On the morning of November 27th, the group held an online meeting on the implementation of the Anti Food Waste Law and the theme of "practicing thrift and opposing waste". The chairman of the group, Jian Shixin, and leaders from various regions and centers, as well as regional managers and functional department managers from various regions, attended the meeting together.
        In April this year, the 28th meeting of the 13th NPC Standing Committee formally passed the Anti Food Waste Law of the People's Republic of China, which for the first time raised anti food waste to the legal level. At the end of October, the General Office of the Communist Party of China Central Committee and the General Office of the State Council issued the "Action Plan for Grain Conservation", further promoting the implementation of the "Anti Food Waste Law". As an important unit responsible for combating food waste, catering enterprises must start from themselves and resist waste.
        On November 18th, Chairman Jian Shixin attended the "Anti Waste Work Symposium" held by the China Cuisine Association, elaborating on the experience and practices of Jianliyuan in anti waste work, and had in-depth exchanges with industry representatives. Subsequently, the recommended director decided to hold a themed meeting within the group on "practicing thrift and opposing waste", promoting the "Anti Food Waste Law", brainstorming, and resisting food waste.

       At the meeting on the morning of the 27th, operational and market leaders from various regions, center leaders, and regional managers discussed their experiences and practices in controlling food waste in conjunction with the catering industry and their respective responsibilities. They summarized many practical and effective measures, including employee ideological mobilization, precise ordering of ingredients, inspection and control of ingredient quality, process control, improvement of dish quality, flexible sales methods, use of smart school meals, and creation of a frugal atmosphere. Everyone agrees that resisting food waste is of great significance to the country, customers, and enterprises themselves, and must be firmly implemented.

       Chairman Jian Shixin delivered a concluding speech at the end of the meeting. The recommended director pointed out that the catering industry is an important component of people's livelihood, and anti waste work is closely related to us. The Group has always attached great importance to anti waste work. Six years ago, the "Clean Your Plate Campaign" was widely implemented. This year, the Group also publicized and implemented the "Anti waste Law" and the "Food Saving Action Plan", requiring all staff to establish a sense of saving, strengthen process control, and strictly control food waste. At the same time, the group's area is highly aligned with the most advanced supply chain model in the international industry, and a logistics distribution center was established five years ago, leading the industry. The group company has also invested over one billion yuan to build its own vegetable base and supply chain base in Qingdao, and will make every effort to create a full industry chain development model from the base to the central kitchen of the supply chain to the dining table, and plans to replicate and promote it in other regions of the country. These measures will greatly reduce the consumption and waste of food ingredients, while contributing to the implementation of the national rural revitalization and Healthy China strategy.
        The recommended director emphasized that anti waste is an important task for all members of the group. The attending management personnel should lead by example, elevate anti waste to the same important position as food safety, strengthen supervision and implementation, and make saving a conscious habit for every employee. Let the anti waste spirit take root and flourish in every corner of the group!