Waste of food as referred to in this Law refers to the failure to reasonably utilize food that is safe for consumption or drinking in accordance with its functional purpose, including abandonment, reduction in the quantity or quality of food due to unreasonable utilization. Article 3 The State practises economy and opposes waste.
The State adheres to the principles of multi-pronged measures, precision, scientific management and social ****control, and takes technically feasible and economically reasonable measures to prevent and reduce food waste.
The State advocates a civilized, healthy, resource-saving, environment-protecting way of consumption, and advocates a simple, moderate, green and low-carbon lifestyle. Article 4 The people's governments at all levels shall strengthen the leadership of anti-food waste work, determine the objectives and tasks of anti-food waste, establish and improve the working mechanism of anti-food waste, organize the monitoring, investigation, analysis and evaluation of food waste, strengthen supervision and management, and promote the work of anti-food waste.
Local people's governments at or above the county level shall annually publicize the situation of anti-food waste to the society, put forward measures to strengthen anti-food waste, and continuously promote anti-food waste in the whole society. Article 5 The development and reform department of the State Council shall strengthen the organization and coordination of the national anti-food waste work; together with the relevant departments of the State Council to analyze and assess the food waste situation every year, the overall deployment of the anti-food waste work, and put forward the relevant work measures and opinions, to be implemented by the relevant departments.
The competent department of commerce under the State Council shall strengthen the management of the catering industry, establish and improve industry standards and service norms; in conjunction with the market supervision and administration department under the State Council, it shall establish a system of norms for combating food waste in the catering industry, and shall take measures to encourage catering operators to provide meal-sharing services, and disclose to the public their anti-food waste situation.
The State Council market supervision and management department shall strengthen the supervision of food production and operation of anti-food waste, urge food production and operation of anti-food waste measures.
The State Food and Material Reserve Department shall strengthen the management of grain storage and circulation in the process of grain saving and loss reduction, and in conjunction with the relevant departments of the State Council, organize the implementation of standards for grain storage, transportation and processing.
The relevant departments of the State Council shall, in accordance with this Law and the duties prescribed by the State Council, take measures to carry out anti-food waste work. Article 6 Organs, people's organizations, state-owned enterprises and institutions shall, in accordance with the relevant provisions of the State, refine and improve the specifications for meals for official receptions, meetings, training and other official activities, strengthen their management, and take the lead in practicing economy and opposing waste.
Official activities need to arrange meals, should be based on the actual situation, thrifty arrangements for the number of meals, the form, shall not exceed the prescribed standards. Article 7 food service operators shall take the following measures to prevent food waste:
(1) establish and improve the management system of food procurement, storage, processing, and strengthen the vocational training of service personnel, and incorporate the value of food, against waste into the content of the training;
(2) take the initiative to prevent food waste to consumers to remind remind reminders, in a conspicuous position to be posted or placed in the anti-food waste signs
(iii) improve the quality of catering supply, produce food according to standard specifications, reasonably determine the quantity and portion size, and provide small portions and other different specifications to choose from;
(iv) where group dining services are provided, the concept of preventing food waste should be incorporated into the menu design, and the dishes should be reasonably allocated in accordance with the number of people who dine there,
(e) provide buffet services, should take the initiative to inform the rules of consumption and food waste prevention requirements, to provide different specifications of tableware, to remind consumers to take the right amount of food.
Catering service operators shall not induce or mislead consumers to order more than necessary.
Catering service operators can enrich menu information by labeling food portions, specifications, suggested number of consumers, etc., to provide consumers with ordering tips, according to the needs of consumers to provide public spoons and chopsticks and packing services.
Catering service operators can participate in the "CD-ROM action" to reward consumers; can also cause obvious waste of consumers to charge the appropriate cost of handling food waste, the charges should be expressed.
Catering service operators can use information technology to analyze the demand for meals, through the construction of central kitchens, distribution centers and other measures, food procurement, transportation, storage, processing and other scientific management. Article 8 units with canteens shall establish and improve the management system of canteen meals, develop and implement measures to prevent food waste, strengthen publicity and education, and enhance awareness of anti-food waste.
Unit canteens shall strengthen the dynamic management of food procurement, storage, processing, according to the number of meals purchased, cooking, meal preparation, improve the utilization of raw materials and cooking level, in accordance with the principles of health, economy and standardization of diet, focusing on dietary balance.
Unit cafeterias should improve the way meals are served, posted in a conspicuous position or placed in the anti-food waste signs, guiding the dining staff to the appropriate amount of food ordering, picking up; wasteful behavior, should be reminded in a timely manner, correct.