Regulations of Huangshan Municipality on Stopping Food Waste

article 1 in order to stop food waste, advocate civilized and healthy food culture, carry forward the social fashion of practicing economy and opposing waste, and ensure food safety, these regulations are formulated in accordance with relevant laws and administrative regulations and combined with the actual situation of Huangshan city. Article 2 These Regulations shall apply to the activities of stopping food and beverage waste and its supervision and management within the administrative area of this Municipality. Article 3 The work of stopping food waste shall adhere to the principles of government leading, industry self-discipline, social governance and public participation, and systematically promote the construction of a comprehensive management system for stopping food waste. Article 4 The people's governments of cities and counties (districts) shall strengthen the organization and leadership, establish a long-term mechanism, coordinate and stop the waste of food and beverage, and guarantee the funds. Fifth city and county (District) people's government department in charge of commerce is responsible for the administrative area to stop the waste of food and beverage industry management.

relevant departments of the city, county (district) such as development and reform, culture and tourism, education, finance, market supervision and management, and online information should formulate specific measures according to their respective responsibilities and do a good job in related work. Article 6 The people's governments of cities and counties (districts) and their relevant departments shall strengthen the propaganda work to stop food and beverage waste, carry forward the traditional virtues of diligence and thrift of the Chinese nation, and create a social atmosphere in which waste is shameful and economy is proud.

trade unions, * * * youth league, women's federations and other organizations should play a functional role and carry out targeted publicity and guidance for different groups.

the news media should give full play to the role of public opinion supervision, strengthen public service advertisements such as stopping food waste and loving food and saving food, and expose and criticize food waste.

State functionaries, advanced model figures and public figures should play an exemplary role in stopping food waste. Article 7 The catering trade association shall, in accordance with the provisions of relevant laws and regulations, give full play to the role of industry self-discipline, guidance and service, promote the popularization and implementation of conservation-oriented standards in the catering industry, formulate industry conventions, and guide catering operators to stop food waste.

The Consumer Protection Committee should strengthen consumer education and guide consumers to form civilized and thrifty dining habits. Eighth catering operators shall engage in catering business activities according to law, establish and improve the system to stop catering waste, and implement the saving standards of catering industry.

catering operators should strengthen the meticulous management of food procurement, transportation, storage, processing and sales to reduce food waste. Ninth catering operators should design standardized dishes or set meals, and provide half dishes, small dishes, table dishes, etc. according to the needs of consumers, so as to facilitate consumers' choice.

catering operators should innovate their service methods, implement the system of public chopsticks, public spoon and double chopsticks, and implement the system of separate meals to provide convenience for consumers to have healthy and civilized meals. Article 1 A catering operator shall establish a thrifty consumption reminder system, and post signs such as thrifty catering and CD-ROM action in a conspicuous position to remind consumers to eat thrifty.

tourism service enterprises should arrange meals reasonably according to tourists' needs, remind tourists to take meals in moderation, and put an end to waste. Article 11 A catering operator shall clearly indicate the quantity and price of food, advise consumers to match food reasonably, and guide consumers to order food in moderation.

catering operators should prompt consumers to pack surplus food and provide packaging services.

catering operators are encouraged to carry out CD-ROM prize-winning activities through bonus points, parking concessions and other innovative ways to reward consumers who save meals. Twelfth catering operators shall not set the minimum consumption, and shall not set the minimum consumption in disguised form by means of private room fees and bottle opening fees. Thirteenth consumers should order food according to their needs, control consumption and practice CD-ROM action.

when holding a banquet, the organizer should consciously resist unhealthy trends such as ostentation and extravagance, extravagance and waste, and frugally handle banquets such as weddings, funerals and moving to another school. Fourteenth to encourage families to purchase food according to actual needs, processing and storage in an appropriate way, to reduce food waste. Fifteenth to encourage the canteen to implement self-service ordering, metering and charging, and supply more small portions of food, so as to facilitate the dining staff to choose the right amount.

school canteens should improve the way of serving meals, create conditions to meet the dining needs of students of different ages, and reduce food waste caused by differences in students' age, physique and living habits.

unit canteens and school canteens should post slogans or posters on frugal meals in obvious positions, and put up signs to remind them to take proper meals. Sixteenth official dining should be in accordance with the requirements of economy, the implementation of simple meals and standardized diet, scientific and reasonable arrangements for the number of meals, mainly to provide local home cooking and food commonly used in different regions. Seventeenth online platforms and self-media should abide by laws, regulations, public order and good customs, carry forward the traditional virtues of thrift, and spread healthy catering culture. It is not allowed to spread fake eating, vomiting, curiosity-seeking, overeating and other extravagant and wasteful behaviors. Eighteenth city, county (District) people's government and its relevant departments should stop the waste of food and beverage, cultivate saving habits throughout the whole process of civilized cities, civilized villages and towns, civilized units, civilized campuses, civilized families and other activities.

Encourage villagers' committees and residents' committees to stipulate the contents of stopping food and beverage waste in village regulations and residents' conventions, strengthen publicity and education, and cultivate frugal habits.