Group 1: Core Themes - The theme of World Food Day and National Food Security Publicity Week is "Food Saving, Everyone's Responsibility" [1] - The National Food and Material Reserve Administration emphasizes the transition from safe grain storage to high-quality development focusing on green storage and preservation [1] Group 2: Technological Innovations - The importance of technological innovation in grain saving and loss reduction is highlighted, with a focus on upgrading equipment and product applications [2] - A new low-loss, high-efficiency combine harvester developed by Luoyang Intelligent Agricultural Equipment Research Institute significantly reduces harvesting loss rates [2] - The grain loss detection has shifted from manual to automated processes, allowing for precise quantification of losses during harvesting [2] Group 3: Grain Storage Improvements - The combination of drying warehouses and three-dimensional storage facilities has improved grain storage efficiency for farmers in Tieling [3] - Research and application of grain saving technologies have led to a reduction in storage loss rates to approximately 3%, down 5 percentage points from a decade ago [3] - The comprehensive loss rate in grain storage facilities is maintained below 1% during the storage period [3] Group 4: Utilization of By-products - The processing of wheat into various by-products at Anhui Jinsha River Flour Industry Co., Ltd. demonstrates the potential for maximizing the value of each grain [4] - By-products such as bran and germ are repurposed into functional foods and animal feed, promoting circular utilization [4] - The development of intelligent equipment by Maiande Group enhances oil extraction efficiency, contributing to increased production [4] Group 5: Comprehensive Utilization and Standards - The National Food and Material Reserve Administration has revised quality standards to guide enterprises in optimizing processing precision and utilizing by-products [5] - The focus on efficient grain use and quality improvement supports nutritional health consumption [5] Group 6: Social Participation in Food Saving - National policies and action plans have been established to promote food saving and reduce waste across society [6] - Educational initiatives in schools and smart systems in dining services are fostering a culture of food saving [6] - The rise of practices such as reasonable ordering and leftover packaging in the dining market reflects a growing awareness of food conservation [6]

Core Viewpoint - The articles emphasize the importance of food conservation and reduction of waste in China, highlighting various initiatives and technological advancements aimed at improving food security and resource utilization [1][2][5]. Group 1: Food Conservation Initiatives - The theme for World Food Day and National Food Security Promotion Week is "Everyone is Responsible for Food Conservation," with a focus on raising awareness and promoting food security [1]. - The National Development and Reform Commission and the National Food and Material Reserve Bureau are pushing for technological innovations in food conservation and loss reduction [2][5]. - Various policies and action plans have been introduced to combat food waste across different sectors, including schools and restaurants, promoting a culture of conservation [6]. Group 2: Technological Advancements - The introduction of automated grain loss detection systems, such as the one developed by Luoyang Intelligent Agricultural Equipment Research Institute, has significantly reduced grain loss during harvesting [2]. - Research and development in grain storage technologies have led to a decrease in storage loss rates for farmers, with losses now around 3%, down from 8% a decade ago [3]. - Companies are leveraging smart equipment to maximize the utilization of grain by-products, enhancing overall efficiency in food processing [4]. Group 3: Community Engagement and Awareness - Schools and communities are actively participating in food conservation efforts, with initiatives that encourage students and families to adopt waste-reducing practices [6]. - The promotion of smart dining solutions, such as demand-based meal preparation and portion control, is becoming more common in educational institutions [6]. - The overall awareness of food conservation is increasing, with a shift towards more sustainable dining practices in the restaurant industry [6].