On the morning of April 1st, the meeting on "Strengthening Food Safety and Promoting Quality Improvement and Efficiency Enhancement in Catering Services" was held in the report hall of the Experimental Building. Song Jun, a standing member of the Committee of the Communist Party of China (CPC) in CNU and Vice President of CNU, attended the meeting and delivered a speech. Nearly fifty participants attended the meeting, including the Party and government leadership teams of the Logistics Support Department, the leadership team of the Dining Service Center representatives. The meeting was presided over by Xu Hui, the Secretary of the Logistics Party Committee.

The Logistics Support Department's Food Service Center delivered a special report on food safety and improving the quality and efficiency of catering services. Centered on the theme of safeguarding the safety of food and providing high-quality catering services, the discussions focused on enhancing food safety awareness, among other topics. Logistics Support Department Director Li Zhenpo and others took turns to share their insights; some cafeterias shared their experiences in enriching the variety of food offerings, providing specialty catering, and exploring collaborative governance and shared benefits to assist in precise services for teachers and students.

Song Jun pointed out that this meeting is an important measure to implement the Ministry of Education's special rectification work on campus dining, aimed at comprehensively strengthening the responsibility for food safety production and promoting the quality and efficiency of catering services. He stated that it is essential to adhere to a problem-oriented approach, uphold the bottom line of food safety, continuously explore high-quality catering services, provide a diverse range of dining supply categories, enhance service details, and improve the dining experience, truly integrating the coordination of safety and development into action, and providing satisfactory dining services for teachers and students. Subsequently, he proposed three requirements for the management of campus food safety and the enhancement of service quality. First, to firmly establish the awareness of bottom-line thinking and safeguard the food safety on campus. Second, to cultivate a sense of ownership and strengthen the quality of service. Third, to transform existing thinking patterns and break through the barriers to improve quality and innovation.