T/QPX 003-2023 Guidelines for Countering Food Waste in Large- and Medium-sized Group Dinner Parties (Banquets)

Scope

Scope: This document stipulates the basic requirements for preventing food waste among large and medium-sized catering providers of group meals (banquets), as well as tips on preventing food waste, pre-meal preparations, in-meal services, post-meal disposal, and continuous improvement requirements. This document applies to commercial catering service units capable of providing large and medium-sized group meals (banquets) for at least 50 people. Other catering service units may refer to this document when providing banquet services. Main technical content: - Basic requirements: Implement national standards and actively comply with the "Anti-Food Waste Law of the People's Republic of China", the "Anti-Food Waste Management Guidelines for the Catering Industry", "Green Catering Operation and Management", and "Catering Enterprise Conservation Management Standards". - Anti-waste tips: Anti-food waste slogans such as "Practice Frugality and Oppose Waste" and "Clear Your Plate Campaign"; set up dining etiquette, leftover packing, and waste prevention signs on the table. - Pre-meal preparations: Reservation; menu design; food procurement and storage. - In-meal services: Improve traditional menus and cooking methods based on market demand changes to avoid food waste caused by taste factors. Service staff should provide consumers with relevant conservation information and encourage their conservation behaviors. - Post-meal disposal: Actively remind consumers to pack leftover food, and the packing service should comply with the relevant requirements of SB/T 11070. - Continuous improvement: Regularly collect consumer opinions and suggestions, establish a system for analyzing and improving leftover dishes, and reasonably adjust dishes based on consumer needs. Conduct self-evaluations of anti-food waste implementation, take improvement measures, and keep corresponding records.

Development Information

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