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Wasteful are the brakes

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Started 10 years ago by klscv392844

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 [Chinese food culture world-famous, but wasted on the table is indeed staggering, everywhere pomp, speaking face, wasteful situation, not packaged meal, eat half threw half a phenomenon everywhere. ] Nanjing, in the center advocates "austerity, oppose extravagance and waste," since the whole society thrifty consciousness in terms of food consumption is strengthening, Wasteful are the brakes, then this phenomenon is representative of it? Food is the land of abundance Chengdu a business card, then the top of Chengdu tongue, waste and what look like? A catering unit investigation "CD Action" to promote thrift effect is obvious Chengdu Feng Laiqi Resort director Li Guixiang: Goose to copy. Might almost right, a little later plus enough,louboutin soldes, you look okay. Li Guixiang habitat in Chengdu suburb of Phoenix to the resort's director, this restaurant specializes in hot pot and Sichuan-based play, full of fun farm, the average daily welcome thousands of patrons from Chengdu City and across the country. When ordering to the guests, Li Guixiang always politely advise guests on demand order. Li Guixiang: 15 dishes, will be enough to eat together. Eat dishes of the situation encountered, Li Guixiang always recommend guests to take away. She told reporters, with the promotion of the disc action leftovers phenomenon than in the past to reduce a lot, General Guests also will accept the proposal package. Li Guixiang: a person like they are today, according to a dish, usually two people to point three dishes a soup enough. "Economic half-hour" Reporter: Is has been so? Before it? Li Guixiang: In the past may have to point a dish right now are more savings. Reporter: like they belong more or less leftovers leftovers? Li Guixiang: this table leftovers too much. The farmhouse with family friends dinner main meal increased in most of the guests are taken into account when ordering, if any dishes more generally will choose the remaining package. Reporters also found that during the shooting, a dining table after remaining little food, hot pot soup leftover food is limited. But do not save each table guest will dine. In the restaurant, a few left after dining table caused a reporter's attention. There are 10 dishes on each table, where three or four dish has a lot of surplus, yet moving over a few bread also perfectly on a plate. Although like sour beans, lotus root, bread and other food to take away is very convenient, but the guests did not choose to package the final Li Guixiang and other employees only in those leftovers into the rubbish bin. Li Guixiang: general as this is the case, some of the guests, we have to remind the guests and then packaged, put it away, it is wasteful. "Economic half-hour" Reporter: words like these vegetables, in accordance with the normal situation Xia Sheng more or less? Li Guixiang: Under normal circumstances, this dish is still left more. Li Guixiang told reporters here this evening banquet hosted a dozen tables collective, these guests are cleaning up the leftovers is left after eating. In daily operations, the feast is the main source of leftovers. Reporters counted the table, find leftovers most of which focused on two tables. Li Guixiang: Today 12 table, this table are basically finished, that might be a child, children eat bread. This table and this table, sat a total of 12 tables, two tables leftovers leftover little more, the other dishes on the table basically CD. But Li Guixiang told reporters today on banquet catering waste has been reduced a lot more than in the past. Li Guixiang help guests not eating packaged food Li Guixiang: I think they are spending significant change than ever before, and after eating a la carte there needs to be packaged, a lot of the obvious than before, including our own restaurant, own account has a not buying what the guests packing bags,http://syfeiyun.net/home.php?mod=space&uid=1554, clear Our restaurant doggy bag risen, more than half than before. Reflect people dining conservation awareness, in addition to increasing the amount of packing bags, as well as an intuitive phenomenon - reducing the amount of food waste. Li Guixiang and several staff together to clean up the rest of the dishes on the table 12, the final summary in the iron pots, iron pots has not been filled, which accounts for more than half of the soup. "Economic half-hour" Reporter: How many total close down of the table? Li Guixiang: 12 tables. This is considered the least, very little of this. Before then, probably more than half of the pot should be more than it is now more than half as much. Back yard has specialized dumping pond, rubbish staff will iron bowl of food waste shipped here, which is the day the garbage collected food waste. Li Guixiang, this resort has been operating for 12 years, more than 120 tables, can accommodate twelve hundred people every day meal. Chengdu catering sector last year began promoting disc operations, resort official told reporters, one year, where the food waste than in the past to reduce by nearly half. Hanging in the restaurant "Disc action" poster Chengdu Feng Laiqi Resort General Manager Yang Ping: Before we are a big tub, a table with such waste, but now,http://www.smtiger.cn/home.php?mod=space&uid=154950, with a small basin, you can hold a table of all the remaining garbage. Reporters also randomly came to investigate a number of restaurants in Chengdu daily meal kitchen surplus situation. Here is an upscale hotel in Chengdu cafeteria received a daily average of two or three hundred guests to dine. Because it is a buffet, most of the guests are able to demand access to food, but also be able to see some of the waste phenomenon. "Economic half-hour" Reporter: I just left of this table guests feel more or less? Waiter: relatively small,moncler femme. "Economic half-hour" Reporter: general average might be much left? Waiter: general average about twice more than this. "Economic half-hour" reporter: like every day we recycle some food kitchen meal garbage, how much is likely to be? Sofitel Wanda Chengdu Executive Chef Chen: We have about three forty kilograms of it. In a hot pot restaurant, reporters were checking a few guests had left the table, I found the phenomenon of catering waste is not much. The waiter also told reporters here, hot pot ingredients include primer customers can be packed away. Waiter: like the field to the left in general are more of those little family dinner will be relatively small. This hot pot restaurants welcome every day hundreds of people dining, all unified all food waste recycling food waste recycling these designated bucket,http://www.obuse-apple.com, most of shabu hot pot bottom material. Super hot pot in Chengdu Shi-Tanyutou Front Office Manager: food waste about a hundred pounds or so. "Economic half-hour" Reporter: What is the source of general food waste is generated it. Yang Shi Chao: basically is our bottom feed, basic waste is relatively small. Chengdu Vocational and Technical College in a cafeteria, several cafeteria employees are drained the noon meal kitchen leftovers to recover the car. Chengdu Vocational and Technical College has about 5,000 students,http://teafish.gobuddy.club/home.php?mod=space&uid=11981, the school has two canteens, a day more than 2,000 students in a canteen. Canteen manager Wang Shihua out to reporters in March this year of food waste records, where the amount of food waste per day is maintained at more than 100 kilograms. Chengdu Vocational and Technical College a cafeteria restaurant manager Wang Shihua: CD before action did not start, there are about three hundred kilograms a day. Now only over one hundred kilograms. Canteen staff responsible for collection of food waste, told reporters that with the promotion of the disc action to reduce the phenomenon of catering waste than in the past. "Economic half-hour" Reporter: How many barrels a day to collect? Canteen staff: The original is closing 8 a barrel, closing around four barrels now. During the interview, the majority of restaurant workers and consumers told reporters reflect current food and beverage waste mainly on weekends,http://mizu-masa.sakura.ne.jp/yokkaichi/movie/sunbbs2/sunbbs.cgi?mode=form&no=2014&page=2, holidays and other occasions banquet concentrated. Reporters also came to a catered hotel, the guests finished eating, the waiter began to clean up the table. There are four or five dishes were moving about half of this table in front of the plate you can see half-eaten fish, moving less than half the walnuts, bacon,http://fr2.rpmfind.net, as well as fish and shellfish sashimi almost intact. On this table next to the twice-cooked pork, bacon,http://www.wjf360.com/home.php?mod=space&uid=29599, also have left a majority. "Economic half-hour" Reporter: This count leftovers, leftovers and more or less? Waiter: small. "Economic half-hour" Reporter: Compared to the past,louboutin homme, then leftover rice and vegetables more or less? Waiter: It is now a little less, some guests are packaged. Reporters counted, this feast to a total of 40 tables, each table has more or less on leftovers. Although many leftovers and snacks to take away is very convenient, but the whole wedding down, the reporter found that only one or two tables packed dishes and a staple part of the remainder of these leftovers are directly waiter poured into a garbage bin. "Economic half-hour" Reporter: Do you feel at this table be considered waste? Waiter: There is little waste. Reporters also followed the waiter came together local warehouse store garbage hotel. All food waste generated today banquets were put up within several trash. Not indicated Capacity trash, but from the volume point of view at least more than 120 kg of food waste Chengdu standard recycling bins. "Economic half-hour" Reporter: Let the total number of banquet tables? Waiter: 40 tables. Reporter: total number of barrels of garbage collected? Waiter: on the two half-baked. It is usually little more than a bucket of zero meal, then now less fragmented. Reporter: Zero meal, then the general number down? Waiter: We rarely, generally do not have this general feast when used. With the gradual promotion of CD action in place a variety of food consumption, waste less prominent than in the past, but the situation is still serious waste of existence, such as buffet restaurant, wedding places. To further understand the general situation of people present food consumption, "economic half-hour" reporter shot with two sanitation workers responsible for recycling food waste, to see from their work, we can find anything. Second, to face pomp wedding banquet food waste three times more than usual Wu Hua just 48 years old this year, Chengdu is a sanitation worker, responsible for recycling food waste. Daily afternoon was his busiest time. Just after twelve o'clock, Wu Hua Gang and his old partner and came on time they are responsible for the area, beginning the day's work. Sanitation workers in Chengdu Wu Hua Gang: noon began to collect, received six o'clock in the afternoon after work, after work, at night and received 12 points. September 2013, Chengdu began to implement centralized food waste recycling, according to the agreement signed with the Chengdu City Authority, the signing of catering units within the daily food waste poured into special bins, and then unified recovered from sanitation workers. Wu Hua Gang, Chengdu, Xi'an Road area is responsible for a total of more than 40 food waste collection points, including schools, hospitals, canteens, hotels and restaurants. In front of the hospital canteens is one of them. Wu Hua Gang: I mainly with this car, this car every day to collect at least four cubic, a class to receive four cubic meters. "Economic half-hour" Reporter: How much to charge this mess? Wu Hua Gang: The canteen probably need to pay four hundred kilograms. The green bins is dedicated Chengdu food waste recycling bins,air max 90 pas cher, trash barrel can hold 120 liters, about 240 pounds heavier. All food waste food waste train and then pour in the car transported to a unified treatment station. Food waste car car capacity of six cubic meters, about 600 tons of garbage. Wu Hua Gang told reporters, a noon down,air max 90 pas cher, kitchen car would fill more than half the average daily food waste shipped more than one car. "Economic half-hour" Reporter: every day at noon to send a trip had to take long? Sanitation workers in Chengdu Wu Hua Gang: seventy-eight hours. Reporter: How much kilogram probably have to charge? Wu Hua Gang: sometimes more, sometimes less, usually about four to five tons. Reporters follow Wu Hua Gang continuously received several cafeterias,http://www.fu.is.saga-u.ac.jp, canteens find these schools, hospitals and other units even though the number of meals at least several hundred people or more, however, the waste generated is not much, at least less than half a bucket, most of a nor to two barrels. Wu Hua Gang told reporters, large food waste to the number of restaurants, hotels, especially the large restaurant. Wu Hua Gang: hotels trash a little more, a little more than others. Then Wu Hua just came within the jurisdiction of a hotel. Reporters followed immediately by the staff Wu Hua passage into the kitchen, where food waste recycling bins reserved already full. Because of this there is no elevator for easy handling, Wu Hua Gang and his partner had to be filled into the empty trash can scoop out a portion of the bucket. Wu Hua Gang partner: too much, could not make the stairs. Originally the two were again filled with trash divided into three barrels, each barrel of weight has increased from 240 pounds down to less than 200 pounds. They will trash pulled the stairwell, as Wu Hua partner has just 62 years old, in the downstairs carrying Wu Hua Gang has chosen a more meaty position below the bottom hook with a hook trash, and a partner in the 100 kilos of trash cascade down the stairs to lift, two floors, three trash, all moving down transported to garbage truck, dump is completed then returned to the kitchen, the whole total spent nearly half an hour. "Economic half-hour" Reporter: every floor so high, no lift it? Very hard. Previous 12 Next (Edit: SN086) 

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