Action to Reduce Food Waste in China 2019-2020 Annual Report - An Exploration of Food Loss and Waste in China's Chain Restaurant Industry
In 2019, CCFA and IVL Swedish Environmental Research Institute co-initiated the "CCFA Chain Restaurant Initiative to Reduce Food Waste" and conduct research on the catering industry. Through two surveys (229 catering staff respondants and 6000+ consumer respondants), thematic seminars, classroom training and store visits the report discusses the main challenges faced by the Chinese chain catering industry and provides relative recommendations of improving food management and reducing food waste.
In March 2019, China Chain Store & Franchise Association (CCFA) and IVL Swedish Environmental Research Institute (hereafter IVL) co-initiated the "CCFA Chain Restaurant Initiative to Reduce Food Waste " and conduct research on the catering industry. While in May 2019, supported by the CCFA China Sustainable Consumption Roundtable, the first SAVE12.3 Food Waste Reduction Creative Workshop. Through thematic seminars, classroom training and store visits to discuss the main challenges faced by the current catering industry to reduce food waste, combined with domestic and foreign advanced enterprise cases and application tools and methods to propose targeted solutions. In May 2020, SAVE 12.3 released the "Action to Reduce Food Waste in China 2019-2020 Annual Report - An Exploration of Food Loss and Waste in China's Chain Restaurant Industry.”(The Report)
This report was launched during the CCFA Chain Restaurant & Catering Summit, impacting 1500 participants from the industry. Meanwhile, in response to the call of establishing social and legal norms of anti-food loss and waste in China, the report was also delievered to relative legislation department for reference.
