Chinese People's **** and State Anti-Food Waste Law what will be included in the training content is introduced as follows:

Cherishing food, opposing waste into the training content.

The Chinese People's **** and State Anti-Food Waste Law incorporates cherishing food and opposing waste into the training content.

The Chinese People's **** and State Anti-Food Waste Law stipulates that food service operators should take the following measures to prevent food waste:

Establishing and improving the management system of food procurement, storage and processing, strengthening the vocational training of service personnel, and incorporating the value of food and the fight against waste into the content of the training;

Taking the initiative in preventing food waste on the consumers to prompt reminders. Posting or placing anti-food waste signs in conspicuous locations, or prompting instructions by service personnel, guiding consumers to order according to need and in moderation;

Enhancing the quality of food and beverage supply, making food in accordance with standard specifications, reasonably determining the quantity and portion size, and providing small portions of meals and other different specifications to choose from;

Providing group dining services, the concept of preventing food waste should be incorporated into the design of menus, and the number of people dining with reasonable allocation of dishes in accordance with the

Providing group dining services, the concept of food waste prevention should be incorporated into the menu design, in accordance with the number of meals reasonably allocated dishes, staple food;

Providing buffet services, should take the initiative to inform the rules of consumption and prevention of food waste requirements, provide different specifications of tableware, to remind the consumer to take the right amount of food.

Anti-food waste practitioner training content are: to prevent food spoilage, reduce the loss in storage and transportation. Improve the utilization rate of food processing, avoid over-processing and excessive use of raw materials.

Catering service operators should strictly implement the anti-food waste system norms, to oppose food waste into the training content of practitioners, to improve the quality of catering supply, and take the initiative to prevent food and beverage waste reminders to consumers, food and beverage takeaway platforms in a conspicuous manner to prompt consumers to order in moderation, rational consumption.

Unit canteens should continuously strengthen the management of anti-food waste, establish and implement an anti-food waste management system, and strengthen the management of food loss reduction in procurement, storage and processing. Encourage school canteens to use the "Internet + bright kitchen stove" and other intelligent management mode, timely detection and correction of food waste behavior. Institutional canteens should guide cadres and workers to eat economically, refine and improve the official activities of the dining norms, take the lead in the practice of economy, against waste.

Anti-food waste significance:

The catering business can add a fee to consumers who have more leftover food, and the implementation and social response in some places have not been satisfactory. The draft law submitted for consideration of the anti-food waste law proposed to cause obvious waste of consumers to charge "food waste disposal fee", undoubtedly more authoritative, standardized, and help to eliminate social controversy, cohesion of the community **** knowledge, can give catering service providers more standard charges, but also to win more understanding and support from consumers, to achieve a better implementation of the results. Achieve a better implementation of the effect.

Anti-food waste into the rule of law track is worth looking forward to, is expected to further strengthen the whole people cherish food, the concept of safeguarding national food security, in the whole society to produce a positive and far-reaching impact.