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Tianjin is a city of 15 million that abuts Beijing.
Waste prevention Tianjin prohibits minimum consumption
The reporter from Tianjin (reporter Zhaxi) learned from the press conference on "Strict Savings and Opposing Waste" held by the Tianjin Municipal Government Information Office: "Tianjin Catering Industry Code of Conduct for Stop Catering Waste (Trial)" was released recently ,
Will propose to catering operators to implement a saving meal reminder system, provide optional services for small meals, proactively provide consumers with leftover food packaging services, clearly indicate the amount of dishes, and proactively prompt the meal amount suitable for the number of consumers to eliminate inducements
There are 6 specific requirements for over-ordering meals, strengthening employee professional ethics training, doing a good job in internal control management, and prohibiting minimum consumption.
Li Hong, deputy director of the Tianjin Municipal Bureau of Commerce, said that the above requirements are based on the “Measures for the Operation and Management of the Catering Industry” issued by the Ministry of Commerce in 2014, combined with the consistent practices generally advocated by the catering industry and generally consciously implemented by catering companies over the years. In the next step, Tianjin will continue to make revisions and improvements based on the implementation and actual needs of catering companies.
At the press conference, Tianjin Catering Industry Association issued the "Proposal for Stopping Catering Waste Behavior" to "Resolutely Stop Catering Waste Behavior" and called on citizens to actively implement the "CD Action" to all member units and catering companies of the association. , Consciously resist "waste on Eptemthe tip of the tongue."
The "Proposal for Stopping Food Waste Behavior" suggests that catering companies should actively add small portions of dishes and guide consumers to order appropriate meals. Among them, companies that undertake wedding banquets and birthday banquets must re-examine the banquet menus provided to customers and adjust excess dishes; companies that undertake buffet services must vigorously encourage consumers to take appropriate meals, and treat those with excess leftovers and leftovers. Individuals give effective treatment.
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Waste prevention Tianjin prohibits minimum consumption
08:33, September 01, 2020 Source: People's Daily Online-People's Daily Overseas Edition
The reporter from Tianjin (reporter Zhaxi) learned from the press conference on "Strict Savings and Opposing Waste" held by the Tianjin Municipal Government Information Office: "Tianjin Catering Industry Code of Conduct for Stop Catering Waste (Trial)" was released recently ,
Will propose to catering operators to implement a saving meal reminder system, provide optional services for small meals, proactively provide consumers with leftover food packaging services, clearly indicate the amount of dishes, and proactively prompt the meal amount suitable for the number of consumers to eliminate inducements
There are 6 specific requirements for over-ordering meals, strengthening employee professional ethics training, doing a good job in internal control management, and prohibiting minimum consumption.
Li Hong, deputy director of the Tianjin Municipal Bureau of Commerce, said that the above requirements are based on the “Measures for the Operation and Management of the Catering Industry” issued by the Ministry of Commerce in 2014, combined with the consistent practices generally advocated by the catering industry and generally consciously implemented by catering companies over the years. In the next step, Tianjin will continue to make revisions and improvements based on the implementation and actual needs of catering companies.
At the press conference, Tianjin Catering Industry Association issued the "Proposal for Stopping Catering Waste Behavior" to "Resolutely Stop Catering Waste Behavior" and called on citizens to actively implement the "CD Action" to all member units and catering companies of the association. , Consciously resist "waste on Eptemthe tip of the tongue."
The "Proposal for Stopping Food Waste Behavior" suggests that catering companies should actively add small portions of dishes and guide consumers to order appropriate meals. Among them, companies that undertake wedding banquets and birthday banquets must re-examine the banquet menus provided to customers and adjust excess dishes; companies that undertake buffet services must vigorously encourage consumers to take appropriate meals, and treat those with excess leftovers and leftovers. Individuals give effective treatment.