Measures to curb food waste

1. Extensively carry out publicity and education: All levels and departments must carry out extensive, in-depth and sustained publicity activities through newspapers, television, the Internet and "two micro and one terminal" and other media with the theme of strict conservation and opposition to waste. Active guidance creates a strong atmosphere. Print posters, table signs, and warm reminder signs to stop food waste, hang them in restaurants and place them on dining tables; design and create public service advertisements with pictures and texts to remind the public to stop food waste.

2. Agencies take the lead in demonstrating and leading

Governments and units should give full play to their exemplary role and actively promote simple meals and N-1 ordering models in official receptions, meetings, training and other activities. , reasonably arrange the number of meals, advocate the promotion of buffets and single-plate lunch boxes, mainly provide local home-cooked dishes, and be an advocate and demonstrator of civilized consumption and economical dining. Institutional canteens should provide meals in accordance with the principles of health and simplicity, and implement buffet dining or provide small portions or half portions of dishes to facilitate diners to choose appropriate amounts.

3. Strengthen industry self-discipline guidance

Industry associations such as catering, tourism, and consumers should give full play to their role in self-discipline, organize enterprises to fulfill their social responsibilities, formulate industry conventions, and combine the prevention of catering waste with Enterprise credit rating evaluation is linked and included in the star-rated enterprise evaluation. All catering units must consciously abide by the relevant laws and regulations on "eliminating the bad habit of overeating wild animals", not provide game dishes to consumers, proactively remind customers to "order in moderation and pack leftovers", indicate the portions of ingredients on the menu, and indicate on the set meal. Ming recommends the number of consumers, and provides services such as "alternate dishes", "platter dishes" and "small portions" according to customer requirements.

4. Deeply promote the changing of customs

Education guides the masses to actively change bad dining habits, establish new civilized trends, abandon the old and bad habits of saving face, showing off, and blind comparison, and enhance their awareness of thrift. All counties and districts should urge and guide towns (streets) and villages (communities) to incorporate the concepts of scientific consumption, civilized consumption, and rational consumption into community residents' conventions and village rules and regulations, and educate and guide the masses to handle weddings and funerals in a simple, frugal, and safe manner. , it is strictly forbidden to make extravagant events; the preparation of banquet materials should be carefully planned, and the standards of banquets should be properly controlled. Banquets held in rural hotels and farmers' homes advocate eating traditional farm meals, and the remaining meals should be "packed" and left on "CD-ROM" to avoid extravagance and waste.

5. Strengthen supervision of industry departments

City, county and district market supervision, health, commerce and other departments should increase supervision of catering waste, organize joint law enforcement actions, and carry out joint law enforcement actions against food waste. Restaurants, restaurants, and canteens across the city are conducting regular, drag-net inspections. The housing and construction department must study carefully and formulate specific and operational measures for the management of food waste, strictly manage food waste, and force catering companies and consumers to put an end to wasteful food waste. The education department should strengthen the management and supervision of school canteens, improve the management system, and eliminate food waste in school canteens.