Food safety | Save food and oppose waste

Every meal is hard-earned. Consumers and catering service operators should lead social trends with table manners, lead green and low-carbon life with rational consumption, and strive to be promoters and practitioners of stopping food waste.

1. Purchase on demand and consume rationally

Consumers should fully promote the traditional virtues of the Chinese nation of diligence and thrift, purchase food on demand, and control the total amount. When purchasing fresh food such as vegetables and fruits, do not buy too much at one time. It is best to buy them when you eat them, to avoid buying a large amount and not eating them in time, resulting in waste due to rotting and spoilage. When purchasing promotional food, you should pay special attention to the shelf life to make sure you can finish eating it within the shelf life. Do not buy excessive quantities of near-expiry products for the sake of cheapness, so as to avoid waste caused by expired and spoiled food.

2. Order food on demand and avoid waste

Consumers should establish a rational consumption concept when dining out. They should order the right amount of food according to the number of people dining together. They should not be greedy and order only as much as they can eat. They should pack up the unfinished food and take it away, and actively practice the "Clean Plate Campaign". When eating buffets, they should follow the principle of "taking small portions multiple times". When taking food, they should take a little at a time according to their ability, and take only a little at a time. When holding a wedding banquet, they should not hold a grand banquet for the sake of "saving face and showing off". They should consciously avoid extravagance, waste in banquets, and order food reasonably.