T/NMGPRCYFD 005.4-2023 Active Group standards

T/NMGPRCYFD 005.4-2023 Restaurant Service Savings Management Specification Part 4: Network-based version

Publish Date: 2023-08-04 Implement Date: 2023-08-04 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/NMGPRCYFD 005.4-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Other

Publish Date: 2023-08-04

Implement Date: 2023-08-04

Scope

Main Technical Content: 4. Basic Requirements Delivery platforms should strengthen guidance and self-discipline in anti-food waste efforts in the industry, consciously fulfill their main responsibilities, actively regulate the business practices of registered merchants, and integrate the concept of "practicing frugality and opposing waste" into the entire process of online food service consumption. Catering service providers and delivery service organizations should voluntarily display business licenses, certificates, and rules, actively fulfill their legal obligations and social responsibilities, and incorporate the concept of "practicing frugality and opposing waste" into the entire process of online food service consumption. Innovate takeout service methods, ensuring accurate order page labels, clear quantities, and transparent prices; actively promote "half portions" and "small portions"; and prominently display consumption tips such as "Clear Your Plate", "Save Food", and "Please order moderately to avoid waste" on the page. Refuse to produce, publish, disseminate, or promote audiovisual content that glorifies excessive eating or food waste during online food transactions. Delivery platforms should cooperate with regulatory authorities to investigate and punish relevant illegal activities of online food operators, forming a virtuous interaction between platform management, operator self-regulation, and government supervision to jointly enhance law-abiding business awareness. 5. Platform Management Platforms should display relevant anti-food waste tips, such as "Save Food" and "Order Moderately", on appropriate pages or receipts. Encourage online ordering platforms to use information technology to analyze catering consumption demand and provide information technology services for merchants to develop and improve dishes, prepare meals based on demand, and prevent and reduce waste. Platforms should provide consumers with information about delivery pe