China News Service, Beijing, November 5 (Reporter Du Yan) In order to implement the "Beijing Regulations on Anti-Food Waste", the Beijing Municipal Bureau of Commerce directed the Beijing Culinary Association to study and formulate the group standard "Beijing Food and Beverage Anti-Food Waste Code of Conduct" (hereinafter referred to as "Specifications") and will be officially released on the National Group Standards Information Platform on November 5, 2021.
The Beijing Municipal Bureau of Commerce stated that the "Regulations" are based on the "Anti-Food Waste Law of the People's Republic of China", "Beijing Anti-Food Waste Regulations" and other relevant laws and regulations, combined with the relevant work requirements of Beijing to stop catering waste, and in accordance with the "Standardization Work Guidelines No. 1 Part: Standardization Document Structure and Drafting Rules (GB/T1.1-2020) stipulates that the Beijing Cuisine Association and some catering companies, platforms and other units jointly participate, after the expert group’s questioning, discussion, and review, they unanimously agree to pass the review , And release the implementation.
Catering service operators shall not set a minimum consumption amount
Catering service operators are an important force in the implementation of anti-food waste. The "Specifications" take further steps in terms of basic requirements, publicity and guidance, procurement and storage, processing and production, dining services, take-out services, kitchen waste, and kitchen waste disposal. Standardize the anti-food waste behavior of catering service operators.
The "Specification" proposes that catering service operators can adopt a variety of methods to clearly display anti-food waste information in eye-catching locations of catering establishments such as halls, private rooms (boxes), tables, etc., and create an anti-food waste environment; Place posters or reminders to stop food waste; if there are screens, scrolling to promote slogans such as "Strict economy and oppose waste"; the dining table is equipped with civilized dining, leftover meal packaging, avoiding waste or eating as many as you want, no Reminder signs such as leftovers and no leftovers; there are warm reminders of proper ordering and rational consumption on the menu.
The "Specification" proposes that catering service operators should clearly indicate the service items and their charging standards, and must not set a minimum consumption amount, and must not induce, mislead or force consumers to order more meals.
Encourage to give rewards or preferential treatment to consumers who implement the "CD Action".
Encourage the establishment of special civilized meal persuaders to remind and persuade the behavior of over-ordering and taking meals.
Actively adopt incentive measures such as discounts and rebates to guide consumption savings.
Takeaway service encourages on-demand meal preparation
According to the "Specifications", the take-out service platform should prompt consumers to order food in an appropriate amount on demand. Catering operators should mark the food specifications, reference portion, taste, and recommended number of consumers on the take-out service platform, and promote small portions, Multi-specification meals or optional set menus.
At the same time, catering operators should use standard lunch boxes, meal bags, and insulated and clean delivery containers. When providing take-out services, they should reduce unnecessary packaging. It is advisable to use degradable green packaging materials and provide tableware according to consumer needs. Excessive use of disposable tableware.
The "Specification" encourages catering takeaway platforms to use information technology to analyze catering supply and consumer demand in accordance with the law, and provide information technology services for online catering service operators to develop and improve meals, prepare meals on demand, and prevent and reduce waste.
Advocate consumers to resist such bad habits as extravagance, waste and comparison
The "Code" advocates consumer self-discipline.
Consumers are encouraged to abide by anti-food waste-related codes of conduct. When dining out, they should order and take meals in an appropriate amount, take the initiative to pack the remaining meals, and practice the "CD Action".
Organizers of group meals such as business banquets, weddings and funerals, dinners for relatives and friends, etc. shall reasonably choose the dining style, dining standards, types and quantities of meals.
Advocate changes in customs, rational consumption, and resist bad habits such as extravagance, waste and comparison.
The Beijing Municipal Bureau of Commerce stated that as a group standard, the "Code" is an industry-recommended self-discipline standard. It aims to promote catering companies to reduce waste, reduce costs and increase efficiency, and guide consumption by clarifying the specific specifications and requirements of "enforce savings and oppose waste". Being civilized, healthy and rational consumption is of great significance for promoting the traditional virtues of the Chinese nation, curbing waste in catering consumption, and saving food and cherishing resources.
The Beijing Municipal Bureau of Commerce stated that in the next step, it will guide relevant industry associations to organize the promotion and implementation of the "Code", and guide the city's catering companies to strictly implement epidemic prevention measures and create a safe dining environment to promote food anti-waste with a standard system Behavior, be a propagandist, practitioner, and promoter of anti-food waste, and continuously promote the formation of a good atmosphere of the glory of saving and the shame of waste in the whole society.
(over)