- Institute for SDGs Promotion
- Exhibited at the “9th National Convention on Food Loss Reduction in Chiyoda”
ページの本文です。
Exhibited at the “9th National Convention on Food Loss Reduction in Chiyoda”
2025年11月12日更新
Exhibited at the “9th National Convention on Food Loss Reduction in Chiyoda”
On October 30, 2025, the 9th National Convention on Food Loss Reduction in Chiyoda, organized by Chiyoda City and the National Council for the “Delicious and Waste-Free Eating” Movement, was held at Otemachi Place Hall & Conference (Chiyoda City, Tokyo).
The National Convention on Food Loss Reduction is a nationwide event held annually in conjunction with Food Loss Reduction Day on October 30. The convention aims to raise public awareness of food loss reduction and to strengthen social momentum toward addressing this issue. This year’s convention was hosted in Chiyoda City.
Event Overview
9th National Convention on Food Loss Reduction in Chiyoda
Date & Time: Thursday, October 30, 2025, 10:00 a.m. – 5:00 p.m.
Venue: Otemachi Place Hall & Conference (2-3-1 Otemachi, Chiyoda-ku, Tokyo)
Program:
・Opening Ceremony (Oedo Sukeroku Taiko)
・ Awards Ceremony for Food Loss Reduction Promotion and Food Industry “Mottainai” Awards
・ Talk Sessions
・ Awards Ceremony for the Food Loss Reduction Painting and Slogan Exhibition
・ Talk Live
・ Panel and Booth Exhibitions
・ Children's Corner
・ Introduction of the “Mottainai” Menu
Reference: 9th National Convention on Food Loss Reduction in Chiyoda
Building on the momentum of mottECO FESTA 2025, the Institute for SDGs Promotion exhibited posters introducing Ochanomizu University’s initiatives related to food loss reduction (*1, *2). In addition, we distributed materials introducing its activities and those of the OCHA-SDGs Student Committee, including Institute leaflets, student committee activity reports, and research papers on food loss reduction (*3), to further promote its initiatives.
1 Food Drive
Summaries of food drive activities conducted in collaboration with Seven & i Holdings Co., Ltd. since 2022.
2 Non-standard Vegetables
An overview of interview survey results from FY2024, conducted by members of the OCHA-SDGs Student Committee’s Non-standard Vegetable Project, examining the current situation and challenges related to the utilization of non-standard vegetables.
3 Research Papers
Distribution of the following three research papers involving fellows and students of the Institute:
Nishida, I. et al. (2023). Characteristics of customers who order appropriate portion sizes at restaurants. Japanese Journal of Nutritional and Dietetics, 81(2), 68–74.
Kuneda, T. et al. (2025). Outcome and process evaluation of “OchaEco Bento,” a food loss reduction initiative at a university co-op cafeteria. Japanese Journal of Health Education and Promotion, 33(1), 34–44.
Kawasaki, Y. et al. (2022). The relationship between traditional and common Japanese childhood education and adulthood towards avoiding food waste behaviors. Waste Management, 145, 1–9. https://doi.org/10.1016/j.wasman.2022.04.020
For further details on OchaEco Bento, please refer to the FY2023 Annual Report (p.78).
(The Institute’s booth)
On the day of the event, visitors from a wide range of sectors—including private companies, local governments, educational institutions, and civic organizations—attended the convention, creating a lively atmosphere throughout the venue. Many visitors stopped by the Institute’s booth, resulting in active exchanges of opinions between Institute staff and participants.
We will continue to advance initiatives for the practical implementation and dissemination of food loss reduction, drawing on the unique ideas and perspectives of students.
関連リンク / Related Links
