chapter I general provisions article 1 these measures are formulated in accordance with the law of the people's Republic of China on the prevention and control of environmental pollution by solid waste, the regulations on food safety in Heilongjiang province and other relevant laws and regulations, combined with the actual situation of this municipality, in order to strengthen the management of kitchen waste, promote the harmless treatment and resource utilization of kitchen waste, maintain the city appearance and environmental sanitation, and ensure the food safety and the health of citizens. Article 2 The term "kitchen waste" as mentioned in these Measures refers to the solid and liquid wastes such as waste fruits and vegetables, waste edible oils and swill, etc. generated in the production and business activities of catering services and unit catering industries. Article 3 These Measures shall apply to the activities such as the generation, collection, transportation and disposal of kitchen waste and related supervision and management within the urban area of this Municipality. Article 4 The principles of reduction, harmlessness and resource utilization shall be followed in the treatment of kitchen waste, and unified collection, transportation and fixed-point disposal shall be adopted. Article 5 The management of kitchen waste adopts the management mode of city and district: the municipal administrative department in charge of city management is responsible for the supervision and management of kitchen waste within its administrative area, and the administrative departments in charge of city management in each district are responsible for the daily management of kitchen waste within its administrative area. Article 6 The municipal administrative department of urban management is responsible for guiding and supervising the implementation of the kitchen waste management system in all districts, and coordinating the collection, transportation and disposal of cross-regional kitchen waste. Development and reform, finance, ecological environment, market supervision, public security, agriculture and rural areas and other relevant departments shall, in accordance with their respective responsibilities, coordinate the implementation of these measures. Article 7 The municipal administrative department of urban management shall, jointly with the relevant administrative departments, establish a general information platform for the management of kitchen waste. Urban management, market supervision, ecological environment, agriculture and rural areas and other relevant departments shall timely share the following relevant information obtained in daily management activities:

(1) information on the business premises, business scope, business subject and license period of catering service units;

(2) the harmless treatment and resource utilization of kitchen waste;

(3) the handling of illegal acts by the units that generate, collect, transport and dispose of kitchen waste;

(4) the handling of complaints and reports.

all relevant departments should make full use of the information of kitchen waste management to strengthen supervision, and promptly investigate and deal with the illegal acts of kitchen waste generation, collection, transportation and disposal units. Article 8 People's governments at all levels shall guarantee the capital investment in the treatment of kitchen waste, encourage scientific research and technological improvement in the collection, transportation and treatment of kitchen waste, promote the harmless disposal and resource utilization of kitchen waste, and advocate thrift and civilized catering. Article 9 The administrative department in charge of urban management and relevant media shall strengthen the publicity on the management of kitchen waste, popularize relevant knowledge, and enhance the public's awareness of reduction and classification of kitchen waste. Chapter II Generation of Kitchen Wastes Article 11 A catering trade association shall formulate an industry self-discipline system, and urge its member units to strengthen the management of the delivery activities of kitchen wastes generation and collection and transportation units.

catering service units should remind diners to avoid ordering too much, guide diners to have a civilized meal, and reduce the generation of kitchen waste. Article 11 A classification system for kitchen waste shall be established in accordance with the principles of whole-process management, system connection, scientific classification and adaptive treatment, and kitchen waste and other garbage shall be classified, delivered, collected, transported and treated.

Units and individuals that produce kitchen waste shall put kitchen waste in categories according to the following provisions:

(1) Kitchen waste shall be collected and stored separately, and it is forbidden to mix with disposable tableware, beverage containers, plastic tablecloths and other solid domestic wastes;

(2) kitchen waste shall be collected in standard containers, which shall be provided by the kitchen waste collection and transportation unit;

(3) The kitchen waste is put to the place where the kitchen collection and transportation vehicles can reach by the generating unit at a fixed time and at a fixed point, so as to facilitate the collection and operation. Article 12 This Municipality implements the responsibility system for classified management of kitchen waste. The person responsible for the classified management of kitchen waste shall be determined in accordance with the following provisions:

(1) The office management area of organs, military units, enterprises, institutions, social organizations and other organizations shall be the responsibility of the unit.

(2) public buildings shall be in the charge of the owners; If the owner entrusts the management unit to manage, the management unit shall be responsible for it.

(3) the business premises such as bazaars, shopping malls, exhibitions, catering services and shops along the street shall be the responsibility of the business management unit.

if the person responsible for the classified management of kitchen waste cannot be determined according to the provisions of the preceding paragraph, the local sub-district office shall be responsible. Article 13 The person responsible for the classification management of kitchen waste shall abide by the following provisions:

(1) Establish a daily management system for the classification of kitchen waste;

(2) to publicize the knowledge of kitchen waste classification within the scope of responsibility, and to guide and supervise the units and individuals in garbage classification;

(3) According to the output and classification method of kitchen waste, the kitchen waste is classified and put in accordance with relevant regulations, and the garbage sorting and collection containers are kept intact, neat and beautiful;

(4) specify the time and place of putting kitchen waste;

(5) hand over the kitchen waste to the collection and transportation unit for centralized collection and transportation, and sign a kitchen waste collection and transportation service contract. The model text of the contract shall be formulated and published by the municipal urban management administrative department in conjunction with relevant departments;

(6) Stop the act of sorting and mixing the classified kitchen waste in time;

(7) other provisions of the state, provinces and cities.