Where laws and administrative regulations have already provided for the prevention and suppression of food waste, those provisions shall prevail. Article 3 Anti-food waste adheres to the principle of strict economy and opposing waste, advocates civilized, healthy, resource-saving and environment-friendly consumption patterns, advocates a simple and moderate, green and low-carbon lifestyle, and builds a working mechanism of government guidance, departmental supervision, industry self-discipline, unit responsibility, public participation and social supervision. Article 4 People's governments at all levels shall strengthen their leadership over the work of kitchen waste, determine the objectives and tasks of the work of kitchen waste, establish and improve the working mechanism of kitchen waste, organize the monitoring, investigation, analysis and evaluation of kitchen waste, strengthen supervision and management, and promote the work of kitchen waste. Article 5 The competent commerce department of the people's government at or above the county level shall be responsible for popularizing relevant national standards, industry standards, local standards and service specifications in the catering industry, urging chambers of commerce and associations in the catering industry to formulate and implement industry standards and self-discipline conventions against catering waste, and coordinating and guiding the catering industry to carry out anti-catering waste work.
The market supervision and management department of the people's government at or above the county level is responsible for the supervision and management of catering service operators to prevent kitchen waste, establish a daily inspection mechanism, and urge catering service operators to implement measures to prevent kitchen waste.
The education department of the people's government at or above the county level is responsible for guiding kindergartens and schools to establish and improve the anti-food waste system, and urging the implementation of anti-food waste measures.
The cultural and tourism departments of the people's governments at or above the county level shall be responsible for the education and training of tourism operators such as tourist attractions (spots), tourist hotels, homestays, travel agencies and tourism professionals, and urge them to guide tourists to have civilized meals and save meals.
The health department of the people's government at or above the county level is responsible for publicizing and popularizing the knowledge of healthy and reasonable diet to the public, guiding catering service operators and canteens to provide food that meets the requirements of balanced diet and nutrition and health, and promoting healthy and reasonable dietary consumption.
Other relevant departments of the people's governments at or above the county level shall, in accordance with their respective duties, do a good job in anti-food waste. Article 6 The Office of the Steering Committee for the Construction of Spiritual Civilization at or above the county level is responsible for organizing and carrying out publicity, education and guidance against food waste, strengthening public welfare propaganda such as civilized dining and putting an end to waste, and incorporating strict economy and opposition to food waste into the evaluation content of spiritual civilization creation activities such as civilized cities, civilized villages and towns, civilized units, civilized campuses and civilized families. Seventh trade unions, the Communist Youth League, women's federations and other people's organizations should carry out targeted publicity and education and volunteer service activities against food waste. Article 8 Chambers of commerce and associations in the catering industry shall fulfill their responsibilities against kitchen waste according to law, guide members to consciously carry out activities against kitchen waste by formulating and implementing relevant group standards and industry self-discipline norms according to law, and take necessary self-discipline measures against wasteful members. Carry out industry training and guidance on anti-food waste, and incorporate anti-food waste into the industry advanced selection index system.
Consumer associations and other consumer organizations should guide consumers to form civilized, healthy, resource-saving and environmental-friendly consumption habits. Article 9 State organs, enterprises, institutions and social organizations shall incorporate anti-food waste into rules and regulations and self-discipline norms, strictly implement relevant provisions on anti-food waste, consciously resist food waste, and support voluntary service activities against food waste.
Organs, state-owned enterprises and institutions, people's organizations and their staff have the responsibility to play an exemplary role in the work against kitchen waste.
Villagers' committees and residents' committees should advocate simple meals for weddings and funerals and oppose waste of food and beverage by formulating village regulations and residents' conventions. Article 10 The week when World Food Day is held every year is the propaganda week against food waste in this province.
The Office of the Steering Committee for the Construction of Spiritual Civilization at or above the county level shall, jointly with relevant departments, organize publicity and education activities against food and beverage waste, and establish a social atmosphere of shameful waste and saving glory.
Newspapers, radio, television, internet and other media should strengthen public welfare propaganda and public opinion supervision against food waste, publicize advanced models, expose waste phenomena, and guide the public to establish a correct concept of food consumption.
The people's governments at or above the county level and the office of the provincial steering committee for spiritual civilization construction shall commend and reward outstanding volunteer organizations and volunteers in accordance with the provisions. Article 11 Kindergartens and schools should incorporate strict economy and opposition to waste into the national conditions and ideological and moral education of children and students, organize relevant educational practice activities, and cultivate their thoughts and behavior habits of thrift and cherish food. Twelfth people's governments at all levels and their relevant departments should take measures to oppose extravagance and waste, and encourage and advocate civilized and thrifty collective dining activities.
Organizers and participants who need group meals, such as weddings, gatherings of relatives and friends, business activities, etc. , should properly prepare meals, order food, civilized and healthy meals.
Individuals should establish a civilized, healthy, rational and green consumption concept, and order and take meals reasonably according to their own health status, eating habits and dining needs when eating out.