Anti-food Waste Law of the People's Republic of China

Anti-food Waste Law of the People's Republic of China 中华人民共和国反食品浪费法 Order of the President of the People's Republic of China (No. 78) The Anti-food Waste Law of the People's Republic of China, as adopted at the 28th Session of the Standing Committee of the Thirteenth National People's Congress of the People's Republic of China on April 29, 2021, is hereby issued, and shall come into force on the date of issuance. President of the People's Republic of China: Xi Jinping April 29, 2021 Anti-food Waste Law of the People's Republic of China (Adopted at the 28th Session of the Standing Committee of the Thirteenth National People's Congress of the People's Republic of China on April 29, 2021) Article 1 This Law is developed in accordance with the Constitution for the purposes of preventing food waste, guaranteeing grain security of the state, carrying forward traditional virtues of the Chinese nation, practicing socialist core values, saving resources, protecting the environment, and promoting sustainable economic and social development. Article 2 For the purpose of this Law, “food” means the food specified in the Food Safety Law of the People's Republic of China, including various kinds of food eaten or drunk by human beings. For the purpose of this Law, “food waste” means the failure to reasonably utilize safe edible or drinkable food according to its functions and purposes, including abandonment, or reduction in quantity or deterioration of quality of food due to unreasonable utilization, among others. Article 3 The state practices thrift and opposes waste. The state adheres to the principles of taking multiple measures, implementing precise policies, scientific management and social co-governance, and takes technically feasible and economically reasonable measures to prevent and reduce food waste. The state advocates a civilized, healthy, resource-saving and environmentally friendly consumption pattern, and advocates a simple, moderate, green and low carbon lifestyle. Article 4 The people's governments at all levels shall strengthen leadership to the anti-food waste work, determine anti-food waste objectives and tasks, establish and improve the anti-food waste work mechanism, organize the monitoring, investigation, analysis and assessment of food waste, strengthen supervision and administration, and push forward the anti-food waste work. Local people's governments at or above the county level shall disclose the anti-food waste information to the public each year, and propose more effective anti-food waste measures to continuously promote anti-food waste in the entire society. Article 5 The development and reform department of the State Council shall strengthen the organization and coordination of the anti-food waste work nationwide, and shall, in conjunction with relevant departments of the State Council, analyze and assess food waste situation each year, make overall arrangements on the anti-food waste work, and put forward relevant work measures and opinions for implementation by all relevant departments. The commerce department of the State Council shall strengthen the administration of the catering industry, establish and improve industry standards and service specifications; establish anti-food waste system and rules of the catering industry jointly with the market regulatory department of the State Council, among others, take measures to encourage catering service providers to serve individual dishes, and disclose anti-food waste information to the public. The market regulatory department of the State Council shall strengthen the supervision of anti-food waste by food producers and dealers, and urge food producers and dealers to implement anti-food waste measures. The grain and material reserves department of the state shall strengthen the administration of grain conservation and damage reduction in the process of grain warehousing and circulation, and shall, jointly with the relevant departments of the State Council, arrange for the implementation of grain storage, transport and processing standards. The relevant departments of the State Council shall take measures to conduct the anti-food waste work in accordance with this Law and the duties prescribed by the State Council. Article 6 Government organs, people's organizations, state-owned enterprises and public institutions shall, in accordance with the relevant provisions issued by the state, specify and improve the dining rules for official receptions, meetings, training and other official activities, strengthen management, and take the lead in practicing thrift and opposing waste. Where it is necessary to arrange for catering services for official activities, the quantity of food and form of serving food shall be determined in a thrifty manner according to actual circumstances within the prescribed standards. Article 7 A catering service provider shall take the following measures to prevent food waste. (1) It shall establish and improve the food purchase, storage and processing management system, strengthen the vocational training of service personnel, and include cherishing food and opposing waste in the training contents. (2) It shall take the initiative to remind consumers to prevent food waste, and post or place anti-food waste signs in conspicuous positions, or service staff shall remind consumers to order an appropriate amount of food according to their needs. (3) It shall improve the quality of catering service supply, prepare food according to standards and specifications, determine the quantity and portion in a rational manner, and provide different dish sizes such as smaller portions. (4) If it provides group dining services, it shall include the concept of preventing food waste in menu design, and rationally provide dishes and staple food according to the number of diners. (5) If it provides buffet services, it shall take the initiative to inform consumers of consumption rules and requirements for preventing food waste, provide different dish sizes, and remind consumers to take an appropriate amount of food. A catering service provider shall not induce consumers to order or mislead them into ordering excessive food. A catering service provider may enrich menu information by indicating food portion and dish sizes and suggested number of diners on the menu, provide consumers with o......