Japan considering allowing patrons to take home restaurant leftovers
In Japan, there are discussions around potentially permitting restaurant customers to take home their leftovers as a means to combat food wastage, as per draft guidelines from the country’s health ministry. Traditionally, Japanese authorities have enforced restrictions on packing and bringing home uneaten meals due to concerns about contamination. However, the health ministry is now encouraging people to take leftovers home, with the caveat of avoiding raw foods like sashimi and using clean chopsticks to transfer food to containers.
Despite the push to reduce food wastage, the risk of food poisoning remains a concern, leading many restaurants to be cautious about offering takeout options. The recently revealed draft guidelines outline that customers should drain excess liquid from leftover food, use disposable gloves or sanitize their hands before placing the food in containers, and ensure cleanliness of the containers used. Eateries are also instructed to provide disinfectant or disposable gloves to customers if needed, categorize dishes suitable for takeaway, and refrain from allowing customers to bring their own containers due to hygiene issues.
If approved, the draft guidelines from the health ministry are expected to be finalized by the year-end and put into practice from the following April. Food wastage is a significant challenge in Japan, with an estimated 4.72 million tonnes of food loss recorded in 2022, out of which 2.36 million tonnes comprised uneaten food from restaurants and unsold items from stores.
The proposed measure aims to address this pressing issue and promote more responsible consumption habits among the public. Stay tuned for further updates on the potential changes in Japan’s dining scene as efforts to tackle food wastage continue to evolve.