City, county (District) development and reform, culture and tourism, education, finance, market supervision and management, network information and other relevant departments shall, in accordance with their respective responsibilities, formulate specific measures and do a good job in related work. Article 6 The people's governments of cities and counties (districts) and their relevant departments shall strengthen the propaganda work to stop food and beverage waste, carry forward the traditional virtues of diligence and thrift of the Chinese nation, and create a social atmosphere in which waste is ashamed and economy is proud.
Trade unions, the Communist Youth League, women's federations and other organizations should play a functional role and carry out targeted publicity and guidance work for different groups.
The news media should give full play to the role of public opinion supervision, strengthen public service advertisements such as stopping food waste, loving food and saving food, and expose and criticize food waste.
State functionaries, advanced models and public figures should play an exemplary role in stopping food waste. Article 7 The catering trade association shall, in accordance with the provisions of relevant laws and regulations, give full play to the role of industry self-discipline, guidance and service, promote the promotion and implementation of conservation-oriented standards in the catering industry, formulate industry conventions, and guide catering operators to stop kitchen waste.
The Consumer Protection Committee shall strengthen consumer education and guide consumers to form civilized and thrifty dining habits. Eighth catering operators shall engage in catering business activities according to law, establish and improve the system to stop catering waste, and implement the catering industry saving standards.
Catering operators should strengthen the refined management of food procurement, transportation, storage, processing and sales, and reduce food waste. Ninth catering operators should design standardized dishes or packages, and provide half dishes, small dishes, table dishes and so on. Classify according to consumers' needs to facilitate consumers' choice.
Catering operators should innovate service methods, implement the system of public chopsticks, public spoons and double chopsticks, and implement the system of separate meals to provide convenience for consumers to have healthy and civilized meals. Tenth catering operators should establish a thrifty consumption reminder system, and post signs such as thrifty catering and CD-ROM action in a prominent position to remind consumers to eat thrifty.
Tourism service enterprises should arrange meals reasonably according to the needs of tourists, remind tourists to eat in moderation and put an end to waste. Article 11 A catering operator shall clearly indicate the quantity and price of food, advise consumers to match food reasonably, and guide consumers to order food in moderation.
Catering operators should prompt consumers to package surplus food and provide packaging services.
Encourage catering operators to carry out CD-ROM prize-winning activities through innovative ways such as bonus points and parking concessions to reward consumers who save meals. Twelfth catering operators shall not set the minimum consumption, and shall not set the minimum consumption in disguised form by means of private room fee and bottle opening fee. Thirteenth consumers should order food as needed, control consumption, and implement CD-ROM action.
When holding a banquet, the organizer should consciously resist extravagance, extravagance and waste and other unhealthy trends, and frugally organize weddings, funerals, housewarming and other banquets. Fourteenth encourage families to buy food according to actual needs, process and store it in an appropriate way, and reduce food waste. Fifteenth to encourage the canteen to implement self-help ordering, metering and charging, and supply more small portions of food, so as to facilitate the diners to choose the right amount.
School canteens should improve the way of serving meals, create conditions to meet the dining needs of students of different ages, and reduce food waste caused by differences in students' age, physique and living habits.
Unit canteens and school canteens should post posters or posters of frugal dining in obvious positions, and post signs to remind them of reasonable dining. Sixteenth official meals should be in accordance with the requirements of economy, the implementation of simple meals and standardized diet, scientific and reasonable arrangements for the number of meals, mainly to provide local home-cooked dishes and dishes commonly used in different regions. Seventeenth online platforms and self-media should abide by laws and regulations, public order and good customs, carry forward the traditional virtues of thrift, and spread healthy catering culture. It is not allowed to spread extravagant and wasteful behaviors such as fake eating, fake vomiting, novelty hunting and overeating. Eighteenth city and county (District) people's governments and their relevant departments should stop food waste and cultivate saving habits throughout the whole process of civilized cities, civilized villages, civilized units, civilized campuses, civilized families and other activities.
Encourage villagers' committees and residents' committees to stipulate the contents of stopping food waste in village regulations and residents' conventions, strengthen publicity and education, and cultivate saving habits.