T/YCCZ 001-2024 Guidelines for Reducing Food Waste in Restaurants in Yuncheng City

Scope

Scope: This document stipulates the requirements for preventing food waste in all aspects of production, operation, and service in catering enterprises. This document applies to catering businesses within the administrative area of this city; Main technical content: 4. General Principles 4.1 Principle of Public Disclosure Display anti-food waste publicity posters, warning signs, and food waste service commitments, and clearly indicate menu information and price tags. 4.2 Management and Prevention Principles Establish and improve key management systems, workflows, and operational norms for food raw material procurement, processing and preparation, dining services, and takeout delivery to prevent and reduce food waste. 4.3 Precise Management Principles Improve food utilization rates, strictly standardize operations, and adopt technically feasible and economically reasonable measures to prevent and reduce food waste. 4.4 Social Governance Principles Promote civilized, healthy, and frugal consumption habits, enhance public awareness of food waste prevention, and strive to be advocates, practitioners, and supervisors of anti-food waste efforts. 5. Basic Requirements 5.1 Industry Self-Discipline 5.1.1 Strengthen guidance and self-discipline supervision in the industry's anti-food waste efforts. 5.1.2 Develop and implement industry self-discipline norms for anti-food waste. 5.1.3 Incorporate anti-food waste into the industry's evaluation and incentive systems. 5.1.4 Strengthen research on anti-food waste in the catering industry, conduct monitoring and analysis of food waste, and timely provide suggestions to relevant government departments on anti-food waste efforts. 5.2 Catering Business Management 5.2.1 Establish and improve management systems, service processes, and operational norms for food ingredient procurement, acceptance, storage, processing and preparation, dining services, and takeout delivery. 5.2.2 Develop and implement sel

Development Information

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