In Tianjin, the vibrant Xiqing District is witnessing a cultural shift toward food conservation as local eateries actively participate in a national initiative.

Signage promoting the "Save Food" message is prominently displayed, encouraging patrons to minimize waste.

One diner, a mother identified as Wang, emphasizes the importance of teaching her child about the value of food through small actions, such as taking leftovers home.

This shift is part of China’s broader campaign aimed at reducing food waste through public awareness and systematic reform across the food supply chain.

The initiative, encapsulated in the "Clear Your Plate" campaign, has shown significant impact, altering consumer behavior and prompting improvements in the food service sector.

Guo Ke, a restaurant manager, notes that the campaign encourages diners to think critically about their orders.

By adopting a purchase-on-demand model and implementing scientific management in food storage and preparation, restaurants aim to utilize ingredients more efficiently.

Smaller portion sizes are also offered to promote reasonable consumption among guests.

Legislatively, China has enacted a significant anti-food waste law that establishes a robust framework targeting waste across all stages of the food supply chain.

This law mandates catering services to advise customers against excessive ordering and allows for fees on large leftover portions.

Complementing this, the food security law introduced in 2023 emphasizes grain conservation and strengthens the nation’s commitment to reducing food waste.

In addition to legislative measures, authorities have introduced national standards, including a credit rating evaluation for restaurants and guidelines for food waste management in the catering sector.

According to Wu Bo, an associate professor at Tianjin University of Finance and Economics, China possesses one of the world's most comprehensive frameworks for combating food waste.

Implementation of these policies varies by region.

In Beijing, initiatives such as food banks are being piloted, repurposing near-expiry goods to serve those in need.

Shanghai has seen the successful adoption of the "Clear Your Plate" campaign within the restaurant industry, resulting in nearly a 50% reduction in kitchen waste.

As of last year, 2,950 restaurants in Shanghai have been recognized as "green restaurants" for their adherence to food safety, low-carbon practices, and ethical standards.

Beyond urban areas, systematic changes are being seen in agricultural practices.

In Tianjin, advanced technologies, including drones and satellite data, enhance efficient management of rice production, thereby minimizing waste.

Dai Renqiang, a farm manager, reports that a small team now manages over 1,300 hectares of rice fields, yielding improvements annually through tailored, eco-friendly solutions.

Despite these efforts, challenges persist in addressing food waste comprehensively.

Research from the Institute of Geographic Sciences and Natural Resources Research indicates that 8% of China's grain is lost throughout various stages, from production to consumption.

To tackle these challenges, China has initiated a national action plan set to unfold by late 2024, aiming to establish a sustainable food-saving mechanism.

This plan targets to align grain production, storage, transport, and processing losses below international averages by the year 2027. The ongoing transformation in dining and food management practices reflects a broader ambition toward sustainability and responsible consumption in China.