不均衡的问题， 并通过优厨云的快速算法，改良传统餐单，帮助学生餐解决方案的快速研发。 食品安全是餐饮行业发展的基石与底线，更是高质量发展的基础。作为中国烹饪协会食品安全工作委员会执行副主任单位，联合利华饮食策划联合中国烹饪 协会已连续10多年，在全国超过百座城市围绕食品安全管理、厨房管理、供应链管理的培训，为超过1.1万家餐厅提供专业支持，面向大众的线上科普也已 触达超过1170万人次。本次大会中国烹饪协会、联合利华饮食策划、北京烹饪协会、北京市餐饮行业协会领导共同为表现突出的企业颁发了"2024年度餐饮 业食品安全好案例"荣誉证书，激励更多餐饮企业积极投身食品安全建设，共同筑行业发展的安全防线。 近年餐饮业增 ...

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]