The people take food as the sky, and food as the first. The theme of the 2023 National Food Safety Publicity Week is: "Shangjian Advocates Trustworthiness and Responsibility, Protecting Food Safety Together", advocating that consumers eat thrifty, operators are honest and trustworthy, and managers are conscientious, so as to jointly protect the people's "safety on the tip of the tongue".
"Who knows that Chinese food on the plate is hard work." In recent years, saving food and advocating "CD-ROMs" have become a social consensus. But we also see,Not onlyInDinner in a restaurantprocess, in the canteens of some units, schools,StillThere is waste. HowMore effectiveStop the "waste on the tip of the tongue"?
Sister Hot Sister has something to say" producer and host Sister Hao Nan.
At 13:00 on December 7th, "Spicy Sister Has Something to Say" launched a special live broadcast of "Spicy Sister Says Civilization", Spicy Sister Hao Nan invited Fu Tian, deputy director of the Food and Catering Supervision Department of Shenyang Market Supervision and Administration Bureau, Dong Yinping, second-level chief clerk, Qin Meiling, director of the Sports and Health Art Division of Shenyang Education Bureau, and Sun Peiyuan, vice principal of Shenyang No. 134 Middle School, to be guests in the live broadcast room of Shenyang Voice to talk about food safety, anti-food waste and other topics.
Hao Nan talked with the guests about food safety and anti-food waste
Hao Nan:
Regarding the fight against food waste, what has the Shenyang Municipal Administration for Market Regulation done this year?
Fu Tian
Since the implementation of the Anti-Food Waste Law of the People's Republic of China in 2021, the anti-food waste work has a legal basis, and the national awareness of anti-food waste has been strengthened. As we all know, food waste is an important part of food waste, so in terms of curbing food waste, it is necessary to take effective measures to establish a long-term mechanism to create an atmosphere where waste is shameful and saving is proud.
Our bureau has taken multiple measures at the same time and implemented precise policies, through the formulation and issuance of work plans, the convening of training meetings, the issuance of a letter to stop food and beverage waste to catering units in the city, the release of typical cases of anti-catering waste by excellent catering units, the guidance of catering units to sign a letter of commitment, the full coverage of anti-catering waste inspection, and the launch of anti-catering waste "random inspection of restaurants" activities and other measures, and constantly promote the comprehensive, in-depth, solid and effective development of anti-catering waste work. This year, the results of our bureau's work to stop food waste were awarded one of the "Top Ten Typical Cases of Regulatory Experience" selected by the State Administration for Market Regulation.
Hao Nan:
Is there any innovation that is different from traditional methods this year?
Fu Tian
In the anti-food waste work, our bureau also pays attention to excavating and refining new experiences and new practices in practice. For example, the specific implementation of the city's campus feeding units has piloted the creation of anti-catering waste "smart canteens" in some school canteens in our city, and implemented the "Anti-Food Waste Law" through technical means to improve the quality level of anti-catering waste. This work is generally divided into three steps: first, the campus feeding unit is equipped with a body composition analyzer, bone density detector, etc., and the school carries out regular physical monitoring of the students in the school, and according to the monitoring results, a variety of customized healthy and nutritious meals are formulated by classification;Secondly, develop a "smart canteen" management platform. Parents of students check the menu through their mobile phones, and customize and select healthy and nutritious meals one week in advance according to the individual physical conditions of students, so as to achieve personalized and scientific mealsFinally, students can quickly receive customized meals through the face brushing system during meals. Eat clearly, eat healthily, and achieve the "three no waste", that is, no waste of supply, no waste of dining, and finally no waste of kitchen waste.
After the "smart canteen" was launched, taking the amount of vegetables as an example, taking a high school of 1,000 people in our city as an example, the amount of feeding was reduced from 4,000 kg to 3,200 kg in the same period, which greatly avoided the waste of raw materials. Taking a junior high school in our city as an example, kitchen waste can be reduced by more than 50%. It can be said that through innovative means, the "Anti-Food Waste Law" has been implemented with practical effectiveness.
Hao Nan and Fu Tian talk about anti-food waste work
Hao Nan:
Buffets and wedding banquets are the "hardest hit areas" of food waste, and for the sake of face, the meals must be sumptuous, and they are generally not finished, and there are often some leftovers, resulting in food waste. In this regard, what exactly does the Shenyang Municipal Administration for Market Regulation do?
Dong Yinping
These situations are the top priority of our anti-food waste efforts, and we have adopted a categorical management approach. For the buffet field, we advocate "self-service is not random, delicious is not wasted". It is advocated that in a conspicuous position at the entrance of the buffet venue, the main passage or the dining table, the use of language prompts, ** short videos and other ways to publicize the "Anti-Food Waste Law" and remind relevant information about food and beverage conservation. Businesses are encouraged to adjust the amount and type of dishes in time by judging the consumption trend of dishes, so as to avoid excessive or insufficient consumption and unnecessary waste. Encourage businesses to give incentives and discounts to saving behaviors according to consumers' dining conditions, such as issuing coupons and vouchers.
For the field of wedding banquets, the whole process of wedding banquets "before, during and after" is adopted to help fight food waste. We advocate that newcomers sign an anti-food waste commitment letter at the same time when they book a table and sign a contract, and the hotel and consumers will work together to fight food and beverage waste. During the wedding banquet, the opposition to waste will be incorporated into the wedding officiating process, and consumers will be warmly reminded in a relaxed and peaceful atmosphere. After the wedding banquet, the service staff took the initiative to provide packing bags and boxes, and prompted the remaining dishes to be packed and taken away in time to avoid food waste. Similarly, merchants are encouraged to give incentives or preferential treatment to consumers who implement the "CD-ROM Action".
Hao Nan:
The key to opposing food waste lies in the renewal of consumer concepts. More consumers should realize that developing frugal and moderate dining Xi can not only save money, but also be a rational and civilized manifestation of modern society. How is this being done?
Dong Yinping
First of all, we organized and held a special rectification action deployment and training meeting to combat food waste and advocate civilized dining. At the meeting, the city's key work on anti-food waste supervision was deployed, and experts were invited to explain the "Anti-Food Waste Law" and other laws and regulations.
We have released typical anti-catering waste cases to catering service units in the city, and issued typical experiences in key anti-catering waste links such as wedding banquet hotels and cafeterias in our city to catering service units in the city. Actively play the role of industry associations, and issue the proposal of "Promoting Diligence and Thrift and Opposing Catering Waste" to the city's catering enterprises, calling on the majority of catering service operators to establish the concept of conservation, organically combine the "Anti-Food Waste Law" with the business philosophy, and guide consumers to dine diligently and thriftily. In particular, we have worked closely with the Municipal Education Bureau to jointly release typical cases of anti-catering waste and the proposal of "Opposing Campus Catering Waste" to campuses in the city, establish a benchmark model, publicize typical experiences, and comprehensively improve the management level of anti-catering waste on campuses in our city.
Hao Nan and Dong Yinping talked about buffets, wedding banquets and anti-food waste on campus.
Hao Nan:
When it comes to school, "every grain is hard" is not only for students to talk about, but also to practice in life, diligence and thrift should start from themselves, from now on. School canteens are also an important part of our efforts to stop food waste, and what specific measures has the Municipal Education Bureau taken in this regard?
Qin Meiling
The comrades of the Municipal Market Bureau introduced a lot of anti-food waste work on campus that we have jointly carried out, and they spoke very well. As the industry department in charge of the school, in addition to the above work, we have focused on strengthening publicity and education and improving the quality of students' meals, combining the publicity of the "Anti-Food Waste Law" initiative with school education and teaching, and the publicity has been implemented to the smallest detail.
On the one hand, the publicity and education of anti-food waste are included in the teaching plan, and all schools infiltrate and import anti-food waste knowledge to students through relevant courses, so as to guide students to establish a sense of diligence and thrift. Continue to organize and carry out campus "anti-food waste" activities, such as "waste is shameful, saving is glorious" theme class meetings, theme knowledge competitions, theme flag-raising ceremonies, etc., to educate and guide students to eat frugally and civilly, and put the concept of stopping food waste into action. On the other hand, we take the school canteen as the main front of publicity and education, put up propaganda posters in the canteen, organize students to participate in food production, advocate teachers and students to actively practice the concepts of "cherishing food" and "saving glory", and further promote the activities of "CD-ROM action" and "civilized table". At the same time, the school introduced a saving evaluation system to promote the school to actively select the "anti-waste star class" every semester through class self-evaluation, regular grade supervision, school follow-up inspection, etc., and establish a reward and punishment mechanism to enhance the enthusiasm of teachers and students in the school to practice frugality.
Hao Nan:
You mentioned that the Shenyang Municipal Education Bureau is based on reality and solves the problem of food waste by improving the quality of students' mealsWhat about it?
Qin Meiling
In addition to strengthening education to avoid waste caused by subjective awareness, we must also improve the quality of students' meals, reduce the impact of objective factors, and reduce food waste. In this regard, we have also done a lot of work, including conducting questionnaire surveys on teachers and students in schools, conducting unannounced visits to schools from time to time, carrying out supervision and inspection of school centralized meals for many times, and constantly urging school canteens to improve the quality of students' meals and implement anti-food waste work. Strictly supervise and urge schools to implement the food safety principal responsibility system and the school leader meal accompaniment system, strengthen the management of school canteens, strictly control food procurement, reasonable processing, and careful production, and improve the quality and safety of student meals.
All primary and secondary schools have also given full play to the role of school leaders in accompanying meals, timely adjusting the types and amounts of dishes, and improving tastes, so that students can eat well. Combined with the canteen satisfaction survey, the recipes are changed regularly to continuously improve the quality of food, so that students love to eat, so as to reduce waste.
Hao Nan and Qin Meiling talk about the anti-food waste measures in the school canteen.
Hao Nan:
Many schools have become practitioners, advocates and promoters of resisting waste, loving food and saving food, and "saving food and refusing waste" have become the consensus of action of teachers and studentsI would like to invite Vice President Sun Peiyuan to give you an introduction.
Sun Peiyuan
Under the guidance of the Municipal Education Bureau and the Municipal Market Bureau, our school strictly implements the main responsibility of food safety, carries out the daily management of the canteen by the professional management team, strictly implements the anti-food waste work, continuously improves the food safety management ability, and strengthens the intensity of the anti-food waste work by taking a variety of measures, and has achieved certain results. The teachers and students of the school have established a sense of diligence and thrift, consciously practiced the civilized concept of "opposing waste and advocating conservation", created a good educational atmosphere, and greatly reduced kitchen waste compared with the past, and diligence and thrift have become a common practice in our school.
Hao Nan:In terms of anti-food waste, what are the good experience and practices of Shenyang No. 134 Middle School?
Sun Peiyuan
No.134 Middle School continues to explore and innovate the anti-food waste working mechanism, and has formed some effective experience and practices, including:
Flag-raising ceremonies with the theme of anti-food waste are held regularly. Carry out the inspection and evaluation of the amount of leftovers of students in the class unit, and commend the winning classes, so that there are examples and demonstrations for diligence and thrift, and strive to form a campus culture that advocates economy and abandons waste.
Organize and carry out special signature activities against food waste. Organize students to sign posters on the theme of anti-food waste as a class unit, and realize solemn commitments in their personal names, further strengthen students' awareness of anti-food waste, and promote the formation of action consciousness.
Actively create an anti-food waste publicity atmosphere. In the campus cafeteria, teaching building corridors, classrooms and other places to post anti-food waste propaganda posters, table cards, use campus electronic screens to circulate anti-food waste propaganda films, news reports, always remind teachers and students to cherish food, oppose waste.
Hold regular anti-food waste theme class meetings. Incorporate anti-food waste into an important part of ideological education activities, and let students discuss the problem of food waste through thematic class meetings, speak freely and internalize it.
Organize school canteens to sign a letter of commitment against food waste. Enhance the awareness of all employees in the canteen to fight against food waste, implement it in all operational links such as food procurement, storage, and processing, promote the reduction of food ingredients and meal discarding, and strengthen the anti-food waste work from the inside and in detail.
Hao Nan and Sun Peiyuan talked about the experience and practice of anti-food waste in No. 134 Middle School.
Anti-food waste work is related to thousands of households, and requires the joint efforts of the whole society, I hope today's sharing can bring you some inspiration and help, and I hope you can consciously oppose waste and practice saving every time you eat.
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