"Take more and eat less at the buffet", "Throw away the food directly during the period", "Rely on the big stomach king to set up suction powder"... On December 17, the National Development and Reform Commission issued the "Anti-Food Waste Work Plan", which refers to multiple food waste links and is full of information.
Support buffet enterprises to appropriately charge fees for wasteful behavior
The plan proposes that the commerce departments at all levels take measures to encourage catering service operators to provide meal sharing services and disclose their anti-food waste to the public.
Urge catering takeaway platforms and catering service operators to remind consumers to order appropriate amounts of food on demand in a significant manner. Support buffet service units to implement measures to appropriately increase charges for consumer waste.
Most of the banned publicity is overeating programs
At present, all kinds of "big stomach king" videos are emerging in an endless stream, and the plan proposes to prohibit radio stations, television stations, and network audio and video service providers from producing, publishing, and disseminating programs or audio and video information that waste food, such as mostly eating and overeating, and those who refuse to make corrections or have serious circumstances shall be fined, reported for criticism, or programs suspended for rectification, and the directly responsible supervisors and other directly responsible personnel shall be investigated and held accountable in accordance with laws and regulations.
Anti-food waste is included in the tourism and catering industry standards
In order to curb food waste in the catering industry, the plan proposes to promote the introduction of anti-food waste group standards and industry self-discipline norms in the catering industry. The anti-food waste is included as an important content in the tourism and catering industry, accommodation industry and scenic spot standards that are being revised.
At the same time, it will guide catering and other industry associations to issue initiatives to stop catering waste, support catering industry associations to take necessary self-discipline measures for members with wasteful behavior, and guide members to consciously carry out anti-food waste activities.
Support food enterprises to sell food interim periods
Seeing that the food is about to expire, you can only choose to throw it away? The plan proposes to optimize the food labeling system, encourage food producers to clearly mark the "best eating date" and "shelf life date" on food packaging, and support food producers and operators to sell food close to the "best consumption date" at preferential prices.
Guide food business operators such as supermarkets and shopping malls to strengthen daily inspections, classify and manage food that is close to the shelf life, and make special identification or centralized display and sale.
Guide food enterprises to donate food
In order to promote the rational use of food, the plan proposes to guide food producers and traders to donate food to relevant social organizations, welfare institutions, rescue agencies and other organizations or individuals under the premise of ensuring food safety. Relevant organizations receive and distribute food in a timely manner as needed. Guide relevant charitable industry organizations to lawfully study and formulate relevant group standards and industry self-discipline norms for food donation needs.
Promote anti-food waste in government canteens
The plan also proposes to establish an evaluation and notification system for the effectiveness of anti-food waste work in government canteens, and to incorporate anti-food waste into the assessment of energy conservation resources of public institutions and the creation of conservation-oriented organs.
Strengthen the management of official receptions, meetings, training and other official activities. Units that expose typical cases of food and beverage waste and promote work ineffectively. Encourage public institutions with the capacity to use local resource treatment equipment for kitchen waste.
Strengthen anti-food waste enforcement
In terms of law enforcement, the plan proposes that local market supervision and management departments or departments designated by local governments shall give warnings to catering service operators who have not taken the initiative to remind consumers of food waste prevention tips; catering service operators who induce or mislead consumers to order excessive food and cause obvious waste; and food producers and operators who have seriously wasted food in the process of production and operation shall be interviewed, ordered to make corrections or fined.
The culture and tourism department will focus on the anti-food waste in the overt inspection and inspection projects of star-rated hotels, A-class scenic spots and travel agencies, and strengthen the supervision and supervision of major typical cases.
Source: CCTV News