What are the initiatives to combat food waste?

Diligence and frugality are the traditional virtues and fine styles of the Chinese nation. In order to implement the "Anti-Food Waste Law of the People's Republic of China" and actively implement the "Food Conservation Action Plan", the State Administration for Market Regulation recently directed the China Cuisine Association, China Restaurant Association, China Chain Store and Franchise Association, and China Individual Workers Association to Catering service providers, employees, and consumers across the country have issued a joint initiative:

1. Implement the main responsibilities and enhance self-discipline awareness. Conscientiously implement the relevant provisions of the "Anti-Food Waste Law of the People's Republic of China", actively implement the "Food Saving Action Plan" and other requirements, continuously enhance self-discipline awareness, and implement "strict economy and opposition to waste" throughout the entire catering service consumption process. When establishing a party-organized catering service enterprise, it is necessary to give full play to the role of the party organization in curbing catering waste and standardizing the use of food additives.

2. Improve management measures and prepare meals scientifically. All types of catering service providers are encouraged to use data analysis and other means, combined with their business characteristics, to conduct precise procurement, scientific storage, appropriate processing, and reasonable meal preparation. They should strengthen vocational training for employees, improve skills and product quality, and avoid food waste during meal preparation.

3. Detail the saving measures and guide reasonable ordering. Prompt messages such as "Operation CD-ROM" and "Save Food" are displayed in eye-catching locations, and menu information is enriched by marking food portions and recommended number of consumers on the menu. Employees are proficient in understanding the dishes and reminding consumers to order the appropriate amount. Encourage more consumers to practice stopping food waste through "CD-ROM discounts" and "CD-ROM points".

4. Focus on key areas and optimize meal delivery methods. Wedding banquet service providers are encouraged to optimize menu design, reasonably match dishes and staple food, and provide serving chopsticks and spoons, as well as take-out services. It is advocated that business banquet providers use separate meal sharing, single dishes, etc. to serve meals. Group meal companies are encouraged to regularly update their menus and adjust dishes in a timely manner to meet the taste and nutritional needs of diners.

5. Extend the civilized field and innovate service models. Encourage descriptions of dish tastes, portions, etc. on the ordering pages of catering takeout platforms, and promote small portions or half portions of dishes to facilitate consumers' choices. Buffet providers are encouraged to adopt methods such as table patrol and ordering, adjust the amount of dishes served in a timely manner, and guide consumers to take food in small amounts and multiple times. Encourage catering service providers to make a commitment to consumers to standardize the use of food additives, and advocate the use of appropriate methods to disclose the use of food additives in catering food processing. 6. Implement the CD-ROM campaign and advocate rational consumption. Consumers are encouraged to establish a civilized, healthy, rational and green consumption concept, and order and pick up meals reasonably based on their personal health status, eating habits and dining needs when dining out and ordering online. Actively participate in the "Operation CD-ROM" and promote the virtues of diligence, thrift and thrift.