Consumption does not waste the table and is greener (Consumption Window·New Observation on Green Consumption①)
my country has made positive progress in promoting green consumption, and the concept of green consumption has gradually become popular, but the demand for green consumption still needs to be stimulated and released.
To this end, the National Development and Reform Commission, the Ministry of Commerce, the State Administration for Market Regulation and other departments issued the "Implementation Plan for Promoting Green Consumption" to make arrangements for further promoting green consumption.
From today, our reporter will focus on the green transformation of consumption in key areas such as green dining tables, green logistics, green travel, and green living, and explore how to better strengthen technology and service support, improve the institutional guarantee system, improve incentive and restraint policies, and speed up Form a simple, moderate, green and low-carbon, civilized and healthy lifestyle and consumption model, and provide important support for promoting high-quality development and creating a high-quality life.
--editor
core reading
It has become a new fashion in society to practice thrift and oppose waste.
The green concept should be integrated into the whole chain of food consumption, accelerate the improvement of the green level of food consumption, and make the people's dining table "green"
Green management——
From procurement, distribution, storage to processing and sales, improve the green level of the entire chain
During the Beijing Winter Olympics, many foreign athletes were "followed" by the food of the Winter Olympic Village, and they shared their impressions of China on social media.
"Yangzhou Fried Rice, Sixi Meatballs, Pizza, Udon Noodles... There are both Chinese and Western food. The venue we are in charge of is a buffet mode, with two meat and two vegetarian dishes, two main dishes, and two soups every day." During the Winter Olympics, Shanghai McKindy The group provides catering services for the ancient poplar venues in the Zhangjiakou competition area, according to Wang Dan, general manager of the company's large-scale competition business department.
Although the flavors of the Winter Olympics food are diverse, they have one common feature - "green".
Centralized material preparation to reduce losses.
"The ingredients delivered to the meal preparation area are all vacuum-packed clean vegetables. For example, after a carrot has been preliminarily cleaned and peeled, it needs to be cleaned again, then processed into shreds, and the surface water can be drained in an air-drying and draining machine before it can be packaged, Storage and transportation. In this way, the food preparation area for the Winter Olympics not only reduces the amount of kitchen waste, but also improves the environmental sanitation.” Wang Dan said.
On-demand processing without waste.
Wang Dan told reporters: "Faced with a meal flow of nearly 6,000 people per meal, we implement a 24-hour reservation and 6-hour confirmation ordering model. Each venue has a liaison officer who informs us of the meal time and number of people 4 hours in advance according to the event schedule. , we are fine-tuning on the basis of meal preparation.”
Recycling is more efficient.
"It is precisely because of the use of clean dishes and the preparation of meals according to the number of diners that food waste is largely avoided. According to estimates, only about 30 kilograms of kitchen waste will be generated by more than 450 people dining in two hours, which is less than 70 grams per person." According to Wang Dan, the kitchen waste generated in the centralized material preparation process is also easier to recycle.
Take potato skin as an example, it can be processed into feed and starch after centralized treatment.
"The current food waste in the industry is mainly in group meals, such as banquets and canteen catering," said Chen Xinhua, president of the China Restaurant Association. "It is difficult for group meals to meet everyone's taste, which brings a lot of waste. A large amount of meals in a short period of time has put forward high requirements for meal preparation companies, otherwise, if you prepare too much, you will not be able to eat them, and if you prepare too little, you will not be able to eat enough.”
"We have a supporting management system in all aspects of the whole chain, from procurement, distribution, storage to processing and sales, to prevent waste," said Li Yadong, vice president of McGindy Group. Determine the production time and quantity, and then stir-fry the vegetables in batches, stir-fry frequently, and serve meals in appropriate amounts at regular intervals, which can not only ensure that each batch of customers eats fresh meals, but also greatly reduce production waste.
In recent years, relevant departments have improved policies and measures to create green dining tables.
Last year, the State Administration for Market Regulation and the National Standardization Administration jointly issued the "Green Catering Operation and Management".
The China Hotel Association, in conjunction with local commercial authorities and industry associations, has vigorously promoted the greening process of the catering industry. In 2022, it will focus on the establishment of the first batch of 100 national standard demonstration stores for green catering, and establish a national key green catering enterprise data monitoring system.
Chen Xinhua suggested that relevant departments should provide support to small and medium-sized enterprises in terms of refined management, and better promote the continuous development of the catering industry as a whole to green, healthy, safe and large-scale, standardized and standardized.
Green concept -
Eating out, ordering take-out, and family dining table must have "CD-ROM" awareness
On the weekend, the family of Wang Ben, a resident of Chaoyang District, Beijing, went to the Akasaka Pavilion restaurant in the Changyingtian Street shopping center for dinner, and found that the menu for scanning the QR code also added data such as calories and grams. "This kind of meticulous and thoughtful services make it easier for us to achieve our 'disc' goals."
"It's easy to order too many buffets and cause waste. We are also thinking about how to control the portion and avoid unnecessary waste." said Wang Jiayu, Office Director of Shanghai Akasakating Catering Investment Management Co., Ltd. "Since last year, the company has been ordering food by scanning the QR code. In the menu design, the calorie label and the label of the gram of the dish have been added. The portion of the dish is small and refined, and the service staff will also remind customers to order in moderation during the meal process, which can not only eat healthy but also reduce waste.”
Catering companies all over the world have shown little tricks to eliminate waste: some cafeterias in Shanghai have introduced regulations on "waste and extra meal fees", some catering stores in Guangzhou have launched "CD reward fruit plate" activities, and many restaurants in Guizhou have launched "active free packaging" Service... Chen Xinhua said: "During the '14th Five-Year Plan' period, the focus of high-quality development of my country's catering industry is to promote green catering, advocate saving, and avoid waste."
Nowadays, the pace of life is gradually accelerating, and ordering food delivery has become a daily choice for many consumers.
Every lunch time, residents of Shiwan Street, Chancheng District, Foshan City, Guangdong Province also habitually open various take-out software to order food.
As the awareness of saving has become more popular among people, small dishes have become a new choice for many consumers to place their takeaway orders.
Fang also said: "I hope that takeaway meals can also be like home cooking, with two or three dishes combined, which will be more nutritious, so small bowl dishes are very suitable for me."
Meituan data shows that in late January, consumers actively searched for related keywords such as "small servings, half servings, and single set meals" as high as 96,102 times. Merchants grew 126% year over year.
In addition to dining out and ordering take-out meals, family dining is the main way for ordinary people to eat in their daily lives. The implementation of the "CD Action" for family dining is an important part of realizing the "green dining table".
"When we buy vegetables, we prepare them as needed, and try to avoid leftovers as much as possible, so as not to waste food, but also to reduce unnecessary expenditures," said Ma Yiqian, a resident of Beita District, Shaoyang City, Hunan Province.
Green treatment——
More environmentally friendly, economical and safe disposal of kitchen waste, turning waste into treasure
How to turn kitchen waste into treasure?
All parts of the country are actively exploring new ways of recycling kitchen waste.
Zhudong Village, Guangzhou City, Guangdong Province actively explores the treatment method of kitchen waste composting, and realizes "kitchen waste does not leave the village".
A primary school canteen in Huzhou City, Zhejiang Province uses perishable waste on-site processing equipment to biodegrade kitchen waste to produce organic fertilizers to fertilize vegetables in the school's plantation.
my country is a country with a large population. How to deal with kitchen waste in a more environmentally friendly, economical and safe way is of great significance.
"Due to differences in eating habits, catering structure, cooking methods, food supply systems and consumption habits, the composition of kitchen waste is complex, and it is difficult to quickly and efficiently recycle kitchen waste." Shanghai Siyi Environmental Protection Technology Co., Ltd. is responsible for the technical The general manager of Ling Xianghui said.
To solve this problem, the company designed a kitchen waste treatment system.
"Take a family house as an example, residents can put kitchen waste into the discharge port set under the kitchen sink, pass through the pulverizer, transfer it into the garbage pipeline, and finally enter the garbage storage tank for treatment. After dehydration and biodegradation, it forms Organic fertilizers can realize the regeneration and utilization of kitchen waste resources. Many five-star hotels use this kind of on-site kitchen waste treatment system." Ling Xianghui said.
Ling Xianghui believes that this method does not require manual sorting, draining, packaging, and transportation of kitchen waste, avoids cross-contamination, improves the environment, and greatly facilitates the majority of residents. resource utilization.
The "14th Five-Year Plan for the Development of Urban Domestic Waste Classification and Treatment Facilities" issued by the National Development and Reform Commission and the Ministry of Housing and Urban-Rural Development in 2021 proposes to accelerate the construction of collection, transportation and disposal facilities for kitchen waste and hazardous waste. , and strive to achieve about 60% of the national municipal solid waste recycling rate by the end of 2025.
At the same time, relevant industry associations have issued initiatives to reduce kitchen waste from the source.
Fu Longcheng, president of the China Cuisine Association, said: "Reducing the amount at the source is the top priority, which can save the social and environmental costs of garbage disposal."
Lin Lili and Jiang Wenjing