Measures to stop food and beverage waste

1. Carry out extensive publicity and education: All departments at all levels should carry out extensive, in-depth and sustained publicity activities with the theme of practicing economy and opposing waste through newspapers, television, internet and other media, and actively guide the formation of a strong atmosphere. Print posters, table signs and warm reminder cards to stop food waste, hang them in restaurants and put them on the dining table; Design and create illustrated public service advertisements to remind people to stop food waste.

2. The organs take the lead in demonstrating and leading

The organs and units should give full play to their exemplary role, actively promote the mode of light meals and N-1-point meals in official reception, meetings, training and other activities, reasonably arrange the number of meals, advocate the promotion of buffet and single-person plate lunch boxes, mainly provide local home cooking, and be advocates and demonstrators of civilized consumption and saving meals. Government canteens should provide meals in accordance with the principles of health and simplicity, and implement self-service dining or supply small dishes and half dishes to facilitate diners to choose the right amount.

3. Strengthen industry self-discipline guidance

Industry associations such as catering, tourism and consumers should give full play to their self-discipline role, organize enterprises to fulfill their social responsibilities, formulate industry conventions, and link the prevention of catering waste with the credit rating of enterprises, which should be included in the evaluation of star-rated enterprises. All catering units should consciously abide by the relevant laws and regulations on "getting rid of the bad habit of eating wild animals", do not provide consumers with game dishes, take the initiative to remind customers to "order food in moderation and pack leftovers", indicate the weight of ingredients on the menu, indicate the number of suggested consumers on the set meal, and provide services such as "standby dishes", "mixed dishes" and "small dishes" according to customer requirements.

4. Further promote the reform of customs

Education guides the masses to actively change the bad dining habits, establish a new civilized style, abandon the stereotypes of saving face, ostentation and extravagance, and blindly compare with others, and enhance the awareness of saving. Counties and districts should supervise and guide towns (streets) and villages (communities) to incorporate the concepts of scientific consumption, civilized consumption and rational consumption into community residents' conventions and village rules and regulations, educate and guide the masses to make weddings, funerals and weddings simple, economical and safe, and it is strictly forbidden to do big things; The banquet materials are carefully prepared, and the banquet standards are properly controlled. Rural hotels and farmers' homes hold banquets to advocate eating traditional farmhouse meals, and the remaining meals are "packaged" and "CDs" are left, so as to prevent extravagance and waste.

5. Strengthen the supervision of industry departments

Municipal, county and district market supervision, health and commerce departments should strengthen the supervision of food and beverage waste, organize joint law enforcement actions, and conduct normalized and dragnet inspections of food and beverage outlets, restaurants and canteens in the city. The housing and construction departments should seriously study, formulate specific and operable measures for the management of meal waste, and strictly manage meal waste, forcing catering enterprises and consumers to put an end to food waste. The education department should strengthen the management and supervision of school canteens, improve the management system, and put an end to the waste of dining in school canteens.