Measures for the Administration of the Promotion and Business Operations of the Catering Industry

Measures for the Administration of the Promotion and Business Operations of the Catering Industry

Order of the Ministry of Commerce of the People's Republic of China and the National Development and Reform Commission of the People's Republic of China
(No. 3 [2025])

The Measures for the Administration of the Promotion and Business Operations of the Catering Industry, as deliberated and adopted at the 17th executive meeting of the Ministry of Commerce on December 26, 2024, are hereby issued with the approval of the National Development and Reform Commission and shall come into force on June 15, 2025.

Minister: Wang Wentao
Chairman: Zheng Shanjie
May 12, 2025

Measures for the Administration of the Promotion and Business Operations of the Catering Industry

Article 1 For the purposes of regulating the business activities of catering services, guiding and promoting the sound and orderly development of the catering industry, and safeguarding the lawful rights and interests of both consumers and businesses, these Measures are developed in accordance with the relevant laws and regulations issued by the state.
Article 2 These Measures shall apply to the business activities of catering services within the territory of the People's Republic of China.
For the purpose of these Measures, “business activities of catering services” means the business activities of providing consumers with food and consumption places and facilities through the real-time processing and manufacturing of finished products or semi-finished products, commercial sale, and service labor, among others.
Article 3 The Ministry of Commerce shall be responsible for the administration of the catering industry across the country, develop policies and plans, improve the standard system, conduct monitoring and analysis, encourage and direct catering service providers to stop food and beverage waste in conjunction with relevant departments, support relevant departments in effectively conducting the administration of work safety of the catering industry, guide and supervise catering service providers in strengthening safety management, and promote the high-quality development of the catering industry.
The National Development and Reform Commission shall, in accordance with the Anti-food Waste Law of the People's Republic of China and according to the functions of departments, strengthen the organization and coordination of the anti-food waste work nationwide, analyze and assess food waste situation each year in conjunction with the relevant departments of the State Council, and make overall arrangements on the anti-food waste work.
Local commerce, development and reform, and other competent departments at or above the county level shall conduct administration within the scope of their respective functions in accordance with laws and regulations.
Article 4 The state supports the healthy and well-regulated development of the catering industry, encourages catering service providers to develop popular catering, community catering, green and healthy catering, improve service quality, innovate in consumption scenarios, and enrich catering supply.
Article 5 The state encourages and supports catering service providers, industry associations, and relevant research institutions in exploring and inheriting traditional catering culture, conducting research on the development of the catering industry, and promoting the coordinated development of the catering industry with agricultural production, food processing, tourism and leisure, and other industries.
Eligible catering service providers are encouraged and supported in actively conducting international exchange and cooperation to carry forward excellent Chinese catering culture.
Article 6 The state encourages catering service providers to conduct digital upgrading and transformation, improve digital operation and management capabilities, and accelerate integrated online and offline development.
Catering takeaway platforms' enhancement of resource sharing and......