1. It is the common responsibility of the whole society to stop food and beverage waste. We should adhere to the principles of government guidance, departmental coordination, industry self-discipline, everyone's responsibility, social supervision and regulation according to law, and take various measures to comprehensively control food and beverage waste.

the catering waste mentioned in this decision means that catering food that is still edible or drinkable is not used according to its functional purpose. Two, the people's governments at all levels should strengthen the overall coordination to stop food waste, establish and improve the working mechanism, smooth channels for complaints and reports, strengthen supervision and management, and continue to promote the whole society to avoid food waste.

the guiding body for the construction of spiritual civilization should incorporate the suppression of catering waste into the mass activities for the creation of spiritual civilization, formulate a model convention for the suppression of catering waste, and strengthen public service advertising.

the competent commerce department should study and formulate policies and measures, guide the development of economical catering enterprises, and establish and improve a standardized service system and industry norms to stop catering waste.

the market supervision and management department should strengthen the supervision and inspection on the situation of food and beverage operators to stop food and beverage waste, and urge them to stop food and beverage waste.

the departments in charge of internet information, education, culture and tourism, health and wellness, civil affairs, agriculture and rural areas, housing and urban-rural construction, and grain and reserve should do a good job in stopping food and beverage waste according to their respective responsibilities. Three, organs, people's organizations, enterprises and institutions and grassroots mass autonomous organizations should strengthen publicity and education and scientific popularization to stop food waste, advocate civilized and thrifty food culture, and create a social atmosphere in which waste is shameful and economy is proud. People's governments at all levels and their relevant departments, and guidance institutions for spiritual civilization construction shall guide organs, people's organizations, enterprises, institutions and grass-roots mass autonomous organizations to incorporate the content of stopping food waste into various conventions, codes and systems, and promote the participation of the whole society in stopping food waste by issuing proposals, signing letters of commitment and other forms.

Radio, television, newspapers, websites and other media should actively carry out public welfare propaganda to stop food waste, report advanced models, expose waste phenomena, guide the public to establish a scientific and correct concept of food consumption, and supervise food waste by public opinion.

relevant industry associations such as catering, cooking, tourist hotels and so on should play the role of self-discipline, guidance and service, carry out monitoring and evaluation of catering waste, formulate and organize the implementation of catering saving standards, incorporate the prevention of catering waste into the industry evaluation index system, and guide catering operators to change their business philosophy and innovate their business methods.

the consumer Council and other consumer organizations should strengthen consumer education, guide consumers to form civilized and thrifty consumption concepts and habits, supervise the wasteful behavior of the catering industry, and promote catering operators to fulfill their social responsibilities and innovate their business methods.

any unit or individual who finds food waste has the right to complain and report to the relevant competent department. Iv. catering operators should take the following measures to avoid catering waste:

(1) establish and improve the whole chain management system of food raw materials procurement, storage, distribution, processing and sales, and improve the service flow and operational norms to stop catering waste;

(2) Strengthen the training of cooks, and incorporate strict economy and opposition to waste into the content of employees' vocational training;

(3) Make food according to the standard specifications, accurately quantify the amount of ingredients, mark the information such as the amount, specifications, and suggested number of consumers in the menu, provide different specifications such as small meals, and implement packages suitable for different groups;

(4) Posting or placing slogans and signs, such as advocating cherishing food and opposing waste, in a prominent position in catering service places to remind consumers of civilized and thrifty consumption;

(5) Provide public chopsticks and spoons, sanitary and environmentally-friendly lunch boxes, lunch bags and other utensils, and provide packaging services;

(6) clearly indicate the catering service items and charging standards, and no minimum consumption shall be set;

(7) To provide banquet or group dining services, guide consumers to order food reasonably and appropriately according to the number of diners, and promptly discourage wasteful behaviors;

(8) if buffet service is provided, inform the consumption rules and remind consumers to take meals as needed, in a proper amount and many times.

Encourage qualified catering operators to provide free lunch boxes and meal sharing services, and give appropriate discounts and rewards to consumers who save meals.

encourage and support catering operators to use new technologies, new processes and new equipment to promote the work of stopping catering waste, combine big data, Internet of Things, artificial intelligence and modern catering management, promote business models such as central kitchen and collective dining distribution, and improve the digital and intelligent level of saving dining management. Five, the online catering service platform should prompt consumers to order food in a prominent position on the platform page to avoid waste; Catering operators who provide services through the online catering service platform shall provide consumers with information such as food quantity, specifications and suggested number of consumers on the platform page. Six, individuals should establish the concept of civilized and thrifty consumption, when eating out, they should order food reasonably as needed, take appropriate meals, save meals, practice the "CD Action", take the initiative to pack and take away the remaining dishes, and avoid food waste.

families and their members should develop good habits of thrift and a scientific and healthy lifestyle in family dining, reasonably purchase food materials, improve the utilization rate of food materials, avoid food waste and reduce kitchen waste.

when holding group dining activities such as weddings, funerals, friends' dinners, family gatherings, etc., the catering should be arranged reasonably according to the requirements of civilization and frugality to prevent extravagance and waste.