In recent years, China’s catering industry has flourished. Restaurants fill every street, and food delivery has become an integral part of daily life. A rich and abundant table has come to symbolize rising living standards. Yet behind this prosperity lies a troubling issue — the growing problem of food waste. Every year, an astonishing amount of food is thrown away, resulting not only in economic losses but also in the waste of valuable resources and environmental damage. Food waste in China has become an urgent social concern.
The Reality of Waste: Alarming Numbers
According to research by the Chinese Academy of Sciences and the Ministry of Agriculture and Rural Affairs, urban food waste in China reaches about 17 million tons per year, enough to feed 30 million people for an entire year. Wedding banquets, business dinners, and group feasts are among the biggest contributors. Lavish meals with over a dozen dishes often end with most of the food untouched, and fewer than one-third of diners take leftovers home.
The problem extends beyond restaurants. Household gatherings, school canteens, and government cafeterias all experience varying degrees of waste. In the age of food delivery, many people order more than they can eat “just in case,” and the uneaten food ends up in the trash. It is estimated that China loses hundreds of billions of yuan annually due to food waste, alongside massive consumption of water, land, and energy resources.
The Causes: Misguided Values and Habits
The roots of food waste are complex, but at the heart of it lies misplaced social attitudes and long-standing habits.
‎First, there is the influence of “face culture.” Many people believe a feast must be abundant — ordering more dishes shows generosity and respect, while ordering modestly seems stingy. As a result, people prefer having leftovers to risk appearing “cheap.” This vanity-driven mindset is especially visible in business banquets and weddings.
Second, modern dining habits have inadvertently encouraged waste. Buffets, delivery apps, and meal deals make it easy to overestimate one’s appetite. In all-you-can-eat restaurants, people often fill their plates beyond what they can eat to “get their money’s worth.”
Additionally, some restaurants deliberately serve oversized portions or bundle dishes into large set meals to boost sales, amplifying unnecessary waste. Combined with a general lack of awareness about saving food, many people hold the casual attitude that “a little waste doesn’t matter.”
The Cost: More Than Just Money
The consequences of food waste go far beyond financial loss. It directly threatens food security in a nation of 1.4 billion people with limited arable land. Every wasted grain of rice represents wasted soil, water, fertilizer, and labor.
Food waste also harms the environment. When discarded food ends up in landfills, it generates large amounts of methane — a potent greenhouse gas — and the disposal process consumes additional energy and pollutes water sources. The World Wide Fund for Nature (WWF) has noted that 8% of global greenhouse gas emissions come from food waste, making it the third-largest emitter after China and the United States.
More profoundly, chronic waste erodes social values. It weakens the traditional Chinese virtue of frugality and undermines efforts to build a sustainable society. A culture accustomed to waste can hardly nurture long-term environmental responsibility.
Change in Action: The “Clean Plate Campaign”
Faced with this growing issue, China has not stood idle. In 2020, the government launched a nationwide campaign to curb food waste, known as the “Clean Plate Campaign.” Citizens were encouraged to “order only what you can eat and pack what you can’t.” Many restaurants introduced smaller portions or half-size dishes, and some buffets began penalizing excessive leftovers. These measures have helped reduce waste noticeably.
Media outlets, schools, and online influencers have also joined the movement. Campaigns such as “Clean Plate Challenge” and “No-Waste Dining” have gone viral on social media, turning frugality into a new lifestyle trend among young people.
Technology, too, plays a role. Big data helps restaurants better estimate ingredient needs; food delivery platforms now offer smaller-portion options; and some cities have established “food banks” that redistribute surplus food to those in need, turning “excess” into “kindness.”
From Saving Food to Building Civilization
Curbing food waste is not just an economic necessity — it is a marker of social progress and civilization. Saving food is not about being stingy; it reflects wisdom, responsibility, and respect for resources. A society that values every grain of rice is one that can achieve sustainable development.
To eliminate waste, several actions are essential:
Education and awareness — promote saving habits in schools, families, and communities;
Stronger laws and regulations — hold serious food wasters accountable;
Industry reform — encourage restaurants to offer flexible, right-sized meals and advocate healthy, rational consumption.
When the principle of “finish what’s on your plate and cherish every grain” becomes common sense, China’s dining culture will be more civilized, green, and sustainable.
Frugality is an ancient virtue — and a modern necessity. Solving the problem of food waste in China requires cooperation from all sides: government guidance, business self-discipline, and above all, individual action. Every time we order just enough, take leftovers home, or finish every bite, we show respect — for the planet, for others, and for the future.
End food waste, starting from the dining table. Cherish food — it begins with you and me.
