In order to thoroughly implement the Anti Food Waste Law of the People's Republic of China and actively practice the Action Plan for Grain Conservation, on the afternoon of November 18th, the China Cuisine Association held a national symposium on "Anti Food Waste" in the group catering industry through a combination of online and offline methods. Mr. Jian Shixin, Chairman of the Group, was invited to attend the offline meeting.

       At the meeting, President Fu Longcheng of the China Cuisine Association delivered an important speech, pointing out that he hopes that member units and catering business units, especially group meal enterprises, can actively take action, combine their actual situation, practice food conservation from all aspects of enterprise management, and jointly build a good atmosphere of practicing thrift and opposing food waste in the catering industry.

       Chairman Jian Shixin stated in his speech that Jianliyuan has always attached great importance to the control of food and beverage waste, and has shared specific measures taken by the company in anti waste work, focusing on the "production and processing" and "customer service" aspects

       One is to tailor menus according to different customers' dining preferences and provide personalized and diversified services;

       The fourth is to reduce raw material waste and achieve the full utilization of scrap materials;

       The sixth aspect involves waste in all aspects of the operation of catering enterprises, testing their control and innovation capabilities. Anti waste work is also a common problem faced by catering enterprises.

▲After the meeting, take a group photo as a souvenir

       1、 Standardize processes and strengthen guidance

      2、 Improving quality and scientific cooking

       3、 Efficient management and standardized production

       4、 Civilized consumption, green and low-carbon

       5、 Scientific evaluation and safety procurement

       Let us work together, starting from ourselves, advocating frugality and inheriting virtues. Internalize food conservation as a conscious action and make civilized dining a habit.