Today marks World Food Day, and people around the globe are holding events to promote food security, and raise awareness about hunger and agricultural sustainability. But one of the biggest issues here in China is food waste and how to manage it. CGTN reporter Omar Khan takes a look at what's being done to curb the issue in the world's most populated country.

Food. You need it, you can't live without it. Some dishes you love; some you hate. But it's safe to say we've all been guilty of one thing, wasting what we eat.

The theme of this year's World Food Day is set as "Our actions are our future". The annual event highlights the importance of efforts to end hunger on a global scale. Yet aside from tackling these problems, China faces a mounting task of its own - dealing with food waste.

OMAR KHAN BEIJING "Just this year in March, a report released by the Chinese Academy of Sciences, found that in 2015 alone, consumers across 4 major cities wasted a staggering 18 million tons of food. That's enough to feed some 50 million people on an annual basis. And though this dates back 3 years, the question is if any substantial change has taken place."

In that same report, researchers identified several points outlining the realities of food waste in China.

First, it's the cities that are responsible for throwing away the most food, with vegetables being the most wasted.

Second, those traveling are the main culprits, not locals.

Next, though perhaps obvious, the bigger the restaurant, the greater amount of wastage.

Finally, it's during dinner time and at dinner or business parties that the most food is thrown out.

So with most of the blame being put on customers at restaurants, what are those behind the counter seeing, and what do they think can be done to address it?

LIU YONG, RESTAURANT MANAGER JINDAOYUAN CHAOSHAN CLAYPOT PORRIDGE RESTAURANT "We make suggestions to our customers, based on how many people there are. For example, if two people come in, we recommend a meal for two. It's suitable for both them and the restaurant. We spend time making sure we do this. I do think it's the customers who are ultimately responsible for food waste. Of course, we would provide whatever the customers order. Even though the customers may not care if they've ordered too much, we can't refuse them."

Those in charge of larger programs across the country are echoing a similar sentiment.

Despite the initiatives, programs and other top-down plans, one thing remains certain – for any tangible change to actually happen, it's going to require real action, and could be as simple as changing our behavior at the dinner table. Omar Khan, CGTN, Beijing.