On December 10, the launch ceremony of the "Employee Healthy Canteen Ingredients Carnival" with the theme of "Healthy Canteen, Happy Employees" under the National Employee Health Promotion Project was held in Beijing. The activity promotes the construction of "smart and healthy canteens and healthy ingredients for employees" across the country, with the theme of "advocating scientific dining", guiding employees' habits and understanding of scientific dining from multiple angles and dimensions, and establishing a full traceability collaboration mechanism for edible agricultural products to prompt and publicize , thereby improving the sustainable development of smart and healthy employee canteens and improving the quality of life of employees.
Wang Zongchang, deputy secretary and general manager of the Party Committee of China Employees International Travel Service, executive deputy director and office director of the National Employee Health Promotion Project Promotion Committee, said that the "Healthy China 2030" planning outline will be implemented and efforts will be made to implement the 18th National Congress of Trade Unions of China spirit, promote employee health management work, and in the work of striving to create a "healthy employee canteen to enhance employee well-being", we must pay attention to five aspects of work, including food safety, food taste, canteen culture, canteen management standards, and the construction of a digital and intelligent canteen platform. Better guide employees to eat healthily, eat scientifically, and prepare nutritious meals to help build a healthy China.
Qu Pengfeng, associate researcher at the National Food Safety Risk Assessment Center, introduced that the smart and healthy canteen project initiated by the Occupational Health Project must actively control food safety risks, comprehensively improve the food standards of smart and healthy canteens for employees, and actively organize industry experts and institutions at all levels to jointly provide services to the general public. Providing suggestions and suggestions for employees’ healthy diet; carrying out the construction of smart and healthy canteens, and carrying out the demonstration and promotion of healthy and nutritionally balanced meals. Promote the special action of "reducing salt, oil, and sugar" and guide catering enterprises and collective canteens to actively implement it; build healthy canteens for employees, promote reasonable dietary actions, and create necessary measures to create independent and self-disciplined healthy behaviors.
Yu Fangyu, director of the executive team of the Employee Healthy Canteen and Healthy Ingredient Carnival, suggested that relevant units and health industry experts actively participate in the formulation of standards, work together, carefully prepare, and advocate scientific dining; formulate environmental standards for healthy canteens, healthy ingredients standards, and healthy food standards. , healthy prepared dish standards, as well as smart standards and no-man’s-land standards, etc. And actively implement the spirit of the directive that "people's health is an important symbol of national prosperity and national prosperity, and food safety is related to the 'safety on the tip of the tongue' of the people across the country; strengthening unity and authority, meeting the common needs of the people, and improving the quality and safety of the catering industry are our Everyone's responsibility. Improve the "integration of public welfare and health" in smart and healthy employee canteens and actively advocate "healthy dining and scientific dining" in employee canteens of enterprises and institutions. Continuous development.
Employee Healthy Canteen Ingredients Carnival Work Exchange Meeting. During the meeting, Zhang Boyuan, deputy director of the National Employee Health Promotion Project Expert Steering Committee, presided over the work exchange meeting and discussed the necessity and significance of formulating standards for employee health canteens and how health science popularization work relates to employee healthy canteens. Issues such as the effective integration of food ingredients carnival were actively discussed. Experts participating in the meeting expressed their opinions and pointed out that building healthy employee canteens is a new expectation to improve the quality of employees' lives and implement China's health action.
Lu Xianming, executive director and branch president of the National Health Industry Enterprise Management Association, said that in the general direction of employees' dietary health, we must go all out to build healthy canteens; for healthy canteens, we must pay special attention to the disinfection of the canteen environment, disinfection of tableware, and focus on innovative food therapy Prescriptions and health psychology are combined, influencing each other, benefiting and complementing each other, realizing integrated environmental and food management, allowing employee health canteens to form a scientific management system, and the development concept of "food" first, leading the comprehensive development of employees' physical and mental health.
It is reported that the "Employee Healthy Canteen and Healthy Food Carnival" event was jointly launched by China Employees International Travel Service, the National Employee Health Promotion Project and Kunmu Holdings, and is an important part of the occupational health project "Employee Healthy Canteen"; organized by Kunmu Holding (Shenzhen) Co., Ltd. jointly organizes it with relevant units, and the employee healthy canteen food carnival project team implements it. The Employee Healthy Canteen and Healthy Ingredients Carnival aims to build a smart and healthy canteen exchange platform for trade unions, enterprises and institutions at all levels, promote mutual learning and reference, help build a healthy China, enhance employees’ sense of gain, happiness, and security, and serve employees now , and better serve the people in the future. (Ye Jun/Text Ma Haitao/Photo)