Recently, the General Office of the Central Committee of the Communist Party of China and the General Office of the State Council issued the Action Plan for Food Conservation and issued a notice requesting all regions and departments to seriously implement it in conjunction with the actual situation.
The full text of the Action Plan for Food Conservation is set out below.
Since the 18th Party Congress, the Party Central Committee, with Comrade Xi Jinping at its core, has attached great importance to food conservation and loss reduction, stressing the need to take comprehensive measures to reduce food loss and waste, and resolutely put a stop to the undesirable culture of food waste. In recent years, all regions and departments have conscientiously implemented the relevant decisions and deployments of the Party Central Committee, continuously increased the efforts to conserve and oppose food waste, and achieved positive results, but the problem of waste still cannot be ignored, and the task of strengthening the whole food industry chain in all aspects of saving and reducing losses is heavy. This programme has been formulated in order to implement the requirements of the Fifth Plenary Session of the Nineteenth Central Committee of the Communist Party on the deployment of food conservation actions and to promote the implementation of the Anti-Food Waste Law of the People's Republic of China.
I. General requirements
Guided by Xi Jinping's thought of socialism with Chinese characteristics in the new era, adhering to systematic, legal and long-term governance, adhering to party leadership, government leadership, industry guidance and public participation, highlighting key areas and key links, strengthening rigid institutional constraints, and promoting effective savings and loss reduction in all segments of the entire food industry chain, so as to accelerate the construction of a higher-level, higher-quality, more efficient and more sustainable national This will lay a solid foundation for accelerating the construction of a higher-level, higher-quality, more efficient and more sustainable national food security guarantee system.
By 2025, food-saving and loss-reduction initiatives in all parts of the food industry chain will be more hardened and refined, more obvious results will be achieved in promoting food-saving and loss-reduction, a basic system of food-saving and loss-reduction institutions, standards and monitoring systems will be established, the permanent and long-term governance mechanism will be basically sound, the "CD-ROM campaign" will be carried out in depth, the problem of food waste will be effectively curbed, and the culture of saving food and opposing waste will become widespread throughout society. Food conservation and opposition to waste have become widespread in society as a whole.
II. Strengthening agricultural production chain to save and reduce losses
(a) Promoting the economical use of seeds in agriculture. Improve the standards for the validation of major food crop varieties, highlight the characteristics of high-yielding and high-efficiency, multi-resistant and widely adapted varieties with low loss harvesting, and accelerate the selection and breeding of seed-saving and machine-friendly varieties. Compile and promote seed-saving and loss-reducing machinery research and development-oriented catalogues, and increase the research and development and promotion of advanced and applicable precision seeding machines. Integrate and promote key technologies such as centralized planting of rice seedlings, single grain precision sowing of corn, precision and semi-precision sowing of wheat, and planting of seed and fertilizer together.
(b) Reducing harvest losses in the field. Efforts have been made to promote fine grain harvesting, strengthen the integration of agricultural machinery, agronomy and varieties, and improve the rate of key technologies in place and coverage. Develop and revise technical guidance specifications for machine harvesting and loss reduction for rice, corn, wheat and soybeans, and guide farmers to choose their machines for harvesting at the right time. Encourage localities to enhance the supply capacity of emergency seeding and harvesting equipment and emergency services. Accelerate the promotion and application of intelligent, green and efficient harvesting machinery. Incorporate the training of agricultural mechanics into the high quality farmer training project and improve the ability of mechanics to operate in a standardized manner.
III. Strengthening the food storage chain to reduce losses
(iii) Improving post-production grain drying conditions. Grain drying sets of facilities and equipment will be included in the scope of pilot subsidies for new agricultural machinery, and drying capacity will be enhanced. Encourage large grain-producing counties to promote the application of environmentally friendly drying facilities, and increase the promotion of green heat source drying equipment. New agricultural business entities, grain enterprises and post-production grain service centres are encouraged to provide grain drying services for farmers, and the use of electricity for drying land is uniformly managed according to agricultural standards.
(d) Supporting and guiding farmers in scientific food storage. Strengthen training and services for farmers in scientific grain storage techniques. Carry out selection and demonstration applications of grain storage equipment for farmers of different scales. Promote the use of simple and efficient grain storage devices for farmers in the northeast, and gradually solve the problem of "grain on the ground".
(e) Promote the conservation and reduction of losses in storage facilities. Encourage green storage upgrading actions and green grain storage standardization pilots. Upgrade and repair old warehouses and promote grain storage information technology. Promote the classification and grading of grain storage facilities and standardized management, and improve the quality and effectiveness of storage.
IV. Strengthening food transport loss reduction and security
(vi) Improving transport infrastructure and equipment. Construction of special railway lines, special terminals, bulk grain transit and supporting facilities to reduce grain losses in transport. Promote special grain bulk carriers, railway bulk grain cars, bulk carriers, open-top containers, port-specific handling machinery and recovery equipment. Strengthen the construction of port collection and distribution systems, and develop multimodal transport of grain containers by public, rail and water.
(g) Improving rural food logistics service networks. In conjunction with the construction of "four good rural roads", the rural transport network will be improved and the level of grain transport services will be enhanced.
(viii) Carrying out demonstration of logistics standardization. Develop a standardized, standardized and information-based bulk grain transport service system, explore the application of efficient grain loss reduction logistics models, and promote seamless docking of bulk grain transport equipment. In key routes and key nodes of the "northern grain transport to the south", carry out demonstrations of efficient logistics connection technology for multimodal transport.
V. Accelerating food processing to save food and reduce losses
(ix) Improving the processing and conversion rate of cereals and oils. It has formulated and revised processing standards for wheat flour and other rations and edible oils, improved moderate processing standards, reasonably determined processing accuracy and other indicators, and guided consumers to gradually get out of the misconception that they are overly pursuing "refined rice and white flour", so as to improve the production rate of cereals and oils. Improve the digital management level of the grain processing industry. Promote the intelligent transformation of flour processing equipment, promote low-temperature rice milling equipment, encourage the application of flexible rice processing equipment, and guide the moderate processing of oilseeds and fats. Develop the whole grain industry and launch the National Whole Grain Action Plan. Innovate food processing and distribution models, support catering units to make full use of central kitchens, and accelerate the construction of staple food distribution centres and cold chain support systems.
(j) Strengthening the reduction of feed grain substitution. Promote the technology of reducing and replacing corn and soybean meal in pig and chicken feed, and fully exploit alternative resources such as miscellaneous grains, miscellaneous meal and grain processing by-products. Improve the oil-making process and improve the quality of miscellaneous meal. Improve the national database on the nutritional value of feed ingredients, guide feed enterprises to establish a diversified feed formula structure, and promote feed precision formula technology and precision formulation processes. Accelerate the promotion of low-protein ration technology, improve the efficiency of protein feed utilization, and reduce the proportion of soybean meal added. Increase the supply of high-quality forage and reduce the amount of concentrate feed used in cattle and sheep breeding.
(xi) Strengthening the comprehensive utilization of grain resources. Effective use is made of rice bran, bran, germ, oilseed meal, potato residue, potato liquid and other by-products of grain and oil processing to produce edible products, functional substances and industrial products. The development of biomass energy processing industries using grain as raw materials is regulated.
VI. Determined to curb waste in food and beverage consumption
(xii) Strengthen the management of business practices in the catering industry. Improve the anti-food waste system in the catering industry, and improve industry standards and service specifications. Encourage and guide food service operators to take the initiative to prompt consumers to order in moderation, take the initiative to provide services such as "small portions" and "small meals", and provide consumers with information on food portions, specifications or the number of people recommended for consumption on menus or the display pages of online food service platforms. Information. The media, consumers and other social supervisors are encouraged to report wasteful behaviour of food service operators through service hotlines. Illegal acts of food waste by food service operators will be seriously investigated and punished in accordance with the law.
(xiii) Implementing responsibility for anti-food waste management in unit canteens. Unit canteens should strengthen the dynamic management of food procurement, storage and processing, promote healthy dietary practices such as meat and vegetarianism, less oil and salt, and formulate and implement measures to prevent food waste. Encourage the scientific procurement and use of ingredients by means of meal reservation, meal allocation according to quantity, small portion serving and replenishment on demand. To improve the conservation of meals in institutional canteens and implement a system for evaluating and reporting the effectiveness of anti-food waste work in institutional canteens. Inspections of unit canteens are conducted to correct wasteful behaviour.
(xiv) Strengthening the economy of meals for official activities. Party and government organs at all levels, State-owned enterprises and institutions must implement the spirit of the eight provisions of the Central Government and its implementing regulations, and effectively strengthen the management of meals for official receptions, meetings, training and other official activities. In accordance with the requirements of health and economy, scientific and reasonable arrangements for the number of meals, in principle, the implementation of buffets. Organizing banquets or eating and drinking in the name of meetings, training, etc. is strictly prohibited.
(xv) Establishing a sound long-term mechanism for the economical management of school meals. Strengthen on-site management of school meals, increase meal inspections, and implement a centralized meal accompanying system for primary and secondary schools and kindergartens. Strengthen home-school cooperation, reinforce family education, and cultivate good eating habits among students to be diligent and frugal and to eliminate waste. Extensive labour education is being carried out, and various forms of practical food conservation education activities are being actively organized.
(xvi) Reducing household and personal food waste. Strengthen the dissemination of scientific knowledge on public nutrition and diet, advocate nutritionally balanced, scientific and civilized eating habits, encourage families to make scientific meal plans, buy food according to needs and make full use of ingredients. Promote the use of small portions, diversification and nutritious cooking methods.
(xvii) Promote the resourceful use of food waste. Guiding localities in establishing systems for the collection, disposal, transport and treatment of food waste, and promoting reduction at source. Support the resourceful use and harmless treatment of food waste through investment within the central budget and the issuance of green bonds by enterprises, and guide the active participation of social capital. Do a good job of sorting and collecting food waste. Exploring the promotion of the feed-based utilization of leftover food from the dining table.
VII. Vigorously promote food saving and loss reduction science and technology innovation
(18) Strengthen technical support for grain production. Promote research and development of key common technologies for seeding and harvesting, such as air suction and seed discharge, low-loss feeding, efficient cleaning and operational monitoring. Breakthroughs in terrain-matching technology, research and development of advanced and applicable technology and equipment to match agricultural production patterns in hilly mountainous areas, and grasp the precision manufacturing of key components to reduce the loss of grain machinery for harvesting in hilly mountainous areas. Strengthen the research and development of harvesting machinery for fallen and other affected crops. Guiding enterprises to carry out research and development on high-efficiency and low-loss grain harvesting machinery, optimizing the cutting platform, threshing, separation and cleaning capacity.
(xix) Promote the quality and upgrading of key technologies for storage, transportation and loss reduction. Develop intelligent technologies for safe, low-temperature, energy-efficient grain storage. Upgrade the level of insect and mould prevention and control in storage, and develop new agents. Promote new warehouse types for food security storage, and promote horizontal ventilation grain storage technology and other applications. Research and develop mobile drying equipment, and speed up test verification. Research on standardized technologies for means of transport, and develop multimodal transport linkage and receiving and unloading technology and equipment for bulk grain, and devices and equipment to prevent grain grading and crushing into warehouses.
(xx) Improve the level of research and development of grain processing technology and equipment. Develop technologies for the stable quality control, edible quality improvement and activity maintenance of whole grain raw materials, and develop nutritionally preserved whole grain foods. Research key technologies such as value-added processing of raw grains, and develop key technologies such as quality control, balanced nutritional blending and biological processing for the production of mixed grain foods. Laying out national agricultural high-tech industrial demonstration zones with grain processing as the leading industry, promoting the transformation of the industry to high-end, intelligent and green, and improving the level of by-product utilization technology.
VIII. Strengthening education and guidance on food conservation and loss reduction
(xxi) Carrying out civilized creation of food conservation and loss reduction. The requirements for food conservation and loss reduction are incorporated into civic conventions, village rules and regulations, and industry norms, and food conservation publicity and education are promoted in organs, schools, enterprises, communities, rural areas, families and military camps. The requirements for a civilized table and "Operation CD-ROM" are incorporated into the creation of civilized cities, civilized villages and towns, civilized units, civilized families and civilized campuses, effectively playing a guiding and exemplary role in their creation.
(xxii) Strengthen the propaganda of public opinion on food conservation. In-depth publicity will be given to the interpretation of laws and regulations, policies and measures on food conservation and loss reduction, and the popularization of food conservation and loss reduction techniques and related knowledge. Deepen public welfare propaganda, elaborate production and broadcast of food conservation and anti-waste public service announcements. Post slogans or posters in obvious locations in dining places to enhance awareness of anti-food waste. Make full use of important time points such as World Food Day and National Food Security Awareness Week to widely publicize and report on food-saving and loss-reducing experiences and practices and typical examples. Strengthen the monitoring of public opinion on food security and take the initiative to respond to social concerns. Do a good job of monitoring public opinion, and expose food waste behaviors. Prohibit the production, release and dissemination of programmes or audio and video information that promote wasteful behaviours such as overeating.
(xxiii) Continuing to promote the shifting of customs and traditions. We advocate civilized and frugal weddings and funerals, encourage urban and rural residents to have "new weddings, simple funerals, and no funerals", strictly control the scale and standard of banquets, and curb large and wasteful affairs.
(xxiv) Carrying out international cooperation on food conservation and loss reduction. Actively participate in activities such as the United Nations Food System Summit and the Global Action to Reduce Food Waste, and share food loss reduction experiences with the international community. Promote joint research, technology demonstration and personnel training on food conservation and loss reduction through multi-bilateral channels. Promote the institutionalization of the International Conference on Food Loss Reduction.
IX. Strengthening safeguards
(xxv) Strengthening organizational leadership. All regions and departments should stand on the height of safeguarding national food security, effectively enhance the sense of responsibility and urgency of doing a good job in food conservation and loss reduction, incorporate food conservation and loss reduction into the food security responsibility system assessment, adhere to the responsibility of the party and the government, and compact the work responsibility. The leading departments should combine their responsibilities, focus on all aspects of the entire food industry chain, and propose annual food conservation and loss reduction targets and implementation measures. All relevant departments should combine their responsibilities, work closely together, take the initiative and form a synergy to ensure that the work of food saving and loss reduction achieves solid results.
(xxvi) Improving institutional standards. Strengthen the management of food and food conservation in accordance with the law, fully implement the Anti-Food Waste Law of the People's Republic of China, and enact a food security guarantee law. It will improve the relevant supporting systems, speed up the establishment of standards for the entire food industry chain that meet the requirements of food conservation and loss reduction, and develop national standards and industry standards that promote food conservation. Industry associations are required to formulate and publish group standards for loss reduction and consumption throughout the chain, and enterprises and behaviours that do not implement group standards and cause excessive food loss are strictly restrained in accordance with regulations.
(xxvii) Establish a mechanism for investigation and assessment. Exploring methods for investigating and assessing food losses and waste, and establishing evaluation criteria for food losses and waste. Study the establishment of a chain-wide food loss and waste assessment index system, and carry out regular data aggregation and analysis and assessment. Conduct research on food waste statistics.
(xxviii) Strengthen supervision and management. Study the establishment of a system for assessing the effectiveness of reducing food loss and waste, notification, rewards and penalties. Establish a supervision system that combines departmental supervision, industry self-regulation and social supervision, and make comprehensive use of self-inspection, random inspection and verification, etc., to continuously carry out regular supervision. Source: Xinhua News
https://mp.weixin.qq.com/s/CjJe7dt4zwEDfR10bTCj5Q
Translator/Samantha
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