On the important instructions to stop catering wasteful behavior, X Market Supervision Bureau to perform their duties, strengthen the publicity, and strive to create a saving honor, wasteful shameful atmosphere. Below I recommend to you to practice economy, stop waste rectification measures reference, welcome to see.

In order to adhere to the practice of economy, further strengthen the publicity and education, and effectively cultivate the habit of saving, to create a shameful waste, saving the atmosphere of honor, and resolutely stop the catering wasteful behavior. Conscientiously implement General Secretary Xi Jinping on the important instructions to stop catering wasteful behavior, X Market Supervision Bureau to perform their duties, strengthen publicity, and strive to create an atmosphere of saving is glorious, waste is shameful.

Unswervingly implement the spirit of General Secretary Xi Jinping's important instructions to promote ? To stop the catering waste and market supervision and management of the daily work of the supervision and management of the organic combination of units to strengthen the catering unit advocating the supervision of thrifty behavior, to strengthen the catering consumer publicity and guidance, and actively create a? Waste is shameful, saving is honorable? The social atmosphere.

Combined with the creation of civilized towns, food safety inspection, in-depth promotion of the work of stopping food waste.

(a) to carry out the 2020 quantitative grading management work, the strict implementation of quantitative grading assessment standards. Meet the quantitative grading assessment requirements of XXX, quantitative grading rate of 100%; XX assessed as A-level, A-level ratio of XXX%; assessed as B-level XXX, B-level ratio of XX%, assessed as C-level XXX, C-level ratio of XXX%.

(ii) establish advanced models and strengthen industry self-regulation. To? Civilized city creation? Sanitary city creation? The blackout and the elimination of evil? The special struggle and other work as an opportunity to actively promote will be? Five? Management mode, and continue to build advanced management mode catering units, has now cultivated advanced management mode (4D) catering units X,? Five? Management model demonstration street X.

(C) strong catering unit inspection efforts to expand the ban on catering waste publicity. The key areas and key times of food safety risks rectification work, successively carried out on New Year's Day, the Spring Festival,? May Day? , more than 10 tables of collective dining units, elderly institutions canteens, segregation point canteens, staff canteens and other key times, key areas of food safety special inspections. *** deployed law enforcement officers XXX times, checking catering units XXX times, issued "XX civilized table action initiative" XXX more than, the production of "civilized table table table sign" XXXX more than; held large and medium-sized catering units food safety focus on the interview X times, the participants amounted to XXX times; held a large and medium-sized catering units? Prohibit waste CD-ROM action? Promote the meeting X times, the participants reached XX times; to carry out network food service third-party platform food safety training and prohibit food and beverage waste training X times, interviews X times. Supervise food service operators to conscientiously implement their social responsibility, establish a consumption reminder and prompt system, post saving signs in conspicuous locations, and implement standards for saving meals and civilized dining. Guiding and encouraging food service operators to develop optional packages, providing small portions of food, half portions of food.

In recent years, through the civilized dining guide, advocate? CD-ROM action? and other initiatives, consumers civilized dining awareness has improved, but the table waste still exists. Through the combination of daily inspection and visit to investigate the main existence of the following reasons.

(a) good face, talk about ostentation. Consumers invited to treat, fearing that the dishes ordered less to appear to be not polite and enthusiastic enough, so the invitation to treat more dishes regardless of the actual, exacerbating the phenomenon of waste in the catering industry.

(2) the money bag is bulging, saving consciousness less. Now the people's pockets are bulging, but the sense of saving did not and have with the income growth and improve, did not form a good food and beverage consumption concept.

(C) publicity and guidance, insufficient means of coercion. Catering waste education and guidance is not enough, the restaurant lacks effective means of restraining customers wasteful behavior, can only rely on customer self-awareness, practice economy, to stop food and beverage waste, not only need to catering units, but also need to the whole society **** with efforts.

(a) Encourage food service operators to implement social responsibility. Supervise food service operators to seriously do a good job of stopping the waste of fine-tuning, the establishment of consumption reminders, tips system, in a conspicuous position to post saving signs, the implementation of saving meals, civilized dining standards.

(ii) Encourage food service units to innovate their business practices and expand their business varieties. Actively guide and encourage food service operators to develop special catering, fast food, breakfast, group meals, meal delivery and other mass catering, providing standardized dishes, to facilitate the consumer's independent seasoning, the development of optional packages, to provide a small portion of dishes, half-portion dishes.

(C) continue to promote ? CD-ROM action? Advocacy of catering units, especially school canteens to actively promote teachers and students do not point, canteen not more playing, the kitchen does not do more good food and beverage behavior, and strive to eat and drink all not leftovers.

(d) advocate catering units to provide free packing and other services. Actively advocate civilized ordering, encourage customers to not finish the leftovers packaged away, free lunch boxes or food bags. And to save on dining customers to encourage price concessions or issue coupons.

(E) to break the centralized dining waste habits. For wedding banquets, birthday banquets, New Year's Eve dinner and other centralized dining consumption of mutual comparison, the phenomenon of serious waste, and promote thriftiness, frugal dining.

(F) strengthen the network catering supervision. Encourage Meituan, Hungry's and other ordering platforms to regulate merchants to order set, reasonable set of dishes and the amount of dishes, for the consumer on-demand meal, according to the amount of food ordering to provide convenience, guide consumers to save food, eliminate waste.

(VII) give full play to the catering industry associations to stop the positive role of catering waste behavior. Supervise the catering industry associations to increase the standardization of catering waste behavior, improve the cooking quantitative standards, to lead the standard of saving consumption concept change. The development of industry conventions to stop food and beverage waste, to carry out the catering industry to stop food and beverage waste commitment activities.

(H) increase supervision and inspection efforts. Increase the sampling inspection of catering units, urge catering units to practice economy, catering waste of serious catering units to be criticized, education, interviews, etc..

(ix) the establishment of long-term mechanism. The establishment of a sound interdepartmental linkage supervision system, the catering waste behavior for joint disciplinary action, *** with the fight. To establish an interview system, the catering waste serious catering enterprises and unit canteens in charge of the interview.

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