Precise oversight and strict discipline enforcement to firmly curb the unhealthy trend of extravagance and waste.

　　Hard work and frugality are time-honored virtues of the Chinese nation and a fine tradition of our Party. Recently, General Secretary Xi Jinping, from the strategic perspective of safeguarding food security and national security, once again underscored the importance and urgency of practicing thrift and combating waste. He called for strengthening legislation, tightening oversight, implementing effective measures, establishing long-term mechanisms, and resolutely putting an end to food waste in the catering sector. Disciplinary inspection and supervision organs at all levels must earnestly implement the spirit of General Secretary Xi Jinping’s important instructions and directives, treating grain conservation and curbing food waste as key components of upholding the spirit of the CPC Central Committee’s Eight‑Point Decision on Improving Party and Government Conduct and addressing the “Four Undesirable Trends.” They should fulfill their duties and responsibilities, intensify supervision and inspection, and firmly curb the unhealthy trend of extravagance and waste.

　　Hard work and frugality, as well as diligence and thrift, have not only been crucial safeguards for our journey of growth and development but also indispensable pillars for us to carry forward our legacy and achieve new heights. General Secretary Xi Jinping has repeatedly issued important instructions and directives on conserving food and curbing food waste. As early as the beginning of 2013, he stressed that “the trend of waste must be firmly halted,” calling for “targeted, practical, and highly instructive measures, strengthened oversight and inspection, encouragement of thrift, and rectification of wasteful practices.” Since then, he has repeatedly underscored the need to put an end to food waste, urging the adoption of stringent institutional constraints, rigorous enforcement, robust oversight and inspection, and severe disciplinary mechanisms to effectively curb all forms of violations, breaches of discipline, and illegal conduct in official spending. During the Two Sessions in 2019, while participating in the deliberations of the Inner Mongolia delegation, he emphasized: “No matter how far our country advances or how much people’s lives improve, the spirit of hard work and frugality must never be abandoned.”

　　Since the 18th National Congress of the Communist Party of China, the Party Central Committee with Comrade Xi Jinping at its core has consistently implemented the spirit of the CPC Central Committee’s Eight‑Point Decision on Improving Party and Government Conduct, effectively curbing various violations of rules, discipline, and law in official‑funded consumption. Thanks to these effective measures, food waste in the catering sector has improved; in particular, the practice of wasteful official‑funded dining—long a source of public concern—has been brought under effective control, and a positive trend of frugality throughout the Party and society is taking shape. At the same time, it must be acknowledged that food waste remains a problem in some localities, with certain cases being shockingly severe and deeply distressing. Therefore, more robust measures must be formulated and implemented to further advance efforts to put an end to food waste in the catering sector.

　　Discipline inspection and supervision authorities must integrate the study and implementation of General Secretary Xi Jinping’s series of important instructions and directives with the thorough execution of the arrangements adopted at the Fourth Plenary Session of the 19th CPC Central Commission for Discipline Inspection. They should earnestly uphold the spirit of the CPC Central Committee’s Eight‑Point Decision on Improving Party and Government Conduct, persistently address the “Four Undesirable Trends,” and focus on key groups—including leading bodies at all levels, Party-member leading cadres, and public officials—by conducting targeted and innovative oversight. Any violations involving the use of public funds for unauthorized banquets or extravagant waste must be resolutely investigated and dealt with; typical cases shall be publicly reported and exposed to serve as a deterrent. For regions, departments, and units where problems are serious and have caused adverse impacts, leadership accountability must be rigorously pursued to firmly prevent any resurgence or recurrence. Furthermore, relevant functional departments should be urged to conscientiously fulfill their duties, comprehensively employing legal, administrative, economic, and publicity‑and‑education measures to strengthen oversight and regulation, promote the improvement of systems governing official hospitality and business receptions in state‑owned enterprises, and establish long‑term mechanisms to curb food waste.

　　Leaders at all levels, leading Party members and cadres, and public officials must set an example and start with themselves, vigorously promoting the fine traditions of hard work, frugality, and cherishing food. They should consciously cultivate the habit of living within one’s means, thereby fostering throughout society a strong culture in which waste is shameful and thrift is honorable. Disciplinary inspection and supervision organs must take the lead in conserving grain and curbing waste, conduct comprehensive reviews to identify existing weaknesses, propose targeted measures for improvement, and translate frugality and thrift into concrete actions, making them a lasting habit. (Source: Website of the Central Commission for Discipline Inspection and the National Supervisory Commission)