Using technology transplantation method to reduce waste from both sides of consumption and supply.
Long description
According to the report on food waste in Chinese urban catering industry in 2018, the per capita food waste in Chinese catering industry is 93 grams per person per meal, with a waste rate of 11.7%. The waste of large-scale parties reaches 38%, and one third of students’ lunch boxes are thrown away.
Students as a huge consumer group, school restaurants should establish an effective “food saving” consumption guide as soon as possible. Based on this, this design uses aiot, RFID and other advanced technologies to cooperate with the rotating conveyor belt of the dinner plate for real-time monitoring and cloud analysis of “wasted food”. On the one hand, it publishes the weight of rice residue and other related information through intelligent digital display to guide the diners to intuitively feel the waste around them, so as to strengthen the saving mentality and reduce waste behavior; on the other hand, it makes the restaurant managers take root through supporting app According to the waste data, adjust the meal plan in time, and conduct online research on dishes with serious waste on the platform, so as to provide more convenient and effective feedback channels for students, so that the restaurant system can understand the causes of food waste, and reduce the waste phenomenon by coordinating the diet contradiction between the restaurant and students.
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