Regulations of Changchun Municipality on Prohibiting Kitchen Waste

Article 1 In order to prevent and stop food waste, form a social fashion and eating habit of cherishing food and opposing waste, carry forward the traditional virtues of the Chinese nation, and practice socialist core values, these Regulations are formulated in accordance with relevant laws and regulations and combined with the actual situation of this Municipality. Article 2 These Regulations shall apply to the prevention and suppression of food waste and its publicity, education, supervision and management activities within the administrative area of this Municipality. Article 3 The prevention and control of kitchen waste shall adhere to the principles of government leading, industry self-discipline, social co-governance and public participation. Article 4 The people's governments of cities, counties (cities) and townships (towns) and sub-district offices shall strengthen the leadership over the work of kitchen waste, determine the objectives and tasks, establish and improve the working mechanism, organize the monitoring, investigation, analysis and evaluation of kitchen waste, strengthen supervision and management, and promote the work of kitchen waste. Article 5 The competent commerce department shall strengthen the management of the catering industry, popularize relevant national standards, industry standards, local standards and service norms in the catering industry, urge chambers of commerce and associations in the catering industry to formulate and implement industry standards and self-discipline conventions against catering waste, coordinate and guide the catering industry to carry out anti-catering waste work, and organize the implementation of these Regulations.

The market supervision and management department is responsible for the supervision and management of catering service operators' anti-catering waste, establishing a daily inspection mechanism, and urging catering service operators to implement anti-catering waste measures.

According to the authorization, the development zone management agency is responsible for the industry management of anti-food waste within its jurisdiction.

Other relevant departments shall, in accordance with their respective duties, do a good job in anti-kitchen waste related work according to law. Article 6 Institutions for the construction of spiritual civilization shall organize publicity, education and guidance against kitchen waste, and incorporate the work against kitchen waste into the evaluation content of mass spiritual civilization creation activities. Seventh trade unions, the Communist Youth League, women's federations and other people's organizations should carry out targeted publicity and education and volunteer services against food waste.

Village (neighborhood) committees shall incorporate anti-kitchen waste into village rules and residents' conventions, and assist in anti-kitchen waste work.

Chambers of commerce and associations in the catering industry shall fulfill their responsibilities against kitchen waste according to law, guide members to consciously carry out anti-kitchen waste activities by formulating and implementing relevant group standards and industry self-discipline norms according to law, and take necessary self-discipline measures for wasteful members. Carry out industry training and guidance on anti-food waste, and incorporate anti-food waste into the industry advanced selection index system.

Consumer protection organizations should guide consumers to form civilized, healthy, resource-saving and environment-friendly consumption habits.

Business management units in catering gathering areas such as commercial complexes and characteristic catering blocks shall cooperate with relevant departments to carry out anti-catering waste work, take measures to promote catering service operators in the region to change their business concepts, improve service methods, guide consumers to order food in moderation, save meals, and prevent and reduce waste. Article 8 State organs, institutions, state-owned enterprises and people's organizations shall strictly implement the regulations on the management of meals for official activities, abide by the standards and requirements for official reception, meetings, training and business trips, put an end to the waste of meals for official activities, and lead the social civilization trend of saving meals.

Public officials, deputies to the National People's Congress, members of the Chinese People's Political Consultative Conference, advanced model figures and public figures should take the lead in advocating healthy, civilized and thrifty catering consumption concepts and methods, and play an exemplary role in combating catering waste. Article 9 The first week of August every year is the publicity week against food and beverage waste in this Municipality.

The working body of spiritual civilization construction shall, in conjunction with relevant departments such as commerce, organize and carry out thematic publicity activities against food waste, and incorporate opposition to food waste into World Food Day, National Food Safety Publicity Week and other activities, so as to create an atmosphere of being ashamed of waste and proud of saving.

The news media should strengthen the propaganda and supervision of public opinion on food waste, publicize the experience and advanced models of food waste, and expose the behavior of food waste.

Schools and kindergartens should incorporate strict economy and opposition to waste into the ideological and moral education of students and children, organize relevant educational practice activities, and cultivate their thoughts and behavior habits of thrift. Article 10 Encourage and support the adoption of new technologies, new processes and new equipment to promote the anti-food waste work, combine information technology, Internet of Things, artificial intelligence and modern catering management, promote the construction of smart canteens and smart restaurants, and improve the digital and intelligent level of food waste management. Eleventh catering service operators shall establish and improve the anti-catering waste system, implement national standards, industry standards, local standards and service norms, and abide by the following provisions:

(a) establish and improve the refined management system of food procurement, storage and processing, and purchase as needed and process reasonably;

(two) to strengthen the service training of professionals, and to save food and oppose waste into the training content;

(3) Actively remind consumers to prevent food waste, post or place anti-food waste signs in eye-catching positions, or be prompted by service personnel to guide consumers to order food as needed;

(4) clearly indicate the quantity and price of meals, provide meals with different specifications and quantities that meet the requirements of saving according to the needs of consumers, remind consumers to pack the remaining meals after meals, and provide green packaging services;

(five) express the service items and their charging standards, and shall not set a minimum consumption, and shall not induce or mislead consumers to oversubscribe;

(six) to provide group dining services, meals should be reasonably distributed according to the number of people dining, and the dining process and the number of tables should be arranged;

(7) Where buffet service is provided, a system of meal preparation evaluation and meal supply inspection shall be established, tables shall be arranged reasonably according to the number of diners, and dining utensils with different specifications shall be equipped to guide consumers to eat a few times;

(eight) to provide online catering platform services, consumers should be prompted to order in a significant way. If catering take-away service is provided through the online catering platform, information such as the weight, specifications or suggested quantity of consumers shall be provided to consumers on the platform page;

(9) Other relevant provisions of laws and regulations.