China News Service, Guiyang, August 24 (Zhou Yanling) The western province of Guizhou has issued the "Notice on Strictly Saving and Resolutely Stopping Food Waste" (hereinafter referred to as the "Notice"), which aims to strengthen education and guidance, promote industry standards, and form a consensus. Govern the joint efforts and other aspects to stop food waste in catering and prevent "a gust of wind and walk through the scene."
The "Notice" clearly stated that it is necessary to formulate and implement targeted policies and measures, explore the establishment of a "thrift list" list of catering companies, and promote the inclusion of strict economy and resolutely stop catering food waste into the important content of the selection of star-rated hotels, diamond-rated restaurants, etc. , Reject "waste on the tip of the tongue".
China is a country with a large population and relatively insufficient land resources. In 2018, the China Urban Catering Food Waste Report jointly issued by the Institute of Geographic Sciences and Natural Resources Research of the Chinese Academy of Sciences and the World Wide Fund for Nature revealed that the per capita amount of food waste in the Chinese catering industry was 93 grams per person per meal, and the waste rate was 11.7%. Large gatherings waste 38%.
The reporter found through combing that, in order to stop food waste in catering, all parts of China have been actively exploring new methods and practices to oppose food waste in catering.
The unit canteen is the main place for group meals. The public institution canteens in Anhui Province implement self-service meals or provide more small portions of food to facilitate the selection of diners. Special personnel are assigned to inspect the canteens and criticize and educate wasteful behaviors.
In order to eliminate table waste, catering companies in Wuhan, Haikou, Zhengzhou and many other cities in China have posted slogans on their tables to remind them not to be extravagant and wasteful, and have launched "small portions" and "half portions" to guide customers to order dishes. Stomach".
Advocating food conservation, Jiangxi University of Science and Technology canteen launched the "CD-for-fruit" activity. Students can use the "CD-ROM" to exchange for a free after-dinner fruit. Nanchang University, Nanchang Hangkong University and other universities have established a volunteer persuasion mechanism to guide students to eat as much as they want, and say "no" to wasteful behavior.
In addition, some places will incorporate strict economy into the assessment system. In Liuyang City, Hunan Province, the Commission for Discipline Inspection of some agencies introduced a food waste reminder notification system. If the same person wastes food more than 3 times, the results will be included in the assessment of cadres and employees after the criticism is notified.
According to Zhang Ke, associate researcher and doctor of law at the Institute of Law of the Guizhou Academy of Social Sciences, it is mainly young people who have the most food left on the table. The need for face and pomp is a major cause of food waste in catering. Eliminating food waste in catering is not only related to Changing bad consumption habits is also of great significance to safeguarding food security.
Zhang Ke suggested establishing rigid constraints through legislation to stop, prevent and punish waste behaviors in accordance with the law, give certain rewards to food saving behaviors, and at the same time strengthen inspections of food waste behaviors in catering, create an atmosphere of shameful waste and pride in saving, and guide people to be green life. (Finish)