(1) official dining activities;
(two) dining activities in the staff canteen;
(3) Dining activities in the canteens of educational institutions;
(four) dinners, banquets and catering activities;
(5) family catering activities;
(6) Personal catering activities;
(7) Other catering activities. Article 4 The principles of government leading, departmental supervision, industry self-discipline and individual restraint shall be adhered to in preventing and stopping food waste. Article 5 The people's governments at or above the county level shall strengthen the organization and leadership of the work of preventing and stopping kitchen waste, and make overall plans to promote the work of preventing and stopping kitchen waste within their respective administrative areas.
Township (town) people's governments and sub-district offices are responsible for the prevention and suppression of food waste within their respective jurisdictions, and guide village (neighborhood) committees to carry out food waste prevention and suppression.
Residents' committees and villagers' committees should advocate weddings and funerals, change customs and make reasonable arrangements for catering; Residents' conventions and village rules and regulations should include the contents of practicing economy and opposing food and beverage waste. Article 6 The guidance institutions for spiritual civilization construction at or above the county level shall be responsible for guiding and coordinating the prevention and stop of food and beverage waste within their respective administrative areas, and incorporate the management of food and beverage waste into the evaluation content of mass spiritual civilization creation activities such as civilized cities, civilized villages and towns, civilized units, civilized campuses and civilized families.
The competent commercial departments of the people's governments at or above the county level shall be responsible for the industrial management of preventing and stopping food waste within their respective administrative areas, establish and improve the service norms and standards system for preventing and stopping food waste, and establish a working system for food service operators to prevent and stop food waste jointly with relevant departments.
The market supervision and management department of the people's government at or above the county level is responsible for supervising the work of catering service operators to prevent and suppress kitchen waste, and guiding and promoting catering service operators to carry out the work of preventing and suppressing kitchen waste.
The education department of the people's government at or above the county level is responsible for incorporating the prevention and suppression of food waste into the evaluation system of teachers' morality, students' comprehensive quality and civilized campus, and guiding various educational institutions to incorporate saving and opposing food waste into classroom teaching content.
The competent health department of the people's government at or above the county level is responsible for popularizing the knowledge and methods of healthy eating, and guiding catering service operators and canteens to provide meals that meet the requirements of balanced nutrition.
Other relevant departments of the people's governments at or above the county level, such as culture, tourism, radio and television, shall do a good job in preventing and stopping food waste within their respective functions and duties.
The administrative department of government affairs at or above the county level shall be responsible for guiding the organs, mass organizations, state-owned enterprises and institutions within their respective administrative areas to prevent and stop kitchen waste, and incorporate the management of kitchen waste into the creation of conservation-oriented organs and conservation-oriented units. Article 7 State organs, mass organizations, state-owned enterprises and institutions shall, in official reception, meetings, training and other official activities, implement the regulations on official meals and reasonably arrange the number of meals according to the requirements of health and economy. Carry out standardized meals such as buffet and personal meals. Article 8 State organs, mass organizations, enterprises, institutions and other social organizations shall strengthen the daily education of workers to be thrifty and oppose food waste, establish and improve rules and regulations for preventing and stopping food waste, and strictly implement relevant provisions for preventing and stopping food waste.
Staff canteens should be inspected by special personnel to stop food waste and criticize and educate food wasters. Advocate the implementation of self-help ordering, metering and charging, and advocate the provision of small meals for the convenience of diners.
The staff canteen should establish a statistical analysis system for the number of diners and the dining situation, reasonably determine the quantity and variety of catering food, strengthen the procurement and storage management of raw materials and non-staple food, carry out catering food satisfaction survey and make timely adjustments according to the survey, so as to avoid catering waste caused by failing to meet the needs of employees.
Encourage staff canteen to mark the calorie and nutritional value of catering food, and prompt staff to eat reasonably and healthily. Article 9 Schools, kindergartens, education and training institutions and other educational institutions shall educate and guide teachers and students to develop civilized habits of thrift and opposition to food waste, and organize regular education and social practice activities to cherish food every year.
The canteens of educational institutions should improve the way of serving meals according to students' gender, age, nationality, region and physique, so as to meet the catering needs of different student groups and reduce the catering waste caused by demand differentiation. Advocate the provision of catering services such as side dishes, half dishes, assorted dishes, simple meals and set meals. Carry out 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 the post of food-saving propagandist and setting up voluntary service organizations to stop food waste.