The Economic Daily reporter visited many schools in Hebei: Is the waste of campus restaurants still serious?

Should management be cost effective?

　　Yesterday, the Economic Daily paid attention to whether the cafeteria has formed a climate of conservation; today, it continues to focus on a special place-the campus.

　　According to the "Statistical Bulletin of National Education Development in 2019" issued by the Ministry of Education, in 2019, there were 282 million students at all levels and types of academic education.

　　Is there still a waste of food among the school students, who account for 20% of the population?

Recently, a reporter from the Economic Daily went to several schools in Hebei to find out.

　　Less than a week after school started, Sun Gang, the manager of Hebei Normal University's first restaurant, noticed that food waste on campus has been significantly reduced.

"At present, the whole school restaurant produces about 10 barrels of residual food every day, which is a one-third reduction compared with the same period in previous years." Sun Gang said, I believe that the data will decline as the operation progresses.

　　The "action" mentioned by Sun Gang is the whole process of control of waste of meals on campus since the beginning of this year.

As a university with more than 30,000 teachers and students, Hebei Normal University issued a proposal to "cherish food and eliminate waste of campus dining" to all teachers and students before the beginning of this fall.

　　In the process of processing and selling in the student canteen, the restaurants of Hebei Normal University have introduced small portions and half portions, increased optional stalls, optimized service supply, and enabled diners and students to choose as needed to avoid waste; in the management link, The Logistics Group of Hebei Normal University requires the Food and Beverage Center to further clarify the food processing procedures and production standards by strengthening the four on-site management and implementing the quality system standards and other measures to reduce waste in the processing process.

　　"By saving management, our vegetable output rate has increased to over 85%." According to He Yunliang, manager of the processing department of Hebei Normal University's Food and Beverage Center, the average daily consumption of vegetable purchases has dropped by about 12 compared to the same period in previous years since the school started this fall. %, but it also meets the dining needs of students.

　　At the same time, Hebei Normal University has integrated the spirit of economy into campus culture, which has received unanimous responses from teachers and students.

Ma Jianguo, general manager of the logistics group of the school, introduced that the school has produced publicity panels and slogans in various restaurants to vigorously promote the creation of a good atmosphere of "saving food, everyone is responsible, and everyone is beneficial", and calls on all school teachers and students to "eliminate food waste" "The supervisor found that there is food waste on campus and must resolutely stop it.

　　While colleges and universities are actively acting, some middle schools in Hebei are also vigorously controlling campus dining waste.

At noon on September 3, the reporter walked into the student canteen of Hebei Hengshui No. 2 Middle School and saw that the entrance, walls, columns, dining table and other places were posted with propaganda slogans such as "Save Food", "Civilized Dining" and "CD Action". The student dining area Related public service advertisements are also rolling on TV.

　　In addition to the promotion of half dishes, halving the amount of dishes and halving the price, the dining hall of Hengshui No. 2 Middle School also launched the "CD" challenge, which received positive responses from the students.

Li Yuyu, a second-year high school girl, said that she dines on-demand in the cafeteria, choosing half of the meal, so that every meal has a "CD".

　　In the procurement, processing and other links, Hengshui No. 2 Middle School also makes careful calculations and implements control measures in every meal.

Zhang Liujie, the administrator of the canteen of the school, introduced that they adopted the measures of a fixed window for the class, accurately calculated the number of meals and demand every day, and reported the purchase list to the school in time, reducing the original purchase margin from 10% to 5%; The production process emphasizes meticulous workmanship, makes the best use of the material, and strives to reduce the waste of raw materials; the meal sales link constantly reminds students to buy meals according to their needs and eat as much as they want.

　　Wei Qingsong, the logistics principal of Hengshui No. 2 Middle School, told reporters that many meals in the school were made in large pots at once, but now they are made in small pots in batches to ensure that teachers and students can eat and not waste, greatly reducing leftovers in the window. Dish phenomenon.

In terms of food varieties, dynamic menu management was implemented to speed up the frequency of menu updates, and eliminate dishes that students did not like, which also produced the effect of saving raw materials and reducing waste.

Since the implementation of these measures, under the premise of ensuring supply, Hengshui No. 2 Middle School saves about 1,000 yuan per day by purchasing raw materials only.

　　After the meal was over, the reporter saw in the tableware recycling section of the dining hall of Hengshui No. 2 Middle School that almost all the plates returned were clean. There were only bones and a few vegetable roots in the swill bucket next to them, and there was basically no sight to discard the staple food.

Meng Fanxiu, the staff member in charge of cleaning, said: “Now the students are comparing the'CD' to each other, and the swill and waste generated every day are much less, which makes my job a lot easier.”

　　Source: Economic Daily

　　Reporter: Chen Fa