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consumers: “after all, it’s a treat. We must make everyone eat and drink well. I’m most worried about the lack of food for the guests. ” Vs operator: “a table of 10 people, more than 20 dishes is certainly not enough, basically every table will be left a quarter to a third of the meal.”

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pay attention to “face”,

,

. The host hopes to entertain guests warmly and show sincerity in the dishes with full portions. However, for many guests, it will be a little embarrassed that

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waste a lot of

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is a table with 10 people and more than 20 dishes. Basically, there will be a quarter to one-third of the food left at each table. It is very common to have more than one-third of the food left at each table. It is rare to pack and take away

. The operators of

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offer

: the large banquet gradually changed to a separate meal system, and the dishes decreased. When the guests ordered the dishes, the restaurant actively transmitted the idea of “quality and quantity”.

,

,

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were held at a banquet hall in the western part of the two ring road in Chengdu. After the majority of guests left, there was still a large surplus of dishes on each table.

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by our reporter Yang Shuxiang. After all, it’s a treat. We must make everyone eat and drink well. ” On August 15, Zeng Qing (pseudonym), who had just finished the wedding banquet in Chengdu, said that as the host, “I’m most worried about the guests’ lack of food.”

according to the report on food waste in Chinese urban catering published in 2018, the reason for high food waste in large restaurants is that there are more friends and business gatherings, and they pay more attention to “face” rather than “belly” in ordering meals. From August 15 to 16, the reporter visited the scene of many large-scale dinner parties in the province, and found that it was very common to eat more than one meal, and to take it away in a package was rare.

investigation

investigation

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10 people eat more than 20 dishes, the rest of the dishes are dumped

on August 15, the reporter came to a large hotel in Chuangye Road, Chengdu. When the banquet is over and most of the guests leave, the reporter sees that there are still a lot of dishes left on each table. On one of the tables, less than half of the beef brisket, steamed fish, cold chicken and stewed meat were eaten. In addition, there are four or five cigarettes scattered on the table.

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after that, the reporter came to a hotel banquet hall in the west section of the second ring road in Chengdu, and saw the same phenomenon of waste. “A table of 10 people, more than 20 dishes must not be finished. Basically, there will be a quarter to a third of the food left at each table, and all of these have to be emptied. ” The staff said that it is rare for guests to take the initiative to pack.

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in Deyang, large-scale banquet “can not finish” phenomenon is also normal. On the 15th, Yang Hua (not his real name) held a birthday party at a hotel on the East first ring road in Deyang City. There were 14 tables, 799 yuan per table and 20 dishes. After the birthday party, most of the dishes on the table were not finished, and more than half of the dishes such as Dazhan Hongfu chicken, crystal rabbit and elbow flower were left.

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reporters visited a number of hotels and found that most of the banquet halls did not post slogans such as “save food, put an end to waste” and “who knows how to plate Chinese food, every grain is hard” and other slogans to remind guests not to waste; it is also relatively rare for waiters to ask guests whether to pack or not.

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are gratified by the fact that there is less wine left. The host of the banquet will take the initiative to collect the drinks and drinks, and the guests will pick up the scattered melon seeds and peanuts to avoid waste. The

feast is a traditional consumption habit of “leftover banquet”,

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, and it is practicable to implement the

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main points. “Whether it’s a wedding banquet, a birthday banquet or a baby banquet, the reason why a large banquet becomes a” leftover banquet “is mainly influenced by traditional consumption habits Li Jianjun, secretary-general of the provincial tourism hotel industry association, said that the dishes of the banquet were well matched. According to the calculation of 10 people per table, the meals of a table would exceed the food intake of the guests.

song fan, financial director of a hotel in Deyang, agrees with this. He believes that banquets are “scarce” in daily life, and people tend to expect them; at the same time, banquets are usually related to weddings, funerals, birthdays and other events, so organizers will attach great importance to the quality and quantity of dishes.

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reporters investigated seven hotels and found that 20 dishes were “standard” for a wedding banquet, including 6 to 8 cold dishes, 10 to 12 hot dishes, and snacks and fruits. “There are drinks and drinks in the dining process, so food waste is even more serious, and sometimes the banquet leftovers account for nearly half of the total. If you don’t pack it, you just dump it. ” Li Jianjun said. What about

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discussing the gradual transformation of

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banquet into separate meals?

is there a feasible way to avoid waste in the banquet? Li Jianjun,

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, think that if a large banquet is gradually converted into a separate meal system, the dishes will be reduced accordingly, which will be more suitable for the guests’ actual appetite. It is a way to avoid the surplus of large quantities of food effectively. Wu Shaocheng, front office manager of red apricot restaurant Bauhinia shop in Chengdu, said the hotel could make changes through improving dishes, transferring ideas and guiding packaging. “First of all, the taste of the dishes should be done well, and only if they are” palatable “can they” eat clean “; secondly, when guests order and try dishes, they should take the initiative to convey the concept of” emphasizing quality over quantity “; in addition, hotel staff should also take the initiative to ask whether guests need to pack

“for many guests, it’s a bit embarrassing to pack the banquet, so the actual effect of packing at the banquet is not ideal.” Wu Yunqin, Secretary General of the Provincial Association of hotels, restaurants and entertainment, said that to fundamentally solve the problem of waste at banquets, changing the consumption atmosphere is the key. “Saving” and “CD-ROM” concepts still need long-term advocacy to be deeply rooted in people’s hearts, so as to consciously eliminate waste on the tip of the tongue. ”

Gu Rongyuan our reporter Fan Ruiling Yu Rubo

original title: how sincere are the dishes? Don’t let the feast become a “leftover feast” or