China Consumers Association and other eight departments proposed to stop food waste.

BEIJING, March 13 (Xinhua) Eight associations, societies and chambers of commerce, including China Consumers Association, jointly proposed on March 13 that it is the duty of operators to practise economy and oppose wasting consumers.

According to this initiative, food waste violates the traditional virtues of the Chinese nation and endangers national food security. Stopping food waste is of great significance for implementing the Anti-Food Waste Law and the Consumer Protection Law, safeguarding national food safety, advocating social civilization and building a conservation-oriented society. In order to effectively stop food and beverage waste, China Consumers Association launched an initiative with seven industry associations, including China Hotel Association, China Nutrition Society, China Baked Food and Sugar Products Industry Association, China Packaging Federation, China Chain Store & Franchise Association, internet society of china and china electronic chamber of commerce. Details are as follows:

First, take strict economy as the legal obligation of catering operators, and advocate operators to better protect consumers' "three rights" through "three energy".

The first is "energy", which advocates operators to quantify the weight and volume of the food they sell, mark the main flavor characteristics, transportation and storage requirements, and focus on promoting "online ordering to indicate the weight (volume) of food" to better protect consumers' right to know;

Second, it can be divided. By subdividing catering units, we will actively promote "small dishes" and "half dishes" and accelerate the promotion of "small dishes" and "half dishes" to better protect consumers' right to choose.

Third, "the price can be clearly marked", that is, it does not induce consumers to over-consume, and better protects consumers' fair trading rights.

Two, catering operators should fulfill the obligation to stop waste. Operators can post "CD Action" signs to prompt consumers in necessary links such as buffet tables, school and office canteens, and prompt them to order food in moderation and consume rationally. Encourage the catering take-out platform to combine the dynamic ordering data information, release the reminding information of consumers in the whole process of ordering food, and advocate correct ordering and green consumption.

Three, catering operators should improve their self-help ability and guide the service level. Catering operators shall implement the standards and norms of anti-kitchen waste formulated by the state, industry associations and enterprises, incorporate anti-kitchen waste into the training content of employees, enhance the anti-garbage ability of the processing links in the catering industry, and enhance the humanized guidance and prompt service level for consumers to prevent kitchen waste.

Fourth, improve the catering quality of take-away scenes and reduce food waste. Operators of food and beverage take-out platforms and platforms should pay close attention to consumer feedback and food characteristics. The take-away platform should make use of the big data function of the catering platform, guide merchants to reasonably improve the distribution scope, food packaging and other conditions according to consumer feedback and food characteristics, improve the food quality and consumer dining experience of the take-away scene, and prevent food waste. Encourage qualified platforms and catering operators to launch the "automatic food quantity reminder" function in the online ordering process, and give food quantity reminders according to different dining situations after consumers set the number of people to eat, so as to help consumers make choices.

Five, wedding banquets, buffets, canteens and other dining scenes should strengthen the refined and humanized management, and put an end to waste. Timely monitor and evaluate the dining information of buffet and unit canteen staff, provide meals as needed, and scientifically match meals. In the wedding banquet, the proportion of prepared meals is reasonable, and separate meals or partial dishes are encouraged, and public spoons and chopsticks are provided. In view of the limitation of the use of public spoons and the confusion of public chopsticks, it is suggested to configure more public multifunctional clips. By encouraging packaging to be "happy", we can pack it for free in a way acceptable to the wedding ceremony. For the wedding table ingredients that are not in demand, no processing is required, and consumers choose to pack the ingredients to take away or eat within the agreed time.

Six, * * * with the construction of frugal, legal and civilized catering consumption environment. Catering operators shall, according to the actual problems and needs faced by the work of stopping catering waste, formulate the system or action plan for enterprises to stop catering waste. While stopping food and beverage waste offline, short video and live broadcast platforms should resist unhealthy and uncivilized live broadcast methods such as overeating and false exaggeration, and drain over-consumed food and beverage.

Seven, consumers are responsible for food waste. The Law on the Protection of Consumers' Rights and Interests stipulates: "The state advocates civilized, healthy, resource-saving and environment-friendly consumption patterns and opposes waste." While consumers are protected by law, they also have the responsibility to firmly establish the consciousness of saving food, regard "CD Action" as a fashion, start from themselves and be the "pioneer" to stop food waste; Go out to eat, order food on demand, pack the rest of the food and take it away, put an end to "waste on the tip of the tongue" and be a "practitioner" to stop food waste; Guide relatives and friends to eat reasonably, do not compare with others, do not show off, enhance the awareness of loving and saving food, lead the good fashion of "putting an end to waste and advocating economy", and be a "propagandist" to stop food waste; We should actively report and reflect on food waste that violates legal norms and public order and good customs, and be a "supervisor" to stop food waste.