The waste of urban catering industry on the dining table alone is equivalent to the food consumption of 30 million to 50 million people a year.

According to the report jointly issued by Institute of Geographical Sciences and Resources of Chinese Academy of Sciences and WWF, the amount of food wasted on dining tables in China is between170,000 ~180,000 tons. According to preliminary calculations, this waste is equivalent to the annual food consumption of 30 million to 50 million people. This means that every year, the waste food on the dining table in China city is enough to meet the food demand of tens of millions of people for one year.

This data is shocking and reveals the serious waste in the consumption of urban catering industry in China. The report pointed out that the waste of urban catering mainly exists in three areas: commercial catering, public canteens and family catering. The annual food waste of urban catering alone is between 34 billion and 36 billion Jin, excluding the food waste of residents' family diet.

Solutions to food waste

1. Raise people's awareness: The government, the media and non-governmental organizations should increase their propaganda efforts to raise public awareness of food waste and guide people to form good habits of saving food. At the same time, we can carry out advocacy activities such as "CD Action" to encourage everyone to cherish food and reduce waste.

2, scientific and technological innovation: through technological innovation, improve the output and quality of agricultural products, reduce losses in the production process. For example, popularize modern agricultural technology, improve crop varieties, and improve the ability to resist pests and diseases. In addition, new food processing technologies can be developed to improve the utilization rate of raw materials and reduce waste.

3. Improve policies and regulations: The government should formulate corresponding laws and regulations to limit food waste. For example, strict food production and consumption standards should be formulated, food processing and storage should be standardized, and excessive packaging and unreasonable consumption should be restricted.