T/YCX 0010-2020 Guidelines for Green Restaurant Construction and Operations

Scope

Scope: This standard stipulates the general requirements, green design, green kitchen, and green services for the construction and operation of green catering enterprises. This standard is applicable to guiding the construction and operation of green catering enterprises. Main technical content: In the process of planning, construction, and operation, adhering to the concepts of safety and health, energy conservation and environmental protection, and honest business operations, using scientific design and effective management and technical measures as means, and aiming to maximize resource efficiency and minimize environmental impact, to provide consumers with safe, healthy, convenient, and high-quality catering services. Integrate factors such as resource conservation, environmental protection, and indoor healthy environments into the design process to help determine the direction of design decisions and reduce resource consumption and environmental impact. Purchased goods are obtained through legal, safe, and stable channels, and the safety and quality of food raw materials can be traced. Consumers actively choose products and services that are conducive to resource conservation and environmental protection.

Development Information

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