Chinanews.com, Beijing, Dec. 12 (Xinhua) -- Stopping food waste and adding standardization has helped the national standard of "Green Takeaway Management Standards" to be approved and released
China News Financial Reporter Liu Wenwen
Stopping food waste has added standardization to help. The reporter learned from the China Hotel Association on the 5th that the recommended national standard of "Green Takeaway Service Specification" (GB/T43285-2023) led by the China Hotel Association was recently released and implemented with the approval of the State Administration for Market Regulation (Standardization Administration of the People's Republic of China), centralized by the National Catering Service Industry Standardization Technical Committee, and led by the China Hotel Association.
In recent years, takeaway has become an important way for modern people to solve the problem of dining. According to the 51st Statistical Report on the Development of China's Internet Network released by the China Internet Network Information Center (CNNIC), as of the end of last year, the number of online food delivery users in China reached 5 million, accounting for 21.48% of the total number of Internet users. In 8, the size of China's food delivery market will reach 2022.1 trillion yuan. In recent years, the state has issued a number of relevant policy documents, listing takeaway as a key area for green development in the catering industry, such as anti-food waste and plastic reduction.
The release and implementation of the "Green Takeaway Management Specification" is to promote green catering services through standards, which is a positive response to the action of stopping food waste and reducing plastics. The standard provides guidance for catering enterprises to carry out green takeaway service management activities from many aspects, and promotes the construction of a resource-saving and environment-friendly society.
First, from the production of take-out meals, the requirements for the procurement of raw materials, meal production and restaurant operation of green take-out meals are proposed. In terms of the procurement of raw materials for meals, it is required to purchase safe and healthy raw materials, establish a traceable supply chain management system, and reduce the loss of ingredients. In terms of food production and restaurant operations, it is necessary to improve the efficiency of water and energy, properly dispose of waste and pollutants, reduce food waste in all aspects, and provide safe food.
Second, from the supply of take-out meals, the requirements for take-out packaging, distribution and garbage disposal are proposed. In terms of takeaway packaging, it is required to provide safe, environmentally friendly, and reduced takeaway packaging forms and materials. In terms of takeaway delivery, it is required to choose a reasonable route and scientific equipment to reduce energy consumption. In terms of garbage disposal, it is required to implement garbage classification and scientific disposal of garbage.
Thirdly, from the optimization of green takeaway management, the requirements for green takeaway display, green publicity and green quality management are proposed. In terms of green takeaway display and green publicity, it is required to provide consumers with accurate information, guide consumers to green consumption, and reduce the use of disposable tableware. In terms of green quality management, it is required to establish a green procurement quality management system and assessment methods to ensure the operation of green takeaway from the management level. (ENDS)