Focus on the "Small Meal" and Carbon Reduction Agricultural Sciences "Sustainable Food Joint Laboratory" research plan for launch

Recently, the Institute of Agricultural Information of the Chinese Academy of Agricultural Sciences and Hungry Modi jointly launched the "Sustainable Food Joint Laboratory" research plan. The two sides will carry out industry -university -research cooperation around the fields of anti -food waste, green low -carbon and other fields to explore the industry's sustainable development.

It is reported that the "Sustainable Food Joint Laboratory" will become an open platform. Through industry -university -research cooperation, for cutting -edge theory and key technical issues in agricultural and food system transformation, seeking cross and innovative exploration of natural sciences, social sciences and humanities science Provide scientific support for solving actual problems and urgent needs.

"Grain will lose losses in various aspects of production, processing, circulation, reserves, trade, etc., and food will be wasted when consumed," said Jiang Nan, a researcher at the Rural Economic Research Center of the Ministry of Agriculture and Rural Ministry, said. After the establishment, there will be more scientific methods to evaluate the losses and waste of food, and then guide us how to reduce losses and waste, which is very meaningful. "

Nie Fengying, deputy director of the Institute of Agricultural Information of the Chinese Academy of Agricultural Sciences, believes that scientific research institutions must "go global" to solve social problems. "Although the" small meal 'is a small incision, it is also related to my country's food safety and carbon reduction strategy. If you can use the "Sustainable Food Joint Laboratory" to gather more social forces, it will definitely be able Form the motivation to change society. "

According to the plan, the two parties will jointly evaluate and analyze the reduction and emission reduction of "small meals" food, and jointly formulate and optimize the "small meal" industry standards to pave the way for the popularity of "small meals" in the catering industry.

With the implementation of the "Anti -Food Waste Law of the People's Republic of China", the concept of saving food is becoming more and more popular. Xiao Shuixian, a senior vice president of Hungry, introduced that the sustainable food plan "three meals and five decreases" will be committed to guiding catering merchants and users to start with the three "meals" of meals, tableware, and meals. The "five reduction" concepts of installation, end -end dirt reduction, meal reduction, and advocating emission reduction. Promoting "small meals" is an important way for meals to reduce meals. Recently, the first consumer carbon account "E -point carbon" has been launched in the takeaway industry. As long as users choose "no tableware" when placing an order, they can accumulate carbon reduction and exchange various equity. As of now, "E -point carbon" users have exceeded 25 million.

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