In order to prevent food waste, ensure national food security, carry forward the traditional virtues of the Chinese nation, practice socialist core values, conserve resources, protect the environment, and promote sustainable economic and social development, this Law is formulated in accordance with the Constitution. Refers to the food specified in the Food Safety Law of People's Republic of China (PRC), including all kinds of food for human consumption or drinking.
The term "food waste" as mentioned in this Law refers to food that can be safely eaten or drunk without reasonable use according to its functional purposes, including waste, reduction of food quantity or quality due to unreasonable use, etc. The state practices strict economy and opposes waste.
The state adheres to the principles of multi-measures, precise policy, scientific management and social co-governance, and adopts technically feasible and economically reasonable measures to prevent and reduce food waste. The state advocates civilized, healthy, resource-saving and environment-friendly consumption patterns, and advocates a simple and moderate, green and low-carbon lifestyle.
National measures on food waste:
The development and reform department of the State Council should strengthen the organization and coordination of the national anti-food waste work; In conjunction with the relevant departments of the State Council, analyze and evaluate the situation of kitchen waste every year, make overall arrangements for the work against kitchen waste, and put forward relevant measures and opinions, which shall be implemented by all relevant departments.
The competent department of commerce in the State Council should strengthen the management of the catering industry, establish and improve industry standards and service norms; In conjunction with the the State Council municipal market supervision and management department, establish a management system for food waste in the catering industry, take measures to encourage catering service operators to provide catering services, and disclose their management of food waste to the public.
The State Council market supervision and management departments should strengthen the supervision of food producers and operators to prevent kitchen waste, and urge food producers and operators to implement measures to prevent kitchen waste.