Shulou(Shulou.com)11/24 Report--

CTOnews.com March 13 news, CTOnews.com learned from the China Consumer Association official account, in order to effectively stop food waste The China Consumer Association, together with China Hotel Association, China Nutrition Association, China Bakery Sugar products Industry Association, China Packaging Federation, China chain Management Association, China Internet Society, China Electronic Chamber of Commerce and other seven industry associations, societies and chambers of commerce jointly issued the "strict economy operator has the obligation to oppose the waste of consumers and responsibility" initiative. At the same time, the initiative encourages conditional platforms and catering operators to launch the function of "automatic reminder of the quantity of dishes" on the online ordering link, which will give tips on the quantity of dishes according to different eating conditions after consumers set the number of meals to help consumers make choices.

The details are as follows:

First, it is a legal obligation for catering operators to strictly implement economy, and advocate operators to better protect the "three rights" of consumers through the "three abilities".

The first is "energy quantification", that is, operators are encouraged to quantify the weight, volume, main flavor characteristics, transportation and storage requirements of the food sold, focusing on promoting the "explicit weight (volume) of food ordered online". Better protect consumers' right to know

Second, "can be split", through the subdivision of catering units, actively promote "small dishes" and "half dishes", in view of the waste of staple food in takeout scenes, speed up the promotion of "small portions of rice", "half meals" and so on, so as to better protect consumers' right to choose.

The third is to "clearly mark the price", that is, it does not induce consumers to overspend, so as to better protect consumers' right to fair trade.

Second, catering operators shall perform the reminder obligation to stop waste. Operators can post "CD Action" signs and other significant ways to prompt consumers to order an appropriate amount of food, rational consumption, at the buffet table, school and agency canteen entrance and other necessary links. Encourage catering takeout platform to combine dynamic ordering data and information, issue reminders in the whole process of consumers ordering orders, and advocate appropriate ordering and green consumption.

Third, catering operators should improve their saving ability and guiding service level. Catering operators should implement the anti-food waste standards and norms formulated by the state, industry associations and enterprises, incorporate the fight against food waste into the training content of employees, and improve the ability of anti-waste in the processing of the catering industry. enhance the service level of humanized guidance and tips for consumers to prevent food waste.

Fourth, improve the catering quality of takeout scene and reduce food waste. Operators on the catering delivery platform and on the platform should pay close attention to consumer feedback and food characteristics. The takeout platform should make use of the function of big data of the catering platform, according to consumer feedback and food characteristics, guide businesses to reasonably improve the distribution scope, food packaging and other conditions, enhance the catering quality of the takeout scene and consumers' dining experience, and prevent food waste. Encourage conditional platforms and catering operators to launch the function of "automatic reminder of the quantity of dishes" on the online ordering link, and give tips on the quantity of dishes according to different eating conditions after consumers set the number of diners, so as to help consumers make choices.

Fifth, wedding banquet, buffet, unit canteen and other dining scenes should strengthen the fine and humanized management to stop waste. Timely monitor and evaluate the buffet and dining information of the staff in the unit canteen, serve meals on demand and arrange meals scientifically. The proportion of preparing meals in the wedding banquet is reasonable, separate meals or some dishes are encouraged, and public tablespoons of public chopsticks are provided. In view of the limitations in the use of public spoons and the easy confusion of public chopsticks, it is recommended to configure more public multi-functional clips. By encouraging packaging, such as "joy", free packaging can be carried out in a way acceptable to the wedding celebrator. For the unprocessed ingredients for the wedding banquet table that do not need to be used, the consumers will choose to pack the ingredients to take away or have meals within the agreed time.

Sixth, jointly build a consumption environment of diligence and thrift, legal and civilized dining. Catering operators shall formulate a system or action plan for enterprises to stop food and beverage waste in accordance with the actual problems and needs faced by the work of curbing food and beverage waste. At the same time, short videos and live streaming platforms should resist overeating, false exaggerated propaganda and other unhealthy and uncivilized ways to carry out live streaming and divert excessive consumption of food and beverage.

Consumers have the responsibility to fight against food and beverage waste. The Law on the Protection of Consumer Rights and interests stipulates: "the state advocates consumption patterns that are civilized, healthy, resource-saving and environmental protection, and opposes waste." While the majority of consumers are protected by law, they also have the responsibility to firmly establish the consciousness of saving food, take "CD-ROM action" as a fashion, start with themselves, and be the "forerunner" to stop food waste; eat out, order takeout on demand, pack and take away the rest of the food, put an end to "waste on the tip of the tongue", and be a "practitioner" to stop food waste. Guide relatives and friends to eat rationally, not to compare, not to show off, to enhance the awareness of loving and saving grain, to lead the good fashion of "putting an end to waste and advocating economy", and to be a "propagandist" to stop food and beverage waste; actively report and reflect food and beverage waste in violation of legal norms and public order and good customs, and be a "supervisor" to stop food waste.

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