Draft National Standard for Prepared Foods: How to Protect Consumers’ Right to Know and Right to Choose?

     Among the numerous controversies surrounding pre-made meals, the “right to know” stands as one of the core focal points.

     The “Announcement on Promoting Voluntary Disclosure in the Catering Sector (Draft for Public Comment),” drafted by the State Council Food Safety Office, the State Administration for Market Regulation, and the Ministry of Commerce, encourages catering service providers to voluntarily disclose the preparation methods of their dishes based on their operational realities. It stipulates that “where pre-made meals, finished or semi-finished products from central kitchens, or prepackaged foods are used, the disclosed information must be truthful and accurate.” Professor Liu Peng from the School of Public Administration at Renmin University of China analyzed that encouraging voluntary disclosure rather than mandating it stems from multiple practical considerations: First, current laws do not impose a mandatory obligation; second, the catering industry has not established relevant conventions; additionally, international experience generally favors voluntary disclosure of processing methods by businesses. “Encouraging the disclosure of food preparation methods effectively safeguards consumers' right to know and right to choose while accommodating the actual development status of the catering industry both domestically and internationally,” he said. " he said.

     The notice lists methods for food service providers to disclose information, including labeling on menus or ordering apps, descriptions on corporate websites or official accounts, prominent displays at store locations, and responses to consumer inquiries.

     Industry insiders believe this effectively balances the principle of information disclosure with flexibility, providing businesses with clear direction while allowing room for implementation.

     Su Haopeng, a member of the China Consumers Association's Expert Committee and a professor at the School of Law, University of International Business and Economics, stated that some domestic chain brands have already begun experimenting with transparent disclosure methods. For example, certain catering enterprises publicly release ingredient traceability reports, while some fast-food brands label pre-prepared food information on their menus. These practices have not only failed to impact customer traffic but have instead earned consumer recognition through “transparency.”

     　It should be noted that the current heated discussions surrounding pre-cooked meals highlight the diverse interpretations, perceptions, and opinions held by various stakeholders. It is understood that relevant authorities will further revise and refine the national standards for pre-cooked meals and the voluntary disclosure notice, incorporating feedback from all parties before releasing them through established procedures.

     “This approach demonstrates the democratic and scientific nature of decision-making, aligning with the principle of balancing interests in modern legislative processes,” “In Liu Peng's view, this ”open-door legislation" approach enhances policy operability and social acceptance, promotes the proper resolution of related issues, and achieves a win-win governance goal for all parties.

     Multiple experts expressed their expectation that relevant departments will widely incorporate genuine thoughts and reasonable suggestions from all sectors of society, seek the greatest common denominator among diverse demands, and lay a more solid social foundation for institutional design and policy formulation.