Culinary Sector Updates: Pre-made Food Dispute and Waste Recycling Breakthrough
The global culinary industry is currently grappling with two pivotal issues: growing consumer concerns over pre-made food in restaurants and innovative strides in food waste recycling.
In China, a high-profile dispute erupted when social media influencer Luo Yonghao accused popular restaurant chain XiBei of serving pre-made dishes. On September 10, 2025, Luo shared his dining experience online, stating he spent 830 yuan (about $115) on 15 dishes for five people—claiming nearly all were pre-made. He presented receipts and challenged XiBei’s "freshly cooked" brand promise, urging laws to mandate pre-made food labeling.
XiBei’s founder Jia Guolong swiftly denied the allegations, asserting "100% no pre-made food" and announcing a lawsuit against Luo. The chain opened kitchens for public inspections, but live streams revealed frozen ingredients heated on induction cookers instead of traditional stoves. A chef even admitted some lamb chops were reused across three meals, while an employee was photographed using a drain-cleaning tool on utensils. XiBei’s contradictory customer letter, deleted within 30 minutes, deepened public distrust. A survey showed only 6% of netizens supported XiBei, with 47% backing Luo’s call for transparency.
Meanwhile, Zimbabwe’s Victoria Falls launched a successful waste-reduction project. Partnering with local organizations, hotels now divert over 80 tons of monthly food waste to maggot-breeding facilities. The larvae, rich in protein, are repurposed as poultry feed and aquaculture supplies. This cuts landfill pressure and creates jobs, becoming a model for sustainable waste management.
These developments highlight the industry’s need to balance consumer trust with eco-friendly practices, shaping its future direction.