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Specification for green food delivery management
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Basic data
| Standard ID | GB/T 43285-2023 (GB/T43285-2023) |
| Description (Translated English) | Specification for green food delivery management |
| Sector / Industry | National Standard (Recommended) |
| Classification of Chinese Standard | A12 |
| Classification of International Standard | 03.080 |
| Word Count Estimation | 9,945 |
| Date of Issue | 2023-11-27 |
| Date of Implementation | 2023-11-27 |
| Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration |
GB/T 43285-2023: Specification for green food delivery management
---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
ICS 03:080
CCSA12
National Standards of People's Republic of China
Green takeaway management specifications
Published on 2023-11-27
Implemented on 2023-11-27
State Administration for Market Regulation
Released by the National Standardization Administration Committee
Table of contents
Preface III
1 Scope 1
2 Normative references 1
3 Terms and Definitions 1
4 Basic requirements 1
5 Procurement of food raw materials 2
6 Meal production and restaurant operation 2
7 Food takeaway packaging and material use 2
8 Takeaway Delivery 3
9 Garbage Disposal 3
10 Green takeaway display 3
11 Green Promotion 3
12 Green Quality Management 3
Reference 4
Foreword
This document complies with the provisions of GB/T 1:1-2020 "Standardization Work Guidelines Part 1: Structure and Drafting Rules of Standardization Documents"
Drafting:
Please note that some content in this document may be subject to patents: The publisher of this document assumes no responsibility for identifying patents:
This document is proposed by the China Chamber of Commerce:
This document is under the jurisdiction of the National Catering Service Industry Standardization Technical Committee (SAC/TC214):
This document was drafted by: China Hotel Association, Beijing Sankuai Online Technology Co:, Ltd:, China Institute of Standardization, Zhejiang Jinsheng Environmental Protection Co:, Ltd:
Co:, Ltd:, Xintianli Technology Co:, Ltd:, China Jiliang University, Qingdao Xinfusheng Group Co:, Ltd:, Shanghai Catering and Cooking Industry
Association, Zhejiang Catering Industry Association, Changzhou Longjun Tianchun Environmental Protection Technology Co:, Ltd:, China Academy of Inspection and Quarantine, Shanghai Kaimeng Zhishan
Network Technology Co:, Ltd:, Jollibee (China) Catering Management Co:, Ltd:, Beijing Nanchengxiang Catering Co:, Ltd:, Harvest Day (Group) Co:, Ltd:
Co:, Ltd:, Shanghai Ziyan Food Co:, Ltd:, Beijing Naixue Catering Management Co:, Ltd:, Shanghai Hejia Catering Management Group Co:, Ltd:,
Jiangsu Hefu Catering Management Co:, Ltd:, Shantou Sanma Plastic Products Co:, Ltd:, Shanghai Zhangliang Enterprise Management Co:, Ltd:, Wenzhou Baofeng Bao
Decoration Technology Co:, Ltd:, Beijing Siyou Youth Catering Management Co:, Ltd:, Shanxi Dinjuhui Biotechnology Co:, Ltd:, Shanghai Miaohe Food Distribution
Co:, Ltd:, New Sun and Moon Life Services Group Co:, Ltd:, Zhejiang University MBA Education Center, Tibet Tianhong Technology Co:, Ltd:
company:
The main drafters of this document: Chen Xinhua, Liu Jin, Song Xiaoxi, Wan Fujun, Jin Yong, Zhou Xingyao, Yang Bicong, Shi Xiaoming, He Juan, He Linjun,
Zhi Chaohui, Zou Mingqiang, Qi Xiaohua, Xue Qiang, Tian Jin, Zhou Yan, Huang Peikun, Zhang Ni, Zhang Yuchen, Zhang Ping, Lu Mingcong, Zhang Shun, Zheng Juaner, Hou Fei,
Liu Qi, Wang Mengxiang, Wang Nana, Yang Shizhen, Xu Changning, Shen Jian, Tong Jiquan, Wang Guoyu, Wu Yun, Li Ming, Li Dingkun, Jin Longyu, Zhang Cheng, Zhang Xiaozhi,
Jiang Baidong, Lin Fumiao, Zhao Gang, Yang Xianglei, Zhu Jianhua, Mei Qiuzhi, Wang Xiaorong, Du Jian, Xu Bo:
Green takeaway management specifications
1 Scope
This document stipulates the basic requirements for green takeout management, meal raw material procurement, meal production and restaurant operations, meal takeout packaging and
Material use, takeout delivery, garbage disposal, green takeout display, green publicity, and green quality management:
This document applies to the green management of food delivery business organizations:
2 Normative reference documents
The contents of the following documents constitute essential provisions of this document through normative references in the text: Among them, the dated quotations
For undated referenced documents, only the version corresponding to that date applies to this document; for undated referenced documents, the latest version (including all amendments) applies to
this document:
GB/T 40041 Specification for description of takeaway meal information
GB/T 42500 Instant delivery service specifications
CJJ184 Technical specifications for food waste treatment
3 Terms and definitions
The following terms and definitions apply to this document:
3:1
green takeaway greenfooddelivery
In all aspects of takeout activities, promote green and low-carbon concepts, promote environmental protection, resource conservation, low-carbon recycling and recycling, and reduce the cost of takeout
Impact of activities on the environment:
3:2
fooddelivery
Food and beverage products provided by a food service provider for delivery:
Note: Excludes prepackaged foods:
[Source: GB/T 40041-2021,3:1]
4 basic requirements
Requirements for organizations involved in takeout business activities include but are not limited to:
a) Formulate environmental policies, clarify green takeaway goals and quantifiable indicators, and have a complete business management system to ensure implementation;
b) There should be corresponding departments and personnel for green takeout management, and an assessment and reward system for green takeout;
c) Regularly carry out education and training on green takeaway-related knowledge, including energy and water conservation, environmental protection technology and management, etc:;
d) Provide budget funds and human resources support for green takeaway;
e) There are publicity actions advocating resource conservation, environmental protection and green takeaway, which can provide consumers with economical and environmentally friendly consumption behaviors:
incentives:
...
