The Ministry of Health, Labor, and Welfare of Japan has proposed comprehensive guidelines aimed at reducing food waste by encouraging the practice of taking home restaurant leftovers.
TOKYO, JAPAN (WS News Publisher) – As restaurant leftovers contribute significantly to food loss in Japan, the ministry’s “Draft Guidelines on How to Take Home Restaurant Leftovers Hygienically” are being developed with an expected completion by the end of this year, with implementation anticipated in the next fiscal year.
Statistics indicate that Japan’s food waste reached approximately 4.72 million tons in 2022, with around half (2.36 million tons) originating from commercial sectors, including restaurants and unsold food items. The ministry emphasizes that while consuming all food on-site is crucial for minimizing waste, taking home unfinished food is a viable alternative.
The proposed guidelines address both consumers and restaurant operators, stressing the importance of hygiene in the takeaway process. Consumers are advised to wear disposable gloves, sanitize their hands, and drain food as thoroughly as possible before transport. Additionally, it is recommended that individuals return home promptly and reheat the food appropriately before consumption.
Restaurant operators should also be required to provide hand sanitizer and disposable gloves to consumers and to store containers for takeout food hygienically. In addition, restaurants need to review in advance which foods are suitable for takeout, such as thoroughly heated foods. Last year, about 2,400 of the group’s stores sold containers for taking home leftover food, and more chain restaurants are expected to offer the service.
The Ministry of Health, Labor, and Welfare lists foods suitable for taking home that have been adequately heated and show minimal microbial growth over time. Examples include fully cooked foods such as bread, fried foods, chicken, baked goods, grilled fish, and fried rice. On the other hand, raw foods such as salads, sashimi, and drinks are not allowed to be taken home.
Ms. Tanaka, who ate at the restaurant during the interview, said that when she ate there in the past, leftover food was often disposed of by the restaurant. But I would be very grateful if the restaurant could provide suitable containers for me to take away the leftover food. Mr. Inoue, a restaurant owner, pointed out that the guidelines will let customers know how to take food home, and operators will also know more about how to assist, hoping to work together to reduce food waste.
