By: - Ma Jiaying, Presenter, CGTN French - Xie Jia, Journalist, CGTN French
In northwestern Beijing, there is an establishment unlike any other: the smart canteen in Haidian District. A joint initiative of the School of Food Science and Nutritional Engineering at China Agricultural University and the National Research Center for Agricultural Products Processing Engineering, the facility relies entirely on smart technologies, both in its dining area and kitchen.
A Redesigned Customer Experience The difference is immediately apparent upon entering. Each tray is equipped with a chip: customers simply place it on a display stand, and their names appear on the screen. Each food container has its own weighing system, while a touchscreen displays the price per kilogram, weight and nutritional information of the selected dish in real time. The cutlery distribution service is also automated: customers simply bring their hands close to the dispenser to receive their utensils.
However, the most remarkable innovation is the air curtain generated by a system of air outlets and extraction vents. It prevents food odors from spreading throughout the dining area and lingering on the furniture. It also acts as a barrier against respiratory droplets, while plasma ions help sterilize shared cutlery. As a result, unlike in traditional canteens, there are no strong food odors lingering in the dining hall.
A Standardized and Automated Kitchen The traditionally crowded noodle counter has also undergone a major transformation. An intelligent machine equipped with a water tank and a flour container produces fresh noodles in just eight seconds and prepares a bowl in less than a minute.
The kitchen is equipped with two smart ovens, three cooking robots and an automatic pasta-making machine. All ingredients and seasonings are measured to the nearest gram and prepared according to pre-programmed settings. With a daily production capacity of 1,500 meals, the kitchen requires only three operators. A single cook can supervise four to five pieces of equipment simultaneously, significantly increasing productivity and reducing costs. For between 20 and 30 yuan per person, customers can therefore enjoy a wide variety of dishes.
Traditional flavors are preserved, but the preparation process has changed. Oil consumption has fallen by more than 50%, while cooking fumes have almost disappeared. This development helps improve working conditions for kitchen staff and reduces their exposure to occupational hazards. A fully automated production line manufactures nearly 50 varieties of Chinese and Western staple foods.
A Menu Optimized by Consumers Menu development follows an innovative process: sales data for each dish are transmitted to the system in real time. Every day, the most popular dishes remain on the menu, while the least popular one is removed and replaced with a new option. Through these continuous adjustments, consumers themselves help shape the menu while ensuring a balanced nutritional offering. Thanks to digital management and demand-driven service, food waste has been reduced by more than 90%. Waste naturally decreases because customers take only what they need.
Science at the Service of Health According to Professor Hu Xiaosong of China Agricultural University, the three daily meals represent a major social concern closely linked to the physical and mental health of the population.
The Chinese concept of the homology between food and medicine is central to this approach. Food can serve as an effective means of intervention to prevent certain latent health conditions from developing into full-blown diseases. This is the principle behind dietary intervention. The establishment aims precisely to make decades of scientific research accessible and beneficial to the general public. Customers appreciate the standardized preparation processes, the nutritional balance of the meals and the quality of ingredients guaranteed by the university.
A Revolution Underway In 2025, China's smart collective catering market was valued at 32 billion yuan, equivalent to approximately 4.55 billion US dollars. Digitalization had reached 25% of catering establishments and is expected to cover 45% of public and school canteens by the end of 2026. Behind these figures, a revolution is taking place in Chinese dining habits: less food waste, better cost control and more efficient operations. Yet technology does not replace what matters most: the conviviality and human connection of sharing a meal.