LANZHOU, Oct. 30 (Xinhua) -- Bai Yinzhong, 70, still vividly remembers the days when he was starving in the past.
"I would have starved to death if no one had helped me out," said the old man.
A nationwide "Clear Your Plate" campaign against wasting food is gaining steam across the country, which Bai regarded as a "great deed."
Living in the poverty-stricken Dongxiang Autonomous County, Linxia Hui Autonomous Prefecture of northwest China's Gansu Province, hunger was like a scar that is deeply etched on him.
However, thanks to the efforts from central and local governments, residents have bid farewell to the bitter days, and food shortage is no longer an issue.
"Though we no longer have to worry about food, farmers still lead a diligent life in the field and every grain is not easy to come by. Seeing how food is wasted is really painful. It's not a matter of money," said Bai.
Multiple departments in Dongxiang, including the publicity department and education bureau, have issued initiatives to guide the general public, consumers and catering enterprises to reduce food waste and practice thrift, with anti-food waste posters and slogans seen at almost every restaurant.
Over 1,000 km away, Qingdao, a coastal city in east China's Shandong Province, is also practicing strict economy, with half-portion dishes appearing on the menus of many restaurants.
"Our waiters will remind customers to order a proper amount of food and ask them to pack the leftovers," said Gao Jie, owner of a local restaurant.
Lanzhou, a city famous for its hand-made beef noodles, has resumed offering small bowls to reduce waste.
"In the past, I had to ask the chef to give me fewer noodles because the portion would usually be too big. Now I can just order a small portion. It reduces waste and is cheaper," said Zhang Ziwei, a local resident.
Technology has also played an active role in reducing food waste. At a canteen in the Jinan Tax Service under the State Taxation Administration, diners are paired up with their plates by scanning their face, and the price, amount and even analysis on the nutrition of the food he/she takes will be sent to the diner's mobile phone.
"It's like everyone has a nutritionist," said Kong Delong, developer of the system.
College and universities have also joined the efforts to curb food waste.
Deng Weijun, a chef at Northwest Normal University, found that part of the reason for food waste was that the food on offer did not match the students' needs. He and his colleagues therefore have been monitoring the leftovers every day and optimize menus to better serve the taste of students.
"Food waste has been a serious problem in modern society, and this year's COVID-19 pandemic is a further wake-up call that we should curb food waste in a timely manner," said Wang Xifen, president of the Qingdao food culture research association. Enditem
