According to the website of the National Development and Reform Commission, the National Development and Reform Commission and other four departments recently issued the "Anti-Food Waste Work Plan" (hereinafter referred to as the "Plan"). The "Plan" requires that radio stations, television stations, and online audio and video service providers be prohibited from producing, publishing, or disseminating programs or audio and video information that waste food, such as mostly eating or overeating, and those who refuse to make corrections or where the circumstances are serious, they shall be fined, reported for criticism, or programs should be suspended for rectification, and the directly responsible managers and other directly responsible personnel shall be investigated and held accountable in accordance with laws and regulations.
The "Plan" requires that the reduction of losses in all links before grain consumption is promoted. In the grain storage link, guide the allocation of scientific grain storage equipment for farmers, and continue to play the function of grain post-harvest service center. Construct green low-temperature storage facilities, improve the air tightness and heat insulation of warehouses, classify, classify, classify and store. In the grain logistics link, promote special tools for bulk grain transportation, and develop a standardized, standardized and information-based bulk grain transportation service system. In the grain processing link, we will promote the improvement of the yield of grain and oil products, promote the harmless treatment of grain and the rational utilization of resources, improve the digital management level of the grain processing industry, and promote the elimination of backward production capacity.
The "Plan" proposes to improve the standard system for grain conservation and loss reduction. Accelerate the construction of a standard system for the entire grain industry chain that meets the requirements of grain conservation and loss reduction, and encourage relevant industry associations and enterprises to formulate relevant group standards and enterprise standards. In the warehousing link, we focus on strengthening the construction of storage equipment, the prevention and control of zooticles and the reduction of losses and consumption; in the transportation link, we focus on the development of relevant standards such as reducing packaging, loading and unloading, and scattering loss rate; in the processing link, we focus on restricting product over-processing, scientifically defining product processing grades and comprehensive utilization rates of by-products.
The "Plan" is clear that the waste investigation and assessment of grain storage links will be carried out. Explore the investigation and assessment methods of loss and waste in the grain storage link, study and formulate the evaluation method and assessment index system for the loss and waste in the grain storage link, and carry out data aggregation and analysis and evaluation.
The "Plan" requires that the management of the catering industry be strengthened. Commerce departments at all levels have taken 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. Establish and improve the system and norms of anti-food waste in the catering industry. Strengthen the training of travel agency managers and tour guides, guide tourists to dine in a civilized manner, and reasonably arrange group meals.
The "Plan" proposes to improve the standards and norms of the catering industry. Promote the catering industry to introduce anti-food waste group standards and industry self-regulatory norms. Publicize and implement the "Green Catering Operation and Management" and "Banquet Saving Service Specification", and formulate and revise the "Catering Enterprise Conservation Management Specification" and "Catering Service Enterprise Packaging Service Management Requirements". Increase the development of standards in the fields of central kitchens and smart catering. 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.
The "Plan" proposes to vigorously promote self-discipline in the catering industry. 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.
The "Plan" requires that the effect of the anti-catering waste policy be evaluated. Guide catering industry associations to monitor the waste of catering and strengthen analysis and evaluation. Urge the catering industry association to announce to the public every year the anti-catering waste situation and monitoring and evaluation results.
The "Plan" proposes to promote anti-food waste in the canteens of government agencies and units. Promote the implementation of the "14th Five-Year Plan" work plan for energy conservation and resource conservation of public institutions, and vigorously carry out anti-food waste actions. Establish an evaluation and notification system for the effectiveness of anti-food waste work in government canteens, and include anti-food waste in 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.
The "Plan" requires that the school canteen catering economy be carried out. Promote the implementation of the five specific actions specified in the Action Plan for the Education System to "Stop Food waste and Cultivate Saving Habits". Organize the compilation of the "Guidelines for Anti-Food Waste in College Canteens", and put forward the work plan for saving and reducing losses in the procurement, storage, processing, production and sales of food raw materials in school canteens. Research and formulate the "Norms for the Construction of Smart Canteens in Colleges and Universities", and carry out the pilot construction of smart canteens in the whole process.
The "Plan" proposes to establish a docking mechanism for food donation needs. Guide food producers and traders to donate food to relevant social organizations, welfare organizations, aid 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.
The "Plan" requires that the temporary food sales system be improved. 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.
The "Plan" proposes to promote the resource utilization of kitchen waste. Guide local governments to establish a system for the collection, release, transportation and treatment of kitchen waste. Increase support for enterprises that utilize kitchen waste resources, strengthen the market promotion of products for the resource utilization of kitchen waste, and promote the application of compost, biogas slurry, biogas residue and other products in agricultural and forestry production.
The "Plan" requires that the daily supervision and inspection of anti-food waste be strengthened. Strengthen the supervision of food producers and traders' anti-food waste, and supervise the implementation of anti-food waste measures. Units and individuals are encouraged to report food waste by food producers and traders. Open a whistleblowing hotline to collect clues to problems and strengthen law enforcement supervision.
The "Plan" proposes to strengthen anti-food waste law enforcement. Local market supervision and management departments carry out daily supervision and law enforcement against food waste, strengthen law enforcement inspection training, and implement the relevant provisions of the Anti-Food Waste Law in accordance with their duties. Local market supervision and management departments or departments designated by local governments shall give warnings to catering service operators who do not take the initiative to remind consumers of food waste prevention; give warnings or fines to catering service operators who induce or mislead consumers to over-order and cause obvious waste; and interview, order corrections, or impose fines on food producers and traders who have seriously wasted food in the process of production and operation. The ministry of culture and tourism will focus on the anti-food waste in the overt and covert inspection projects of star-rated hotels, A-class scenic spots and travel agencies, and strengthen the supervision and supervision of major typical cases.
The "Plan" requires strict supervision of food waste-related information. It is forbidden for radio stations, television stations, and online audio and video service providers to produce, publish, or disseminate programs or audio and video information that waste food, such as mostly publicity and publicity, or overeating, and those who refuse to make corrections or where the circumstances are serious, are to be fined, circulate criticism, or programs are suspended for rectification, and the directly responsible managers and other directly responsible personnel are to be pursued for responsibility in accordance with laws and regulations.
Source | China News Network, copyright belongs to the original author
Edit | Heaven forbid
Proofreading | Peng Jiye
Audit | Shum Jay Chang
Issue | Au Kin Yeon