The promulgation of the Anti-Food Waste Law means that "strict conservation and opposition to waste" have moved from the moral level to the legal level. This sentence has also changed from a slogan to a baton for people to put into action.
This is a milestone for anti-food waste. In the process of promoting implementation, coordination between various regulatory departments, cooperation between enterprises, and the participation of the public are indispensable.
■ Reporter Hu Rui Ding Xingwei Intern Yan Deying
Format
Enterprises launch "half a dish", "broker" accurate selling
On May 28, in the Xiaofeng Tang Huachuang store, the reporter of Sanxiang Metropolis Daily saw that there were many "half dishes" and "one-person meals" on the table of the store. These small bowls of dishes and small soups, the amount of which is just enough to meet the needs of one person's meal, while eliminating table waste, but also allowing consumers to experience a wealth of dishes.
"Through big data analysis and sample classification statistics, we have studied the characteristics of white-collar consumer groups and launched exquisite, delicious, beautiful and diverse small dishes." Jin Sha, general manager of Tang Ren Shen Xiaofeng Tang, introduced to the reporter of Sanxiang Metropolis Daily that their control of meat products also runs through the entire industry chain from feed, breeding pigs, breeding, slaughtering to processing and serving, and reduces the comprehensive cost for consumers under the premise of ensuring the safety of food ingredients.
During the epidemic last year, the number of dine-in dine-in diners fell sharply, the reserve materials were difficult to consume, and the waste of food products rose sharply. At that time, Changsha's Hema Workshop launched semi-finished dishes such as chopped pepper fish head and Japanese fat beef sukiy pot in a timely manner; Steam liuji launched the "easy to cook" WeChat mini program, providing semi-finished dishes such as sour and spicy pork skin, hand-torn roasted fish, and lily steamed pumpkin for consumers in Changzhutan. Once these prefabricated semi-finished products were listed, they were favored by many Changsha citizens, which largely avoided the waste of ingredients in the kitchen.
On the road to eliminating waste, the agricultural b2b e-commerce Huinong Network adopts the "broker" model of agricultural products, which can reduce the loss of agricultural products to about 3% to 5%. That is, the "broker" of agricultural products does a series of work such as quality control, classification, pricing, marketing, and after-sales of agricultural products. At the same time, they are also responsible for controlling and analyzing the market situation, and timely delivering supply and demand information to the production base to avoid waste, waiting and delay.
In order to solve the average loss rate of more than 20% caused by the poor docking of domestic fruits, vegetables, fresh and other commodities, Xiangqi Jiawo co., Ltd. and the e-commerce platform launched a series of processed seafood. Yang Zhengang, secretary of the board of directors of Joyvo Shares, introduced to the media that they use whole fish resources and whole shrimp resources to reduce the discarding of effective resources and eliminate waste in the kitchen. On the same day, the reporter saw on Jingdong e-commerce that a peeled and stabbed salmon with more than 2,000 comments and a 98% praise rate of Joyvo shares seemed to indicate that this practice had been recognized by the market.
business
Opened the "Temporary Food Promotion Cabinet"
In life, it is often said that the fruits and yogurts at home have forgotten to eat, but they have rotted and expired, and finally discarded with "hatred" to form a waste. However, compared to a small family, fruit merchants and large supermarkets need to manage more fruits and food every day, how do they avoid waste and reduce loss?
Recently, a reporter from Sanxiang Metropolis Daily visited a number of supermarkets and retail stores in Changsha and found that merchants have opened up "temporary food promotion cabinets" to sell goods sold at special prices due to the approaching shelf life or some of the packaging is damaged but does not affect the use of daily chemical products, so as to reduce the loss of commodity circulation links.
Near the entrance on the side of Walmart's Huangxing South Road store, the "Shelf of Goods Nearing shelf life" in white on a blue background is very eye-catching. The reporter saw that on the shelves of the 4 and a half sections, there were not only snacks and drinks such as dried candied fruits, cola, sprite, but also wine, cooking condiments and so on.
The person in charge of a green leaf fruit store on Yinshan Road in Changsha city said that although they will analyze the sales data of the previous period of time before each purchase and predict the sales volume in the future period, it is still impossible to achieve that each batch of purchases will be sold out in time. As soon as there is a product backlog, the store launches various promotions.
Standing in the perspective of the merchant, opening up a "temporary food promotion cabinet", and through the way of price reduction to attract consumers to buy "selling" fruits and vegetables that are not good, near the end of business hours, high-priced pork, soy products, etc. are bundled and sold "buy two get one free", etc., the purpose is the same, is a "small loss" for "big loss" market behavior. However, the concept of "temporary food promotion cabinet" is more novel.
The reporter found that these temporary goods, which are only two or three months away from the shelf life and are labeled with the "fracture price" promotional label, are giving birth to a new consumer market. According to the "2020 China Import Food Industry Report", in 2019, the amount of food imported by China has reached 90.81 billion US dollars. If calculated by the 5% precipitated inventory generally recognized by the industry, the scale of the interim food market has exceeded 80 billion yuan.
canteen
Waste is fine for camera supervision savings
The reporter noted that in addition to the continuous attempts to save money in the business port, the operators of the employee canteen have also made some hard work in order to save food.
"There are a lot fewer leftovers and leftovers on everyone's table than before." Fu Jie, the canteen administrator of Tuowei Information System Co., Ltd., told reporters that since the canteen set off a wave of "anti-waste" wind last year, the waste of colleagues eating has been greatly reduced, "when everyone finishes eating and get up, the plates are basically empty, and the kitchen garbage cans in the canteen have also been removed 2." ”
During the epidemic last year, Shanhe Intelligent Canteen also implemented an "online meal reporting" dining model. "Employees make an appointment in advance through the system, the price is 10 yuan / meal, no advance reservation, the price is 13.5 yuan / meal." Li Xiangbin, assistant director of the Shanhe Intelligent Trade Union Office, introduced to reporters that this can restrain employees to reduce waste through appointments.
On August 3 last year, GAC Mitsubishi issued an internal document on strengthening the management of employees' civilized dining behavior, which rectified the uncivilized phenomenon of canteen dining with an iron fist and focused on cracking down on waste. Managers supervise the civilization of canteen dining through canteen cameras, on-site patrols, etc.; once uncivilized behavior is found, they will be exposed through video loops on canteen television; those who violate the regulations more than three times or do not listen to dissuasion and unreasonable trouble will be disqualified from eating in the canteen for one month.
consumer
"Saving is a fad"
"The idea of shameful waste and glorious thrift should be rooted in everyone's head." In the view of Ms. Huang, a citizen of Changsha, first of all, we must establish a thrifty thinking, and then gradually develop the habit of saving in behavior, such as how much to eat when going out to eat, and remember to pack when you can't finish eating, "Don't feel that you lose face like that, but feel very proud and fashionable." ”
"1.5 yuan a box of convenience powder, special price imported chocolate... Bought a shopping cart snack, and it cost less than 100 yuan. On May 29, Xiao Chen, a post-90s generation in Changsha, happily showed reporters the "booty" in her shopping cart - advent food. In Xiao Chen's view, the food she buys is a good product of excellent quality, but it allows her to enjoy a very real discount, "in a sense, it is also avoiding waste and advocating saving."
In Changsha, there are not a few consumers like Xiao Chen, who have a more inclusive attitude towards temporary goods. On September 17, 2020, the "I Love Advent Food" Douban Group was established, and the members of the team adhered to the concept of "eating delicious food without discounts with discounted prices", recommending stores worth buying back and discount strategies of offline supermarkets.
"Under the premise of ensuring health, we should practice strict economy and oppose waste." Ms. Wang, a consumer, suggested that daily cosmetics such as shower gels and shampoos will not affect the efficacy near the shelf life; but short-term products such as fresh pastries and fresh pork may affect the health of consumers due to deterioration. She believes that more attention should also be paid to the purchase of temporary goods, such as choosing formal channels. Food practitioners said that when purchasing food in the immediate period, you can distinguish from the appearance, color, taste and other aspects of food, in addition, most of the food hygiene quality is based on microbial indicators as a judgment standard, and the food during the shelf life should not be caused by the spoilage and deterioration caused by microorganisms.
link
Turning kitchen waste into treasure is also a kind of saving
In 2017, Changsha became the first city in China to achieve full coverage of the collection and transportation of kitchen waste. At present, according to incomplete statistics, about 27,500 catering enterprises in Changsha have signed contracts and commitments for the collection and disposal of kitchen waste, and about 800 tons of kitchen waste are collected and processed intensively every day.
Yi Zhigang, chairman of the joint kitchen, introduced that through centralized recycling and unified treatment, the waste oil, waste water and waste residue in the kitchen waste are separated, of which the wastewater is discharged through the treatment standard, the biogas produced in the anaerobic fermentation process can be used to generate electricity and heat, the waste residue can be converted into high-protein feed raw materials through fly maggot and black water fly farming, the biogas slurry biogas residue can be used as a liquid, solid organic fertilizer for agricultural and forestry fertilization, and the waste oil is processed into industrial-grade mixed oil and biodiesel. "Turning kitchen waste into treasure in this way is not only to support the 'revolution on the table', but also to save and reuse food resources."
[Editor-in-Charge: Chen Shuyi]
[Source: Sanxiang Metropolis Daily]