Three times a day, we put down all our work and went to the table and sat down. This precious time is used for eating, and it also shapes and embodies our way of life. The dining table is an educational platform for eating habits. To practice a green and low-carbon lifestyle, let's start with the dining table.
Green and low-carbon life starts from the dining table, so we should firmly grasp the "small family dining table" and our youth education. Starting from the dining table, parents and elders should set an example and educate themselves. The dining table education of adults and minors should be combined to help young people establish the concept of saving glory and wasting shame.
From the dining table to the desk, from the family to the school, we should cultivate a sense of economy, advocate a simple and moderate, green and low-carbon lifestyle and a modern eating mode of green economy, strive to promote the formation and consolidation of people's healthy eating habits, and make our social fashion more healthy and civilized.
Green and low-carbon life starts from the dining table, and we should grasp the key point of "social dining table". According to the data, the most common occasion of extravagance and waste in catering is to invite people to eat a big table of rice. Large restaurants, tourist groups, primary and secondary school students and official dinners are particularly prominent.
Focus on public places, official consumption, public canteens, etc. Taking the grain and food industry, tourism and hotel industry and emerging take-away platforms as the starting point, we will give full play to the role of big data and promote the construction of smart catering. The demand side and the supply side will adopt a two-pronged approach, which will not only abandon bad catering habits, but also change the supply mode based on large portions, large quantities and large packages.
Mode of production determines lifestyle, and lifestyle reacts on mode of production. Under the concept of high-quality development, catering consumption is driving the "next generation agricultural revolution" as never before. Our dining table profoundly affects the whole agricultural supply chain and shapes the future of agriculture to some extent. Let's advocate economy, health and nutrition, promote the production revolution with the consumption revolution, promote the structural reform of agricultural supply side, and create a scientific, reasonable, safe and efficient agricultural product supply system to better meet the new needs of people's high-quality life and reduce the waste caused by the mismatch between supply and demand.