Zhejiang medical new "food" fashion! Have you finished your meal today?

Conscientiously studying and implementing the spirit of the important instructions of general secretary Xi Jinping, "resolutely curb the waste of food and drink, and effectively cultivate the habit of saving", and in line with the provincial and provincial government's "action plan for resolutely preventing food waste in Zhejiang", implemented the notice of the Zhejiang provincial health and Health Commission on issuing a plan to resolutely curb the waste of food and drink. On October 15, the coordination meeting of "small rice grains and big people's livelihood" was held in Lingyin hospital. The meeting was presided over by Huang Qingdong, vice president of our hospital, and attended by heads of relevant functional departments such as catering department, nutrition department, logistics management center, publicity and United Front Work Department.

From the political height of practicing "two maintenance", we have deeply studied and grasped the spirit of general secretary Xi Jinping's important instructions. According to the deployment of the Coordination Committee, our academy has set up a special working group on “clear your plate” operations. Under the guidance of the working group, the "combination fist" of strict frugality was launched, and four major measures were launched, including "strengthening publicity, creating an atmosphere", "dynamic monitoring, purchasing on demand", "scientific diet, reducing supply" and "improving the system and strengthening supervision", so as to vigorously advocate “clear your plate” and eliminate waste on the tip of the tongue. Actively guide cadres and workers to cherish every meal and save every grain.

Start with creating an atmosphere and guide everyone to practice the " clear your plate ". In prominent places such as restaurants in the two courtyards of our hospital, everyone can see eye-catching prompts printed with "leftovers are thrown away, sweat is slipped away" and "although the grain of rice is small, don't throw it away, be diligent and thrifty and keep a good name". The prompt of "take a small amount of meals many times as needed" is placed at the meal taking place, the "eliminate waste on the tip of the tongue" is placed on the dining table, and the " clear your plate, start from me" is placed at the recycling place. LED display screen and TV screen are also rolling to broadcast relevant contents, forming a good dining atmosphere advocating green life and opposing extravagance and waste.

For canteen operation, finding a balance between the quantity of purchased food materials and the dining demand of personnel is the key to reduce waste and practice economy. The catering department dynamically monitors the number of diners every day, formulates the purchase quantity of food materials as needed, saves the purchase cost by comparing the price and quality, and curbs waste from the source of canteen supply. In addition, our hospital also uses Internet thinking to open nailing online clean vegetable reservation function. By means of intelligent management and personalized service, waste can be controlled. While helping the " clear your plate ", it can not only facilitate the garnish chef, but also optimize the staff's purchasing experience.

The canteen flexibly adjusts the supply of dishes, serves an appropriate amount of dishes, and provides flexible and diverse dish services such as "half dish" and "platter". When we eat, we take the quantity as needed. If the dishes are not enough, we will add them temporarily by frying in a small pot, so as to avoid high-quality and delicious dishes and eliminate waste. In terms of staple food, increase pattern specifications, encourage everyone to take as much as they eat, and add more if they are not enough. They can be provided free of charge when there is special need. The official reception shall strictly follow the dining standards, reasonably match the dishes based on the principle of health and simplicity, supply "small dishes" and "half dishes", and replace the big meal plate with a small meal plate.

Have you eaten all the food on your plate? The "little rice grain and big people's livelihood" and " clear your plate " initiated by the Party committee of our hospital were launched in "nailing", and the staff of the hospital responded warmly. Everyone actively joined the "small rice circle" and punched in the " clear your plate ", striving to be a good model of diligence and thrift, and drying out their clean dishes has become a new trend.

No leftovers, advocate mutual supervision among employees, make everyone consciously eat the food in the plate, encourage everyone to pack the leftovers that haven't been eaten, refuse the "feast", and really make people clear the table. In addition, the "food and beverage supervisor" has also taken the post. They will remind the diners on the spot of how much they eat and how much they play, so as to stop waste in time.

The hospital will also revise and issue the canteen management measures of our hospital to scientifically control the operation cost, food standard and food material procurement of the canteen, manage people and affairs with systems, and ensure that there are rules to follow.

Vigorously carry forward the fine tradition of diligence and thrift of the Chinese nation. Establish the concept of saving, glorious and shameful waste, and advocate civilized dining. The hospital will continue to call on the cadres and staff of the whole hospital to "practice strict economy, oppose waste, create a good atmosphere of shameful waste and glorious saving, make the concept of diligence and thrift deeply rooted in the hearts of the people", and make the " clear your plate " a new "food" fashion of Zhejiang medicine.

Source: Catering Department, nutrition department, logistics management center, party and Government Comprehensive Office

Collected and written by: Wu Linglong, propaganda and United Front Work Department