January 15, 2021
The Standing Committee of the 13th People's Congress of Shanxi Province
The 22nd meeting passed
"Provisions on the Prevention and Suppression of Food Waste in Shanxi Province"
This regulation will be implemented from March 1st
Announcement of the Standing Committee of the Shanxi Provincial People’s Congress
(No. 71)
"Provisions on the Prevention and Suppression of Food Waste in Shanxi Province" has been approved by the Standing Committee of the Thirteenth People’s Congress of Shanxi Province The second meeting was passed on January 15, 2021 and is hereby announced. Strong9strong will take effect on March 1, 2021.
The Standing Committee of the Shanxi Provincial People’s Congress
January 15, 2021
The specific regulations are as follows
Article 1 In order to prevent and stop catering waste, create a strict thrift and oppose catering Wasteful social customs, to carry forward the traditional virtues of the Chinese nation's advocacy of frugality, and formulate these regulations in accordance with relevant laws, administrative regulations, and the reality of the province.
Article 2 This regulation applies to the administrative area of this province. Propaganda, education, supervision, management and other activities to prevent and stop food waste.
Article 3 The food waste mentioned in these regulations refers to the unreasonable use and unnecessary waste of catering food in the following catering activities:
(1) official dining activities;
(2) employees Canteen catering activities;
(three) educational institutions canteen catering activities;
(four) gatherings, banquet catering activities;
(five) family catering activities;
(six) personal catering activities;
(seven) other Catering activities.
Article 4 The prevention and suppression of catering waste should adhere to the principles of government leadership, departmental supervision, industry self-discipline, and individual restraint.
Article 5 People's governments at or above the county level shall strengthen the organization and leadership of the prevention and suppression of catering waste, and coordinate the advancement of the prevention and suppression of catering waste in their administrative areas.
The township (town) people's government and sub-district office are responsible for the prevention and suppression of food waste in the area under their jurisdiction, and guide the village (resident) committee to prevent and stop food waste.
Residents’ committees and villagers’ committees should promote weddings and funerals, change customs, and arrange catering reasonably; residents’ conventions, village regulations and resident agreements should include content on strict diligence and frugality and opposition to food waste.
Article 6 The spiritual civilization construction guidance agency at or above the county level is responsible for guiding and coordinating the prevention and control of food waste in the administrative area, and integrating the governance of food waste into civilized cities, civilized villages, civilized units, civilized campuses, The evaluation content of mass spiritual civilization creation activities such as civilized family.
The competent commercial department of the people’s government at or above the county level is responsible for the industry management of preventing and stopping catering waste in its administrative area, establishing and improving the service norms and standard system for preventing and stopping catering waste, and working with relevant departments to establish the prevention and control of catering service operators. Work system to stop food waste.
The market supervision and management department of the people's government at or above the county level is responsible for supervising the prevention and suppression of catering waste by catering service operators, and guiding and promoting catering service operators to prevent and stop catering waste.
The education department of the people's government at or above the county level is responsible for incorporating the prevention and control of catering waste into the teacher's ethics and teaching style, the comprehensive quality of students, and the evaluation system for civilized campuses, and instructing various educational institutions to implement diligence and frugality and oppose catering waste into classroom teaching content.
The health authorities of the people's governments at or above the county level are responsible for popularizing healthy eating knowledge and healthy eating methods, and guiding catering service operators and canteens to provide diets that meet the requirements of nutritional balance.
The culture and tourism, radio and television and other relevant departments of the people's government at or above the county level shall do a good job in preventing and stopping food waste within their respective responsibilities.
The administrative department of government agencies at or above the county level is responsible for providing guidance to agencies, group organizations, state-owned enterprises, and public institutions in the prevention and control of catering waste, and including the management of catering waste into the content created by economical agencies and organizations.
Article 7 Organs, group organizations, and state-owned enterprises and institutions shall implement official meal regulations in official reception, conferences, training and other official activities, and arrange the number of meals reasonably in accordance with the requirements of health and economy. Promote standardized meals such as buffets and portion meals.
Article 8 Government agencies, group organizations, enterprises, institutions, and other social organizations shall strengthen daily education for employees to practice diligence and thrift, oppose catering waste, establish and improve regulations and systems to prevent and stop catering waste, and strictly implement prevention Regulations related to the prevention of food waste.
The staff canteen should arrange special personnel to conduct inspections to stop food waste and criticize and educate those who waste food. Promote the implementation of self-service ordering, metering and charging, and encourage the provision of small portions of catering food, so that the diners can choose the right amount.
The staff canteen should establish a statistical analysis system for the number of people dining and the dining situation, reasonably determine the quantity and variety of catering food, and strengthen the procurement and storage management of raw materials and non-staple foods.Carry out catering food satisfaction surveys and make timely adjustments based on the survey results to avoid food waste caused by unsuitable employees. Encourage the staff canteens to label the calorie and nutritional values of the catering food, and remind staff to take appropriate meals and eat healthy.
Article 9 Schools, kindergartens, education and training institutions and other educational institutions shall educate and guide teachers and students to cultivate the civilized habits of practicing diligence and frugality and opposing catering waste, and regularly organize education and social practice activities on the theme of cherishing food every year.
Educational institution canteens should improve the way of serving meals according to the gender, age, ethnicity, region, and physical condition of students, to meet the catering needs of different student groups, and to reduce catering waste caused by demand differentiation. It is recommended to provide catering services such as small portions, half portions, mixed dishes, simple meals, and set meals. Promote self-service ordering to facilitate teachers and students to buy meals on demand.
Encourage educational institutions to guide and urge teachers and students to develop civilized and thrifty dining habits by setting up work-study and economical dining promoters and establishing voluntary service organizations to prevent food waste.
Article 10 Catering service operators shall take the following measures to prevent and stop food waste:
(1) Establish a sound system to prevent and stop food waste, and incorporate diligence and frugality and opposing food waste into the professional training of employees Content;
(2) Provide standardized dishes that meet the saving requirements, mark the size of the meal, the recommended number of consumers and other information on the menu, provide small portions of catering food, reasonably configure different specifications of dishes, and promote set meals suitable for different groups;
(3) Remind consumers to order moderately when ordering meals and snacks, and remind consumers when they find that consumers are ordering excessively, and remind consumers to pack the remaining meals after meals;
(4) Specify catering service items and charges Standard;
(5) When providing banquet services, scientifically design menus or packages, rationally arrange the banquet process and the number of tables, and guide consumers to order and consume rationally according to the number of diners;
(6) In providing buffet services , Proactively inform consumers of the dining rules and remind consumers to take meals on demand, small amounts, and multiple times.Explain catering foods with special edible requirements;
(7) The catering takeaway platform clearly reminds consumers to place orders and order meals on demand, and provide consumers with catering food portions, specifications, and recommended consumption on the platform page Number of people and other information.
Catering service operators must not mislead or induce consumers to order excessive meals; they must not set minimum consumption or set minimum consumption in disguised ways such as private room fees; and must not promote excessive banquets by providing package services.
Article 11 Encourage catering service operators to use information technology and other methods to analyze peak and valley population and dining habits, conduct scientific management of the procurement, transportation, and storage of catering materials, and timely adjust catering varieties and supply quantities.
Encourage catering service operators to provide free meal sharing services and packaged lunch boxes that meet sanitation and environmental protection standards.
It is advocated that catering service operators provide preferential rewards to consumers who eat economically, and sign a letter of commitment to prevent and stop catering waste with banquet organizers to guide consumers to civilized and economical meals.
Article 12 Employee canteens, educational institution canteens, and catering service operators shall set up promotional signs such as economical meals and appropriate meals in eye-catching locations.
Article 13 Employee canteens, educational institution canteens, and catering service operators shall strengthen the dynamic management of the food and beverage ingredients for meals near the expiration date to avoid waste. Encourage to donate, distribute or reduce the price of meals and food ingredients that are approaching the expiration date while ensuring safety.
Article 14 Employee canteens, educational institution canteens and catering service operators shall hand over food waste to qualified enterprises or self-resource disposal in accordance with relevant regulations, and shall not dispose of them at will.
Article 15 Families should inherit the fine traditions of diligence and thrift, hard work, and cultivate good habits of cherishing food and eating healthy.Purchase ingredients according to actual needs, store them properly, and process them reasonably.
For gatherings, banquets, and individual dining out, they should order meals reasonably, take meals in appropriate amounts, have civilized meals, and pack leftover meals.
Article 16 Encourage the use of new technologies, new processes, and new equipment to promote the prevention and control of food waste.
Promote business models such as central kitchens and group meal distribution.
Article 17 Group organizations such as labor unions, communist youth leagues, and women’s federations shall use platforms such as the Workers’ Cultural Palace, Youth Activity Center, and Women’s Home to carry out publicity and education activities to prevent and stop food waste.
Article 18 Catering industry associations and other catering associations should strengthen industry self-discipline, formulate and implement group standards and industry self-discipline norms for the prevention and suppression of catering waste, and incorporate the prevention and suppression of catering waste into the industry's evaluation index system.
Article 19 Radio, television, newspapers, and the Internet shall carry out public welfare propaganda to prevent and stop food waste, and guide the public to establish a correct view of food consumption.
Encourage and support voluntary organizations and volunteers to carry out publicity and education on preventing and stopping food waste.
Article 20 Every January is the promotion month for the province to implement diligence and frugality and oppose food waste.
During the promotion month for the province's strict diligence and frugality and against food waste, the spiritual civilization construction guidance agencies at all levels should organize various publicity and education activities in conjunction with relevant departments and units.
Article 21 All units and individuals have the right to discourage food waste and can make complaints and reports. The market supervision and management department or the competent commerce department of the people's government at or above the county level shall set up a reporting telephone and reporting platform to accept reports.
Article 22 If the official dining undertaker violates these regulations in official activities and causes obvious food waste, the directly responsible person in charge and other directly responsible persons shall be punished according to law.
Article 23 If the staff canteen violates these regulations and causes obvious food waste, the administrative department of the agency at or above the county level or the relevant competent department shall order a correction within a time limit according to the management authority; if the correction is not made within the time limit, the directly responsible supervisor The personnel and other directly responsible personnel give notification and criticism.
Article 24 If a catering service operator violates these regulations and fails to set up publicity signs to prevent and stop catering waste in a conspicuous position, the market supervision and management department of the people's government at or above the county level or the competent commerce department shall order correction within a time limit. Give warning.
Article 25 If a catering service operator violates these regulations by setting a minimum consumption amount or setting a minimum consumption amount in disguise, such as a private room fee, it shall be ordered by the market supervision and management department of the people's government at or above the county level or the competent commercial department Corrections within a time limit shall be given a warning; those who refuse to make corrections within the time limit shall be fined not less than 2,000 but not more than 10,000.
Article 26 These regulations shall come into force on March 1, 2021.
Source: Shanxi Provincial People's Government Network, Shanxi News Network, Yellow River News Headlines
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