From February 5 to February 21, the Provisions of Beijing Municipality on Stopping Food and Beverage Waste (Draft for Comment) was open to the public for comments on the portal of the Standing Committee of the Municipal People's Congress and the window of the capital.

keeping a close eye on "waste on the tip of the tongue", the exposure draft clarifies the legal responsibilities of catering service operators, unit canteens, take-out and webcasting platforms, and puts forward a work pattern of government-led, departmental coordination, industry promotion, unit responsibility, public participation and social supervision.

adhere to the "small incision" legislation, and the scope of regulation adjustment focuses on catering services, with 23 articles, regardless of chapters. On the basis of advocating small portions of dishes, providing packaged services, and setting up persuaders, the exposure draft proposes that catering service operators should clearly state service items and charging standards, and should not set unfair and unreasonable trading conditions to induce or mislead consumers to order too much food, and online platforms should not broadcast audio and video content that promotes food waste such as eating and overeating.

individuals:

have the right to discourage and report waste

how to define food waste? According to the exposure draft, the term "food waste" as mentioned in these Provisions refers to the act of not cherishing, unreasonably using or unnecessarily discarding food that can be safely eaten or drunk in food service and consumption. These Provisions shall apply to the activities of stopping food and beverage waste and its publicity and education, supervision and management within the administrative area of this Municipality.

individuals should abide by the relevant code of conduct to stop food waste, order food reasonably and take food in moderation when eating out, take the initiative to package the remaining dishes, and practice the CD-ROM action.

any unit or individual has the right to discourage and stop the waste of catering. if it is found that catering service operators and unit canteens violate these regulations, they can report to the public service hotline or relevant departments.

restaurants:

inducing excessive ordering can be fined up to 11,111 yuan

all kinds of restaurants and restaurants are the "main battlefields" to stop food waste. According to the exposure draft, catering service operators and unit canteens should strengthen management from all aspects, such as "food procurement, storage management, processing and production, dining service, take-away distribution", and at the same time abide by the principle of "configuring small dishes and small staple foods; Post or put up civilized dining and anti-waste signs; Set up persuaders; Equipped with public spoons and chopsticks, providing packaging services and other regulations.

As for the behavior of inducing customers to order more food, the exposure draft proposes that catering service operators should clearly indicate the service items and charging standards, and should not set unfair and unreasonable trading conditions to induce or mislead consumers to order more food. In case of obvious waste in violation of regulations, the market supervision and management department shall order it to make corrections and give a warning; Refuses to correct, a fine of more than one thousand yuan and ten thousand yuan.

In addition, schools and kindergartens are encouraged to provide meal reservation service to reduce the waste of meals caused by individual differences such as students' age and physique. Organizers of group meals such as business banquets, weddings, funerals and celebrations should reasonably choose the dining form, dining standards, variety and quantity of meals, advocate changing customs and rational consumption, and resist such bad habits as extravagance and comparison.

group meal delivery:

excessive meal preparation or kitchen waste disposal fee can be charged

can there be an extra charge for the excess buffet? According to the exposure draft, buffet operators should establish systems such as meal preparation evaluation and meal inspection, reasonably arrange dining tables according to the number of diners, and equip them with different specifications of dining utensils to guide consumers to take meals in small quantities and many times. You can take a pre-agreed way to collect the corresponding fees from the consumers who cause waste.

In addition, collective dining distribution units are encouraged to provide meal sharing services. If the information on the number of diners provided by the dining unit is inaccurate or excessive demand for preparing meals causes waste, the corresponding expenses for treating kitchen waste can be charged.