General principles 4.1 Principle of openness and explicitness Publicize anti-food waste posters, signboards, food waste service commitments, clearly indicate dish information, and clearly mark prices. 4.2 Principle of management and prevention Establish and improve anti-waste management systems, work processes and operating specifications for key links such as food raw material procurement, processing and production, dining services, and takeaway delivery. 4.3 Principle of fine management Improve food utilization, strictly regulate operations, and take technically feasible and economically reasonable measures to prevent and reduce food waste. 4.4 Principle of social co-governance Advocate civilized, healthy and economical consumption methods, enhance the public's awareness of anti-food waste, and strive to be a propagandist, practitioner and supervisor of anti-food waste. 5 Basic requirements 5.1 Industry self-discipline 5.1.1 Strengthen the guidance and self-discipline supervision of the industry's anti-food waste work. 5.1.2 Formulate and implement industry anti-food waste self-discipline norms. 5.1.3 Incorporate anti-food waste into the industry's evaluation index system. 5.1.4 Strengthen research on anti-food waste in the catering industry, carry out monitoring, analysis and evaluation of food waste in the catering industry, and promptly put forward anti-food waste work suggestions to relevant government departments. 5.2 Catering unit management 5.2.1 Establish and improve management systems, service processes and operating specifications for each link such as food procurement, acceptance, storage, processing and production, dining services, and takeaway delivery. 5.2.2 Formulate and implement the unit's anti-food waste self-inspection system, consciously accept supervision and regularly publish anti-food waste situations. 5.2.3 Regularly carry out anti-food waste business knowledge and skills training for practitioners, and keep good training records. 5.2.4 Charge consumers who cause obvious waste with corresponding fees for processing kitchen waste, and the charging standards should be clearly stated. 5.2.5 Catering operators shall not participate in the production, release, and disseminate programs or audio and video information that promote eating too much, overeating, and other food waste, and induce food waste. 5.2.6 Packing services should be provided. 5.2.7 Classify and collect and store restaurant kitchen waste in a standardized manner, and promote the comprehensive utilization of restaurant kitchen waste resources. 6 Publicity and guidance 6.1 Set up anti-food waste signs and slogans in conspicuous locations in catering venues to create an environmental reminder against food waste, and there should be warm reminders on the menu to order in moderation and consume rationally. 6.2 Catering service operators shall clearly indicate the service items and their charging standards, shall not set a minimum consumption amount, and shall not induce, mislead or force consumers to order excessive meals. It is encouraged to reward consumers who implement the "Clean Plate Campaign". 6.3 Actively remind consumers to practice thrift and rational consumption, and guide consumers to order moderate and appropriate meals. 6.4 Implement the "table leader system" and set up civilized dining counselors to remind and persuade those who obviously order excessive meals and take meals. 7. Specific requirements 7.1 Catering service operators 7.1.1 Social catering 7.1.1.1 No less than 2 set meal standards should be provided, and the recommended number of consumers should be indicated on the set meal standards. For some dishes, half-portions and small portions should be provided for consumers to choose. 7.1.1.2 Inventory management should follow the first-in-first-out first-use principle, classify and properly store ingredients, strengthen the maintenance of refrigeration and freezing facilities, prevent cross-contamination of ingredients and waste, and promptly clean up spoiled or expired food. 7.1.1.3 The processing and production of dishes should make full use of raw materials, improve the yield and utilization rate of ingredients, and ensure the comprehensive utilization of ingredients. 7.1.1.4 When consumers order food, they should be reminded of the order quantity to avoid possible waste. After the meal, consumers should be reminded to pack the remaining food. 7.1.1.5 For those who provide separate dining services, refer to GB/T39002-2020. 7.1.1.6 It is not allowed to set a minimum consumption amount, and it is not allowed to induce, mislead or set a minimum consumption amount in disguised form by means of private room fees. 7.1.1.7 When providing group dining services, the concept of preventing food waste should be incorporated into the menu design, and dishes and staple foods should be reasonably allocated according to the number of diners. 7.1.1.8 When providing buffet services, consumption rules and requirements for preventing food waste should be actively informed, dining utensils of different specifications should be equipped, and consumers should be reminded to take food on demand, in small quantities, and multiple times. Consumers who cause waste can be charged corresponding fees for handling kitchen waste by prior agreement. 7.1.1.9 When providing take-out services, unnecessary packaging should be reduced, and degradable packaging materials should be used. Tableware should be provided according to consumer needs to avoid excessive use of disposable tableware. 7.1.2 Collective dining distribution units and central kitchens. 7.1.2.1 Standardized and refined management of procurement, storage, production and distribution should be strengthened. Encourage the use of new technologies, new processes and new equipment to prevent pollution and waste at the source, strictly control food loss, and improve the quality and preservation level of food. 7.1.2.2 The distributed food should be marked on the packaging, container or delivery box with information on the collective catering unit and central kitchen, including the name of the dish, processing and production time, edible time limit, storage conditions and edible methods. 7.1.2.3 Collective dining distribution units should assist dining units in carrying out anti-food waste publicity and guidance activities in dining places. 7.2 Unit canteens 7.2.1 A system of meal supply and meal reservation should be established based on demand. Scientific recipes should be formulated according to dining patterns, seasonal characteristics, etc., and a separate dining system should be adopted. 7.2.2 Inventory management should follow the first-in-first-out principle, and timely clean up spoiled or expired food. 7.2.3 Establish a weekly menu disclosure system. In accordance with the principles of health and simplicity, it is advisable to adopt methods such as reservations for meals, meal distribution according to quantity, small portions, and supplementary meals on demand. 7.2.4 Establish a dining inspection system to inspect and supervise diners' ordering and dining behaviors during meals. If wasteful behavior is found, reminders and advice should be given in person. 7.2.5 School canteens implement a system of principals, teachers, and parents accompanying meals, incorporate strict economy and opposition to waste into the content of education and teaching, and guide students to develop civilized habits of saving meals and eliminating waste. 7.2.6 School canteens should provide meals that meet the growth and development needs and taste requirements based on students' gender, age, physique, etc., to reduce dining waste caused by individual differences such as age and physique. 7.3 Third-party online platforms 7.3.1 Establish a mechanism to guide the conservation of online meal ordering, cooperate with relevant departments to promote civilized and healthy online catering consumption culture, and do not induce consumers to pursue blind consumption, compare and show off, and other bad habits. 7.3.2 Online catering service platforms should have a page warning box on the ordering process page to remind consumers in a prominent way to order food on demand and in moderation. The ordering page should mark the food portion, specifications, recommended number of diners and other information, and promote small portions, multiple specifications of food or optional packages. 7.3.3 Those who use online live broadcasts to spread overeating behaviors such as fake eating, vomiting, and curiosity should be shut down, deleted, and banned. 7.4 Consumer self-discipline 7.4.1 Consumers should abide by relevant behavioral norms against food waste, order and take food in moderation when dining out, take the initiative to pack up the remaining food, and practice the "Clean Plate Campaign". 7.4.2 Organizers of collective meals such as business banquets, weddings and funerals, and family and friends gatherings should reasonably choose the dining format, dining standards, and types and quantities of food. Advocate changing customs and rational consumption, and resist extravagance, waste and comparison. 8 Disposal of kitchen waste and restaurant kitchen waste 8.1 A restaurant kitchen waste disposal ledger system should be established to meet the relevant requirements of garbage classification and comprehensive resource utilization. 8.2 Regularly conduct statistical analysis of kitchen waste to improve food procurement, meal management and cooking technology. 8.3 Establish a meal leftover inspection system. 9 Supervision and improvement 9.1 The competent industry department or industry association should guide and evaluate the anti-food waste of catering service operators. 9.2 Relevant government departments should take the prevention of catering waste and the promotion of frugal behavior as an important basis for the assessment of spiritual civilization construction, the creation of conservation-oriented institutions, the selection of brand catering enterprises, civilized units, and moral models.