Beijing's local standard "Operational Requirements for Source Reduction of Food Waste" will be officially implemented. Non-operating canteens and commercial catering service units of government agencies, enterprises and institutions will have standards to follow for the source reduction operation of food waste.

The "Operational Requirements" stipulates the operational requirements that should be met for source reduction of food waste, as well as the environmental sanitation and emission requirements for catering units. It is suitable for source reduction operations of food waste generated by non-commercial canteens and commercial catering service units of government agencies, enterprises and institutions.

Note that the requirements for food waste reduction operations cover many aspects such as raw materials, ordering, dining, post-meal and food waste source reduction equipment. The "Operational Requirements" stipulate that in the procurement of raw materials, clean vegetables should be purchased and stocked in appropriate quantities according to demand; semi-finished products should be uniformly distributed from central kitchens to reduce food waste generated in the processing links of catering units. When ordering food, catering service staff should promptly remind consumers to consume reasonably, order in appropriate amounts, and not proactively provide disposable tableware. During the dining process, "Operation CD-ROM" should be promoted to reduce food waste. Self-service catering services should be equipped with reminder signs to guide people to take less and take less, and to practice economy. After the meal, customers should also be prompted to pack uneaten dishes and staple foods, and provide packaging services. Catering units should arrange corresponding personnel to sort and put out sundries, food residues, waste kitchen grease, etc.

In recent years, some units in this city have introduced food waste source reduction equipment to process food waste to reduce the amount of waste processed at the end. The "Operational Requirements" also set forth requirements for the use of this equipment. Catering units that meet the conditions should install kitchen waste source reduction equipment and carry out debris sorting, solid-liquid separation, and oil-water separation to achieve food waste reduction. The reduction equipment should be installed in a separate space outside the food processing area and should not be installed in the dishwashing room, disinfection room or tableware cleaning room to prevent cross-contamination and the spread of odor; qualified catering units are encouraged to use on-site processing equipment that meets emission requirements , further reduce the amount of food waste; the reduction equipment should be an integrated overall equipment, which should ensure continuous and stable operation. The whole machine should meet anti-corrosion requirements, the surface should be flat and smooth, easy to clean, and should be easy to install and maintain. , the functions can be reasonably configured according to on-site needs.

In addition, in terms of environmental sanitation requirements, the space where food waste is stored and processed by catering units should be placed outside the food processing area and kept closed and clean; catering units should also conduct at least 1 daily inspection of the space where food waste is reduced. disinfect once.