(Yicai Global) Aug.10 -- In the entrance of Damiao Restaurant in KuanZhai Xiangzi, a famous tourist spot in the southwestern Chinese city of Chengdu, a large screen shows images from a busy kitchen and backstage.
The screen is split into three parts. The upper section has the constant dynamic of kitchen activity, the middle section displays the delivery and inspection of ingredients, while the lower part has advertisements.
Chengdu, Sichuan province's capital, is promoting behind-the-scenes live-streaming to help allay consumer distrust of food and beverage businesses. The Chengdu Food and Drug Administration launched the project at the end of 2014, said Mr. Liu Yijiang of the Comprehensive Enforcement Detachment of the Food and Drug Administration of Qingyang District.
Diners can check a restaurant's license, food sources, additives, refuse disposal, and food safety inspections on an electronic display and can also submit comments or suggestions through the system.
"The system applies to all restaurants above grade two," said Mr. Liu. "The highlight is 'Transparent Kitchen,' where the chef's work is on full view to customers and staff."
The project's ingenuity lies in online real-time monitoring and a new network platform that ropes in consumers to help in the supervision of F&B businesses, said Mr. Liu. In order to placate consumers and clamp down on illegal activities, Chengdu explored an "internet+" information-based model to supervise F&B enterprises, subjecting everything to video surveillance.
Up to now, a total of 11,480 enterprises have joined the project, ranging from large restaurants to school cafeterias and company canteens.
"Parents can watch through mobile phones," said Mr. Zhang Xuewen, headmaster of Luzhou Tianli International Primary School. Opened in September 2009, the school has 1,320 students, most of whom eat in the cafeteria where there has been no mishap for the past 6 years.
The school is a model for food supervision as the live-streaming system means cafeteria staff have to maintain the highest standards, while parents and students were asked to supervise safety, sourcing, processing and storage of foodstuffs.