Green food refers to safe, high-quality edible agricultural products and related products that are produced in excellent ecological environment, produced according to green food standards, and subject to whole-process quality control and obtained the right to use green food marks.

The standard stipulates:

① The origin of products or raw materials must meet the eco-environmental standards of green food.

② Crop planting, livestock and poultry raising, aquaculture and food processing must conform to the production and operation procedures of green food.

③ products must meet the quality and hygiene standards of green food.

green vegetables

④ The labels of products must conform to the relevant provisions in the Standard Manual for Green Food Label Design formulated by the Ministry of Agriculture of China. The symbol of green food is a green circular pattern, with the sun above and leaves and buds below. The symbol means protection.

In many countries, green food has many similar names and appellations, such as "ecological food", "natural food", "blue angel food", "healthy food" and "organic agricultural food". Because the word "green" has been used to protect the environment and related undertakings internationally, in order to highlight that this kind of food comes from a good ecological environment and strict processing procedures, it is called "green food" in China.

Green food refers to the safe, high-quality and nutritious food that is planted, bred and applied with organic fertilizer without pollution, processed and produced under standard environment, production technology and hygiene standards, and recognized by authoritative organizations and used with special labels.

scope of application

as green food has been approved for registration by the state administration for industry and commerce, according to the relevant provisions of the trademark law, there are the following five categories of products that can apply for using the green food logo.

first, meat, non-live poultry, game, gravy, aquatic products, canned food, pickled, dried fruits and products, pickled and dried vegetables, eggs, milk and dairy products, edible oils and fats, salads, edible pectin, processed nuts, dried fungus products and food proteins; Second, coffee, coffee substitutes, cocoa, tea and tea substitutes, sugar, candy, sugar, honey, syrup, non-medical nutritious food, cakes, dairy products and other coarse grains, flour products, puffed food, bean products, edible starch and its products, drinking ice, ice products, salt, soy sauce, vinegar and other condiments, yeast, edible essence, spices, household meat tenderizer and so on; Third, unprocessed forestry products, unprocessed grains and agricultural products (excluding vegetables and seeds), flowers, horticultural products, vegetation, living organisms, unprocessed fruits and dried fruits, fresh vegetables, seeds, animal feed (including non-medical feed additives and fattening agents), malt and animal habitat articles; Fourth, beer, mineral water, soft drinks and other non-alcoholic beverages, fruit drinks and fruit juices, solid drinks, syrups and other preparations for beverages; Fifth, alcoholic beverages (except beer).

qualified

1. The origin of products or raw materials for products must meet the eco-environmental quality standards of green food.

2. Crop planting, livestock and poultry raising, aquaculture and food processing must conform to the operating rules for green food production.

3. The packaging, storage and transportation of products must conform to the packaging, storage and transportation standards of green food.

4. The product must meet the green food standard.

specific standards

the green food standard is a recommended agricultural industry standard (NY/T) issued by the Ministry of agriculture, and it is a standard that green food production enterprises must abide by. The standard of green food takes the whole process of quality control as the core, and consists of the following six parts:

environmental quality standard

environmental quality standard of green food producing area. The purpose of this standard is to emphasize that green food must be produced in a good ecological environment to ensure the pollution-free and safety of the final product of green food; The second is to promote the protection and improvement of the environment of green food producing areas. The environmental quality standards of green food producing areas stipulate the indexes, concentration limits, monitoring and evaluation methods of air quality standards, irrigation water quality standards, fishery water quality standards, livestock and poultry breeding water standards and soil environmental quality standards of producing areas. The methods of soil fertility classification and comprehensive evaluation of soil quality in green food producing areas were put forward.

technical standards of production

the technical standards of green food production are the core of the standard system of green food, which includes two parts: the guidelines for the use of green food production materials and the technical operation procedures of green food production. The guidelines for the use of the means of production of green food are a principled provision for the material input in the process of producing green food, which includes the guidelines for the use of pesticides, fertilizers, food additives, feed additives, veterinary drugs and aquaculture drugs for the production of green food, and clearly stipulates the means of production that are allowed, restricted and prohibited, as well as their use methods and dosage. Based on the above criteria, the technical operating rules of green food production are formulated according to the production characteristics of species, animal husbandry types and different agricultural regions, which are used to guide green food production activities and standardize the technical regulations of green food production technology, including agricultural product planting, livestock and poultry breeding, aquaculture and other technical operating rules.

product standard

green food product standard, which is an index scale to measure the final product quality of green food. Its hygienic quality requirements are higher than the current national standards, mainly manifested in the variety of detection items and strict indicators for pesticide residues and heavy metals. Moreover, the main raw materials used must be products from the origin of green food and produced according to the technical operation rules of green food production.

packaging label standard

green food packaging label standard this standard stipulates the principles that should be followed when packaging green food products, the scope and types of packaging materials, and the contents of labels on the packaging. It is required that the whole process of product packaging from raw materials, product manufacturing, use, recycling and waste should be conducive to food safety and environmental protection, including the specific requirements and contents such as the safety and firmness of packaging materials, saving resources and energy, reducing or avoiding waste generation, easy recycling and degradation. The labeling of green food products shall conform to the national General Standards for Food Labeling, as well as the provisions of the Manual for the Design and Use of Green Food Trademark Marks in China.

storage and transportation standards

storage and transportation standards for green food. This standard stipulates the conditions, methods and time of storage and transportation of green food. In order to ensure that green food will not be polluted and its quality will not change during storage and transportation, and it is beneficial to environmental protection and energy saving.

other relevant standards

other relevant standards for green food. Including "green food means of production" and "green food production base".

grade classification

green food standards are divided into two technical grades, namely AA grade green food standards and A grade green food standards.

AA standard

AA-level green food standard requires that the environmental quality of the production area conforms to the Environmental Quality Standard of Green Food Origin. In the production process, chemically synthesized pesticides, fertilizers, food additives, feed additives, veterinary drugs and production materials harmful to the environment and human health are not used, but technologies such as using organic fertilizers, planting green manure, crop rotation, biological or physical methods are used to enrich the soil, control diseases, pests and diseases, and protect it.

A-level standard

A-level green food standard requirements: the environmental quality of the place of production conforms to the Environmental Quality Standard of Green Food Origin. In the production process, limited chemical synthesis means of production are used in strict accordance with the requirements of green food means of production and production operation procedures, and biological technology and physical methods are actively adopted to ensure the product quality meets the requirements of green food product standards.