Multi-regional catering associations propose to do a good job in the "CD Action" catering companies promote small meals, saving prizes
On August 12, a number of catering and culinary associations across the country issued successive initiatives, calling on catering companies to take the initiative to provide small and half dishes, guide consumers to take the initiative to pack, and in-depth "CD Action". At the same time, the prevention of food waste will be included in the entire process of food production, processing and service, and food waste will be reduced.
A reporter from the Beijing News learned from a number of well-known catering companies that the restaurant has already practiced savings and avoided waste in multiple links such as dish preparation, ordering, and kitchen waste disposal. Among them, Quanjude launched roast duck "food for one person", Huatian, and Jianyifang to reward and encourage thrifty dining, while Huda Restaurant introduced data-based control to increase the utilization of ingredients.
◆Six associations issued an advocacy, not to order more meals and reduce food waste
World Federation of Chinese Food Industry: Advocate half-portions
On August 11, the World Chinese Catering Industry Federation issued an initiative to members at home and abroad, Chinese catering industry organizations in various countries, catering companies and consumers to innovate business service methods, advocate and practice dining table civilization, and actively promote the "meal sharing system, serving chopsticks" "Chopsticks system, double chopstick system"; provide "half portion, half price", "small portion, moderate price" service methods, advocate "CD Action", take the lead in not using disposable tableware, and provide environmentally friendly packaging services.
The initiative pointed out that actively develop mass catering. Vigorously promote the development of breakfast projects, Chinese fast food, specialty snacks standardization, chaining, and branding, standardize the use of disposable tableware in take-out food, eliminate wasteful behaviors such as excessive packaging, and provide healthy, environmentally friendly, safe and convenient consumption with confidence.
Beijing Catering Industry Association: Do not mislead consumers over ordering meals
The Beijing Food and Beverage Industry Association has issued an initiative that all catering companies should place reminders, videos, banners, slogans or posters such as "Save food and eliminate waste", "Order the right amount of food, and pack leftovers" in restaurants to guide consumers Establish a new concept of scientific diet, guide young consumers to develop good habits of advocating economy and strict economy, consciously resist extravagance and waste, advocate green consumption, cherish food, pay attention to a balanced diet, reasonably match dishes, and not mislead consumers to order more meals.
At the same time, it is necessary to actively promote the "meal sharing system, public chopstick system, and double chopstick system"; provide "half portion, half price", "small portion, moderate price" service methods, and advocate "CD Action"; take the lead in not using disposable tableware and provide environmental protection Package service.
Beijing Culinary Association: Integration of economy into online, take-out and dine-in consumption
The Beijing Culinary Association also cooperated with the Beijing catering industry to issue a proposal on "Resolutely Stop Food Waste". The proposal requires that the catering service unit promptly remind consumers to order food reasonably according to the number of meals, moderate consumption, and avoid waste; remind consumers to "pack leftovers". Design the set menu scientifically and rationally, encourage the provision of small servings for consumers; place chopsticks and spoons on the table, and promote the system of meals; reduce the use of disposable tableware.
The proposal also made it clear that catering units should post and place slogans and posters in the store, such as "shameful waste, proud of saving", "one porridge and one meal when thinking about the hard way to come", "CD Action", "Who knows Chinese food and hard work" , Videos, ordering reminders, etc., to create an atmosphere of civilized dining, shameful waste, and pride in saving, combined with various preferential activities launched during the Beijing consumption season, to provide consumers with civilized, healthy and rational catering services. In the consumption season discount activities launched by various companies, the spirit of conservation is integrated into the entire service process of online consumption, takeaway consumption, and dine-in consumption.
Wuhan Catering Industry Association: Implement N-1 ordering model
The Wuhan Catering Industry Association has launched an initiative to implement the N-1 ordering model, that is, 10 diners can only order 9 people's dishes, which is not enough to add more dishes to ensure that customers eat well while eliminating food waste from the source.
The proposal also made it clear that for two or three guests, the restaurant will introduce half and small portions to meet the diverse needs of consumers under the premise of economy; all restaurants must serve customers in the principle of economy As a prerequisite, each restaurant must prepare packaging boxes to provide packaging services to customers who have leftovers or leftovers in case of food, reflecting the CD-ROM action of the catering industry.
At the same time, we must continue to advocate a new style of civilization, implement public chopsticks and spoons, implement the idea of ecological civilization, and earnestly implement the Yangtze River and Han River fishing bans: no purchase, no cooking, and no sale of Yangtze River and Han River fish.
Jiangsu Food and Beverage Industry Association: Implementing the "Guidelines for Making Dishes"
The Jiangsu Catering Industry Association clearly stated in the proposal that the catering service unit should incorporate the prevention of catering waste into the entire process of catering production, processing, and service, and reduce kitchen waste; prompt consumers to order dishes and consume moderately according to the number of meals. Avoid waste; remind consumers "to eat as many as you want, and pack if you can't eat", and provide packaging services.
At the same time, it is required to scientifically and rationally design the banquet menu, adjust the quantity and portion of the dishes; mark the net content of the main ingredients of the dishes on the menu, encourage enterprises to provide small servings and half servings; place public chopsticks and spoons on the dining table, promote the split meal system, and implement Standards such as Serving Preparation Specifications.
Xi'an Hotel and Catering Industry Association: Catering companies should incorporate economy into the whole process of production and processing services
The Xi’an Restaurant and the Catering Industry Association issued a proposal that catering companies should reasonably adjust the quantity and portion of dishes, promote the split meal system, take the initiative to provide small and half dishes, guide consumers to take the initiative to pack, and advocate "CD Action."
The Xi'an Hotel and Catering Industry Association also requires that all catering companies make overall plans, actively carry out water-saving transformation, improve the efficiency of water, electricity, coal, and gas use, reduce kitchen waste, and promote centralized treatment of kitchen waste. Strengthen the construction of chefs, reduce waste in raw material procurement and preparation, improve cooking skills with ingenuity, and eliminate waste with product quality.
◆The catering companies have shown frugal tricks, push small meals, remind the order of meals, and reward "CDs"
Quanjude: Roast Duck Launches "Food for One"
A reporter from the Beijing News learned from Quanjude that Quanjude’s new menu has adjusted the dishes and prices, added small portions, roast duck for one person, and membership prices. Compared with the previous banquets and gatherings, the new menu is greener and more economical. , Also in line with the current trend of fashion and environmental protection.
The relevant person in charge of Quanjude said that in the past, Quanjude was mainly based on banquets and gatherings, and most of the dishes were adequate, but now more families of three and young couples choose to eat out. This time, Quanjude’s dishes have been specially changed in terms of quantity. The small dishes launched are reduced in quantity and price, and the selection is diverse, not enough to order. The roast duck for one person is equipped with roast duck, burritos, fire, and dipping sauce, while providing a wealth of small dishes, so that one person will not feel monotonous when eating roast duck.
Cheap Shop: Continue to implement "Frugal Day with Rewards"
A reporter from the Beijing News learned from the Bianfang Group that the group has carried out the "Frugal Day with Rewards" for 13 consecutive years since 2007. The relevant person in charge of the Pianyifang Group stated that the "Thrifty Award Day" is the launch of the "Eat all Chinese food, 10% off your reward" activity in the Bianianfang brand store. Award Day". "On the day of'Frugal Reward Day', guests can enjoy a 10% discount if they eat the food on the table, so as to guide and encourage consumers to'disc action'."
The Beijing News reporter also learned that from January 2009, in addition to the 10% discount for "CD-ROM" consumers on the "Frugal Reward Day", the Bianfang Group advocated catering packaging services and gave free environmental gifts to packaged guests. And environmental packaging bags. Over the past 13 years, the cumulative number of participants in the "Frugal Day with Rewards" has reached nearly 3 million, with a discount of more than 8 million yuan. The above-mentioned person in charge told the Beijing News reporter that the online ordering of Pianfangfang has also launched small dishes and meals for one person. The new version of the poster advocating saving and opposing waste is being designed, and it is expected to be posted in stores within 1-2 days.
Huatian: "Send red envelopes" to consumers of "CDs"
The relevant person in charge of the Huatian Group told the Beijing News reporter that during the ordering process, Huatian’s Tongchunyuan, Gulou Makai Restaurant, Huatian Eryouju Meat Cake, Qingfeng Baozipu and other stores promoted appropriate ordering and leftovers. Meal packaging and other measures to promote economy and avoid waste. If customers order too much when ordering, the store will suggest a moderate amount of food, and will suggest to take away after eating. In addition, during holidays when there are more banquets and gatherings, many stores also launched CD campaigns, encouraging consumers to save money and not waste by issuing red envelopes to CD consumers and providing preferential dishes.
In terms of efficient use of ingredients, such as the Tongchunyuan Hotel in Beijing’s Jiangsu flavor, the fish body is made into fish fillets, the fish head is made into a casserole fish head, and the fish tail is made into braised water, which does not affect the use. It also reduces food waste. Tongheju Hotel welcomes thousands of consumers every day and uses a large amount of ingredients. In order to reduce waste, the restaurant has mobilized chefs to continuously innovate dishes and improve the utilization of ingredients. "For example, the common ingredient bamboo shoots, the body of the bamboo shoots are made into dry-roasted winter bamboo shoots, and the tips of the bamboo shoots are made into three hundred accessories. Another example is the drunk pears that are dug out from Sydney, and the other parts are made into Sydney white fungus soup."
The Beijing News reporter also learned that Huatian’s Gulou Ma Kai Restaurant, Xinchuan Noodle Restaurant, Huifeng Restaurant and other restaurants have successively introduced garbage reduction devices. The device separates oil and water, so that the drainage is environmentally friendly and the kitchen waste can be crushed and squeezed. The garbage can be reduced by 30 to 40% through this device.
Hu Da Restaurant: Data management and control to avoid food waste
The well-known restaurant Huda Restaurant on Guijie has entered the peak consumption season. A reporter from the Beijing News learned that the store has already posted a meal saving and CD-ROM action poster in the store, and asked the waiter to make order reminders based on the number of diners. When customers check out, they will actively prompt and provide packaging services for unused meals.
The relevant person in charge of Hu Da Restaurant stated that in addition to the "visible" approach to avoid waste for these customers, Hu Da Restaurant has implemented refined management of raw materials from the supply chain system in the "invisible" places. , Carry out data management and control in the inventory link to avoid food waste caused by overstocking. At the same time, through standardized catering, from rough processing to fine processing, the standardization and yield rate are strictly controlled. Cooperate with clean vegetable suppliers to increase the availability of ingredients in stores.
"We will promote the iteration of dishes based on market demand, adjust the taste and portion of dishes based on store feedback, and while continuously optimizing the seasoning, we will launch small dishes, lobster skewers and other products that match market demand, and sell them on an order-only basis, which is convenient for customers. Order moderately." The person in charge said. The Beijing News reporter also learned that the staff of Hu Da Restaurant will supervise wasteful behavior when they eat. "The leftovers of the ingredients, such as cabbage sticks, chili tails, and celery heads, we will pickle them to make kimchi and serve as an appetizer for work meals."
Beijing News reporter Wang Ping and intern Hu Xiaoxuan