The initiative said, catering waste is contrary to the traditional virtues of the Chinese nation, jeopardizing national food security. Stopping catering waste is important to the implementation of the "Anti-Food Waste Law" and "Consumer Rights and Interests Protection Law", to ensure national food security, advocate social civilization, and build a conservation-oriented society. In order to effectively stop catering wasteful behavior, China Consumers Association, China Hotel Association, China Nutrition Association, China Bakery and Sugar Products Industry Association, China Packaging Federation, China Chain Store Management Association, China Internet Association, China Electronic Chamber of Commerce and other 7 industry associations, associations, chambers of commerce *** with the initiative, the specific content is as follows:
One, the catering operators to practice economy is a legal obligation to advocate operators through the "food waste" and "consumer rights and interests protection law". Obligations, advocating operators through the "three can" to better protect consumers "three rights".
One is "energized", that is, advocating operators to quantify the weight and volume of the food sold, labeling the main flavor characteristics, transportation and storage requirements, focusing on promoting the "network ordering express food weight (volume)", to better protect the consumer's right to know;
The second is to "be able to split", through the subdivision of catering units, actively promote "small portions of food" and "half portions of food", and in response to the phenomenon of waste of staple food in the take-away ordering scene, accelerate the promotion of "small portions of food" and "half portions of food", as well as the promotion of "small portions of food".
Thirdly, it is "to be able to clearly mark the price", i.e., not to induce consumers to overspend, and to better protect consumers' right to choose. The third is "to be able to clearly mark prices", that is, not to induce consumers to overspend, to better protect consumers' right to fair trade.
Second, restaurant operators should fulfill the obligation to stop wasteful reminders. Operators can post the "disc action" logo and other prominent ways to prompt consumers to moderate ordering, rational consumption, in the buffet pick-up table, school and institutional cafeteria entrance and other necessary links to prompt. Encourage the catering takeaway platform combined with dynamic ordering data information, in the whole process of consumer ordering to issue a reminder message, advocating moderate ordering, green consumption.
Three, catering operators to improve the ability to save and guide the level of service. Catering operators should implement the state, industry associations, enterprises to develop anti-food waste standards and norms, to oppose food waste into the training content of practitioners, to enhance the catering industry processing and other aspects of the anti-waste capacity, enhance the service level of humane guidance to prevent food and drink waste tips to consumers.
Four, improve the quality of catering in the takeaway scene and reduce food waste. Catering takeaway platforms and platform operators should pay close attention to consumer feedback and food characteristics. Takeaway platforms should make use of the catering platform's big data function to guide merchants to reasonably improve the delivery range, meal packaging and other conditions based on consumer feedback and food characteristics, so as to enhance the catering quality of takeaway scenarios and the dining experience of consumers, and to prevent food waste. Encourage conditional platforms and catering operators to launch the "automatic reminder of the amount of food" function in the online ordering process, after consumers set the number of people to eat according to different dining conditions to give tips on the amount of food, to help consumers make choices.
Fifth, wedding banquets, buffets, unit canteens and other dining scenes should be strengthened to stop waste of fine-tuned, humane management. Timely monitoring and evaluation of buffet and unit cafeteria personnel dining information, according to the need to feed, scientific meal preparation. Wedding banquets have reasonable meal preparation ratios, encourage sharing of meals or sharing of some dishes, and provide public spoons, public chopsticks and public clips; given the limitations of public spoons and the ease of confusing public chopsticks, it is recommended that more public multifunctional clips be configured. Encourage the use of free packing in a way that is acceptable to wedding celebrants by encouraging the packing of "joyful" food. There is no need to use the wedding banquet table ingredients are not processed, the consumer chooses to pack the ingredients to take away or in the agreed time to eat.
Six, *** with the construction of thrifty, legal and civilized dining consumer environment. Catering operators in accordance with the actual problems and needs facing the work of stopping food and beverage waste, the development of enterprises to stop food and beverage waste of the system or action plan. Offline to stop catering waste at the same time, short videos and live broadcast platforms should resist binge drinking, false and exaggerated propaganda and other unhealthy and uncivilized ways to live bandwagon, diversion catering overconsumption.
Seven, anti-dining waste consumers have a responsibility. The Consumer Rights and Interests Protection Law provides that "the state advocates civilized, healthy, resource-saving and environmentally friendly ways of consumption, and opposes waste." The majority of consumers in the protection of the law at the same time, but also has the responsibility to firmly establish the consciousness of saving food, the "CD-ROM action" as a kind of fashion, from their own beginnings, to do to stop the waste of food and beverage, "forerunner"; dining out, takeout on demand, the remaining meals Pack and take away, to eliminate "waste on the tip of the tongue", to do to stop food and beverage waste "practitioners"; guide friends and relatives to eat reasonably, do not compare, do not show off, enhance the love of food and food conservation awareness, to lead the "stop wasting and advocate saving! "good fashion, to do to stop food and drink waste of the" propagandist "; contrary to the legal norms and public order and morals of food and drink waste behavior should be actively reported to reflect, to do to stop food and drink waste of the" supervisor ".