2022 Digital Intelligence Whole Industry Chain Empowering Catering High-Quality Development Promotion Conference Held in Beijing

News from this website (Reporter Jiang Mei) On August 30, as an important event of the National Food Safety Publicity Week, under the guidance of the State Administration for Market Regulation, hosted by the China Cuisine Association and undertaken by the China Cuisine Association Food Safety Working Committee "The Promotion Conference on Enabling the High-Quality Development of Catering through the Whole Industry Chain" was held in Beijing

Yang Liu, President of the China Cuisine Association, Chen Junshi, Academician of the Chinese Academy of Engineering, Researcher and General Consultant of the National Center for Food Safety Risk Assessment, Chen Xu, Director of the Food Operation Safety Supervision and Management Department of the State Administration for Market Regulation, and second-level inspection of the Department of Service Trade and Commerce and Trade Services of the Ministry of Commerce Member Zhu Guangyao, first-level inspector of the Atmospheric Environment Department of the Ministry of Ecology and Environment Li Pei, Director of the Nutrition Department of the Food Safety Standards and Monitoring and Evaluation Department of the National Health Commission Xu Jiao, Executive Deputy Director of the Food Safety Working Committee of the China Cuisine Association, Unilever Liu Dianbo, head of the North District of Food Planning, Liu Shuai, Senior Director of Meituan Food Safety, and other leaders and guests attended the meeting

Speech by Yang Liu, President of China Cuisine Association

In his speech, Yang Liu pointed out that "implementing the food safety strategy in an all-round way so that people can eat with confidence" is a clear requirement for food safety put forward in the report of the 19th National Congress of the Communist Party of China

Yang Liu said that the new crown pneumonia epidemic for three consecutive years has had a great impact on the catering industry, dine-in food in the catering industry has been affected, and the economic advantages of catering online have become prominent.

Chen Junshi, Academician of the Chinese Academy of Engineering, delivered a keynote speech

Chen Junshi, academician of the Chinese Academy of Engineering, emphasized in his keynote speech that safety, nutrition and health in the catering industry should not be neglected, and food safety should be placed first; the "three reductions" should be sustainable in "small steps"; takeaways involve many catering companies and should be more standardized , become a popular science base for publicizing nutrition and health to the public

Conference Roundtable Forum

Experts at the meeting shared the new features and countermeasures of catering food safety management

The China Cuisine Association released the "Analysis Report on the Top 100 Catering Enterprises and Top 500 Stores in the Catering Industry in 2021" at the meeting

At the meeting, the top 100 catering companies jointly issued a commitment: technology promotes food safety, innovation leads development; implement main responsibility, improve quality level; save green and low carbon, and share a better life

Due to the requirements of epidemic prevention and control, this meeting adopted a combination of online and offline methods, and the "online live broadcast" attracted widespread attention from the catering industry

Responsible editor: Zhao Yu Review: Peng Zonglu