反食品浪费法对制止高校餐饮食品浪费机制的影响研究

Research on the Influence of Anti-Food Waste Law on the Mechanism of Preventing Food Waste in Colleges and Universities

因《中华人民共和国反食品浪费法》的施行,防止食品浪费、保障供给安全、传承勤俭美德不再仅仅是一项倡议,而成为了具有强制执行力的法律条文。《反食品浪费法》部分条款对高校餐饮部门作出了专项规定,且餐饮服务提供者共性规范的条款对高校餐饮部门开展食品储存、运输、加工、售卖等各个环节也颇具指导意义。高校餐饮部门应在促进消费前端“减量”“光盘”的前提下,努力探索高校餐饮制止食品浪费的长效机制。

Due to the implementation of the “Anti-Food Waste Law of the People’s Republic of China”, preventing food waste, ensuring supply security, and inheriting the virtues of diligence and thrift are no longer just an initiative, but have become mandatory legal provisions. Some provisions of the “Anti-Food Waste Law” have made special provisions for the catering departments of colleges and universities, and the provisions of the general norms of catering service providers are also of great guiding significance for the catering departments of colleges and universities to carry out various links such as food storage, transportation, processing, and sales, the catering department of colleges and universities should continue to promote the green development of catering production and consumption on the premise of promoting the front-end “Reduction” and “ Empty Plate Campaign” of consumption. The society participates together and strives to explore a long-term mechanism for preventing food waste in catering service department in colleges and universities.