T/BJNYDSXH 001-2023 Beijing E-commerce Sales of Fresh Produce Green Grading Packaging Standards

Scope

Scope: This document defines relevant terms, specifies the classification, basic requirements, grading standards, and requirements for green graded packaging of fresh-cut vegetables sold online in Beijing, describes the inspection rules and green packaging labels, and outlines the corresponding inspection methods. This document applies to green graded packaging of fresh-cut vegetables sold online in Beijing. Main technical content: (1) Terms and definitions: This document defines the terms "net vegetables" and "ready-to-eat fresh-cut vegetables". (2) Classification: Based on research and analysis of net vegetables products currently produced and sold in China, this document classifies net vegetables products into two categories: ready-to-eat fresh-cut vegetables and ready-to-use net vegetables, according to their processing methods. (3) Basic requirements: This document specifies seven aspects of basic requirements for green packaging, including product quality and safety, packaging reduction, material safety, recyclability, compliance with product standards, and adaptability to actual products. (4) Grading standards and requirements: For ready-to-use net vegetables and ready-to-eat fresh-cut vegetables, green packaging is divided into three grades (Level I, Level II, and Level III) based on five criteria: recyclability rate (%), actual recyclability rate (%), packaging cost-to-sales price ratio (%), packaging void rate (%), and packaging layer count. Under the premise of meeting basic requirements, ready-to-use net vegetables must meet the requirements of Level I, Level II, and Level III as specified in Table 1. Table 1: Green packaging grading requirements for ready-to-use net vegetables Level I Level II Level III Recyclability rate (%) ≥60 ≥50 ≥40 Actual recyclability rate (%) ≥15 ≥12 ≥10 Packaging cost-to-sales price ratio (%) ≤10 ≤15 ≤20 Packaging void rate (%) ≤40 ≤45 Packaging layer cou

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