T/ACEF 059-2023 Active

Scope: This document provides guidelines for the catering industry, including takeout platforms, on reducing food waste and carbon emissions, as well as accounting and management processes and methods for carbon emission reduction. This document is applicable to guiding the catering industry, including catering enterprises and takeout platforms, in quantifying the carbon emissions reduction from different disposal methods of processed food in the stages of food processing, management, sales, and service. Other carbon emission reduction-related activities in the catering industry can also refer to and use this document for reference. Main technical content: 4. Reducing food waste and carbon emissions accounting management processes 5. Defining the boundaries of food waste and carbon emissions reduction accounting 6. Methods for accounting for carbon emissions reduction from food waste reduction