How China is Leading the Charge to Cut Food Waste: Innovative Strategies and Solutions

A Sustainable Dining Initiative in Shenzhen, China

In Shenzhen, China, a project called Pride on Our Plates is tackling the problem of food waste. This initiative is a finalist for the 2025 Food Planet Prize.

Food waste is a significant issue in Shenzhen, a bustling tech hub. A cleaner named Chen Qiyong spends his days sorting through piles of uneaten food from extravagant banquets. He notes that younger workers shy away from this dirty job.

Shenzhen faces a staggering challenge: food waste makes up nearly half of its municipal solid waste, with the catering industry being a major contributor. The city’s food waste is treated mainly through incineration and landfilling, both of which are high in emissions.

According to a 2019 study published in Nature, about 349 million tons of food, or 27% of China’s total production, is wasted each year. Urban restaurants alone wasted enough food to feed 49 million people, based on a 2020 government survey.

Yvonne Wang from the World Wide Fund for Nature (WWF) says that if we reduce food waste, we can save natural resources like water and land. This is especially crucial for China as it aims to cut carbon emissions by 2030 and achieve carbon neutrality by 2060. Celebrating its urgency, the Shenzhen One Planet Foundation launched the Pride on Our Plates project in 2020, working with WWF and other partners.

In its first four years, this project has helped 50 restaurants in China reduce their food waste, including ten medium-sized hotels in Shenzhen. It also influenced national policy, assisting in the creation of waste reduction guidelines that have become part of a broader national action plan.

However, the project faced obstacles during its early days. The COVID-19 pandemic complicated recruitment. Many restaurant owners struggled to stay afloat and were reluctant to commit to new programs. To overcome this, the team collaborated with local industry associations to offer incentives. Still, the pandemic slowed their progress significantly.

The project found that food waste in the hotel sector fluctuates, especially during peak seasons for banquets. For instance, The G Shenzhen Hotel generates up to 400 kilograms of waste daily, but this number can soar to 1,750 kilograms during busy seasons.

Feedback from employees highlighted the need for a more effective waste tracking method. Consequently, the team developed a WeChat mini-program that simplifies daily waste tracking. By late 2024, participating restaurants had met their minimum waste reduction goals, achieving at least a 10% decrease compared to the prior year.

Balancing food waste management with guest satisfaction is tricky. Chen Zhikun from Harmony International Hotel explains that reducing portion sizes to minimize leftovers has upset customers before.

As the project moves forward, it aims to draft more comprehensive guidelines for banquet seasons and continues to promote mindful food consumption. Shenzhen’s government plans to implement stricter emissions standards for hotels, making the lessons learned even more vital.

The progress made through Pride on Our Plates shows that positive change is possible. For project leader Yu Xin, this venture has been immensely rewarding, proving that sustainable dining can achieve both environmental and economic benefits.

For a deeper dive into food sustainability measures, you can check out the World Wide Fund for Nature’s insights on this pressing issue.

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