Article 1: In order to form social customs and thrifty habits of cherishing food, opposing waste, and stopping wasteful behaviors in catering, these regulations are formulated in accordance with relevant laws and regulations and in combination with the actual situation of this city. Article 2: These regulations apply to the prevention and suppression of food waste and related publicity, education, supervision and management activities within the administrative region of this city. Article 3: Anti-catering waste adheres to the policy of strict economy and opposition to waste, and follows the principles of government guidance, departmental supervision, local management, industry self-discipline, unit responsibility, everyone's responsibility, and social supervision. Article 4 The municipal and district people's governments shall strengthen the overall planning and coordination of anti-catering waste work within their respective administrative regions, ensure work funds, establish and improve the comprehensive anti-catering waste management system and working mechanism, and promote the anti-catering waste work.
Township people’s governments and sub-district offices should do a good job in anti-food waste related work within their jurisdictions in accordance with the law. Article 5 The commerce department is responsible for formulating policies and measures, guiding the development of conservation-oriented catering enterprises, promoting and popularizing relevant national standards and local standards in the catering industry, promoting the catering industry chambers of commerce and associations to formulate and implement anti-catering waste industry standards and self-discipline conventions, and developing the catering industry. Coordinate and guide the fight against catering waste and organize the implementation of these regulations.
The market supervision and management department is responsible for the supervision and management of catering service operators' anti-catering waste, establishes a daily inspection mechanism, urges catering service operators to implement relevant responsibilities and obligations, and punishes catering service operators for violating the provisions of these regulations conduct investigation and punishment.
The culture, radio, television and tourism department is responsible for the supervision and management of anti-catering waste in star-rated hotels, and guides relevant industry associations to formulate industry self-discipline conventions against catering waste.
The education department is responsible for the supervision and management of anti-catering waste in schools, guiding schools to incorporate anti-catering waste into school management, establishing and improving anti-catering waste systems, and urging schools to strengthen canteen management.
The Internet Information Competent Department is responsible for the supervision and management of wasteful behaviors in live broadcast catering on online platforms, and urges online platforms to strengthen the monitoring and review of live catering content.
The health department should strengthen the publicity and education of reasonable diet, popularize healthy diet knowledge to the public, guide catering service operators, canteens, etc. to provide food that meets dietary balance and health requirements, and promote healthy and reasonable dietary consumption. .
Departments of development and reform, industry and informatization, agriculture and rural areas, urban management and comprehensive law enforcement shall do a good job in anti-catering waste in accordance with their respective responsibilities. Article 6 The Office of the Spiritual Civilization Construction Committee is responsible for organizing and carrying out publicity, education and guidance work against food waste, strengthening public welfare propaganda such as saving food, civilized dining, and eliminating waste, and organizing and designing relevant publicity signs and signboards, including strict conservation and opposition to food waste. Assessment content for various mass spiritual civilization creation activities. Article 7 Trade unions, Communist Youth League, Women’s Federation and other mass organizations should carry out targeted anti-catering waste publicity and education activities.
Resident committees and village committees should incorporate anti-food waste into community residents' conventions and village rules and regulations, and assist in anti-food waste work.
Enterprises, social organizations, etc. should incorporate anti-catering waste into management regulations, community codes, etc., and guide members to consciously combat food waste. Article 8 The catering industry chambers of commerce and associations shall formulate industry self-discipline conventions on strict conservation and opposition to waste, promote the promotion and implementation of catering industry standards, carry out training and guidance on anti-catering waste in the industry, promote knowledge of table etiquette, and include anti-catering waste into The industry's advanced selection index system guides catering companies to develop frugal catering.
The Consumer Council should advocate diligent and frugal catering business services and consumption methods, guide catering service operators to fulfill their social responsibilities and innovate business methods, guide consumers to order appropriate meals, eat in a civilized and economical way, and prevent catering waste. Article 9: The first week of August every year is the city’s anti-catering waste publicity week.
The Municipal Spiritual Civilization Construction Committee Office shall work with commerce, market supervision and management, culture, radio and television tourism, education, Internet information, health, development and reform, industry and informatization, agriculture and rural areas, urban management and comprehensive law enforcement Other departments organized anti-catering waste theme publicity activities, and included anti-catering waste into the content of World Food Day, National Food Security Publicity Week and other activities, creating an atmosphere in the whole society where waste is shameful and thrift is proud.
News media should strengthen anti-catering waste publicity and public opinion supervision, publicize anti-catering waste experience and advanced models, and expose catering waste behaviors.
Schools and kindergartens at all levels and types should incorporate strict frugality and opposition to waste into the ideological and moral education content of students and young children, strengthen publicity and education, organize and carry out relevant educational practice activities, and cultivate students' ideological consciousness and behavior of diligence and thrift. Habit.
Encourage and support voluntary organizations and volunteers to carry out volunteer service activities that advocate food conservation and oppose catering waste. Article 10 State agencies, mass organizations, public institutions, and state-owned enterprises shall strictly implement the dining management regulations for relevant official activities, abide by the dining standards and requirements for official receptions, meetings, trainings, and business trips, eliminate the waste of meals at official activities, and lead the society to be civilized and thrifty Dining style.
Public officials, deputies to the National People's Congress, members of the Chinese People's Political Consultative Conference, advanced model figures, and public figures should take the lead in advocating healthy, civilized, and frugal concepts and food consumption patterns, and play a leading role in combating food waste.