Shandong anti food waste regulations
By: Date: 2022-07-29 Categories: authoritativerelease Tags: ,
(adopted at the 36th meeting of the Standing Committee of the 13th people’s Congress of Shandong Province on July 28, 2022)
Article 1 in order to prevent food waste, ensure food security, create a social trend of practicing strict economy and opposing waste, improve citizens’ civilization and social civilization, carry forward the fine tradition of frugality and frugality of the Chinese nation, and practice the core socialist values, these Provisions are formulated in accordance with the anti food waste law of the people’s Republic of China and other laws and administrative regulations, and in combination with the actual situation of the province.
Article 2 These Provisions are applicable to the anti food waste and related supervision and management activities within the administrative region of the province.
The food mentioned in these Provisions refers to the food specified in the food safety law of the people’s Republic of China, including all kinds of food for human consumption or drinking.
The term”food waste” as mentioned in these Provisions refers to the failure to make rational use of food that can be safely eaten or drunk according to its functional purposes, including waste, reduction in the quantity or quality of food due to unreasonable use, etc.
Article 3 it is the common responsibility of the whole society to oppose food waste. All units and individuals should abide by the laws and regulations against food waste and consciously resist food waste.
The province has established and improved the assessment system for anti food waste work. The anti food waste work should adhere to the principles of government leadership, department coordination, industry promotion, public participation and social supervision.
Article 4 people’s governments at all levels should strengthen the leadership of the anti food waste work, clarify the objectives and tasks, establish and improve the anti food waste work mechanism, and organize the monitoring, investigation, statistics, analysis and evaluation of food waste. People’s governments at or above the county level shall carry out anti food waste inspection at least once a year.
The development and reform departments shall strengthen the organization and coordination of the anti food waste work, analyze and evaluate the food waste situation together with the relevant departments every year, deploy the anti food waste work, and put forward the relevant work measures and opinions, which shall be implemented by the relevant departments.
The competent department of Commerce shall strengthen the management of the catering industry, establish and improve the relevant systems and norms of anti food waste in the catering industry together with the market supervision and administration department, encourage and guide the catering service operators to provide catering services, and promote the development of green catering.
The market supervision and administration department shall strengthen the supervision over the anti food waste situation of food producers and operators, and urge food producers and operators to implement anti food waste measures.
The grain and material reserve departments shall strengthen the management of grain saving and loss reduction in the process of grain storage and circulation, and organize the implementation of grain storage, transportation and processing standards in conjunction with relevant departments.
The administrative department of education shall strengthen the guidance and supervision of schools and kindergartens to carry out anti food waste work, and urge them to include anti food waste into the content of education and teaching.
The administrative department of organ affairs shall strengthen the supervision and inspection of dining in official activities, establish the evaluation and notification system of the effectiveness of anti food waste in the canteen of the organ together with relevant departments, and incorporate the anti food waste into the assessment of energy and resources conservation in public institutions and the creation activities of energy-saving organs.
The relevant departments of industry and information technology, health, housing and urban rural construction, transportation, culture and tourism, state-owned assets supervision and administration, etc. shall do a good job in anti food waste in accordance with their respective responsibilities.
Article 5 the Department of spiritual civilization construction is responsible for organizing and carrying out civilized fashion actions and civilized voluntary service activities to enforce economy and combat waste, and integrating the work of anti food waste into the mass activities of building spiritual civilization.
Article 6 the week of World Food Day every year is the provincial anti food waste publicity week.
Organs, people’s organizations, social organizations, enterprises and institutions and grass-roots mass autonomous organizations should strengthen the publicity and education and scientific popularization of anti food waste, and enhance the public’s awareness of anti food waste.
The news media should strengthen public opinion supervision and public welfare publicity against food waste, report typical experience, publicize the ideology of saving glory and waste shame, and guide the public to establish a correct concept of food consumption.
Encourage and support voluntary organizations and volunteers to carry out publicity and education against food waste.
Article 7 catering service operators shall establish and improve the conservation management system and norms in the purchase, transportation, storage, processing, distribution, sales and other links of food materials, integrate the concept of anti food waste into menu design and dish production, and take the following measures to prevent food waste:
(1) carry out vocational training for employees, and include cherishing grain and combating waste in the training content;
(2) post or place signs in prominent positions to save food and eliminate waste, and remind consumers to order appropriately;
(3) reasonably determine the quantity and weight of food and dishes;
(IV) provide consumers with choices of different specifications such as half dishes and small dishes on demand;
(5) equipped with spoons and chopsticks;
(VI) provide environmental protection and health packaging services for consumers.
Catering service operators can specify the main and auxiliary ingredients, taste, weight, recommended number of consumers and other information of dishes by enriching menu information; Consumers who participate in the”CD action” can be rewarded by cash back, discounts, points, parking concessions and other ways.
Catering service operators shall not mislead or induce consumers to order too much. Those who mislead or induce consumers to order too much food, causing obvious waste, shall be ordered to correct and given a warning by the market supervision and Administration Department of the people’s government at or above the county level or the Department designated by the people’s government at or above the county level; Those who refuse to make corrections shall be fined not less than 1000 yuan but not more than 10000 yuan.
Catering service operators shall not set a minimum consumption amount. If a minimum consumption amount is set, the market supervision and Administration Department of the people’s government at or above the county level or the Department designated by the people’s government at or above the county level shall order it to make corrections and impose a fine of not less than 1000 yuan but not more than 5000 yuan.
Article 8 Where a group meal is required for weddings and funerals, business activities, friends and family gatherings, etc., extravagance and waste should be resisted, and the form, standard, type and quantity of meals should be reasonably selected to save meals.
Villagers’ committees and residents’ committees should incorporate anti food waste into village rules and regulations and residents’ conventions, and advocate simple meals in group dining activities such as weddings and funerals.
Article 9 units with canteens shall establish and improve the dining management and inspection and supervision system of canteens, strengthen refined management and anti food waste publicity and education, supervise and inspect their food waste behaviors and correct them in time.
The canteen of the unit shall set up signs to save food and eliminate waste at eye-catching positions, optimize the meal service in time, guide diners to take appropriate meals, and remind and correct waste behaviors. Encourage the canteen of the unit to implement dynamic management of dining and realize on-demand production; According to the conditions, we will order meals by ourselves and charge fees by measurement.
If a unit or its canteen violates the provisions of this article and causes obvious food waste, its competent department shall criticize it; If the circumstances are serious, the persons directly in charge and other persons directly responsible shall be dealt with according to law.
Article 10 state organs, people’s organizations, state-owned enterprises and institutions shall abide by the relevant national and provincial regulations, refine and improve the dining norms for official activities such as official reception, meetings, training, etc., strictly manage official meals, and prohibit food waste.
Meals for official activities should be arranged scientifically and reasonably according to the requirements of health and economy, and buffet meals should be arranged in principle; If you don’t have the conditions for a buffet, you can arrange a simple meal or a meal.
If the meal organizer of official activities violates the regulations in official activities, resulting in obvious food waste, the directly responsible person in charge and other responsible persons shall be punished according to law.
Article 11 schools, kindergartens and other educational institutions shall take the following measures to prevent food waste:
(I) incorporate the anti food waste into the educational content, organize and carry out relevant educational practice activities, and cultivate the ideology and behavior habits of cherishing food and being diligent and frugal;
(II) carry out campus activities and practical experience activities with the theme of saving;
(III) carry out meal inspection and supervision, and incorporate anti food waste into the canteen evaluation system.
Educational institutions should strengthen the management of canteen catering services. If an external catering unit is selected, the anti food waste shall be taken as an important indicator for the introduction and evaluation of catering services.
The canteen or meal supply unit of an educational institution shall, according to the nationality, age and other conditions of students, prepare meals scientifically, enrich the selection of meals, and provide meals on demand.
Article 12 the catering takeout platform shall prominently remind consumers to order according to their needs and in an appropriate amount.
Online catering service operators should mark the food specifications, reference quantities, tastes, recommended number of consumers and other information on the food browsing page, and promote small and multi specification meals or optional packages.
Catering takeaway distribution should use standard delivery containers such as lunch boxes and bags, and distribute them according to the storage conditions required by takeaway, so as to avoid food waste in the distribution process.
Article 13 food operators in shopping malls, supermarkets and farmers’ markets should strengthen daily inspection, classify and manage the food close to the shelf life, and make special signs or display and sell it collectively.
Make resource utilization and harmless treatment for foods that exceed the shelf life.
Article 14 individuals should establish a civilized, healthy, rational, green and thrifty consumption concept. When going out to eat, they should order meals reasonably and take meals in an appropriate amount, encourage packing leftovers, and actively practice the”CD-ROM action”.
In family life, families and their members should cultivate good habits that are scientific and healthy, make the best use of everything and prevent waste, and purchase, store and make food or buy prefabricated food according to the actual needs of daily life.
Article 15 producers and operators of grain and other edible agricultural products shall strengthen the whole chain of economy and loss reduction in production, purchase, storage, transportation and processing, and apply new technologies, new processes and new equipment to improve the comprehensive utilization rate of food and reduce losses and losses.
Popularize and apply the appropriate processing technology of grain and oil to improve the yield of finished grain and oil. Encourage and support the research and development of key technologies to save grain and reduce losses, and improve the conversion rate and comprehensive utilization rate of grain by-products. If an enterprise has stored raw grain for more than 12 months, the cumulative natural loss shall not exceed 2 per thousand, and shall not be superimposed annually.
Article 16 chambers of Commerce and associations in the food, catering and other industries shall formulate and implement group standards and industry self-discipline norms related to anti food waste according to law, publicize and popularize the knowledge of preventing food waste, promote advanced models, guide members to consciously carry out anti food waste activities, and take necessary self-discipline measures against members who have waste behaviors.
Chambers of Commerce and associations in food, catering and other industries shall carry out monitoring, analysis and evaluation of food waste in the industry, and publish the relevant anti food waste situation and monitoring and evaluation results to the public every year.
Article 17 it is prohibited to produce, publish and disseminate programs or audio and video information that promote the waste of food, such as eating in large quantities, overeating, and so on, so as to induce food waste.
Network audio and video service provider发现用户有前款禁止行为的,应当立即停止传输相关信息;情节严重的,应当停止提供信息服务。
  第十八条  县级以上人民政府应当建立健全反食品浪费举报制度,并向社会公开举报电话或者举报平台。

第十九条  本规定自公布之日起施行。