The hospital's "cross-border" food delivery and catering industry reflects the public's shift from "passive remedial health preservation" to "active normalization of food and nutrition", and also reflects the urgent need for professional health services to enter daily life. Medical diet (therapeutic diet) is an important category of hospital diet, but there is still a lack of mature norms in the procurement, production process, quality control standards, and other aspects of fat reducing meal ingredients; In addition, currently, most of the hospital's food delivery and catering services are operated by third-party businesses rather than self operated hospitals, and there are still weak links in their supervision. With the increasing demand for quality of life, people not only need to eat well but also eat healthily. Many fast-paced office workers have started ordering takeout from hospitals. In recent years, some hospitals in Guangxi have "crossed over" into the catering industry. The "Ren'ai Fat Reducing Meal" of Nanning Second People's Hospital has been launched on multiple mainstream food delivery platforms; Beihai Traditional Chinese Medicine Hospital has launched the "Bai Cao Cha Shan Fang" food delivery service through its own mini program. Hospital food delivery is becoming a new choice for young people. Jiang Tao, Director of the Nutrition Department at the First Affiliated Hospital of Guangxi University of Traditional Chinese Medicine, believes that the hospital's "cross-border" food delivery and catering industry reflects the public's shift from "passive remedial health preservation" to "active normalization of food and nutrition", and also reflects the urgent need for professional health services to enter daily life. This phenomenon not only provides a new direction for hospitals to expand their medical service boundaries, but also sets a professional benchmark for the development of the healthy catering industry, which helps to provide healthy and reasonable diets for specific groups such as chronic disease patients, postpartum women, weight loss populations, and health care populations. In the long run, it also plays a certain role in preventing and controlling the development of chronic diseases, with both livelihood value and social significance. On weekdays, ordering takeout is the main method, and many fast foods are heavy in oil and salt, which not only affects health but also puts a heavy burden on the digestive system over time. ”Liu Jiajia, who works as a programmer in Nanning, has expressed many concerns about office workers. Through a friend's introduction, Liu Jiajia started ordering "Ren'ai Fat Reducing Meals" on food delivery platforms. She told reporters that she had also tried regular weight loss meal takeout, but always felt anxious about hygiene conditions and nutritional combinations. The hospital's weight loss meal is not just about boiling vegetables in water. Each meal has a rich combination of vegetables, grains, and meat, and the calories are clearly labeled. The braised beef and basa fish fillet taste good, and they are endorsed by the hospital, so you can rest assured, "said Liu Jiajia. Providing fat reducing meals in hospitals is not a new phenomenon. In 2019, the Nutrition Canteen of the First Affiliated Hospital of Guangxi University of Traditional Chinese Medicine began providing fat reducing meals to employees and hospitalized patients. Other hospitals also have similar products, and cross-border catering has the conditions and foundation. However, to truly implement cross-border catering in hospitals, there are still many challenges to be faced. On the one hand, medical diet (therapeutic diet) is an important category of hospital diet, such as diabetes diet, low salt diet, low fat and low cholesterol diet, low purine diet, etc. These meals have corresponding production standards for specific patients or disease conditions, but there is still a lack of mature norms in terms of the purchase of ingredients, production process, quality control standards, etc. for fat reduced meals; On the other hand, it is not easy to organically combine medical professionalism with the practicality of catering. Currently, most of the hospital's takeaway catering is operated by third-party businesses, not self operated, and there are still weak links in its supervision. It is not difficult to see from the popularity of hospital food delivery that professionalism, convenience, health, and cost-effectiveness are still the core considerations for young people to choose health food delivery. Previously, traditional Chinese medicine milk tea became popular on the internet for its "health" and "dietary supplements", but after the gimmick, it has gradually faded out of the market. Whether the hospital's cross-border catering industry can bring professional and healthy catering into the lives of ordinary citizens still needs to be tested by the market. Jiang Tao suggests that the sustainable development of the industry requires hospitals to adhere to their professional bottom line, improve the research and quality control standards of fat reducing meals, clarify the regulatory boundaries between self operated and third-party cooperation, and truly transform professional advantages into product competitiveness; Relevant departments also need to accelerate the improvement of supporting regulatory rules, fill the standard gap of healthy catering such as fat reducing meals, and regulate market order; Consumers need to establish a rational and healthy consumption concept, and abandon blind obedience psychology. Industry experts say that only by forming a joint force from multiple parties can professionalism and standardization become the foundation of healthy catering, allowing cross disciplinary healthy catering in hospitals to truly root in the market, benefiting more people with normalized food and nutrition, and promoting the development of the healthy consumption market towards a more rational, professional, and sustainable direction. (New Society)