Measures against Food Loss

Partly triggered by the appointment of Katsuhiro Nakamura, our Honorary Executive Chef, by the United Nations Food and Agriculture Organization (FAO) as a goodwill ambassador for Japan, we launched the “Food Loss Reduction Project” within the company in 2018. In a series of processes from the procurement of foodstuffs to the provision of food, we identified the places where food loss occurred, examined solutions, and verified the effects of the reduction by measuring kitchen waste, implemented the “3010 Campaign” to reduce leftovers at banquets, developed the “Mottainai Menu” to make full use of foodstuffs, and introduced “mottECO” to take leftovers home in April 2022, thereby promoting the reduction of food loss and solving social issues related to food.


  1. Development and deployment of the “Mottainai Menu” to reduce food loss
  2. Promotion of the 3010 Campaign and implementation of the food loss reduction cycle
  3. Seminar on SDGs for junior high and high school students
  4. Introduction of “mottECO” to take leftover food home
  5. Received the Chairman’s Award of the Judging Committee for the Food Loss Reduction Promotion Award

Development and deployment of the “Mottainai Menu” to reduce food loss

The “Mottainai Menu” is an original menu unique to Hotel Metropolitan Edmont, where Japanese and Western chefs make full use of ingredients and their skills. The fish wastes, which are usually discarded, are used in dashi (Japanese soup stock) or soups that are indispensable in French cuisine, and the skins and leaves of vegetables are made into appetizing delicacies such as finely flavored nutritious Japanese dishes and colorful hors d’oeuvres.
Since 2019, Hotel Metropolitan Edmont has been offering the “Mottainai Menu” as actual party food with the support of the organizer. This has led to the reduction of food loss in hotels and the provision of opportunities for people to think about food loss while eating delicious food.

  • Provence-style fish soup with rouille

  • Lamb hachis parmentier gratin

  • Confit of whole banana

  • Rusks (reused)

  • Agar jelly made with Kyoto carrot skin

  • Tuna collagen meatball teriyaki tempura wrapped in yuzu citrus skin

  • Bread pudding made from bread dough edges

We also provide recipes for the “Mottainai Menu” that can be enjoyed at home, and hold online seminars to familiarize more people with tackling food loss and environmental issues.


Introduction of “Mottainai Menu” items that can be done at home

Katsuhiro Nakamura, our Honorary Executive Chef, held an online seminar on “Mottainai Menu” items that can be enjoyed at home (October 2020)


SDGs action while enjoying full-course French cuisine

SDGs action “Sustainable Food Experience” while enjoying full-course French cuisine

  • Pain perdu with onions and bacon [Reduced Food Loss] [Mottainai Menu]

  • Poiret of Shinshu deer with Porto sauce [Ecosystem Maintenance] [Satoyama Conservation] [Healthy Ingredients]

  • Ostrich tartar and wasabi mousse [Global Warming Countermeasures] [Hunger Eradication] [Efficient Use of Food Crops]

At the Hotel Metropolitan Edmont, guests can enjoy a full course of authentic French cuisine prepared with sustainable food, providing opportunities to become familiar with sustainable ingredients and to deepen their understanding of such issues, leading to new awareness in daily life.


Participation in Saitama City’s efforts to reduce food loss

“Team Eat All” is a food loss reduction initiative undertaken by Saitama City involving business operators. Cafe Cross Yard, which is directly managed by Hotel Metropolitan Saitama-Shintoshin, is participating in this initiative.
The leftovers are cooled and reheated the next morning to use as ingredients for the breakfast buffet quiche. In addition, we are working to reduce food loss, while remaining particular about the taste, by mixing leftover seasonings and developing dressings.

  • Food loss countermeasure menu quiche

  • Food loss prevention menu doria


Promotion of the 3010 Campaign and implementation of the food loss reduction cycle

According to the Restaurant Survey of the Food Loss Statistical Survey conducted by the Ministry of Agriculture, Forestry and Fisheries, about 4% of all meals served in Japan are left over in eating places and restaurants, while about 14% of banquet meals are left over, 3.5 times that for eating places and restaurants. Nippon Hotel Co., Ltd. is actively promoting the “3010 Campaign” to reduce leftovers at banquets in all hotels with banquet halls. The “3010 Campaign” is to set up an “eat-it-up time” 30 minutes after a toast and 10 minutes before the end of the meal, so that customers can fully enjoy the meal without leaving leftovers.
In addition, by repeatedly repeating the food loss reduction cycle from the pre-meeting stage before the banquet to the day of the event and after the event, we are also able to increase the completion rate of banquet dishes.


Seminar on SDGs for junior high and high school students

At Hotel Metropolitan Edmont, we developed a hands-on learning curriculum (food loss lectures, taste classes, table manners classes) for junior and senior high school students on SDGs. In March 2022, approximately 1,200 junior and senior high school students in Chiyoda City, where the hotel is located, attended the course.
In addition to explaining the current situation and issues of food loss in the world and Japan in an easy-to-understand manner, we introduced specific examples of Hotel Metropolitan Edmont’s efforts to reduce food loss, as well as what each and every one of us can do to reduce food loss in our daily lives. Through real information from hotel food businesses, we were able to deepen their understanding of food loss.
In addition, a hotel chef serves as a lecturer in the taste class, where participants learned about the five tastes including four basic elements of taste such as saltiness, sourness, bitterness, and sweetness, plus umami, which is said to be the fifth taste. Hands-on food education classes were held, for example, tasting and comparing different dashi and pork, which cultivated an interest in food and nurtured their zest for living.

  • Lecture on food loss

  • The original text was used to deepen understanding

  • Lecture on taste (Hotel Metropolitan Edmont Executive Chef Hitoshi Iwasaki)

  • Students learned while enjoying tasting and comparing different kinds of dashi


Introduction of “mottECO” to take leftover food home

As part of its efforts to reduce food loss, Nippon Hotel Co., Ltd. has been implementing the “mottECO” initiative at nine hotels since April 1, 2022.
If customers who use the hotel restaurants or banquet halls are unable to finish their meal, they will be provided with eco-friendly certified paper containers upon request. By allowing customers to take home food at their own risk, we will work to reduce food loss and waste, and promote the “culture of taking home leftovers by themselves.”

In May 2022, four companies consisting of Nippon Hotel Co., Ltd., Seven & i Food Systems Co., Ltd., Royal Holdings Co., Ltd., and SRS Holdings Co., Ltd. were jointly adopted by the Ministry of the Environment as one of the “model projects for introducing mottECO initiative.”
The title of the project adopted is “Increase of businesses introducing mottECO initiative and creation of a tool dissemination scheme under a partnership, and promotion of further dissemination of mottECO initiative through awareness-raising activities in collaboration among the industry, local governments, and educational institutions.” The project addresses the major social issue of food loss reduction under a partnership that transcends competition through the introduction and expansion of mottECO initiative.
By participating in the model projects for mottECO initiative, we will contribute to the spread of this among food-related businesses and promote changes in the awareness of businesses and consumer behavior in cooperation with three companies in different industries.

In May 2023, with the participation of Keio Plaza Hotel Co., Ltd. and Aleph Inc., who have endorsed this initiative, as well as Suginami Ward, Tokyo, which is making efforts to promote mottECO at restaurants in the region, the project was jointly adopted as a "model project for introducing mottECO" by the Ministry of the Environment.

By participating in the mottECO model project, we will contribute to the spread and expansion of the program among food-related businesses, and will collaborate with other industries to promote changes in awareness and consumer behavior on the part of businesses.

What is mottECO?
The Ministry of the Environment held the “New Doggy Bag Idea Contest” with the aim of promoting takeout of leftovers at restaurants to familiarize people with this culture based on a mutual understanding between consumers and restaurants. “mottECO” is a name given to takeout leftovers from restaurants as a result of winning the grand prize for the new name in the contest. “mottECO” contains messages such as “more eco-friendly” and “take home.”


Received the Chairman’s Award of the Judging Committee for the Food Loss Reduction Promotion Award

Four companies consisting of Nippon Hotel Co., Ltd., Seven & i Food Systems Co., Ltd., Royal Holdings Co., Ltd., and SRS Holdings Co., Ltd. received the Chairman’s Award of the Judging Committee for the Food Loss Reduction Promotion Award for their joint effort to reduce food loss, the mottECO project. Awarded by the Ministry of the Environment and the Consumer Affairs Agency at the National Conference on Reducing Food Loss held on Sunday, October 30, the award is expected to spread widely among consumers and have an effective ripple effect on the reduction of food loss.

Citation
Food Loss Reduction Promotion Award

MottECO Promotion Consortium
Nippon Hotel Co., Ltd.
Royal Holdings Co., Ltd.
SRS Holdings Co., Ltd.
Seven & i Food Systems Co., Ltd.

Your organization has been actively engaged in efforts to reduce food loss, and its achievements have been outstanding.
Therefore, we are delighted to present you with this award.

October 30, 2022
Chairman of the Judging Committee for the Promotion of Food Loss Reduction
Tomio Kobayashi

Nippon Hotel Co. Special Advisor Executive Chef Emeritus Katsuhiro Nakamura

Katsuhiro Nakamura, the first Japan person to receive a Michelin star, is engaged in a variety of activities as a leading figure in the Japan French culinary world, not only nurturing the next generation, but also promoting food education and contributing to society through French cuisine. In 2017, I was appointed as a Goodwill Ambassador for Japan at the Food and Agriculture Organization of the United Nations (FAO), and I am working tirelessly to achieve the SDGs, such as reducing food loss and eradicating hunger.

Nippon Hotel Co. Special Advisor Executive Chef Emeritus
Katsuhiro Nakamura profile

Food and Agriculture Organization of the United Nations (FAO) Goodwill Ambassador
President of the Gobelins Society / Honorary President for Life, Association of Recipients of the French Order of Agricultural Merit / etc.

Born in Kagoshima Prefecture in 1944. He moved to Europe in 1970 and worked as a professional chef for 15 years at famous restaurants throughout France. In 1979, when he was the Grand Chef of the restaurant "Le Bourgdonnay" in Paris, he became the first Japan person to receive one Michelin star. Since then, it has maintained the star for four and a half years.
After returning to Japan in 1984, he became the restaurant's head chef with the opening of the Hotel Edmont (now the Hotel Metropolitan Edmont). In 1994, he became the hotel's managing director and executive chef. In 2003, he was awarded the Chevalier Order of Agricultural Merit by the French Republic. At the 2008 Hokkaido Toyako Summit, he supervised and supervised all dishes as Executive Chef. In 2010, he was awarded the Order of Officier of the French Republic of Agricultural Merit. In 2015, he was appointed as the cooking supervisor of JR Japan East's cruise train "TRAIN SUITE Shikishima" (currently serving as the general cooking supervisor). In 2016, he was awarded the Commandeur of the Order of Agricultural Merit of the French Republic. In 2017, he became the Japan's first Food and Agriculture Organization (FAO) Goodwill Ambassador. In 2019, he became a member of the Tokyo 2020 Olympic and Paralympic Games Olympic and Paralympic Games Athletes' Village Menu Advisory Committee.

  • As soon as he became the grand chef at a little-known restaurant in Paris, La Bourdonnais, in 1979, he made the restaurant well-known and became the first Japanese to receive a Michelin star.

  • As the executive chef at the 2008 Hokkaido Toyako Summit, he supervised the cooking of all dishes, including those served to dignitaries and attendants from around the world.

  • In 2003, he was awarded the “Chevalier” (Knight) of the Order of Agricultural Merit of the French Republic. In 2010, he was awarded the title of “Officier” (Officer) and in 2016, the highest rank of “Commandeur” (Commander).

  • In 2017, he was appointed as a goodwill ambassador for Japan by the United Nations Food and Agriculture Organization (FAO). (From left: Katsuhiro Nakamura, FAO Director-General Graziano da Silva, and Ms. Hiroko Kuniya)

  • He also worked actively to promote children’s dietary education, and in 2009 published Chef Katsuhiro Nakamura’s School of Taste for Children (three volumes in total). He is also offering classes at elementary schools.

  • A lecture was held on efforts to reduce food loss and its significance. Based on many FAO data, he explained the current situation of world hunger and food loss in Japan.