Is it true that colleges and universities promote "weighing and self-selection" to avoid waste?

It’s true.

Recently, Gong Liyu, a 2015 public sector management student at Ocean University of China, took out her mobile phone and showed an application software. "We give high marks to delicious dishes and low marks to unpalatable dishes."

It turns out that this is the result of the school's "smart logistics" system. A "dining feedback" allows the school to find out the tastes of teachers and students through the big data system, and then allows the "eating people" to direct the "cooking people", allowing the kitchen management to directly meet the needs of teachers and students. "In the past, it was 'produce first, sell later', and what could not be sold was thrown away; now it is 'produce while selling,' which reduces waste in the production and input process." said Wang Zheqiang, general manager of the Ocean University of China Logistics Group.

In order to make the food more delicious, the school started by increasing the variety and improving the quality of the food. It added 2 new flavor restaurants, 1 halal restaurant, and renovated 5 old canteens. "The school's diet changes every day. The food is delicious, so naturally there will be no leftovers!" Gong Liyu said happily.

"The amount of fried rice in the No. 1 cafeteria is too large. I eat until I am full every time and have to throw away some. What a pity!" This is a message posted by a student on the school's logistics service hall website. Countless students came to like it or express their "deep sympathy". In response to this "complaint", the school has launched models such as "half-portion dishes", "large and small portions", "weighed and self-selected" and "order-based production" to avoid waste.

"Operation CD-ROM, please start here", the Fifth Canteen, which posted a promotional slogan, launched a buffet of "12.8 yuan per catty". "We can take whatever we like and weigh it after we take it. No matter what dish we get, it will always be 12.8 yuan per pound!" said student Xiao Wang. The students who were serving meals consciously lined up in two lines to get their meals, just like they were in a cafeteria, and then went to weigh the meals after taking them.

It is reported that in order to lead the campus culture of "advocating thrift and rejecting waste", Ocean University of China also makes full use of various platforms to promote the concept, and advocates teachers and students to reject "leftover banquets" and pick up "food". "Heart"; regularly hold "Student Representative Canteen" activities, allowing everyone to experience the meal making process and feel the hardships of labor; taking advantage of the logistics information construction of universities, we have built a catering service supervision platform, catering management system, and kitchen waste data analysis system …

“In the past, a canteen could recycle five barrels of swill during a meal, but now it can’t even recycle two barrels.” Sister Zhang, who is in charge of food waste recycling at the Ocean University of China, has personal experience. Over the past four years, Ocean University of China has actively done a good job in the "four things in place" - concept promotion, software and hardware investment, system construction and process supervision, turning "CD" from a slogan into a strict practice of economy, It has become a conscious behavior of teachers and students of this school to oppose wasteful life attitudes and strive to become "CD-ROM users".