Article 1
This Law is developed in accordance with the Constitution for the purposes of preventing food waste, safeguarding national food security, promoting the traditional virtues of the Chinese nation, practicing the core socialist values, conserving resources, protecting the environment, and promoting sustainable economic and social development.
Article 2
The food referred to in this Law means the food provided in the Food Safety Law of the People's Republic of China, including all kinds of food for human consumption or drinking.
Food waste referred to in this Law refers to the failure to use food that is safe to eat or drink in accordance with its functional purpose, including waste and the reduction in quantity or quality of food due to unreasonable use.
Article 3
The state practices economy and opposes waste.
The state takes technically feasible and economically reasonable measures to prevent and reduce food waste in accordance with the principles of multiple measures, targeted policies, effective management, and public participation.
The state calls for socially responsible, healthy, resource-saving, and environmentally friendly ways of consumer spending and advocates a simple, moderate, eco-friendly and low-carbon lifestyle.
Article 4
People's governments at all levels shall strengthen the leadership over food waste reduction work, define food waste reduction goals and tasks, establish sound anti-food waste work mechanisms, organize food waste monitoring, investigation, analysis and evaluation, strengthen regulation, and advance food waste reduction work.
Local people's governments at or above the county level shall annually publicize the work progress in reducing food waste, propose measures to strengthen efforts in this field, and continue to promote food waste reduction throughout society.
Article 5
The development and reform authorities under the State Council shall strengthen the organization and coordination of efforts against food waste nationwide, and, in conjunction with other relevant authorities under the State Council, analyze and assess the food waste situation each year, make overall plans for reducing food waste, and adopt measures and guidelines for implementation by competent authorities.
The commerce authorities under the State Council shall strengthen the management of the catering industry, and establish sound industry standards and service specifications, and, in conjunction with the market regulation authorities and other authorities under the State Council, establish anti-food waste systems and norms for the catering industry, take measures to encourage catering service operators to provide individual meal services and disclose their practice of minimizing food waste.
The market regulation authorities under the State Council shall strengthen the anti-food waste regulation on food producers and operators and urge them to implement anti-food waste measures.
The national food and strategic reserves authorities shall make grain storage and circulation more food-saving and loss-reducing, and in conjunction with relevant authorities under the State Council, organize the implementation of food storage, transportation, and processing standards.
Relevant authorities under the State Council shall carry out anti-food waste work in accordance with this Law and their respective responsibilities defined by the State Council.
Article 6
Government organs, people's organizations, state-owned enterprises, and public institutions shall specify and improve the standards for official receptions, meetings, training sessions and other official activities in accordance with relevant state regulations, strengthen administration, and take the lead in saving food and opposing waste.
Where meals are required for official activities, the number and form of meals shall be arranged according to the actual situation, and shall not exceed the prescribed standards.
Article 7
Catering service providers shall take the following measures to prevent food waste:
(1) establish sound food purchase, storage, and processing management systems, strengthen the vocational training of service personnel, and incorporate saving food and avoiding food waste into the training content;
(2) take the initiative to remind customers to prevent food waste, post or place anti-food waste signs in prominent locations, or have service staff give instructions or explanations to guide customers to order the right amount of food as needed;