T/CCFAGS 051-2024 Retail industry guide for reducing food waste implementation

Scope

Scope: This document provides retail enterprises with basic principles for reducing food waste, as well as guidance on management systems, food procurement, storage management, transportation and distribution, processing and production, business operations, and surplus food management. This document is applicable to retail enterprises involved in food operations, including but not limited to chain supermarkets, convenience stores, food specialty stores, e-commerce platforms, distribution centers, etc. Other related enterprises may also refer to and use it for reference. Main technical content: Preface Introduction 1 Scope 2 Normative reference documents 3 Terms and definitions 4 Basic principles 5 Management systems 6 Food procurement 7 Storage management 8 Transportation and distribution 9 Processing and production 10 Business operations 11 Surplus food management Appendix A (Information) Methods for measuring and statistically analyzing food waste Appendix B (Information) Table of carbon emission data for certain foods Appendix C (Information) Key steps for donating surplus food References

Development Information

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