Saving and reducing food consumption is an unshirkable social responsibility of every citizen. On October 16th, 2025, World Food Day and National Food Security Awareness Week were launched in Beijing. The global theme for this year's World Food Day is "Hand in Hand, Promote Diverse Cuisine, Unite Strength and Create a Better Future"; The theme of the National Food Security Awareness Week is "Everyone has a responsibility to save food", and the two themes echo each other. This once again reminds us that only by taking action and integrating food conservation and reduction into daily life, and by pooling everyone's efforts into the magnificent force of society, can we make China's rice bowl more stable and secure. From the fields to the dining table, the phenomenon of food waste still exists to varying degrees in every aspect of production, harvesting, storage, transportation, processing, and consumption, where food spills and drips. In terms of consumption concept, especially in business banquets, weddings, funerals, and other occasions, "face" often supersedes "frugality". The host, in order to show their enthusiasm, often places excessive orders and is unwilling to pack after meals due to concerns about their appearance, resulting in a large amount of food being directly discarded and causing unnecessary waste. In household consumption, some families often hoard too much at once due to poor procurement planning, which often forces food to be discarded due to expiration or spoilage; When cooking, relying solely on experience and lacking measurement can also easily generate a large amount of kitchen waste. On the catering service side, the guidance and management of the catering industry are still insufficient. Some restaurants have unreasonable menu designs, single dish portions, and lack options for half or small portions; Some restaurants encourage excessive consumption during promotions, and the awareness of actively providing packaged services after meals is not strong enough. Every grain of food embodies the gifts of nature and the hard work of laborers. Wasting food recklessly is not only disrespectful to cultivators, but also irresponsible to social resources. Reducing food loss and waste is not only related to food security, but also to our future. China has had consecutive bumper harvests in grain production, with the grain output exceeding 1.4 trillion catties for the first time in 2024, achieving basic self-sufficiency in grains and absolute food security. However, supply and demand remain in a tight balance for a long time, and structural contradictions remain prominent. Large quantities of imports are still needed every year to stabilize supply. It must be recognized that the birth of every grain of food consumes a large amount of arable land resources, water resources, and fragile ecological environment, exacerbating climate change. Under the dual constraints of resources and environment, it is becoming increasingly difficult to achieve sustained increase in grain production through traditional methods. Reducing food loss and waste is equivalent to developing "intangible farmland" and achieving "green production increase". It not only reduces the demand for land and water resources, but also leaves breathing space for ecological restoration. This is a responsibility that each of us should fulfill for environmental sustainability. Reducing food loss and waste is an important lever for transforming the development mode of agriculture and promoting agricultural modernization. During the 14th Five Year Plan period, China continued to promote food conservation actions, abandoned the previous extensive development mode, accelerated the improvement of agricultural modernization level, and achieved significant results in saving and reducing losses throughout the entire chain. According to investigations and calculations by relevant departments, in the past three years, the average annual loss in grain storage, processing, and transportation accounted for about 2% of the annual grain production. Among them, the loss rate of grain storage by farmers has been reduced to 3%, and the comprehensive loss rate during the grain storage cycle of the grain depot has been controlled within 1%; The loss rate of grain transportation has been reduced to 0.8 ‰; The loss rate of grain processing has been reduced to 0.8%. In the future, we should strengthen technological empowerment, comprehensively promote new equipment, technologies, and processes, effectively reduce field harvesting losses, improve post harvest drying capacity, guide farmers to store grain scientifically, accelerate the construction of high standard storage facilities, and improve grain logistics networks and infrastructure. Develop moderate and deep processing, improve the comprehensive utilization rate of grain resources and product added value, and build a more economical, efficient, and sustainable grain industry system. The key to reducing food loss and waste is to change our mindset. We should actively advocate for a balanced and scientifically reasonable diet, and encourage residents to optimize their dietary structure, such as increasing their intake of whole grain foods, eating less and better oil, and eating more scientifically, nutritionally, and healthily. Everyone can achieve planned procurement, proper storage methods, controlled portion sizes in cooking, on-demand dining, and skillful handling of leftovers. Go out to eat, order rationally, and pack if you can't finish eating. Catering enterprises should take the initiative to assume social responsibility, optimize menu design, provide options for small and half sized dishes, clearly indicate dish sizes, guide customers to order in moderation, optimize self-service buffet pick-up rules, and provide environmentally friendly packaging services. Relevant departments also need to strengthen institutional safeguards, further improve legal regulations and standard systems, strengthen regulatory efforts, and explore the establishment of restraint and punishment mechanisms for catering waste. 'Food conservation is everyone's responsibility' is not just a slogan. We should internalize food conservation as a conscious action for everyone, not only to protect the food in our bowls, but also to safeguard a more sustainable, fair, and secure future. (New Society)