During his four years in university, Lin Yue had 600 takeout orders taken away by others. To find out the truth, he made every second portion of meal ordered each day into a kitchen compost experimental sample, attached eye-catching warning signs, and put it back at the pickup spot. Following the clue, he investigated an unlicensed takeout workshop hiding in a residential building around the campus—without a storefront, multiple shops at the same address, and low-priced white-labeling. He united teachers, shop owners, delivery riders, and classmates to gather evidence from multiple sources, live-streamed a quick inspection at the campus food safety publicity day, and publicly exposed this grey industry chain. In the end, the unlicensed workshop was banned according to law, those who took the food paid compensation and took responsibility, Lin Yue cleared his name and successfully graduated, and campus takeout ordering also became more standardized.