To eradicate “waste on the tip of the tongue,” the China Consumers Association, along with eight other associations, has initiated a campaign.
Recently, the China Consumers Association, in collaboration with the China Internet Association, the China Hotel Association, the China Individual Laborers Association, the China Electronic Commerce Association, and other associations, jointly issued an initiative to restaurant operators and consumers, aiming to tackle food waste in the dining industry from both the supply and demand sides.
The initiative encourages restaurant operators (including individual operators) to fulfill their responsibilities through innovative measures, public awareness campaigns, and service optimization to curb food waste and guide consumers in making reasonable dining choices:
1. Deepen the “Clean Plate Campaign” to combat food waste. Restaurant operators should design menus reasonably, specify dish sizes, and indicate the recommended number of diners while actively promoting “small portions” and “half portions.” They should strictly adhere to transparent pricing regulations, clearly indicating the prices of meals and the individual prices of dishes within a set menu. Operators should remind customers to consume rationally during the ordering process and actively provide takeout services after meals. They should change the dining format for events by promoting shared meals and allowing diners to choose their own dishes, ensuring that each diner has the autonomy to order according to their needs. Moreover, a comprehensive system for classifying and managing kitchen waste should be established, promoting resource recovery and environmentally friendly disposal of food waste.
2. Standardize marketing practices and promote a culture of thrift. Restaurant operators should enhance public awareness campaigns, using prominent messaging for initiatives like “Clean Plate Campaign” and “Reject Waste,” reminding consumers to order appropriately and consume rationally. They should set reasonable minimum order amounts and discounts to avoid indirectly inducing excessive ordering. Consumers should be encouraged to choose “no utensils” for takeout orders, and operators can create environmental virtual accounts, provide savings points, and issue coupons to incentivize the purchase of smaller meal portions.
3. Strengthen primary responsibilities and promote industry self-regulation. Restaurant operators should enhance self-discipline by adhering to anti-food waste standards set by national and industry associations. They should conduct education and legal awareness training for their staff to improve the industry’s ability to combat food waste and enhance the quality of service in guiding consumers to minimize waste. Food delivery platforms should assist merchants in optimizing their delivery ranges and packaging conditions to improve food quality and consumer dining experiences while preventing food waste.
Consumers are urged to practice rational spending and civilized dining, consciously resisting food waste and fostering a culture of thrift:
1. Rational consumption and civilized dining. Consumers should first reduce food waste at home and personally. Following China’s Dietary Guidelines, they should adhere to recommended food intake based on individual needs, promoting balanced nutrition and healthy eating habits to prevent lavish wasteful practices. They should plan meals rationally at home and order appropriately when dining out based on the number of diners, avoiding excessive spending due to vanity or competition. They should take pride in the “Clean Plate” and feel ashamed of leaving leftovers, actively packing remaining food to eliminate waste. When ordering online, they should order based on actual needs, avoiding blind additions for discounts that result in waste.
2. Conscious resistance and social supervision. Consumers should act as supervisors of green and frugal consumption, bravely pointing out instances where dining establishments induce excessive ordering or set minimum spending thresholds. They should actively participate in social scrutiny and report to relevant authorities if restaurants refuse to rectify such issues.
3. Promote virtue and shared responsibility. Thrift is a cherished traditional virtue of the Chinese nation. Consumers should cultivate a correct perspective on food consumption, manage leftovers appropriately, and avoid discarding food carelessly. They should embrace the “Clean Plate Campaign” and “Take Leftovers Home” as fashionable practices to lead the fight against food waste. Consumers should guide children and friends towards reasonable dietary habits, advocating against comparison and boastfulness, while strengthening awareness of food conservation. They should become advocates for eliminating waste and promoting thriftiness, and report any behaviors that violate legal norms or public morals related to food waste, acting as vigilant overseers in this collective effort.
