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The company’s initiatives to “curb food waste and cultivate a culture of thrift” have yielded remarkable results.

Release date:

2021-01-30

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Abstract

To earnestly implement the important instructions of General Secretary Xi Jinping on resolutely curbing food waste and to promote the traditional virtues of diligence and frugality of the Chinese nation, since September 2020, the company has continuously carried out initiatives to “stop food waste and cultivate habits of thrift,” issuing a call to all employees and adopting a series of effective measures. First, by placing eye-catching signs and promotional slogans advocating strict frugality, opposing waste, and conserving grain at the canteen entrance, in dining areas, and on LED display screens, the company has vigorously promoted education and awareness-raising on “stopping food waste and fostering thrifty habits,” fostering a positive corporate culture characterized by “respect for labor, cherishing food, eliminating waste, and practicing civilized dining.” Second, company leaders have led on-site inspections and supervision. At the centralized tray‑collection point, supervisors have monitored diners’ behavior regarding civilized eating and waste sorting; when they observe substantial food leftovers on employees’ plates, they offer reminders and advice, thereby strengthening management of food conservation and courteous dining. After more than three months, the practice of finishing one’s plate has become widespread. Third, the company now conducts advance headcounts of diners, procures, prepares, and portions meals accordingly, implementing a system of “same‑day dishes, same‑day purchase, same‑day consumption” to ensure predictability and controllability in ingredient preparation. At the same time, employees are encouraged to take smaller portions more frequently and to serve themselves according to their needs; today, “please take less” has become the most commonly heard phrase in the canteen. “A single grain of rice carries a thousand drops of sweat—every meal should be savored with care and calculated with frugality.” Since these measures to curb food waste were put into practice, they have yielded positive results: employees have gradually developed good habits of “zero waste” and “waste sorting,” and the canteen’s trash bins have been replaced from large containers to smaller ones, significantly reducing the volume of food waste. Moving forward, Minhai Bio will translate General Secretary Xi Jinping’s important directives on stopping food waste into concrete actions, treating “curbing food waste and cultivating thrifty habits” as an ongoing, routine effort that will continue to be advanced.

In order to earnestly implement the important instructions of General Secretary Xi Jinping on resolutely curbing food waste and to promote the traditional virtues of diligence and frugality of the Chinese nation, in 2020… Since September of this year, the company has continuously carried out initiatives to “curb food waste and cultivate a culture of thrift,” issuing a call to all employees and implementing a series of measures that have yielded significant results.

First, by placing signs at the cafeteria entrance, in the dining area, and on LED displays… Prominent signage and promotional slogans advocating frugality, opposing waste, and promoting food conservation have been prominently displayed. Extensive public education campaigns on “Curbing Food Waste and Cultivating Frugal Habits” have fostered a positive corporate culture characterized by respect for labor, appreciation of food, zero tolerance for waste, and civilized dining.

Second, leaders took the lead in conducting on-site inspections and oversight. At the centralized tray-collection area of the cafeteria, supervisors inspected diners’ adherence to civilized dining practices and waste-sorting protocols. When they observed substantial food leftovers on employees’ trays, they offered reminders and advice, thereby strengthening management of food conservation and courteous dining. Over the past three months, “clean‑plate” initiatives have become a widespread norm.

Third, tally the number of diners in advance. Food is procured, processed, and portioned according to the number of diners, with a “same-day ingredients, same-day purchase, same-day use” policy in place to ensure that the food‑preparation process is both predictable and controllable. At the same time, employees are encouraged to take smaller portions more frequently and only as needed; today, “please take less” has become the most common phrase heard in the cafeteria.

“A single grain of rice is the result of a thousand drops of sweat; every meal should be savored and carefully planned.” Since the implementation of various measures to curb food waste, the company has seen positive results. Employees have gradually developed good habits of “zero waste” and “waste sorting,” and the cafeteria’s trash bins have been replaced from large containers to smaller ones, leading to a noticeable reduction in food‑related waste. Moving forward, Minhai Bio will earnestly put into practice the important instructions of General Secretary Xi Jinping on curbing food waste, further promoting the ethos of “curbing food waste and cultivating habits of thrift.” It will be continuously advanced as a routine task.

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