The reporter visited the hotel, hotel and related units and found
The trend of food and beverage waste has been initially curbed
Located on Exhibition Hall Road, Xicheng District, Beijing, Hongbinlou Restaurant is a long-established halal restaurant. From front office attendant to duty manager, Yang Liwen has worked here for 18 years.
In response to the call of "CD-ROM Action", Yang Liwen will carry a small book with him when ordering food for customers, record the number of diners, age structure, recommended dish volume and actual needs, and explore a set of economical and affordable ordering standards.
"The main thing is to remember the amount of dishes, and over time the experience of 'adding one' to the number of people has formed. For example, if you eat for 1 people, you will order 4 small dishes, and 5 people will order 5. Yang Liwen said that the waiter must know the amount of each dish and the number of people to adapt, and accurately inform customers when ordering, so as to reduce food waste from the source.
Eliminating "waste on the tip of the tongue" is a major matter for the benefit of the country and the people, and it is also the common responsibility of the whole society. In March this year, the State Administration for Market Regulation deployed a three-month nationwide special campaign to stop catering waste. During this period, the reporter visited a number of catering enterprises and related units, including Hongbin Lou, to understand the actual results of practicing economy and opposing waste.
Compared to the "long-established store", the pyrotechnics of the barbecue restaurant are stronger. The Aobu Alon skewer shop near Beijing's Jijiamiao subway station has been open for less than half a year, and its monthly turnover has reached 18,<> yuan. Eating well without wasting has become a tacit understanding between the store and the customer.
"Today I came to dinner with a few friends, mainly ordered lamb kebabs and grilled lamb chops. We eat as much as we want, not enough to say, not a lot at once. Mr. Wang, who dined here, told reporters that since the launch of the "CD-ROM Action", he obviously felt the improvement of the awareness of saving in the whole society, "When ordering food in restaurants, the waiter will basically remind him, and packaging is becoming more and more common." ”
The reporter visited and learned that many consumers have the same feelings as Mr. Wang. Ms. He, who works in a state-owned enterprise in Guangdong, said that in the past, the unit canteen did not need to order meals, "when you come, you will eat", but now you need to order meals a day in advance, prepare ingredients according to the number of people, and deduct money if you do not take it; Family dinners have also changed significantly, in the past, they paid attention to "more than every year", and there will be some surplus, but now they pay attention to just right, "the dishes of the day are the best to eat on the day".
The effectiveness of strict conservation can be seen from the amount of food waste collected, transported and processed. At 5 o'clock on May 16, at the food waste collection and transportation station in Xiaoyueyuan Community, Wanping Street, Fengtai District, Beijing, Liu Jie, a collector truck driver, and his colleagues were working.
"We come every day at this time and collected 5 barrels today, mainly from 2 catering units and 2 schools, and the amount of garbage is basically the same as last year. Overall, it has declined over the years. Liu Jie told reporters.
The reporter followed the collection truck to the Fengtai District Domestic Waste Circular Economy Industrial Park near the Southwest Fifth Ring Road of Beijing. All food waste in Fengtai District will be sent here for pollution-free treatment.
"After the collection truck unloads, after manual screening, shear crushing, extrusion and separation, and dry wet anaerobic fermentation, the front-end materials are turned into biogas for heating in the whole plant." Huang Zhen, a technician at the food waste treatment plant, said that the overall amount of food waste processed by the plant in the past two years has shown a downward trend, of which 2021,17 tons were treated in 15, 2022,15 tons in 15, and 2023,1 tons from January to April 4, a decrease of 6,2 tons compared with the same period in 2022.
While feeling the positive changes, the waste of wedding banquets and takeaway orders in some places is still serious. A wedding photographer told reporters that he filmed for 4 consecutive days from April 26 to May 5, mostly weddings. Compared with usual, the waste of wedding banquets during Golden Week is more obvious.
"There are many marriages during the Golden Week, and guests may eat at this house at noon and rush to the next one in the evening. Even if you usually pack it, you won't pack it at this time. The photographer said that there are relatively few cases of "completely eating" at the wedding banquet, after all, the wedding order will only be more and not less.
At noon on May 5, the reporter saw in a hotel box that after the wedding appreciation banquet, there were still more staple foods and dishes left on the table.
With the continuous expansion of China's online catering market, online catering platforms have become an important link to stop catering waste. According to statistics, as of December 2022, the number of takeaway users has reached 12 million. One consumer interviewed admitted that the starting cost of takeaway orders is generally high, and they can only order more in order to make up for it, and if they cannot share it with their peers, these foods may be wasted.
"We have noticed that the catering industry is generally improving in terms of strict conservation, and consumers and enterprises are increasingly aware of conservation, but there is still room for improvement in wedding banquets, takeaway orders, etc. We will actively do a good job in training and help enterprises better implement the relevant requirements of strict economy through detailed control. An Shaoning, secretary general of the Beijing Catering Industry Association, told reporters.
Many interviewees said that to stop catering waste, it is necessary to start with ordering less dishes and more bags, and it is more necessary to persevere and unremittingly grasp it, so that practicing economy and opposing waste become the consciousness of more people's thoughts and actions. (China Discipline Inspection and Supervision Daily reporter Qu Peng Hou Zhen)