Article 2 The term "food" as mentioned in this Law refers to the food specified in the Food Safety Law of People's Republic of China (PRC), including all kinds of food for human consumption or drinking.
The term "food waste" as mentioned in this Law refers to food that can be safely eaten or drunk without reasonable use according to its functional purposes, including waste, reduction of food quantity or quality due to unreasonable use, etc.
Article 3 The state practices strict economy and opposes waste.
The state adheres to the principles of multi-measures, precise policy, scientific management and social co-governance, and adopts technically feasible and economically reasonable measures to prevent and reduce food waste.
The state advocates civilized, healthy, resource-saving and environment-friendly consumption patterns, and advocates a simple and moderate, green and low-carbon lifestyle.
Article 4 People's governments at all levels shall strengthen their leadership over the work of kitchen waste, determine the objectives and tasks of the work of kitchen waste, establish and improve the working mechanism of kitchen waste, organize the monitoring, investigation, analysis and evaluation of kitchen waste, strengthen supervision and management, and promote the work of kitchen waste.
The local people's governments at or above the county level shall announce the situation of anti-food waste to the society every year, put forward measures to strengthen anti-food waste, and continue to promote the anti-food waste of the whole society.
Article 5 The development and reform department of the State Council shall strengthen the organization and coordination of the national anti-food waste work; In conjunction with the relevant departments of the State Council, analyze and evaluate the situation of kitchen waste every year, make overall arrangements for the work against kitchen waste, and put forward relevant measures and opinions, which shall be implemented by all relevant departments.
The competent department of commerce in the State Council should strengthen the management of the catering industry, establish and improve industry standards and service norms; In conjunction with the the State Council municipal market supervision and management department, establish a management system for food waste in the catering industry, take measures to encourage catering service operators to provide catering services, and disclose their management of food waste to the public.
The State Council market supervision and management departments should strengthen the supervision of food producers and operators to prevent kitchen waste, and urge food producers and operators to implement measures to prevent kitchen waste.
The national grain and material reserve department shall strengthen the management of grain saving and loss in the process of grain storage and circulation, and organize the implementation of grain storage, transportation and processing standards in conjunction with relevant departments in the State Council.
The relevant departments of the State Council shall, in accordance with the responsibilities stipulated in this Law and the State Council, take measures to carry out the work against kitchen waste.
Article 6 State organs, people's organizations, state-owned enterprises and institutions shall, in accordance with the relevant provisions of the state, refine and improve the dining norms for official reception, meetings, training and other official activities, strengthen management, take the lead in practicing economy and oppose waste.
If it is necessary to arrange meals for official activities, the quantity and form of meals shall be arranged frugally according to the actual situation, and shall not exceed the prescribed standards.
Seventh catering service operators shall take the following measures to prevent food waste:
(a) to establish and improve the management system of grain procurement, storage and processing, strengthen the vocational training of service personnel, and incorporate cherishing grain and opposing waste into the training content;
(two) take the initiative to remind consumers to prevent food waste, post or place food waste prevention signs in eye-catching positions, or be prompted by service personnel to guide consumers to order as needed;
(3) Improve the quality of catering supply, make food according to standards and norms, reasonably determine the quantity and weight, and provide snacks and other different specifications;
(four) to provide group dining services, the concept of preventing food waste should be integrated into the menu design, and the dishes and staple foods should be rationally allocated according to the number of people dining;
(five) when providing buffet service, it should take the initiative to inform the consumption rules and the requirements of preventing food waste, provide tableware with different specifications, and remind consumers to take their meals properly.
Catering service operators shall not induce or mislead consumers to order too much food.
Catering service operators can enrich menu information by marking food weight, specifications and suggested number of consumers on the menu, provide ordering tips for consumers, and provide public spoons, chopsticks and packaging services according to consumers' needs.
Legal basis: Article 2 of the Law of People's Republic of China (PRC) on the Disposal of Kitchen Wastes.
The term "food" as mentioned in this Law refers to the food specified in the Food Safety Law of People's Republic of China (PRC), including all kinds of food for human consumption or drinking.
The term "food waste" as mentioned in this Law refers to food that can be safely eaten or drunk without reasonable use according to its functional purposes, including waste, reduction of food quantity or quality due to unreasonable use, etc.
essay
The state practices strict economy and opposes waste.
The state adheres to the principles of multi-measures, precise policy, scientific management and social co-governance, and adopts technically feasible and economically reasonable measures to prevent and reduce food waste.
The state advocates civilized, healthy, resource-saving and environment-friendly consumption patterns, and advocates a simple and moderate, green and low-carbon lifestyle.
Second, what are the policies and measures to further improve the anti-food waste in the catering industry?
1 is a policy measure to further improve the anti-food waste in the catering industry;
2. Formulate and revise a number of standards and norms for kitchen waste;
3, is to find out the food loss and food waste;
4. Promote special actions against food waste;
5. First, promote local governments to speed up the establishment of relevant mechanisms against food waste;
6. Strengthen publicity and education against food waste.