Promotional slogans for loving food and saving food

The slogan of Love Food and Save Food is as follows:

1. Save resources and live a healthy life. Let us start by cherishing food.

2. There is a kind of saving called discs, and there is a kind of charity called discs

3. Cherish food, start with me!

4. One meter, one millet , remember that it is hard-won, and everyone has a responsibility to love and save food.

5. There will be no leftovers today. Let’s start with me. I am a CD person.

6. Popularize food saving knowledge and raise food saving awareness.

7. Food security is subject to the administrative head responsibility system.

8. One meter or one millet is hard to come by. Cherishing food and saving food starts from me!

9. Healthy is 70% full, so order less. If you want your children and grandchildren to be rich, , disc heirloom.

10. What is thrown away is leftover food, and what is shed is sweat.

11. A grain of rice, a drop of sweat, a drop of sweat!

12. Creating a frugal society starts with cherishing food!

13 .Eat without words, actions without words. Eat more, take good care of yourself, be economical, I will do it.

14. Cherish food, save resources, and promote harmonious development of society.

15. To commemorate World Food Day, carry out food-loving and food-saving activities.

How to curb food waste?

Saving food concerns everyone, and food loss and food waste are both interrelated and different.

Cao Hui introduced that according to reports from international agencies such as the Food and Agriculture Organization of the United Nations and the United Nations Environment Program, food loss refers to losses that occur during harvesting, storage, transportation and processing, including reduction in quantity or quality. Food waste includes losses at the back end of industrial chains such as retail, catering services and household consumption, which are mainly caused by human economic behavior and supply chain management negligence.

“my country has the most waste in the consumption process, mainly catering waste.” Cao Hui said. A report by the Chinese Academy of Sciences shows that from 2013 to 2015, the amount of food waste in our restaurants ranged from 17 million tons to 18 million tons per year, which is equivalent to the annual rations of 30 million to 50 million people. In recent years, as the country's anti-waste supervision continues to increase, this number is gradually shrinking.

On April 29 this year, the 28th Session of the Standing Committee of the 13th National People’s Congress reviewed and passed the Anti-Food Waste Law, making it legal to prevent food waste.

Cao Hui believes that in order to curb food waste, on the one hand, we must strengthen institutional constraints and vigorously promote the "CD-ROM Action" to conduct separate inspections of different entities such as the catering industry, unit canteens, official activities, schools, families, and individuals. The system regulates constraints and strengthens supervision and inspection.

On the other hand, it is necessary to correctly guide the concept of consumption, integrate the requirements of food saving and loss reduction into citizen conventions, village rules and regulations, industry standards, etc., strengthen the publicity of food saving, and continue to promote the change of customs, so as to save food and oppose Waste is becoming a common practice in the whole society.

In terms of supply chain management, Cao Hui said that it is necessary to innovate the food processing and distribution model, support catering units to make full use of central kitchens, accelerate the construction of staple food distribution centers and cold chain supporting systems, and at the same time promote the recycling of food waste use.