Huangshan City Regulations on Stopping Food and Beverage Waste

Article 1: In order to curb food waste, advocate a civilized and healthy food culture, promote the social trend of strict economy and opposition to waste, and ensure food security, in accordance with relevant laws and administrative regulations, combined with the actual situation of Huangshan City, Establish these regulations. Article 2: These regulations apply to the prevention of food waste and its supervision and management activities within the administrative area of ??this city. Article 3: The work of curbing catering waste adheres to the principles of government leadership, industry self-discipline, social governance, and public participation, and systematically promotes the construction of a comprehensive management system for curbing catering waste. Article 4 The municipal and county (district) people's governments shall strengthen organizational leadership, establish a long-term mechanism, coordinate and coordinate efforts to curb catering waste, and ensure funding. Article 5 The commerce departments of the municipal and county (district) people’s governments are responsible for the industry management of curbing catering waste within their respective administrative regions.

Relevant departments such as city, county (district) development and reform, culture and tourism, education, finance, market supervision and management, and Internet information should formulate specific measures according to their respective responsibilities and do a good job in relevant work. Article 6 The municipal, county (district) people's governments and their relevant departments shall strengthen publicity work to stop food waste, carry forward the traditional virtues of diligence and frugality of the Chinese nation, and create a social atmosphere in which waste is shameful and thrift is proud.

Organizations such as trade unions, Communist Youth Leagues, and Women’s Federations should play their functional roles and carry out targeted publicity and guidance for different groups.

The news media should give full play to the role of public opinion supervision, strengthen public service advertisements such as curbing food waste, love food and save food, and expose and criticize food waste.

State functionaries, advanced model figures, public figures, etc. should play an exemplary role in curbing food waste. Article 7 The catering industry association shall, in accordance with the provisions of relevant laws and regulations, give full play to the role of industry self-discipline, guidance, and service, promote the promotion and implementation of conservation-oriented standards in the catering industry, formulate industry conventions, and guide catering operators to stop wasteful behaviors in catering.

The Consumer Rights Protection Committee should strengthen consumer education and guide consumers to form civilized and frugal dining consumption habits. Article 8 Catering operators shall engage in catering business activities in accordance with the law, establish and improve systems to curb catering waste, and implement conservation standards for the catering industry.

Catering operators should strengthen refined management of food procurement, transportation, storage, processing, sales and other links to reduce food waste. Article 9 Catering operators shall design standardized dishes or set meals, and provide half dishes, small dishes, single dishes, etc. according to consumer needs to facilitate consumers' choice.

Catering operators should innovate service methods, implement the system of public chopsticks and separate spoons, double chopsticks, and promote the meal-sharing system to provide convenience for consumers to eat hygienically and in a civilized manner. Article 10 Catering operators shall establish a frugal consumption reminder system and post signs and signs such as frugal dining and CD-ROM campaigns in prominent locations to remind consumers to eat frugally.

Tourism service enterprises should reasonably arrange meals according to tourists’ needs, remind tourists to take appropriate meals, and eliminate waste. Article 11 Catering operators shall clearly indicate food portion sizes and prices, advise consumers on reasonable food combinations, and guide consumers to order appropriate meals.

Catering operators should remind consumers to pack leftover food and provide packaging services.

Encourage catering operators to carry out CD-ROM prize-winning activities through point rewards, parking discounts and other innovative methods to reward consumers who save money on meals. Article 12 Catering operators shall not set a minimum consumption amount, and shall not set a minimum consumption amount in disguised form through private room fees, corkage fees, etc. Article 13: Consumers should order meals on demand, exercise moderation in consumption, and practice the CD-ROM Act.

When holding a banquet, the organizer should consciously resist unhealthy tendencies such as pomp and circumstance, extravagance, extravagance and waste, and organize banquets such as weddings, funerals, college entrance examinations, and housewarming frugally. Article 14: Families are encouraged to purchase food according to actual needs and use appropriate methods to process and store food to reduce food waste. Article 15: Unit canteens are encouraged to implement self-service ordering, metered charging, and provide more small portions of food to facilitate diners to choose appropriate amounts.

School cafeterias should improve the way they serve meals, create conditions to meet the dining needs of students of different ages, and reduce food waste caused by differences in students’ age, physique, and living habits.

Unit canteens and school canteens should post slogans or posters promoting frugal dining in conspicuous locations, and place reminder signs to remind them to take appropriate meals. Article 16 Meals at official events shall be in accordance with the requirements of economy, promote simple meals and standardized diets, scientifically and reasonably arrange the number of meals, and mainly provide local home-cooked dishes and foods common to different regions. Article 17 Online platforms and self-media should abide by laws, regulations and public order and good customs, promote the traditional virtues of diligence and thrift, and spread healthy catering culture. It is not allowed to promote excessive eating, overeating, and other extravagant and wasteful behaviors such as fake eating, inducing vomiting, and curiosity. Article 18: Municipal, county (district) people's governments and their relevant departments shall stop food waste and cultivate frugal habits throughout the entire process of creating civilized cities, civilized villages and towns, civilized units, civilized campuses, and civilized families.

Encourage villagers' committees and residents' committees to stipulate in village rules and regulations and residents' covenants the content of stopping food waste, strengthen publicity and education, and cultivate frugal habits.