Continue to promote the "CD Action", promote small dishes, and provide packaging boxes——
The catering industry refuses to "leftover feast" (strict economy against waste)
One porridge and one meal is hard to think about. Recently, General Secretary Xi Jinping has given important instructions to stop food waste. He pointed out that the phenomenon of food waste is shocking and distressing! Despite the bumper harvest in China's grain production year after year, it is still necessary to be crisis-conscious about food security. The impact of the global new crown pneumonia epidemic this year has sounded a wake-up call for us.
Rejecting the "leftover banquet", the majority of Chinese catering companies and related institutions acted immediately.
On August 12, the China Business Federation, China Chain Store & Franchise Association, China Cuisine Association, China Hotel Association, and Meituan Dianping jointly launched the "Proposal on Stopping Food Waste and Cultivating Saving Habits" to the national catering industry, putting forward the current requirements Further innovate propaganda methods, using corporate propaganda screens, official accounts, mini programs, live broadcasts, etc., to deepen the actions of advocating civilization and strict economy.
The “Proposal” also suggests that catering companies establish a disciplinary mechanism. During the ordering process, they must perform reminders to customers, and promptly dissuade customers for obvious excess demand; catering companies should respond in time to customers’ midway meals; If buffets cause waste, catering companies should inform in advance that they need to charge additional meals or service fees.
"With us, there is no'stop' in the CD operation." Mr. Xu, the manager of a chain self-service hot pot restaurant in Beijing, told reporters. "Since the introduction of the CD operation in 2013, we have been advocating strict economy and opposing waste. The situation of buffet waste in 2015 has been greatly improved.” The reporter saw that at the buffet pick-up point in the restaurant, the slogan “Don’t take too much, don’t waste, practice the CD”, the manager Xu told the reporter that the restaurant is limited The meal time for each customer is one and a half hours. If there are remaining dishes on the plate at the end of the meal time, the customer is supported to pack and take away.
"Since the outbreak of the epidemic, the business in our store has not been very good, but it is gradually recovering recently, and food waste is rare." A person in charge of Beijing Lime Thai Restaurant said that if customers order more than the number of meals. , The waiter will promptly remind customers and give more economical, healthy and reasonable ordering suggestions. "Our packing box is also free, and we are very supportive of customers packing up unfinished meals." Mr Liu said.
According to a field survey of 366 restaurants in Beijing, Shanghai, Chengdu, and Lhasa conducted by the Institute of Geographic Sciences and Natural Resources Research of the Chinese Academy of Sciences and other institutions, the per capita food waste in the catering industry is 93 grams/person/meal, and the waste rate is 11.7%. . Among them, large restaurants, tourist groups, business dinners, etc. are the "hardest hit areas" of food waste. The relevant person in charge of the China Hotel Association said that the current wasteful behavior in the industry mainly occurs in banquets and canteens. Because banquets and cafeterias ate a large number of meals in a short time, this places high demands on the preparation of meals for enterprises. But now many banquet companies have tried to provide cold meals, buffets, and table meals. Canteens try to use buffets and portion dishes to reduce waste.
To eliminate food waste, various localities and functional departments take multiple measures to create "hard constraints" to stop food waste.
In Wuhan, Hubei, the Food and Beverage Industry Association has issued an initiative to promote half-dish dishes and prepare packing boxes for all restaurants in Han. Many restaurants have introduced one, half, and regular portions for dine-in and take-out in many restaurants to meet different quantities. The dining needs of the crowd; in Ningbo, Zhejiang, almost all restaurants will post “no leftovers, no leftovers” reminders in eye-catching locations, and some restaurants have also launched an “N-1” ordering mode.
Kong Dechen