Food waste guideline takes aim at banquets
China DailyA restaurant in Shunde, Guangdong province, is full of diners. Draft paper urges restaurants to include weights on menu and moderate orders Banquets have been made a focus in a recently released draft guideline for curbing food waste. Thanks to a series of regulatory actions and nationwide campaigns launched in recent years to combat food waste, both restaurants and consumers have showed a greater awareness to save food. "The waiter kept reminding us to order fewer dishes according to the number of people, so as to avoid wasting food," Yang told Jimu News, a media outlet based in Hubei province. The food waste generated in urban restaurants alone was 17-18 million tons, which is equivalent to the amount of food consumed by 30-50 million people in a year.