The Spring Festival is alert to the resurgence of "tongue waste"

  With the Spring Festival approaching, the gatherings of relatives and friends are crowded, business banquets are intensive, and "waste on the tip of the tongue" is on the rise again.

Relevant research by the Chinese Academy of Social Sciences shows that more than 40% of urban and rural wedding banquets are wasted, about 30% of "event banquets" such as births and 100-day gatherings, 30% to 40% of business banquets, and about 40% of friends' dinners.

  Respecting the sky and cherishing things, diligence and thrift are the traditional virtues of the Chinese nation.

In recent years, with the continuous advancement of "Operation CD-ROM", there are laws to be followed to stop food waste, and simplicity and moderation have also become a "new food fashion".

But why is the banquet still a waste of the hardest-hit areas?

There may be multiple factors such as the lack of warning and dissuasion in some restaurants and the limited relevant law enforcement forces, but after all, the most unavoidable thing is that some people's "face" knot - the banquet is not a meal, It's decent; if the food is cleaned, or the leftovers are packed, it's as if you can't afford a meal.

Driven by this mentality, saving moderately has become stingy and shabby. Even if a person who has always been thrifty and housekeeper, treats guests and ordering food must be based on the standard of "eating all the food". In this way, "following the trend", "talking about pomp" and "making comparisons", "leftover feasts" abound.

  "What's the matter with 'face'? It's okay if you don't want to, but when you think about it, you feel confused." Smack carefully, the "waste of face" on the dining table is even more confused.

On the one hand, spoiling food neither respects labor, but also seriously wastes resources. It is definitely "shame" rather than "honor".

Second, expressing "very enthusiastic" and "faced" with "can't finish eating" and "affordable to throw" is contrary to the modern life concept of simplicity, moderation and green environmental protection.

In fact, many people "don't care about the cost" when they are "hosts", but they have also expressed their pity about wasting food when it is their turn to be "diners".

Since we all understand the truth, why should we deceive ourselves and kidnap each other?

  平心而论,讲求面子无妨,但也要看怎么讲,以浪费充面子,在如今的时代背景下,其实是一种很低端很掉价的“热情”,丢的是宾主双方的脸。狠刹餐饮浪费,关键就是要讲清楚这个道理,浪费实际没面子,适度方才有面子。当下,某些地方的红白理事会制定规约,对浪费严重的宴请公开通报批评,给予文明节约的宴请表扬和鼓励,就是要树立起正确的导向。另一方面,在攀比浪费的恶性循环中,每个人都可以是文明“变量”。破除“面子”迷思并没有想象中那般困难,做客人时,提醒主人“吃完再点”并自觉“光盘”;做主人时,大大方方按需点菜并将剩菜打包。当更多人选择解绑而不是加码,“以浪费充面子”之风就有望止息。

  俗话说,惜衣有衣,惜食有食。“碗净”寓意着珍惜,是指对食物的尊重,对制食人的感恩,对自然馈赠的敬畏。新春佳节本就是感悟传统、祈福祈愿的时刻,当此之时更要讲讲节约是福、“碗净福至”的老理儿。诚意待客、理性待客,清清爽爽、宾主尽欢,这才是有里儿有面儿。

  胡宇齐

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