Japan’s Health Ministry Proposes Guidelines to Reduce Food Waste in Restaurants
Tokyo, Japan – In an effort to combat food waste, Japan’s Ministryof Health, Labour and Welfare (MHLW) has proposed guidelines for both consumers and restaurants on how to safely and hygienically pack leftover food. The guidelineswere presented at a discussion meeting on October 16th and aim to promote responsible food consumption practices.
The proposed guidelines address a growing concern about food wastegenerated by consumers eating out. They encourage individuals to take home leftover food, emphasizing the importance of proper hygiene during the packing process. The guidelines suggest using disposable gloves or sanitizing hands before packing, ensuring cleanliness, and draining excess liquid from thefood. Additionally, it recommends using temperature-controlled containers and consuming the packed food personally.
The guidelines also call for restaurants to actively support the initiative. They are encouraged to provide sanitizers and disposable gloves for customers, maintain cleanliness of packingcontainers, and offer food items suitable for takeout.
However, the issue of allowing customers to bring their own containers for takeout has raised concerns regarding potential hygiene risks. The discussion meeting participants acknowledged the need to address these concerns and minimize potential hazards.
The MHLW plans to finalize the guidelines by the end ofthe year and implement them starting in fiscal year 2025. This initiative is expected to contribute to reducing food waste and promoting sustainable food consumption habits in Japan.
Key takeaways:
- The MHLW is proposing guidelines to reduce food waste generated by consumers eating out.
- The guidelines encourage consumers topack leftover food and emphasize proper hygiene during the process.
- Restaurants are encouraged to provide support by offering sanitizers, disposable gloves, and suitable takeout options.
- The issue of allowing customers to bring their own containers is being addressed with a focus on minimizing hygiene risks.
- The guidelines are expected to be finalized by theend of the year and implemented in fiscal year 2025.
This initiative reflects a growing global concern about food waste and its environmental and economic impact. By promoting responsible food consumption practices, Japan aims to contribute to a more sustainable future.
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