Shanghai will stop food waste into social norms, do you have food waste around you?

Food waste is shameful and should be strictly prohibited, and refusing food waste is something that every citizen should do. Sadly, food waste is not uncommon in everyday life. <>

Eating out often results in food waste. Each of us inevitably has to participate in a variety of social interactions, sometimes because of work to participate in business dinners, sometimes with the company colleagues to build together, sometimes with the old classmates who have not seen each other for many years, sometimes with relatives and friends of the wedding banquet, birthday banquet, birthday banquet, etc., everyone has a dinner together, the most important thing is to have a lively and happy, after a feast, staggered planning everyone has a good time, are full of food and drink, so they all leave the restaurant with a happy mood, Leave a large table of delicious meals unfinished, and their fate is to end up in the trash. Why is no one packing?

On the one hand, it may be because everyone is embarrassed to pack after some more formal company dinners, and on the other hand, some people feel that packing itself is quite embarrassing for the sake of face. I want to tell this kind of person:There's no shame in packing, it's a glorious thing to do.

Ordering takeout often results in food waste. Nowadays, the fast-paced lifestyle makes many young people take the initiative or are forced to choose to order takeout to solve the problem of three meals a day. But there is a problem that many people prefer to order more takeout in order to make up enough money for free delivery, or some people can't finish a takeaway, and for various reasons, often the rest of the takeaway is thrown into the trash after not being able to eat it.

I want to tell this kind of person:If you estimate that you can't finish eating, then order less, if you really can't finish eating, you can put it in the refrigerator and keep it for next time

Food and beverage waste often occurs in the daily cooking of households. After a busy day, the family can finally sit together and have a good meal in the evening, so the virtuous mother will always cook a big table of delicious meals for the family, thinking to herself: the husband and children have worked hard, we must treat them well.

However, can you really finish cooking a large table of meals? As a result, you often can't finish it. What should I do if I can't finish eating?

Nowadays, many people have higher requirements for quality of life, so they think that it is unhealthy to save leftovers for the next meal or taste bad, so they choose to throw away the leftovers. For this type of person I would like to say:It is okay to put leftovers in the refrigerator and save them for the next meal, and there are very few bacteria that will be produced by the meal at low temperatures.

If you don't want to eat leftovers, then you can cook less at each meal, and you can eat as much as you can, no matter what, you shouldn't waste food.

Some ate in restaurants outside, and some took a lot of things, but in the end they didn't finish them and left them there.

I actually have a lot of food around me, because when I was in school, many people would have a lot of leftover food when they ate, so the waste was still quite serious.

I don't have a lot of food around me, because the people around me don't order anything they can't eat, and if they order more, they will take it home, so this kind of food waste is not in my neighborhood.

I think the waste phenomenon is much better than before, for example, many people will pack after eating in a restaurant, but if it is not very close relatives and friends to treat, they are still not used to packing.

1. Half of the wedding meals were thrown away.

After eating only half of the steamed fish, no one cares about it, the elbow only moves a little skin, and a plate ......of Yangzhou fried rice is almost untouchedAt the end of a wedding banquet, the table is full of leftovers, and it is not uncommon for such wedding banquets to be wasted.

2. Loving face and being afraid of trouble is also the main reason for waste.

In addition to the waste caused by some catering companies not having small dishes and not reminding them when ordering, there are also some citizens who have caused food waste because they love face and are afraid of trouble even if they are reminded by waiters.

For the vast majority of family dinners, there are fewer leftovers after the meal, and the leftovers will basically be packed and taken away, but for example, there are many orders for company colleagues, banquets for friends, and foreign tourists for dinner, and the leftovers are unwilling to be packed and taken away.

First, the younger generation has no serious concept of saving food, and there is no concept of famine, so the phenomenon of eating only two bites of takeout and throwing away leftovers is really serious. Moreover, in high-quality colleges and universities and state-owned enterprise canteens, these phenomena are still relatively serious, and I want to say that the most economical food is the group of people at the bottom who are poor and running for a living.

I think food waste should be more common in school canteens and factories, for example, students often can't eat their meals, and the rest is directly discarded. Because I didn't count the amount of food for the students beforehand, it caused excessive waste, and the same is true for the factory.

Effectively curbing food waste can be changed in the following ways:

1. Strengthen the management of raw materials.

Implement tripartite acceptance of raw materials to ensure quality; Improve storage conditions, implement scientific storage, prevent decay and deterioration, and strive to reduce inventory loss.

2. Strengthen the management of production plans.

Using information technology means, we insist on conducting large-scale statistical analysis of the number of diners every day, summarizing the rules, guiding procurement, processing and meal preparation, and striving to reduce waste caused by unspecified plans.

3. Strengthen processing management.

Adopt refined production and processing, make full use of the available part of the ingredients, and improve the utilization rate of raw materials; Advocate the refinement of knife work, the miniaturization of finished products, reduce the return rate of raw materials, and improve the production rate.

Fourth, gradually implement the standard recipe system for nutritious catering.

Balance dietary nutrition, implement ** small portions of food and half dishes, and facilitate teachers and students to choose an appropriate amount.

5. Strengthen cooking skills training.

Efforts should be made to improve the quality of meal preparation, avoid cooking waste caused by technical reasons, and reduce the selective discarding of teachers and students.

Sixth, the introduction of smart disk and optional weight reduction system.

reduce waste with a la carte meal feeding; Cafeteria staff will eat after the meal is finished to prevent leftovers and waste.

7. Strengthen cost accounting and cost management.

Promote specialized, process-oriented, and high-efficiency kitchen production methods, make full use of energy-saving new products and technologies such as automatic rice production lines, vegetable and meat production lines, and strive to reduce the costs of ingredients, water, electricity, and labor.

8. Strengthen publicity and education.

In the restaurant, through posters, display boards and electronic screens, etc., to create an environmental atmosphere of "waste is shameful, saving is glorious", cultivate students to establish the awareness of hard work, diligence and thrift, and achieve the purpose of environmental education; Advocate the "CD-ROM Action" to guide teachers and students to eat scientifically and consume healthily.

9. Strengthen supervision and inspection.

The person in charge of the quality inspection department and the canteen of the center should strengthen supervision, supervise and rectify the problems found in a timely manner, and criticize, educate and even punish the waste.

10. Establish an assessment mechanism for canteens to stop food waste.

The creation, specific measures and results of the cultural atmosphere of stopping food waste in the canteen are linked to the year-end assessment of the canteen, so that the prevention of food and beverage waste is truly integrated into the blood of catering people and becomes the conscious behavior of catering people.

It's still a difficult job to stop food waste. It would be nice if there was a chance for them to experience what it was like to work in the countryside.

The introduction of corresponding laws and regulations, let the system to restrict, and then a large number of publicity and promotion of traditional Chinese virtues.

If you want to stop food waste, I think the first thing is to control the amount of food ordered by diners, according to the number of people, not to order more, and then to control the amount of each dish, and if you can't finish eating, you must take it away.

Poor, as long as everyone is so poor that they can't eat, naturally it will not be wasted.

Of course, first of all, you must eat as much as you want, don't dare to compare, if it's not enough, you can ask again, but don't order a lot at a time, if you have more, you have to pack it and take it home to eat, don't waste it.

Wasteful behavior is one of the unavoidable phenomena in our daily life, and here are a few things that I think are common like "unopened water is discarded after the meeting":

Restaurant leftovers are thrown away.

When you eat at a restaurant, you may not be able to finish your meal. However, instead of taking home or leaving leftovers for the restaurant to take, many people choose to throw them away. This is not only a waste of food, but also has a negative impact on resources and the environment.

Buy food in large quantities but can't consume it.

When many people buy food in the supermarket, they may buy a large amount of food because of discounts or hoarding, but in the end, they cannot consume it and waste it. Not only is food wasted, but it also has a negative impact on the environment and resources.

Disposables are wasted with lead.

The use of disposable items is very common in daily life, such as paper towels, cutlery, drinking glasses, etc. Both the production and disposal of these items have a negative impact on the environment, and the waste of disposables also wastes resources. Socks mountain is good.

Appliances are on standby for a long time.

Many appliances go into standby when not in use for long periods of time. However, many people will not take the initiative to turn off electrical appliances, resulting in the waste of electrical energy when the appliances are on standby for a long time. This will not only increase the household's electricity bill, but also have a negative impact on the environment.

** and other cosmetics waste.

**、In the process of using cosmetics such as facial cleanser, many people may use too much or use it improperly, resulting in waste. This not only wastes cosmetics, but also has a negative impact on the environment.

The first type of waste that I personally experienced most was when I saw a lot of people throwing away leftovers during my part-time job at a restaurant, which made me feel very uncomfortable. I believe that we should be aware of the negative impact of these wasteful behaviors on the environment and resources, and avoid them as much as possible.

1. To curb food waste, we must cultivate a culture of conservation. It should be noted that the elimination of food waste is not only the promotion of civilized catering, but also the reshaping of catering civilization. For a long time, people have been influenced by the culture of "face", and there is indeed an unhealthy trend of comparing and ostentatious.

For example, if you order a small number of dishes, not only will the host be stingy, but also the level of respect for the guests will not be enough, which is obviously not in line with the way of "hospitality". In addition, some consumers take pride in "extravagance and waste", believing that as long as they spend money, waste becomes their own business, and others can't take care of it. In fact, this is not only a private matter, but also a waste of vital resources.

Food security is a top priority related to the national economy and people's livelihood. At present, China uses 9% of arable land to feed nearly 20% of the world's population, and it is not a matter of course or easy to stabilize China's rice bowl and ensure food security. In order to change this situation, it is necessary to give a new connotation to the catering civilization, so that the whole society can take pride in not wasting food and eating modestly, and internalize the culture of conservation.

2. Food and beverage waste should not only look at the consumption side, but also focus on the "supply side" reform. In addition to reminding consumers to order food in an appropriate amount during the service process, operators should incorporate the prevention of food waste into the process of catering production and processing, and provide consumers with more scientific and refined services.

3. Catering providers should pay attention to improving the quality of dishes. At present, with the continuous improvement of consumer quality, many people have the awareness of "ordering food on demand" and "not wasting food", but sometimes they will be passively wasted because of the low quality and poor taste of the food. The same ingredients can taste very different from chef to chef.

Making good ingredients into dishes that are hard to swallow is also a waste of food.

4. Catering providers should carry out more refined services. On the one hand, it is necessary to avoid the "blind spots" of consumers. In different restaurants, the amount of a bowl of rice and a dish is different, and the operator can display the dishes in the window to facilitate consumers' ordering; On the other hand, it is necessary to take into account the diverse needs of consumers.

According to the number of diners, a dish can be launched with different portions of different types of consumers to choose. In addition, a variety of portions can be developed for different groups of people**, and nutrition can be matched more finely. Some netizens said that after some restaurants launched small dishes, they "reduced the amount without reducing the price", which is obviously in the name of "saving" and "raising prices".

Such an approach would obviously distort the winds of economy and should be brought to the attention of regulators.

5. Curbing food and beverage waste requires the joint efforts of all parties in society, which not only requires consumers to form the concept and habit of "being proud of saving and ashamed of waste", but also requires catering service providers to provide more refined and scientific services, resonate with the value and emotion of customers, and finally find a balance between saving food and respecting consumers and better meeting the needs of diners. It needs to be reminded that the cultivation of a good atmosphere and civilized fashion is by no means an overnight achievement; To curb waste and practice frugality, we must work hard and for a long time.

Of course, it is necessary to stop it from the legislative level, and my opinion is that we must increase the intensity of punishment, and increase publicity efforts to publicize the meaning of thrift and thrift to the whole people.

It is possible to impose a penalty based on weight if there is any leftovers left on the table, but it is possible to take it home and put up a sign in the restaurant to encourage it.