Anti-food waste work adhere to the classification guidelines, scientific policy, moral and legal, social **** governance principles, establish and improve publicity and guidance, demonstration and supervision and management of the long-term mechanism to build a government-led, departmental coordination, industry to promote the main responsibility of the unit, public participation, social supervision of the work pattern. Article 4 The people's governments at all levels in the city shall strengthen the leadership of anti-food waste work, establish and improve the working mechanism, clarify the objectives and tasks, strengthen the monitoring, investigation, statistics, analysis and evaluation of food waste, and improve the level of guidance services and supervision and management effectiveness. Municipal and district people's governments annually publicize the anti-food waste work to the community.
Development and reform departments deploy anti-food waste work as a whole.
The business sector should strengthen the management of the catering industry, develop the catering industry anti-food waste related systems and norms, standards, incentives and penalties, and guide the catering service operators to improve the standardization of services, standardization level, and promote the development of green catering.
Market supervision and management departments should strengthen the supervision of food production operators and catering takeaway platforms against food waste, establish and improve special supervision and management systems, investigate and deal with food waste violations according to law.
Education departments should strengthen the guidance and supervision of schools and kindergartens to carry out anti-food waste work, and incorporate the practice of saving and opposing waste into the content of education and teaching; and promote schools and kindergartens to carry out a wide range of campus activities with the theme of saving and practical experience activities.
The health department should organize and carry out monitoring of nutritional status, popularize nutritional knowledge, formulate nutritional dietary guidelines for different groups, and guide the public to develop scientific eating habits.
Culture and tourism, urban management, food and reserves, state-owned asset management, institutional affairs management and other relevant departments shall, in accordance with the law and in accordance with their respective responsibilities, take measures to do a good job in the fight against food waste. Article 5 The offices of the Capital Spiritual Civilization Construction Committee shall be responsible for organizing and carrying out national education, publicity and mobilization, experience promotion and civilized practice activities for practicing economy and opposing waste, and incorporating anti-food waste work into the contents of mass spiritual civilization creation activities such as civilized urban areas, civilized villages and towns, civilized units, civilized families, civilized campuses and other mass spiritual civilization creation activities. Article 6 The catering, cooking and other food-related industry associations shall strengthen industry self-discipline, formulate and implement industry self-discipline norms and group standards related to anti-food waste, incorporate anti-food waste into the industry's index system of excellence, carry out monitoring and analysis and evaluation of food waste in the industry, organize and carry out relevant training, and provide members with information and technical services; strengthen the research on anti-food waste, and put forward proposals for the work of anti-food waste to the government and its relevant departments.
Consumers
Consumers' associations and other consumer organizations shall strengthen education on food consumption, guide consumers to form civilized, healthy, rational and green consumption concepts and habits, and provide consumers with information and consulting services related to food consumption. Catering service operators to set a minimum amount of consumption and other ways to force consumers to order more than the amount of food, resulting in food waste, the Consumers' Association can be criticized and educated, and reflect to the relevant departments and put forward proposals for dealing with. Article 7 Knight saving, against waste is the whole society's **** the same responsibility. Any organization and individual shall abide by the anti-food waste laws and regulations, and consciously resist food waste behavior.
Trade unions, **** Youth League, Women's Federation and other people's organizations shall carry out anti-food waste publicity, education and scientific popularization activities for workers, youth, women and families.
Residents' committees and villagers' committees shall incorporate anti-food waste into residents' conventions and village rules and regulations, and do a good job of anti-food waste related work.
Organs, enterprises, institutions and social organizations shall incorporate anti-food waste into their codes of conduct and self-discipline, strictly implement the relevant provisions on anti-food waste, educate and guide their employees and members to consciously resist food waste, and support the development of anti-food waste volunteer activities.
Radio, television, newspapers and magazines, the Internet and other news media should actively carry out anti-food waste of public welfare propaganda and public opinion supervision, spreading healthy and civilized food culture, reporting on advanced models, and exposure of wasteful behavior in accordance with the law.
Specialty dining blocks, commercial complexes and other dining areas of the operation and management unit should cooperate with the relevant departments to carry out anti-food waste, take measures to promote the regional food service operators to change the concept of operation, improve the way of service, and guide consumers to moderate ordering, civilized dining, prevention and reduction of wasteful behavior. Article 8 food service operators shall establish and improve the procurement of ingredients, storage management, processing, dining services, takeaway distribution and other aspects of the management system, service procedures and operating standards, the development and implementation of anti-food waste measures, to carry out the practitioners awareness of saving education and skills training, and to comply with the following provisions:
(a) purchasing according to need, reasonable control of inventory, and to encourage the immediate use of picking;
(ii) classify and properly store ingredients, strengthen the cleaning and maintenance of refrigeration and freezing facilities, and prevent cross-contamination of ingredients;
(iii) process ingredients in accordance with the standard specifications, make full use of raw materials, and improve the rate of ingredients, utilization;
(iv) improve the quality of catering supplies, enrich the form of meals, and reasonably allocate small portions, multi-specification of the meals, staple foods or set meals;
(e) enriching menu information, and encouraging the labeling of the name of the main ingredients of the meal, specifications, reference portion size, taste, and the number of recommended consumers;
(f) setting up the "CD-ROM Action" logo in a prominent position in the dining place, and publicizing the knowledge of nutritious meals;
(g) arranging for the service personnel to (vii) Arrange service staff to act as counselors to remind consumers to order, pick up, and pack the remaining meals in moderation, and to remind and counsel consumers to order and pick up meals in excess;
(viii) Provide public spoons and chopsticks, and provide consumers with packing services, and provide safe, hygienic, environmentally friendly, and portable packing containers or bags;
(ix) Regularly analyze food waste statistics, and improve the purchasing of food ingredients, meal preparation management, and cooking techniques;
(x) Regularly analyze food waste statistics, and improve the purchasing of food materials, meal preparation
(j) establish an anti-food waste self-examination system, and consciously accept supervision.
Food service operators shall make clear the service items and their charges, and shall not set a minimum amount of consumption, or induce, mislead or force consumers to order more than they should. Encourage the implementation of the "CD-ROM action" to give incentives or concessions to consumers.
Catering service operators can cause obvious waste of consumers to charge the corresponding cost of handling food waste, the charges should be expressed.