Legal basis: People's Republic of China (PRC) Food Waste Disposal Law.
Article 1 In order to prevent food waste, ensure national food security, carry forward the traditional virtues of the Chinese nation, practice socialist core values, conserve resources, protect the environment and promote sustainable economic and social development, this Law is formulated in accordance with the Constitution.
Article 2 The term "food" as mentioned in this Law refers to the food specified in the Food Safety Law of People's Republic of China (PRC), including all kinds of food for human consumption or drinking.
The term "food waste" as mentioned in this Law refers to food that can be safely eaten or drunk without reasonable use according to its functional purposes, including waste, reduction of food quantity or quality due to unreasonable use, etc.
Article 3 The state practices strict economy and opposes waste.
The state adheres to the principles of multi-measures, precise policy, scientific management and social co-governance, and adopts technically feasible and economically reasonable measures to prevent and reduce food waste.
The state advocates civilized, healthy, resource-saving and environment-friendly consumption patterns, and advocates a simple and moderate, green and low-carbon lifestyle.
Article 4 People's governments at all levels shall strengthen their leadership over the work of kitchen waste, determine the objectives and tasks of the work of kitchen waste, establish and improve the working mechanism of kitchen waste, organize the monitoring, investigation, analysis and evaluation of kitchen waste, strengthen supervision and management, and promote the work of kitchen waste.
The local people's governments at or above the county level shall announce the situation of anti-food waste to the society every year, put forward measures to strengthen anti-food waste, and continue to promote the anti-food waste of the whole society.
Article 5 The development and reform department of the State Council shall strengthen the organization and coordination of the national anti-food waste work; In conjunction with the relevant departments of the State Council, analyze and evaluate the situation of kitchen waste every year, make overall arrangements for the work against kitchen waste, and put forward relevant measures and opinions, which shall be implemented by all relevant departments.
The competent department of commerce in the State Council should strengthen the management of the catering industry, establish and improve industry standards and service norms; In conjunction with the the State Council municipal market supervision and management department, establish a management system for food waste in the catering industry, take measures to encourage catering service operators to provide catering services, and disclose their management of food waste to the public.
The State Council market supervision and management departments should strengthen the supervision of food producers and operators to prevent kitchen waste, and urge food producers and operators to implement measures to prevent kitchen waste.
The national grain and material reserve department shall strengthen the management of grain saving and loss in the process of grain storage and circulation, and organize the implementation of grain storage, transportation and processing standards in conjunction with relevant departments in the State Council.
The relevant departments of the State Council shall, in accordance with the responsibilities stipulated in this Law and the State Council, take measures to carry out the work against kitchen waste.