研究所源InstituteofGeo©Pexels-Cottonbro-StudioFoodWasteReductionCollaborationwithPracticalGuide中国科院地理科学与资FundedbytheResearch,CAS学EuropeanUniongraphicSciencesandNaturalResourcesShenzhenOnePlanetFoundationForewordShenzhenOnePlanetFoundationisa4Anon-publicraisingfoundationregisteredinShenzhen.ItspurposeistocreateabrightfutureinwhichhumanFoodwasteisasocialissue.GeneralSecretaryXiJinpinghasmadeimportantinstructionsonmanybeingsliveinharmonywithnaturebyprotectingbiodiversity,reducingecologicalfootprintandensuringthesustainableuseofnaturalresources.occasions,stressingtheneedtoresolutelystopfoodwaste.Eachpartyinthefoodsupplychain,fromfarmtoforkshouldassumeitsownsocialresponsibility.Cateringbusinesses,ascateringserviceproviders,shouldWorldWideFundforNaturealsoactivelyimplementtheconceptofstoppingfoodwastebytakingactionsthatcanencouragegreenconsumptiondecisions.TheChinaHospitalityAssociation(CHA)andrelatedindustryorganizationshaveTheWorldWideFundforNature(WWF)istheworld’smostprestigiousandlargestindependentnon-governmentalconservationorganization.Ithaslaunchedmultipleinitiativescallingonthewholeindustrytostopfoodwasteandencouragegreenconsump-morethan5.2millionsupportersandaglobalnetworkactiveinover100countriesandregions.WWF’smissionistostopthedegradationofthetionthroughjointeffortssuchassmallportionsofdishes,the“CleanYourPlate”campaign,individualserving,planet’snaturalenvironmentandtobuildafutureinwhichhumansliveinharmonywithnature,byconservingtheworld’sbiologicaldiversity,ensuringgreencatering,andconsumptionreminders.Theseinitiativesinwhichcateringbusinessestakeanactivethattheuseofrenewablenaturalresourcesissustainable,andpromotingthereductionofpollutionandwastefulconsumption.parthaveyieldedpositivesocialresults.InstituteofGeographicSciencesandNaturalResourcesResearch,ChineseAcademyofSciencesInordertoprovideguidancetocateringenterprises,especiallysmallandmedium-sizedones,forreducingfoodwasteinanefficientmannerthroughrefinedmanagementofthewholeprocessfrompurchase,storage,TheInstituteofGeographicSciencesandNaturalResourcesResearch,CASisamultidisciplinaryresearchinstitutefocusingon,amongotherthings,andprocessingtoservice,ShenzhenOnePlanetFoundation,WorldWideFundforNatureBeijingOffice,andphysicalgeographyandglobalchange,humangeographyandregionaldevelopment,naturalresourcesandtheenvironment,geographicalInstituteofGeographicSciencesandNaturalResourcesResearchoftheChineseAcademyofSciencesinformationsystemsandsurfacesimulation,theterrestrialwatercycleandwaterresources,ecosystemnetworkobservationandmodeling,andhavedevelopedtheFoodWasteReductionPracticalGuideundertheguidanceofCHA.TheseorganizationsChineseagriculturalpolicy.Throughresearchinthesedomains,theinstituteaimstosolvemajornaturalresourceandenvironmentalproblemscollectedthetypicalpracticesofmanysmallandmedium-sizedcateringenterprisesthroughaliteraturerelatedtonationalsustainabledevelopmentandimproveitsowninnovativecapacityatthesametime.reviewandafieldinvestigation,carefullyanalyzedandsummarizedtheadvancedexperiences,andsolicitedthesuggestionsandopinionsofheadchefsandgeneralmanagersofcateringenterprises.AfterseveralRareCenterforBehaviorroundsofrevision,discussion,argumentationandconsultation,thereportwasdraftedandfinalized,withaviewtoprovidingimportantguidanceonfoodwastereductionformicro,smallandmedium-sizedcateringRareChinaCenterforBehaviorappliesbehavioralsciencetoadvanceenvironmentalsustainability.Ourvisionistotransformtheenvironmentalfieldenterprises.Italsohasstrongpracticalvalueasatutorialandreferenceforfurtherfoodwastereductionbyscalingtheadoptionofbehavior-centereddesignprinciplesandpractices,equippinggovernmentagents,businessesandnon-profitorganizationspublicityandtrainingofcateringenterprises.withacomprehensivetoolkitofbehaviorchangestrategies.Thisguideissubjecttoconstantimprovementinthepracticeofguidingfoodwastereductioninmicro,smallDraftingagenciesandcopyright:andmedium-sizedcateringenterprises,expectedtoenhancethecodeofconductanddrivetheimplementa-tionofstandardsinthissector.ShenzhenOnePlanetFoundationWorldWideFundforNatureBeijingOfficeSongXiaoxi,VicePresidentandSecretaryGeneralofChinaHospitalityAssociationInstituteofGeographicSciencesandNaturalResourcesResearch,CASRareCenterforBehaviorTheintellectualpropertyrightsofthisguidearejointlyownedbytheabovefourparties.ThisguideisdevelopedwithtremendoussupportfromChinaHospitalityAssociation.Maindrafters:LiuXiaojie,HaoXiuping,YuXin,WangHongyue,TanXiao,LiShiyang,LiuJiamei,JiaWenliExclusionofliabilityThisguideisjointlypreparedandreleasedbyShenzhenOnePlanetFoundationandInstituteofGeographicSciencesandNaturalResourcesResearchoftheChineseAcademyofSciencesundertheguidanceofChinaHospitabilityAssociation.Theopinionsandrecommendationscontainedinthereportareforinformationsharingandacademicreferenceonly,andnothinginthereportisintendedasresearch,businessorlegaladvice.Neithertheinstitutenortheauthorassumesanylegalresponsibilityforanyconsequencesarisingfromtherelianceoruseoftheinformationcontainedinthisreport.FundedbytheDisclaimer:EuropeanUnionThispublicationwasproducedwiththefinancialsupportoftheEuropeanUnion.ItscontentsarethesoleresponsibilityofcopyrightownersanddonotnecessarilyreflecttheviewsoftheEuropeanUnion.TheWorldWideFundforNature(WWF)haslongbeencommittedtoenvironmentalprotection,andmadeChinahasalwaysattachedgreatimportancetofoodwastereduction.Highlightingfoodsecurityandlossactiveeffortstobuildsustainablefoodsystemsandreducefoodwaste,whilecallingonallstakeholderstoreduction,GeneralSecretaryXiJinpinghasgivenimportantinstructionsonmanyoccasionstopracticetakeactiontohalvefoodwasteby2030.economyandopposewaste.OnApril29,2021,theAnti-FoodWasteLawofthePeople'sRepublicofChinawasadoptedatthe28thMeetingoftheStandingCommitteeofthe13thNationalPeople'sCongress(NPC),WWF'sFoodManifestoreleasedattherecent27thSessionoftheConferenceofthePartiesoftheUNFCCCelevatingthriftandfrugalityfromamoralleveltoalegalnorm.Micro,small,andmedium-sizedenterprises(COP27)clearlyunderlinedtheimportanceoftransformationinfoodsystems.Currently,foodsystems(MSMEs),whichaccountfor97%ofthetotalcateringcompaniesnationwide,haveacrucialroletoplayinaccountforaround30%ofallgreenhousegasemissions.Anature-positivefoodsystemwillcontributetofoodwastereductionefforts.BetterempoweringMSMEstoreducefoodwasteisagravechallengefacingthecarbonreductionandsequestration.Asystematicapproachisneededtoenablefoodsystemstodeliveroncateringindustry,aswellasotherpartiesconcerned.theirpotentialinclimatechangemitigation.Actionshouldbetakeninthedimensionsofproduction,consump-tion,andfoodlossandwastetoensurefoodsystememissionsinalignmentwitha1.5°Cfuture.InJuly2020,withthesupportoftheEuropeanUnionSwitch-AsiaProgram,theShenzhenOnePlanetFoundationlaunchedthe"PrideonourPlates"project,togetherwithitsstrategicpartnerWWFBeijingOfficeAsamajorcateringcountry,Chinahasboththechallengeandtheresponsibilityofpromotingthesustainableandotherpartners,whichcallsoncateringMSMEsinChinatojointhefightagainstfoodwaste.Overthepasttransformationofitscateringindustry.The"PrideonourPlates"projectisakeyprojectofWWFBeijingOfficetwoyears,theFoodWasteReductionCasebook(SummaryReport)hasbeenpublished,andpilottrainingtoreducefoodwaste.WebelievethattheoutreachandimplementationoftheFoodWasteReductionandworkshopforcateringenterpriseshasbeencarriedoutinsixcitiesacrossthecountry.ThisprojecthasPracticalGuidewillprovidemoreeffectivemethodsandtoolsforcateringoperatorstoboostthesustainableembracedthesupportandengagementofgovernmentdepartments,industryassociationsandmanydevelopmentofcateringindustrythroughmutuallearningandcontinuousinnovation.cateringenterprises,aswellaswidespreadpublicrecognition.ZhouFei,ChiefProgramOfficer,WWFBeijingOfficeTheFoodWasteReductionPracticalGuidenotonlycrystallizesthewisdomandexperienceofindustryscholarsandmanyfront-lineexperts,butalsoembodiestheresearchresultsofthe"PrideonourPlates"projectsinceitslaunch,providingscientificandeffectiveguidanceonfoodwastereductionforcateringenterprisesandoperatorsinawiderangefromprocurement,storage,processingtoservice.The"PrideonourPlates"projectisexpectedtocontinueempoweringthecateringindustrythroughthereleaseoftheGuide.DingGan,SecretaryGeneral,ShenzhenOnePlanetFoundationCateringIndustry:MainstayofFoodWasteReductionContentsReducingfoodlossandwasteisanimportantandurgentglobalissueforimprovingfoodsecurity.Asamajorparticipantinthedownstreamoffoodsupply1.3billiontonschain,cateringbusinessescanpromotefoodwastereductionattheconsumptionCateringIndustry:MainstayofFoodWasteReduction1endandatthefoodsupplyend,facilitatingtheachievementofUnitedNationsSustainableDevelopmentGoal(SDG)Target12.3,andcontributingtotheglobalWhatCanCateringEnterprisesBenefitFromReducingFoodWaste?2endeavortoendhungerwhilemaintainingnationalfoodsecurity.1.WhatArethePrinciplestoFollowforReducingFoodWaste?3Roughlyone-thirdofallfoodproducedThreeStepstoReduceFoodWasteinRestaurants42.37billion2.intheworld––approximately1.3bil-liontons––getslostorwasted,ac-In2020,between720and811mil-cordingtotheUnitedNationsFoodandAgricultureOrganization(FAO)[1].1PreparationPhase5lionpeopleworldwidefacedhunger,andnearlyoneinthreepeople2ImplementationPhase10aroundtheworld(2.37billion)did3SummaryandOutreach163.nothaveaccesstoadequatefood.22%RestaurantFoodWasteJourney17Globalfoodsystemsarefacingun-7feedsoftheglobalprecedentedpressureandchal-%populationlengesamidtheCOVID-19epi-oftheworld'sarableland4.China,amajoragriculturalAnnex19demic,coupledwithmorefrequentcountry,feeds22%oftheextremeweathereventssuchasglobalpopulationwith7%hurricanesanddownpours.oftheworld'sarableland.1KitchenWasteMonitoringChecklist195.2ServiceExpressionsReference20Chinalosesapproximately67.5billionkilogramsoffoodfromfarmtotableeachyear,accounting3GamifiedTrainingTools22forabout11%oftotalgrainoutput,accordingtoasamplesurveyconductedbytheNationalFood4StorageandManagementofFoodIngredients23andStrategicReservesAdministration(NFSRA).5SurveyonFoodLossandWasteReductionDifficultiesandChallengesforCatering25Reference27ThisguideisdesignedtoprovideguidanceonfoodwastereductionpracticesforChinesemicro,smallandmedium-sizedcateringenterprises(cateringMSMEs)tohelpthemovercomefood-wastechallengesandgraduallyestablishandpracticegreenbusinessmodelsandconsumptionpatterns.©2022Oct11-LibraryWhatareAccordingtotheMeasuresfortheClassificationofLarge,Medium,Small-10files_WW1208950thecriteriaandMicro-EnterprisesinStatistics(2017)[2],cateringenterpriseswithlessforcateringthan300employeesoroperatingrevenueoflessthan10millionyuanareMSMEs?classifiedasMSMEs;eachrestaurantorstoreofachaincateringenter-prisecanbeconsideredasanMSMEwhereitisanindependentlegalentityregisteredbytheIndustrialandCommercialAdministration,witharelativelyindependentmanagementstructure.1WhatCanCateringEnterprisesBenefitWhatArethePrinciplestoFollowFromReducingFoodWaste?forReducingFoodWaste?1Safetypriority2Institutionalizedguidanceandgreendevelopmentandregulatedoperation1DemonstratesocialStrictlycomplywithrelevantlawsandregulations,suchasCateringenterprisesshouldstrengtheninstitutionalizedmanage-responsibilitytheFoodSafetyLawofthePeople'sRepublicofChina,thement,developandimproverules,regulationsandstandardsrelatedAnti-FoodWasteLawofthePeople'sRepublicofChina,andtoreducingfoodwaste.2theCodeofPracticeforFoodSafetyinCateringServices;Establishregulationswithpracticalmeasures,andfacilitatetheimplementationtopromotethebehaviorchange;Createafavorablebusinessenvironmenttogether;ImproveFostertheconceptofcivilized,healthyandgreendevelop-brandimagement,advocateresource-savingandenvironment-friendlyPavethecornerstoneoftheirownlong-termsus-consumptionpatterns,andpromotesystematicresourceDevelopdetailedmeasurementsforallkeycomponentstainabledevelopment.conservationinfoodsupplychainwithoutcompromisingthealongthesupplychain.qualityandsafetyofcateringproducts.Enhancethesenseofworthofthebrandbyaddinggreenandenvironmentalvalue;Boostexchangesandinteractionswithen-vironment-friendlyconsumergroups,andimprovebrandoperationandreputation.3IncreaseoperatingefficiencyInrestaurantoperations,foodwasteac-countsforabout8–20%offoodcost[3].Cateringbusinessessave$7forevery$14investedincuttingfoodwaste[4].Upgrademanagementcapacity5Optimizedmenudesign,scientificstorageman-agement,standardizedoperation,diningser-viceimprovement,andkitchenwastemonitor-ing,Theleanmanagementwillhelpimprove:StrengthenemployeeCateringbusinessmanagement;capabilityandloyaltyOperationalefficiencyandbenefits;Consumerdiningexperience.Enhanceemployees'senseofsocialresponsibility3Collaborativedeployment4Targetedmeasuresaccord-andcorporateidentitythroughpublicityandeducation;andrefinedmanagementingtovariousconditionsImproveemployees'professionalismandcost-savingStrengthencollaborativemanagementandsystemicdeploy-Thecausesofcateringwastevaryamongcateringenterprisesskillsthroughprofessionalskillstrainingtohelpenter-prisesreducecostandincreaseefficiency.mentamongvariousdepartmentsofcateringenterprises.andconsumergroups,andsodoesthedegreeoffoodwasteinCoordinationandmutualfeedbackofprocessesbefore,differentlinks,positions,andbehaviorsofcateringcompanies.duringandaftermeals;EffectivemeasuresshouldbetakentoaddresssourcesandkeyCollaborationwithstaffengagedinpurchasing,distribu-linksoffoodwasteonacase-by-casebasis.Aninnovativeprob-tion,cooking,service,etc.;lem-orientedtargetedapproachshouldbeappliedtomaximizecontroleffectivenessandeffectivelystopfoodwaste.Jointactionwithupstreamanddownstreamsuppliers,brands,consumers,etc.23PREPARATIONITHREESTEPSTOREDUCEFOODPHASEWASTEINRESTAURANTSThreeStepstoReduceFoodWaste1PREPARATION1.1GetaquickunderstandingofrestaurantinRestaurantsPHASEfoodwastewithself-assessmentformBeloware25commonfoodwastescenariosinrestaurants.Pleasegivescoresaccordingtotheactualsituationtomakeclearthefoodwastesitua-tioninyourrestaurant.1.PreparationNo.Restaurantself-assessmentchecklistThinkofthetypicalweekinyourrestaurant.RestaurantphaseChoose5ifthesituationhappensalot,Evaluation1.1Getaquickunderstandingand1ifthesituationhappensinfrequentlyFormofrestaurantfoodwaste(Choose5ifthisitemisnotapplicable)withself-assessmentform1Moderateamountofdisheswithoutsurplusvarietyofingredients543211.2Setupaprojectteamcomprisedofkeyfunctionalpersonnel2Moderateportionofdisheswithoutmuchsurplus543211.3Measure,recordandanalyze3Singleset,halfportionsorsmallportionsofdishesavailable54321thebasicsituationoffoodwaste4Fulluseofallpartsofingredientswithoutunreasonablesurplus543215Nowastageofpreparedingredientsduringmenuchanges543216Deliciousfood,nobadreviews543217Wastageoffoodduetocookingmistakes543218Appropriateamountofdishescookedonthedayandallsoldout54321Appropriateamountofdishespreparedthedaybefore,2.Implementation54321phase9andallsoldoutontheday10Customersdonotreturndishesduetounmetexpectationsorlowquality5432111Usemisshapenor"ugly"ingredients54321Reasonablepreparation,withoutdiscardingtrimmings2.1Setreductiontargetsbased54321onbasicdataofrestaurant12thatcanstillbeusedfoodwaste13Foodcutintorequiredshapes543212.2Developimprovementmea-14Remindingcustomerstoorderinmoderation54321sures,conductreviewsandadjustmentsonaregular15Timelyfeedbackoncustomers'taboosandrequeststothekitchen54321©2022Oct11-Library-10files_WW1208948basis,andkeepdatare-cordscontinuously16Providingindividualservingactively54321Encouragingcleanplateandremindingcustomers3.Summaryand54321outreach17topackleftoverstogo©Pexels18Dailyfeedbackonleftoverstothekitchen54321-Engin-Akyurt5432119Purchaseofsafeandqualifiedingredientswithcarefulexamination3.1SummarizeprojectresultsEfficientcoordinationofdeliverytimeandmethod54321anddevelopspecification20toensurethesupplyofingredientsmanualandinternalauditmechanism21Qualityoffoodmaterialsuptothestandardofthechef543213.2Promoteandsharethissuc-22Purchaseondemand,withpurchaseplandeveloped54321cessfulcasewithbranchesorinthesector23First-infirst-out(FIFO)principleimplementedforinventorymanagement54321Reasonablecontrolofstoragetemperatureandotherconditions,5432124nospoilageofingredients54321Properdisposalofnearlyexpiredingredients25ratherthandiscardingdirectlyTotalscore:(excellentifgetting100–125points;goodifgetting80–100points;necessarytoworkhardifbelow80points)45THREESTEPSTOREDUCEFOODIPREPARATIONPREPARATIONITHREESTEPSTOREDUCEFOODPHASEPHASEWASTEINRESTAURANTSWASTEINRESTAURANTS1.2Setupaprojectteamcomprisedof1.3Measure,recordandanalyzethebasickeyfunctionalpersonnelsituationoffoodwasteRestaurantscansetupafoodwasteworkingDailymeasurementandrecordoffoodwasteisessentialforreduc-groupcomprisedofemployeesincorrespondingingfoodwasteasithelpsrestaurantsunderstandthelink,degreepositionsaccordingtothenumberofemployeesandchangingtrendofwastefordevelopingtargetsandimprove-andconfigurationsofstaffing.Forrestaurantswithmentmeasures.Recordsforatleasttwoweeksarerecommended,lessthantenemployees,oneemployeecanun-inordertoobtainmoreindicativedata.dertakemultipleresponsibilities.Thisguidedivides©2022Oct11-Library-5files_WW1208824foodwasteFOODKITCHENintofourtypesSPOILAGETRIMMINGSformeasurementandrecordAcompleteworkinggroupshouldincludethefollowingroles:PurchasingspecialistExecutivechefDiscardofingredientsduetoFoodlossduringmealManagepurchaseschedule,propernessbeforemealpreparationinrestaurants.coordinatesuppliersandlogisticsDesigninnovativemenus,preparation.optimizeoperatingstandards,e.g.wiltedleaves.e.g.trimmingssuchasserviceproviders,etc.developpurchaseplans,etc.vegetableroots,leaves,skins,UNSOLDetc.;vegetablesdiscardeddueWarehousingspecialistPersoninchargeKitchenassistantPREPARED©Pexels-Domenik-DrzStrictlycontrolstoragetocookingmistakes,etc.conditionsandfacilitiesProvideoverallcoordination,Sort,weigh,FOODdesignwastereductionandrecordtheamountofPLATEoperatingruleswastedfood,etc.WASTEServicepersonnelFinancialspecialistDiscardofdishesthathavebeenpreparedandmetGuideconsumersbasedCalculatecostsavingsandbenefits,onprofessionalcommunicationskills,andquantifytheeffectsofactionsservingrequirements,butnotsoldduetovariousreasons.collectdiningfeedback,etc.e.g.surpluscausedbymealover-preparation;customersMarketingspecialistLeftoversonthetablefromreturnbehavior.consumers,withoilandFormulatepublicityplans,waterfilteredout.developexternalpartners,etc.HumanresourcesWherepossible,restaurantscanweighvegetablesandOrganizeemployeecapacitytraining,meatseparately,andcalculatetheecologicalfootprintdesignperformanceindicators,etc.throughtheWeChatmini-program"PrideonourPlates"developedbyShenzhenOnePlanetFoundation.67THREESTEPSTOREDUCEFOODIPREPARATIONPREPARATIONITHREESTEPSTOREDUCEFOODPHASEPHASEWASTEINRESTAURANTSWASTEINRESTAURANTS01MaterialPreparationCaseIn2019,WWFBeijingOfficemeasuredandanalyzedfoodwastereductionoffivehotelsinChangxingCounty,ZhejiangProvince.Theeffectsoffoodwastereductioninoneofthehotelsaredescribedasfollows:4TrashHotelDcansTotalamountandcumulativereductionoffoodwaste:Themeasuredthree-monthfoodwastewasabout4GarbageFOODKITCHENUNSOLDPLATE70kg,worthRMB943,equivalentto372kgofcarbondi-HotelDclassificationSPOILAGETRIMMINGSPREPAREDWASTEoxideemissions.Thethree-monthcumulativereductionlabelsoffoodwastereached286kg,worthRMB3778,equiva-PreparesmealsaccordingtoDiscardofingredientsduetoFoodlossduringmealFOODLeftoversonthetablefromlentto1,228kgofcarbondioxideemissionreductions.thenumberofhotelguestsandpropernessbeforemealpreparationinrestaurants.consumers,withoilandTheweeklycomparisonrevealsthatoverallfoodwastemakesreasonablearrange-preparation.Discardofdishesthathavewaterfilteredout.hasadownwardtrend.mentsforreworkedleftovers.e.g.wiltedleaves.e.g.trimmingssuchasbeenpreparedandmetvegetableroots,leaves,skins,Overpreparationanalysis:Overpreparationistheprimarycause©KelvinOctaetc.;vegetablesdiscardeddueservingrequirements,butnotoffoodwasteinHotelD,accountingfor75%.Thegraphindicatessoldduetovariousreasons.thatoverpreparationdecreasedascomparedwiththebenchmarktocookingmistakes,etc.e.g.surpluscausedbymealweek.Suchgradualreductionofweeklyexcessisattributedtoover-preparation;customersmeasuresadoptedafterthebenchmarkweek,suchasrationaluseofreworkedfoodandmenure-examinationaccordingtothereturnbehavior.amountofwastefood.Fromtheperspectiveofstalls,thetopthreeoverproductionstallsareChinesefood,noodles,bakeryand1Scalepastry.ThetopthreecuisinesintheChinesestallsareChinesebeefdishes,otherChinesebreakfastdishes,andChinesevegeta-14-dayFoodWasteWeighingChecklistbledishes.Startdate:YYMMDDPleasetickintheboxUnit:KG/LFoodwastereductionactions:Thehotelprovidessmallbreakfast:kg/Lbuffet,andreceivesafewdinersdaily,about20fromMondaytoFridayand50to60intheweekend.AccordingtothenumberofdinersDataMondayTuesdayWednesdayThursdayFridaySaturdaySundayprovidedbytheroomdepartment,thekitchencanbetterpreparemealsandcontrolportionswithminimumfoodwaste.Therefore,the1recordFOODKITCHENpersoninchargeofthekitchenthinksthatWinnowdatahaslimitedSPOILAGETRIMMINGShelp.Intermsofreducingwastefood,thehotelcanreworkwastefoodformrelativelyefficiently.Forexample,baconcanbechoppedandusedasUNSOLDPLATEPaperform(PleaserefertoAnnex1);ordailydatainputfillings,andmilkcanbereusedforhotdishes.PREPAREDWASTEtotheWeChatmini-program"PrideonourPlates"reg-isteredbyscanningtheQRcodetoautomaticallygen-FOODerateweeklyreportsandcarbonfootprints.MondayTuesdayWednesdayThursdayFridaySaturdaySundayFOODKITCHENUNSOLDPLATESPOILAGETRIMMINGSPREPAREDWASTEFOODDiscardofingredientsduetoFoodlossduringmealDiscardofdishesthathaveLeftoversonthetablefrompropernessbeforemealpreparationinrestaurants.beenpreparedandmetconsumers,withoilandpreparation.waterfilteredout.e.g.wiltedleaves.e.g.trimmingssuchasservingrequirements,butnotvegetableroots,leaves,skins,soldduetovariousreasons.etc.;vegetablesdiscardedduee.g.surpluscausedbymealover-preparation;customerstocookingmistakes,etc.returnbehavior.Instructionsforuse❹Keeponedigitafterthedecimalpoint,e.g.7.8L❶Pleaseweighorrecordthevolumeofkitchenwaste❺Recommendarchivingweighingpicturesatthesametimeaccordingtoclassificationinstructions.Wherewasteistoensuredataaccuracy;measuredbyliters(L),pleasecontinueusingliters;❻Recordthenumberofdiners,whichisthekeyto❷Recordonlysolidleftovers,excludingpackages,understandingandoptimizingthecostofingredients.liquids,etc.;ThistoolwasdevelopedbytheRareCenterforBehavior❸Fillin0forzerowasteoptions;withthesupportoftheEUSwitch-AsiaProgram,andisintendedforcorporatereferenceonlyandnotasresearch,commercialorlegaladvice.02MeasurementOverproductionWeekly(KG)Overpreparation(KG)Classifyandputfoodwasteintocorrespondingtrashcans->Weighandrecordthetotal1211dailyweightofthefourtypesoffoodwaste10.103ResultAnalysis10Themaincategoriesandsourcesoffoodwastecanbeidentifiedbyanalyzingdataofnearlyonemonth.Foodwastemeasurementandassessmentisofgreatimportance.Themostdirectmethodisweighing8foodwasteandanalyzingfoodwastereductiontrendorfoodwastecomposition.Dataobtainedbyweighingcanalsobeusedtoevaluatetheimpactoffoodwasteongreenhousegasemissions,water65.45.55.7footprint,landapplication,etc.,andanalyzefoodcostandoperatingrevenue[5].TIPS:431.52.421.631.62Oct.14-Oct.21-Nov.4-Dec.9-Dec.16-Waste185litersof3showersWaste13.17kg2daysOct.7-Oct.20Oct.27Oct.28-Nov.10Nov.11-Nov.18-Nov.25-Dec.2-Dec.15Dec.220water0Oct.13Nov.3Nov.17Nov.24Dec.1Dec.811kgDec.23-Oct.1-Dec.298Oct.6Overpreparation(KG)Linear(overpreparation(KG))9THREESTEPSTOREDUCEFOODIIIMPLEMENTATIONIMPLEMENTATIONIITHREESTEPSTOREDUCEFOODPHASEPHASEWASTEINRESTAURANTSWASTEINRESTAURANTS2IMPLEMENTATION2.1Setreductiontargetsbasedonbasic2.2Developimprovementmeasures,conductreviewsandPHASEdataofrestaurantfoodwasteadjustmentsonaregularbasis,andkeepdatarecordscontinuouslyRestaurantssetfoodwastereductiontargetsthroughFoodwasteoccursinallaspectsoforganizationalmanagement,preparationofingredi-discussionwithvariousdepartments,basedondataents,dininghallservice,andfoodwastedisposal.Reducingfoodwasterequiresthepar-recordsandanalysisresultsinthepreparatorystageticipationandcontributionofeveryemployee.whiletakingintoaccounttheiractualsituation.ThisguidegivesactionrecommendationandguidanceineightModule1aspectsoffourmodulestohelpenterprisesachievecostsavingsOrganizationalManagementandefficiencyimprovementsforsustainabledevelopment.©Pexels-Thuyen-VuPercentagereductioninfoodwasteExamplesNear-termLong-termtargettarget5%10%1)Developacostsavingplan<1>4)Enrichmarketingandpromotion20%Administrative50%SetphasedtargetsmanagementPromotethe“CleanYourPlate”campaignConductroutinedatarecordandanalysisProvidediscountsandcouponstoclean-platecustomersAdjustthestrategyonaregu-larbasisStrengthenexternalcoordination2)Organizeemployeetraining©quanjing.comqj61645810515)EstablishanauditsystemUnderstandtherelationshipbe-IncorporaterelevantindicatorstweenfoodandnatureintotheperformancesystemRaisetheawarenessoffoodGiverewardstowell-performingwastereductionemployeesoroutletsWithinWithinBy2024By2030BoostthesenseofresponsibilitythreemonthssixmonthsImproveprofessionaloperationskillsKnowledgeSDGTarget12.3:By2030,halvethepercapitaglobalfood3)Optimizeoperatingstandardspoint:wasteattheretailandconsumerlevels,andreducefoodlossesalongproductionandsupplychains,includingBuildadigitalmanagementsystemtoimproveop-post-harvestlosses.erationalefficiency©Pexels-DidsStrengthenthestandardizedoperationandman-agementofcuttingandcookingprocesses0110Applyhigherrequirementstoensuretimelyandap-propriatepurchaseandstorageofingredientsStandardizethecommunicationskillsandmecha-nismsforwaiters/waitresstoreduceplatewaste11THREESTEPSTOREDUCEFOODIIIMPLEMENTATIONIMPLEMENTATIONIITHREESTEPSTOREDUCEFOODPHASEPHASEWASTEINRESTAURANTSWASTEINRESTAURANTS1)Providehalfportions,2)Developpackagesforfamily<4>1)Ensuresoundconditionsforfoodstoragebysmallportionsorsinglegatheringsandbusinessban-Storageandsuchmeansasventilation,heatpreservation,setofdishes;quets,withsuggestednumberrefrigeration,andfreezing;ofdinners;transport3)Maximizetheuseofvari-ouspartsandtrimmingsof<2>4)Offerthespecialdishof2)Followtheprincipleoffirst-in,first-out,ingredientsthroughreason-Menuthedayaccordingtothefirst-use,anduseasneeded;ablematching;designremainingingredients;5)Improvethecookingpro-6)Indicatemoreenvironment-re-3)Useairtightcontainersorvacuumpack-cessfordisheswithalotoflatedinformationontherecipeagingtoextendtheshelflifeoffood;leftovers,orremovethemfrom(menu),suchascalories,carbonthemenu;emissionsandotherdata.4)Incorporateearlywarningintoinventorymanagement,andconductinventoryin-Module2spectiononaregularbasistopreventex-Preparationofpirationandspoilage;Ingredients5)Substitutefrozen,dried,bottledorcannedfoodsforsomenon-storablefreshingredientswithoutcompro-misingtasteorquality;6)Reducefoodlossduringtransportifcateringcompanieshavethetrans-portcapacity,throughmeasuresincludingheatpreservation,refrigera-tion,freezing,rainprotection,andmosquitoandflyprevention;<3>1)SupplierselectionPurchaseondemandGiveprioritytosupplierswiththesmallestfoodloss;Havesuppliersprovidesamplestoensureingredientsmeetrequirements;1)Headchefsdevelopcookingandprocessing<5>Ensurepurchasetransparencyandpurchasealternatives;specifications,whichmustreflecttherequire-ProcessingPurchasersneedtostrengthencommunicationwithheadmentsofmeticulousworkmanshipandreason-andcookingchefsandwarehousepersonnel,andadjustpurchaseableuseoftrimmings;plansasneeded;2)Chefsmakedishesaccordingto2)Purchasestandardspreparationandcookingstandards,withprioritygiventosafetyandsan-Purchasefresh-cutvegetablesandpre-madedishesitation,anduseingredientsasasappropriatetoreducethewasteoftrimmingsneededtopreventunnecessaryduringmealpreparation;waste;Makegooduseofuglyingredientsunderthepremiseofensuringquality;3)Adoptadvancedprocessesortech-Encouragelocalpurchaseofingredientsthatarenotnologiesforhandlingorprimarypro-easytostore,inordertoreducewasteintransport;cessingofrawmaterials;3)Efficientandprecisionpurchase4)Donateorsharethesurplusediblefoodtolocalcharities,communities,etc.onthepremiseofensuringfoodsafety.Strengthencommunicationwithsupplierstoensureon-timeandon-demandsupplyanddelivery;Practiceaccurateorderingbyusingtheintelligentmanagementsystemtoimprovetheaccuracyofdishestimation;Understandhowsuppliershandlewithdrawngoods,andencouragesupplierstoreusethemunderthepremiseofensuringfoodsafety.1213THREESTEPSTOREDUCEFOODIIIMPLEMENTATIONIMPLEMENTATIONIITHREESTEPSTOREDUCEFOODPHASEPHASEWASTEINRESTAURANTSWASTEINRESTAURANTS<8>1)Classify,weighandmoni-KitchenwasteModule4Module31)Setupfoodwastereduction2)Encouragecustomerstopar-3)Informcustomersofthetornon-ediblekitchenwaste,KitchenWasteDiningHallsigns,postersortablesignsinticipateinrelevantdiscountsandportionsize,tasteandotherestablishwastedisposalre-disposalServiceprominentplaces;incentivesrelatedtothe“Cleaninformationofdisheswhencords,andtransferwastetoDisposalYourPlate”campaign;customersorderfood;localkitchenwasterecyclingdepartmentforcentralized2)Restaurantsmayalsobuild4)Remindcustomerstoorderondemand,andrecommendtreatment;theirownfoodwastecompost-dishesaccordingtothenumberofdinnersbasedonthediningingfacilitieswherepossible.purpose(businessbanquets,familygatherings,etc.);5)Helpcustomerswithmealportioning,con-<6>firmthatcustomershavefinishedeatingwhenCateringcleaningdishes,andrecordtheleftovers;service6)Proactivelyremindcustomerstopacktheleftoversattheendofdining,providepackagingservices,andinformthemofthesecondconsumptiontimeandmethodoftheleftovers;7)Carryoutpost-mealsurvey,activelyinformconsumersoftherestaurantfoodwastereductioncampaign,collecttheiropinionsondishesandservicesthroughquestionnaires,messageboards,etc.,andconductinternalreviews.2)Recommendsealingliquid1)Indicatetheprocessingandproduction3)Recommendsealingmealsinfoodboxeswithplas-timeandexpirationdateonmealcontain-solidmealsbyapplyingticwraporbuckleorbyusingersorpackages,andremindconsumerssealsandcabletiesontheplasticsealer;toeatassoonaspossible;theouterpackaging;<7>Takeawayservice4)Recommendpacking5)Checkthesealingsolidsandliquidssepa-state,andrepackifratelyformixedmeals;poorsealingduetoleakingpackage.14151.3Purchase2.Kitchen2.1WarehousingClassifiedstoragePreparationstandardsofingredientsandstorageFirstin,firstoutCoarseshredforstir-fry,6mmRegularstocktakingFineshredforbraising,2mm1.SuppliersStockwarningCube:diamond-shaped,3mm2.2ProcessingMinimumlossandcooking1.2CentralkitchenBadandKitchenPreparationaccordingtoexpiredfoodtrimmingscookingstandards1.1FoodFulluseofmaterialsmarketFOODKITCHENSPOILAGETRIMMINGSFishbody:FragrantfishfilletsPurchaselistFishskin:ShreddedfishskinCelery:5kgDiscardofingredientsduetoFishscales:FriedgoldenscalesLettuce:4kgpropernessbeforemealFishtail:FishOfferingFlowersMeat:10kgpreparation.............e.g.wiltedleaves.Foodlossduringmealpreparationinrestaurants.e.g.trimmingssuchasvegetableroots,leaves,skins,etc.;vegetablesdiscardedduetocookingmistakes,etc.RestaurantFood3.DininghallModerateordertoavoidwasteWasteJourneyHalfportionsofdishesavailablePlatewastePLATEWASTECostsBenefitsLeftoversonthetablefromconsumers,withoilandFoodwastemanagementandReducedcostofingredientswaterfilteredout.monitoringBenefitsfromnewmenusEmployeetrainingonnewwaysImprovedefficienciesand3.1ServicetohandleandstoreingredientsgreeneroperationsandconsumptionDesignofnewmenusJointhe“CleanYourPlate”Campaign“CleanYourPlate”PackleftoversforfreeFruitsareprovidedasarewardCampaignSaysNotoWasteWhatdoyouneedtopack?Purchasedoesnotmeet5CommonfoodwasteKitchenDininghallthechef'srequirement12andlossbehaviors13inrestaurantsKitchenwastedisposalOver-purchase1518BestenjoyeduponTakeoutOff-cutsortrimmings18deliveryPreparedbutunsoldSortDrainUnsoldpreparedfoodFailuretoremind32WeighRecordcustomerstotakeleftovers35UNSOLDPREPAREDNoreminderofover-orderingFOODCookingmistakesDiscardofdishesthathavebeenpreparedandmetCustomersreturningdishesservingrequirements,butnotsoldduetovariousreasons.0e.g.surpluscausedbymealover-preparation;customers17returnbehavior.1020304018THREESTEPSTOREDUCEFOODIIISUMMARYANDOUTREACHWASTEINRESTAURANTS3SUMMARYAND1.FoodWasteMonitoringChecklistAnnexOUTREACH14-dayFoodWasteWeighingChecklist©Pexels-Henry-&-CoUnit:KG/LStartdate:YYMMDDPleasetickinthebox:kg/LMondayTuesdayWednesdayThursdayFridaySaturdaySundayFOODKITCHENSPOILAGETRIMMINGSUNSOLDPLATEPREPAREDWASTEFOOD3.1MondayTuesdayWednesdayThursdayFridaySaturdaySundaySummarizeprojectresultsanddevelopspecificationmanualFOODKITCHENUNSOLDPLATEandinternalauditmechanismSPOILAGETRIMMINGSPREPAREDWASTEDeveloptheOperationalManualforFoodWasteFOODReduction(ForTrialImplementation)thatincor-poratesthebestactionplanafterthreetosixDiscardofingredientsduetoFoodlossduringmealDiscardofdishesthathaveLeftoversonthetablefrommonthsofimprovement,andestablishaninter-propernessbeforemealpreparationinrestaurants.beenpreparedandmetconsumers,withoilandnalregularreviewmechanism.preparation.waterfilteredout.e.g.wiltedleaves.e.g.trimmingssuchasservingrequirements,butnot3.2vegetableroots,leaves,skins,soldduetovariousreasons.Promoteandsharethisetc.;vegetablesdiscardedduee.g.surpluscausedbymealover-preparation;customerssuccessfulcasetocookingmistakes,etc.withbranchesorinthesectorreturnbehavior.Cateringenterprisesrunningfoodwastereduc-Instructionsforuse❹Keeponedigitafterthedecimalpoint,e.g.7.8Ltionpilotsin“PrideonourPlates”projectwillhavetheopportunitytoseetheirpracticere-❶Pleaseweighorrecordthevolumeofkitchenwaste❺Recommendarchivingweighingpicturesatthesametimeflectedinthepilotprojectreport,andusetheaccordingtoclassificationinstructions.Wherewastetoensuredataaccuracy;projectplatformtoconductindustryexchangesismeasuredbyliters(L),pleasecontinueusingliters;andsharecasesathomeandabroad.❻Recordthenumberofdiners,whichisthekeytounder-❷Recordonlysolidleftovers,excludingpackages,standingandoptimizingthecostofingredients.16liquids,etc.;ThistoolwasdevelopedbytheRareCenterforBehavior❸Fillin0forzerowasteoptions;withthesupportoftheEUSwitch-AsiaProgram,andisintendedforcorporatereferenceonlyandnotasresearch,commercialorlegaladvice.192.ServiceExpressionsReferenceDuringthemeal:Beforethemeal:Hello,youarerecommendedtotakethefoodinsmallquantities,multipletimes,andondemandtokeepthetastewithoutwaste.Hello,wehavesmallportions/halfportionsofdishes,aswellasplattersforyourchoice,sothatyoucantastemoredisheswithoutwaste.Hello,thisdishisabitcold.CanIhelpyouheatitup?Hello,wehaveeconomicalandaffordablesingle,double,ortriplesetmenuforyourchoice.Hello,canIhelpyouseparatethedishesforyourconvenience.Hello,youmaytrythe'N-1'orderingmode,thatistoorderdishesaccordingtothe'minusone'numberofdiners,Afterthemeal:andaddmoreatanytimeiftheyarenotenough.Thiswillreducewaste.Hello,thebasematerialsofthisdishcanbemadeintochilisauceHello,themenushowstheportionsizeofingredientsandrecommendedforyouforfree,pleasewaitamoment.numberofdinersforyourreference.Hello,weprovidepackingserviceforfree.Doyouneedtopacktheleftovers?(AfterHello,wehaveincentivesforcustomerswhocleantheirplates,inordertosavefoodandpacking,handittothecustomerwithbothhands,andinformthecustomeroftheex-reducewaste.Herearethespecificrewards(rewardpoints/parkingdiscounts/fruitplates).pirationdateandconsumptionmethodornotificationlabel.)Wishyouahappymeal!20213.GamifiedTrainingTools4.StorageandManagementofIngredientsInordertoraiseemployees'awarenessofandattentiontofoodlossandwaste,andturnInactualoperation,cateringenterprisescanstoreingredientsawarenessintoattitudeandmotivation,employeetrainingisnecessaryontopoffoodwastebycategory,anddividestorageareasaccordingtotheoptimalreductionworkinggroup.Gamifiedtrainingtoolscreatearelaxedatmospheretostimulatestoragetemperatureofingredients.Thetwomethodscanbeemployeeenthusiasmandinitiativeandfacilitateemployeeunderstandingofbusinessprinciplescombinedtoachievemorerefinedclassificationandstorageofbyturningemployeesintoplayers.Thishelpssmallandmedium-sizedcateringenterprisesreduceingredients.foodwasteandfoodcost,optimizeoperatingprocesses,andenhanceteamloyaltyandstaffpride.©ShutterstockGameExample:RareCenterforBehavior,oneoftheimplementingagencyoftheCookeryWerewolves"PrideonourPlates"project,hasdevelopedaseriesofgamified1)Storebycategoryindifferentareastrainingtoolkitsforcateringenterprises,includingrecommendedFreshfoodisstoredbycategory,whichshouldfollowtheGamebackgroundgameswithvaryingdifficultylevelssuchas"CookeryWerewolves"principleofcentralizedstorageofsamecategoriesandand"WhoIsUndercoverintheRestaurant".Thesegamescreateadifferentiatedstorageofdifferentcategories.scenariothatallowsemployeestocomprehendanddigestknowledgeForexample,thewarehousecanbedividedintozonesforandcultivatetheproblem-solvingcapability.Byapplyingwhattheyvegetables,meat,grainandoil,etc.Thevegetablezonecanhavelearned,employeescantransformknowledgeintoperformance.befurtherdividedtostoremelons,fruits,roots,etc.ZoningCateringenterprisescanfinddetailsanddownloadmaterialsoftheforstoringcommoditiescanbedesignedaccordingtothe"PrideonourPlates"gamefiedtrainingtoolkitsontheWeChatofficialwarehouselayout.accountoftheRareCenterforBehavior.2)StoreaccordingtopreservationrequirementsTheGodofCookeryTournamentbroughttogetherallkindsofcookswithuniqueskills.Afterroundsofcompetition,thestrongestcookscameoutandjointlyestablishedarestaurantfeaturingtheGodofCookery.Oneday,veryTemperaturedestructive,welldisguisedwerewolvesblendedintothecookclan,andsecretlymurderedthecooks.ThevariousAccordingtothetemperaturerequirementsforkeepingfoodfresh,thewarehousecanbecharactersofthecookclanneedtounitetodefendtherestaurantanddriveawaythewerewolves.dividedintofreezerspace,chillspaceandroomtemperaturespace.Thefrozenarea(below-18°C)isusedformeatandseafoodstorage;thechillspace(0-4°C)isusedforkeepingfruitsNecessarymaterialsIntendedgamersGametimeandvegetablesfresh;andtheroomtemperaturespace(15-18°C)isusedtoensurethequalityofgrains,oil,rice,noodlesandothercommodities.Gamecardsandgameinstructions5to11employeesofcateringenterprises10to20minutesMeatExemplarygamecardsItisnotappropriatetopilemeatuporplaceitclosetothewall,anditisstrictlyforbiddentoplacemeatontheShoppingspreeChefinchargeCompetentSkyeyeOrderbutlerPleasedownloadtheelectron-ground,inordertoavoidaffectingmeatquality.Itcanbepreparationpersonnelinventorymanagericversionofthegamefromtherefrigeratedifitisallusedthesameday.Ifnot,itisWeChatofficialaccountofnecessarytodividethemeataccordingtocooking"RareCenterforBehavior"needsandpackintofood-storagebagsforfreezing.Beforecooking,itshouldbethawedslowlyintheYoucanpushanyplayeroutofthegamewhenYouhavetwopotions,includingtheantidoteYoucanprotectanyplayerfrombeingmurderedYoucancheckwhichteamtheplayerisfromatOnthefirstnight,twoplayerscanbedesignatedrefrigeratorinadvance.beingsmearedbyawerewolforcastout.Butyouwhichcansaveaplayermurderedbyawerewolf,byawerewolfatnight,butyoucannotprotectnight.Itisapriesthoodroleandunderpinstheaslovers(youcandesignateyourselfasoneofthecannotdosoifyouareachefpoisonedtodeath.andthepoisonwhichcankillanyplayer.Butonethesameplayerfortwoconsecutivenights.logicofthegame.lovers).Ifonedies,theothermustalsodieforDriedseafoodproductsofthemmustbeusedatnight.love.Driedseafoodproducts,suchasdriedfish,driedsmallshrimp,etc.shouldberefrigeratedinsealedbags.MysteriouswerewolfGourmetInventoryIcanmanagementtips23YoucanslinkintotherestauranttogeneratefoodCivilianwaste.Whenyoucloseyoureyes,youcansmear1.Classifyshelvesaccordingtoshelflifeaplayerandcasthim/heroutofthegame.2.Optimizestoragemethods3.Maintainappropriatetemperature4.Firstin,firstout5.Conductreviewonaregularbasis22CookedfoodsandpastriesSurveyonfoodlossandwasteCookedstaplefoodssuchassteamedbuns,sesamecakesandbreadcanberefrigerated,andthosethathavebeen5.reductionbehaviorsincateringenterprisesrefrigeratedformorethantwodaysshouldbepackagedandsealedforstorageinthefreezer.In2021,theRareCenterforBehaviorconductedanin-depthresearchonfoodlossandwasteofcateringenterprisesthrough35in-depthinterviewsVegetablesandfruitsandfocusinterviewsand136questionnaireson11commonkeypositionsinVegetablesandfruitsarewearable,spoilableandperishable,andneedtobehandledwithcateringenterprises.Theresearchfoundthatinactualoperation,employeescare.Leafyvegetablesshouldbewrappedinsoftpaperandputinfood-storagebagsforofcateringenterprisesencounterthefollowingobstacles:refrigeration.Itisbettertocoverthemwithdampclothtomaintainmoistureandfreshnessduringsummerhighertemperatures.RootvegetablesshouldbewrappedinsoftpaperandCateringbusinessCateringCateringCateringserviceputinfood-storagebags.Citrusfruitsandtropicalfruitssuchasbananas,mangoesshouldproprietorsmanagersstaffpersonnelnotberefrigerated,andshouldbestoredinacoolplaceindoors.Strawberries,blueberries,grapesandotherberriesshouldberefrigerated.CheckisnecessaryduringthestorageCateringbusinessproprietorsCateringmanagershopeveryCateringstafflackmotivationtoCateringservicepersonnelprocess,soastotimelypickoutmoldyandrottenonestoavoidmorecontamination.donotknowhowtofurthermuchtoreducefoodloss,butreducefoodlossandwasteasbelievethatfoodwasteisreducecostastheirfoodlossandwastearenotthemainlycausedbyplatewasteRice,flour,andcoarsefoodgrainsfailtodosoundergreatassometimesreminderisRice,flour,andcoarsefoodgrainsarehighlyhygroscopic,likelycompanieshaveimplementedpressureduringthepeakmainindicatorsofdailyineffectiveforcustomerstogomouldy,andpronetoinsectsandrodents,sotheyshouldtightcostcontrolmanagementbestoredinaclean,dryandinsect-freeplace.mealperiodFrozenandrefrigeratedingredientsTheresearchalsofoundthatfoodlossandwastebehaviorsvaryamongRawandcookedfoods,andmeatandvegetablesshouldbestoredseparately.Theyshouldpositions,andmanagementandemployeesindifferentpositionsplaydifferentalsobepackagedseparatelytoavoidcross-contamination.Ingredientsshouldbekeptawayrolesinreducingfoodlossandwaste.fromtheinnerwallsofrefrigerators.Refrigeratedleftoversshouldbefreefromspoilageandthoroughlyreheatedbeforeeating.Ready-to-eatfoodsshouldbeproperlystoredandused1.Infoodlossandwastereductionofmicro,assoonaspossibleonceopened.small,medium-sizedcateringenterprises,employeesindifferentpositionsallplayan3)Placelargelyorderedfoodstuffsclosetotheaisleimportantrole,amongwhichtheimportantHigh-daily-demandingredientscanbestoredneartheaisle,positionsinclude:sothattheycanbeloadedanddistributedquicklyandprocessednearby,reducingthefrequencyofmovementandTOPTOPtheworkloadofemployees.24NotesTOPTOPTOP135Leaveasmallpassagebetweenthemainchannelandthestoredgoodstofacilitatepicking-upandsorting;Chef/PurchaserManager/WashingCuttingDonotplaceingredientsthatarenotresistanttowindatCookBosspersonnelpersonneltheairoutlet;Avoidsunlightandrainfallwhereingredientsarestored.25242.EmployeesindifferentpositionswithintheReferencesamecateringenterpriseperceiverestaurantfoodwastetodifferentdegrees:[1]FAO,IFAD,UNICEF,WFPandWHO.2021.TheStateofFoodSecurityandNutritionintheWorld2021.Transformingfoodsystemsforfood60%ofprimary-levelemployeesthinkthattheirrestauranthaslesssecurity,improvednutritionandaffordablehealthydietsforall.Rome,foodwastethanotherrestaurantsFAO.https://doi.org/10.4060/cb4474enUpto87%ofmanagementbelievethattheirrestauranthaslessfoodwastethanotherrestaurants[2]NationalBureauofStatisticsThoseupholdingthattheirrestaurantwastemorethanotherrestau-[3]ReportonFoodWasteinChina'UrbanRestaurants.2018rantsareallfromtheprimarylevel[4]TheFoodWastageFootprint[5]TheBusinessCaseforReducingFoodLossandWaste:RestaurantsManagementofcateringenterprisesjudgerestaurantfoodlossandwastemainlybyoperatingprocessinspectionandrestaurantrevenuedata.This27hindersthemfromaccesstomorespecificinformationaboutfoodlossandwasteobservedbyprimary-levelemployeesintheirdailywork.3.Foodlossbehaviorsconsideredimportantbyemployeesofcateringenterprisesrankasfollows:©Pexels-Madison-InouyePurchasebelowthechef5requirements1213Over-purchase1518Largetrimmings18Preparedbutunsold32Noreminderofpacking35aftermealNoreminderofover-ordering10203040CookingmistakesCustomersreturnbehavior0Itisworthnotingthatemployeesarerarelyrewardedandpraisedfor4.Intheopinionsofcateringpracti-reducingfoodlossandwaste.However,behavioralresearchhasrevealedtioners,thebenefitsofreducingthatpraiseandencouragementaremoreeffectiveinmotivatingemployeesfoodlossandwasteinclude:toreducefoodwastethanpunishmentsorfines.Itisrecommendedthatcateringcompaniesdevelopeffectiveemployeestimulationapproachesandmeasuresaccordingtotheirownactualconditions.Reducetheoperating78.68%costoftherestaurant77.94%Demonstratethesocial72.06%responsibilityoftherestaurant69.12%Reducethecostoffood66.18%wastedisposal47.79%Contributetolowcarbonand43.38%32.35%environmentalprotectionReflectmyprofessionalism17.65%Respondtothecallandfollow5.15%thesocialtrend2.21%Gainastrongersenseoffulfillment102030405060708090LightenmyworkloadWinpraiseorrewardUnclearOther026SafeguardCivilizationonOurPlates©Pexels-Katerina-HolmesWeiboWeChatCopyright®2017ShenzhenOnePlanetFoundation©"OnePlanet"isaregisteredtrademarkusedexclusivelybyShenzhenOnePlanetFoundationFormoreinformation,pleasevisithttps://www.wwf.opf.org.cn
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