Stop catering waste program materials

Materials on the plan to stop catering waste

Discipline inspection and supervision agencies at all levels should keep a close eye on key places such as meals at official events, canteens of party and government agencies and state-owned enterprises and institutions, and keep a close eye on illegal use of public funds for eating and drinking, Regarding key issues such as catering waste, we should pay close attention to important nodes such as major festivals where catering waste is prone to occur. Below are the materials I have compiled for you to stop food waste, please refer to it.

Option 1

In order to thoroughly implement the spirit of General Secretary Xi Jinping’s important instructions on resolutely curbing food waste, strictly implement the spirit of the eight central regulations, and continue to correct? Four In order to create a social atmosphere that strictly enforces diligence and frugality and opposes extravagance and waste, the work plan is now formulated as follows.

1. Objects of supervision and inspection

The city’s party and government organs, people’s organizations, public institutions, state-owned enterprises, municipal universities and their party members, leading cadres and public officials at all levels.

2. Scope of supervision and inspection

Discipline inspection and supervision agencies at all levels must pay close attention to key places such as meals at official events, canteens of party and government agencies and state-owned enterprises and institutions, and pay close attention to illegal use of public funds for eating and drinking, Regarding key issues such as catering waste, we should pay close attention to major festivals and other important nodes where catering waste is prone to occur, and to pay close attention to phenomena such as the negative impact of extravagance and waste by public officials on society, carry out precise supervision and innovative supervision, and promptly deal with and correct the problems discovered. .

3. Supervision and Inspection Content

(1) Rectification and implementation of ineffective responsibilities for curbing catering waste

1. Regarding General Secretary Xi Jinping’s announcement on curbing catering waste The spirit of studying and implementing the important instructions is not fully implemented, and the meetings are simply implemented through meetings and documents are implemented, which is superficial;

2. At work, there are too many statements and few actions to implement, and the region and department , The unit's catering waste problem is serious;

3. The work fails to consolidate responsibilities at all levels, the division of labor is not clear, and the responsibilities are not clear.

(2) In terms of rectifying food waste behaviors

4. A real-time communication mechanism for changes in the number of diners has not been established, and the canteen has not carried out work as needed in storage, purchasing, meal preparation and other aspects;

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5. The way of serving meals is unscientific and measures to avoid waste are not in place;

6. The leftover kitchen scraps that can be used are randomly discarded and wasted;

7. Public officials The implementation of food conservation and civilized dining is not in place, and there is a phenomenon of "waste on the tip of the tongue";

8. Extravagance, extravagance, pomp and extravagance during weddings and funerals and other banquets and daily communication with friends;

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9. Being extravagant and wasteful in life and failing to establish a good family tradition of diligence and thrift.

(3) Correcting illegal eating and drinking behaviors

10. Accept banquets that may affect the fair execution of official duties, and turn official duties into eating and drinking services.

(4) Rectification of illegal reception behaviors

11. Official receptions that exceed standards and exceed the scope, and illegally provide high-end dishes and foods made with prohibited edible wild animals during official receptions Dishes;

12. Other catering waste and violations of relevant regulations.

IV. Work steps

(1) Self-examination and self-correction stage (completed before September 30)

Discipline inspection and supervision agencies should supervise all regions and departments to The unit carried out self-examination and self-correction around the problem of illegal consumption of public funds and waste of catering. It is necessary to benchmark the content of rectification, find out the root cause of the problem, and establish a problem ledger. For general problems discovered during the investigation, we will urge them to make immediate changes; for more complex problems, we will follow up, supervise and make rectifications within a time limit; for clues about disciplinary and illegal problems, we will promptly transfer them to the disciplinary inspection and supervision agencies for disposal. After the self-examination and self-correction are completed, each region, department, and unit shall fill in Appendix 1 together and form a self-examination and self-correction report, which shall be submitted to the corresponding disciplinary inspection and supervision department before September 30, 2020.

(2) Key supervision stage (to be completed before October 31)

Discipline inspection and supervision agencies should incorporate food conservation and curbing catering waste into important aspects of supervision, inspection and inspection work, and combine We actually carry out overt and covert inspections, cross-examinations and special inspections on illegal eating, drinking and food waste behavior of party and government agencies at all levels, party members and cadres and public officials, and promptly deal with and correct any problems found. The disciplinary inspection and supervision agencies will summarize the accountability situation and fill in Appendix 2, form a work report, and submit it to the Municipal Commission for Discipline Inspection and Supervisory Committee’s Party Style and Political Style Supervision Office before October 31, 2020, and at the same time report to the Municipal Commission for Discipline Inspection and Supervisory Committee’s counterpart Discipline Inspection and Supervision Office for filing.

(3) Summary and acceptance stage (completed before November 30)

The Party Style and Government Supervision Office of the Municipal Commission for Discipline Inspection and Supervision is responsible for the summary and acceptance of the city’s work on curbing catering waste, and at the same time organizes Carry out "look back" work, and seriously hold accountable the problems that are not handled properly and rectified in accordance with regulations and disciplines.

5. Relevant requirements

(1) Improve political position. Discipline inspection and supervision agencies should further enhance their political position, strengthen political supervision, urge all regions, departments and units to learn the spirit of General Secretary Xi Jinping’s important instructions on resolutely curbing catering waste, urge party committees (party groups) at all levels to shoulder their main responsibilities, and deepen Analyze the situation and take effective measures to ensure that the work is implemented.

(2) Strictly enforce discipline and be accountable. Accurately use the "four forms" of supervision and discipline enforcement to catch signs and tendency problems early, interview and remind them; for those who violate discipline and the circumstances are egregious, deal with them in accordance with regulations, disciplines and laws. For regions, departments, and units that have serious problems with illegal consumption of public funds and wastage of catering, we will seriously hold leaders responsible and urge them to carry out centralized rectification.

(3) Strengthen notification and exposure. Typical cases will be reported and exposed to form a warning and a deterrent, and create a good atmosphere where frugality is a source of pride and waste is a shame. Incorporate the strict practice of economy and opposition to waste into the focus of the work style construction of party members, cadres and public officials, and urge party members, cadres and public officials to start from me and put an end to extravagance and waste. Option 2

In order to adhere to the strict practice of economy, further strengthen publicity and education, effectively cultivate the habit of economy, create an atmosphere where waste is shameful and economy is proud, and resolutely stop wasteful behaviors in catering. Conscientiously implementing General Secretary Xi Jinping’s important instructions on curbing food waste, the X Market Supervision and Administration Bureau has performed its duties, strengthened publicity, and strived to create an atmosphere where thrift is glorious and waste is shameful.

1. How to implement

Unswervingly implement the spirit of General Secretary Xi Jinping’s important instructions, promote the social custom of "strict economy and opposition to waste", and carry forward the traditional virtues of diligence and thrift of the Chinese nation. . Combining the prevention of catering waste with the daily supervision and management work of market supervision departments, strengthen the supervision of frugal behaviors promoted by catering units, strengthen the publicity and guidance of catering consumers, and actively create a social atmosphere in which "waste is shameful and frugality is proud".

2. Achieve results

Combined with the creation of civilized towns and food safety inspections, we will further promote the prevention of catering waste.

(1) Carry out quantitative grading management work in 2020 and strictly implement quantitative grading and assessment standards. XXX families that meet the requirements of quantitative grading and assessment have a quantitative grading rate of 100; XX families that are rated as A-level, the proportion of A-level is XXX; XXX families that are rated as B-level, the proportion of B-level is XX; Scale XXX.

(2) Establish advanced models and strengthen industry self-discipline. Taking the opportunity of the special struggles to create a civilized city, create a hygienic city, and crack down on gangs and evil, we actively promote the "five modernization" management model, continue to build advanced management model catering units, and have now cultivated advanced management model (4D) catering Unit X home, "Five modernization" management model demonstration street X.

(3) Strengthen inspections of catering units and expand publicity on banning catering waste.

We have successively carried out rectification work on food safety hazards in key areas and key periods, including New Year's Day, Spring Festival, May Day, collective dining units with more than 10 tables, nursing home canteens, isolation point canteens, staff canteens and other key periods and food safety hazards. Special inspection. *** dispatched XXX law enforcement officers, inspected XXX catering units, issued more than X times, the number of participants reached Talk X times. Catering service operators are urged to conscientiously implement social responsibilities, establish consumption reminder and prompt systems, post conservation signs in conspicuous locations, and implement conservation and civilized dining standards. Guide and encourage catering service operators to develop optional set meals, providing small portions and half portions.

3. Existing problems

In recent years, through measures such as civilized dining guidance and advocacy of the CD-ROM Action, consumers’ awareness of civilized dining has improved, but waste on the table still exists. . Through a combination of daily inspections and visits, the main reasons are as follows.

(1) Good face and pomp. When consumers are treating guests, they are afraid that if they order less dishes, they will appear to be less polite and enthusiastic, so they order more dishes regardless of the actual situation, exacerbating the waste in the catering industry.

(2) The money bag is bulging and the awareness of thrift is reduced. Nowadays, people's pockets are bulging, but their awareness of thrift has not increased with the growth of income, and a good concept of food and beverage consumption has not been formed.

(3) Propaganda and guidance, and coercive means are insufficient. There is insufficient education and guidance on catering waste, and restaurants lack effective means to restrain customers' wasteful behavior. They can only rely on customers' awareness and strict economy to stop catering waste. This requires not only the efforts of catering units, but also the joint efforts of the whole society.

Future plans

(1) Encourage catering service operators to implement social responsibilities. Catering service operators are urged to conscientiously carry out detailed work to prevent waste, establish a consumption reminder and reminder system, post conservation signs in conspicuous locations, and implement frugal and civilized dining standards.

(2) Encourage catering service units to innovate business methods and expand business varieties. Actively guide and encourage catering service operators to develop popular catering such as specialty catering, fast food, breakfast, group meals, and meal delivery, provide standardized dishes to facilitate consumers to season themselves, develop optional set meals, and provide small portions and half portions of dishes.

(3) Continue to promote "Operation CD-ROM". We encourage catering units, especially school cafeterias, to actively promote good catering behaviors in which teachers and students do not order too much, do not eat too much in the canteen, and do not cook too much in the kitchen, and strive to eat and drink everything without leaving any food.

(4) Promote catering units to provide free packaging and other services. Actively promote civilized ordering, encourage customers to take away uneaten leftovers, and provide free meal boxes or food bags. We also provide incentive price discounts or issue coupons to customers who save money on meals.

(5) Get rid of the wasteful habit of concentrated dining. In view of the phenomenon of high consumption and serious waste in concentrated dining such as wedding banquets, birthday banquets, and New Year’s Eve dinners, we advocate being diligent and frugal in hosting banquets and saving meals.

(6) Strengthen the supervision of online catering. Encourage ordering platforms such as Meituan and Ele.me to standardize merchant ordering settings, set dishes and portions reasonably, provide convenience for consumers to prepare meals on demand and order according to portions, and guide consumers to save on ordering and eliminate waste.

(7) Give full play to the active role of the catering industry association in curbing catering waste. The catering industry associations are urged to increase the regulation of catering waste behaviors, improve cooking quantification standards, and use standards to lead the change in the concept of frugal consumption. Formulate an industry convention to stop catering waste and carry out a commitment campaign to combat catering waste in the catering industry.

(8) Strengthen supervision and inspection.

Increase the intensity of spot inspections of catering units, urge catering units to practice economy, and criticize and educate catering units that have serious catering waste, and conduct interviews and deal with them.

(9) Establish a long-term mechanism. Establish and improve an inter-departmental linkage supervision system to jointly punish and jointly crack down on food waste. It is necessary to establish an interview system to conduct interviews with the persons in charge of catering enterprises and unit canteens with serious catering waste. Option 3

1. Strict management of meals at official events

　01

Effectively strengthen the management of meals at domestic official receptions, meetings, training and other official events, in accordance with the requirements of fast and healthy , to meet the requirements of economy, promote simple meals and standardized diets, scientifically and reasonably arrange the number of meals, and implement buffets in principle. In principle, no accompanying persons will be arranged for dining receptions. If there are indeed work needs, the number of accompanying persons shall not exceed the specified number.

　02

Strictly implement the financial management system for meals at official events of the state and this city, reasonably prepare budgets in accordance with relevant regulations, and pay for meals at official events should strictly comply with the national treasury centralized payment system and official Relevant regulations on card management stipulate that when disclosing "three official" expenditures, meal expenses for official activities must be listed. It is strictly prohibited to establish a "small treasury". It is strictly prohibited to pass on meal expenses for official activities to subordinates and related units. It is strictly prohibited to organize banquets in the name of meetings, training, etc. Or eating and drinking.

2. Improve the way food is served in school cafeterias

03

All basic dishes in college student cafeterias are served on a meal-selection basis. Canteens of primary and secondary schools where conditions permit serve meals on a meal-selected basis as much as possible and reduce meals on a set-menu basis. The staff canteen must adopt a "meal selection system" to serve meals, requiring teachers to select appropriate meals, be frugal, resist waste, and set an example for students.

　04

Optimize the supply structure of basic food (popular staple and non-staple food), flavor food and commercial food in the student canteen, increase the supply of dishes that students choose more, and increase the supply of dishes that students choose The fewer dishes should be replaced in time, and more dishes suitable for students' tastes should be actively introduced. Basically, all dishes are served in half portions. Rice is sold in multiple grades of portions.

　05

Primary and secondary schools that use off-campus catering must provide both half and full set meal options. The price of the half set meal is based on the full set meal. After checking and reducing, it was determined that the staple food of both sets of specifications must be guaranteed to be supplied in unlimited quantities.

　06

Schools that have the conditions to open student canteens must do so. Schools whose original student canteens have been deactivated or repurposed for other purposes must strive to resume operations.

　07

If the student canteen operator’s poor planning and ineffective measures have resulted in serious food waste, we will investigate and deal with each case and report it to the whole system.

　08

Each school cafeteria should post promotional slogans or posters in prominent locations in the dining area, and place reminder boards to remind diners to eat healthily and take meals in appropriate amounts. Install monitoring facilities at the canteen’s centralized plate recycling area, arrange for civilized dining supervisors to conduct inspections, and criticize and educate wasteful behaviors.

3. Promote refined management of school canteens

　09

Strengthen the management of production plans in school canteens, and formulate raw material procurement plans based on the changes in the number of diners to ensure that Accurate quantity, complete varieties, safe and reliable, avoiding excessive procurement of raw materials.

　10

Carry out special training on refined processing for school canteen employees. In the process of garnishing dishes, the ingredients should be weighed and put into the pot, and the proportions should be reasonable. The meat and vegetable ingredients should be processed together to maximize the processing. Improve yield. On the premise of ensuring dietary nutrition, promote one dish with multiple dishes and multiple flavors, and carry out secondary finishing of leftovers to ensure the best use of materials and avoid waste of raw materials.

11

Promote the application of school canteen electronic inventory management system and implement refined storage.

Schools that have the conditions should build cold storage for food materials to prevent food from rotting and deterioration and reduce inventory losses.

IV. Carry out frugal campus activities

12

Give full play to the role of the main channel in the classroom and incorporate frugal education into ideological and political courses in colleges and universities and moral education courses in primary and secondary schools. Integrate into the curriculum of various disciplines, hold special lectures and reports, and cultivate students' frugal ideology and behavioral habits.

13

In conjunction with the 10.16 World Food Day, Farmers’ Harvest Festival and other anniversaries and festivals, we insist on carrying out special publicity month activities on food conservation every semester and organize theme classes (teams) Association, carry forward the fine traditions of the Chinese nation, educate and guide students to be proud of "CDs", and put an end to "waste on the tip of the tongue".

14

With the theme of "Reject waste and save food", primary and secondary schools should organize students to visit and study in circular economy parks, major food production areas, water-saving science and technology museums, etc. Colleges and universities should combine a series of practical activities with the theme of "New Era and Practice" to organize students to carry out frugal social surveys, project research, and volunteer services to strengthen their awareness of thrift.

　15

Give full play to the role of the *** Youth League, student unions and student associations, carry out extensive publicity and education activities on "frugality, resist waste", and encourage students to establish frugal, low-cost Societies with carbon green and other activities as their main activities organize student volunteers to serve as "civilized dining supervisors" on campus to create a good atmosphere of frugality.

16

Make full use of parent committees, parent schools, home visits, parent open days, parent-child practice activities and other home-school communication platforms to strengthen conservation education for parents and guide them to take the lead in banning catering Waste, home-school cooperation, *** educate students to develop good habits of thrift and thrift.

5. Extensively carry out publicity and education

17

Each school should use campus radio, campus network, electronic screens, bulletin boards, blackboards, windows, and classes to Through various channels such as blogs, posting warm reminders and pictures, and shooting public welfare micro-videos, we have widely carried out "Stop the Waste on the Tip of the Tongue" publicity and education activities to cultivate students' awareness of frugality.

18

Each school should set up advanced models, select conservation pacesetters, conservation experts, etc., increase commendation efforts, and strengthen positive publicity and guidance.

6. Establish and improve a long-term mechanism

19

The secretary and principal are the first persons responsible for stopping food waste in schools. They must establish and improve a sound system of frugal education. Rules and regulations clearly define individual responsibilities and are implemented in all aspects of education, teaching and daily management.

　20

Take frugality as an important indicator for students’ comprehensive evaluation and as an important reference for awarding and evaluating students. For students who seriously waste food and fail to change despite repeated admonitions, the school will disqualify them from the evaluation of excellence and awards for that year in accordance with school rules and disciplines.

　21

Each school should conduct special training on frugality for teachers, requiring teachers to set an example and set an example in their daily lives. Teachers who engage in serious wasteful behavior and cause adverse effects will be recorded in their teacher ethics files by the school, and their qualifications for excellence evaluation and awards for that year will be canceled in accordance with laws and regulations.

　22

Adhere to the combination of supervision and self-examination, conduct a comprehensive inspection of the conservation education and canteen management work of schools at all levels and types, commend those with outstanding work, and Those who do not perform well must be notified and criticized and rectified within a time limit. Those with serious waste must be exposed and dealt with seriously.

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