Nippon Hotel Co., Ltd. Event Report: “Let’s create a society where food is not wasted” Food waste reduction awareness event “mottECO FESTA 2025” held

[Nihon Hotel Co., Ltd.] Event Report: “Let’s create a society where food is not thrown away together” Food waste reduction awareness event “mottECO FESTA 2025” held ​ Image
URL: JR East Hotels Press release: July 9, 2025 [Nihon Hotel Co., Ltd.] {Event Report} “Let’s create a society where food is not thrown away together” Food waste reduction awareness event “mottECO FESTA 2025” event report The “mottECO FESTA 2025” event, organized by the mottECO Promotion Consortium, will be held on July 1st. Companies, organizations, and related ministries and agencies are working together to promote a society that does not throw away food. The “mottECO Promotion Consortium,” an industry-government-academia alliance in which Nippon Hotel Co., Ltd. (1-6-1 Nishi-Ikebukuro, Toshima-ku, President and CEO Hiroyuki Mitsubayashi) participates, will hold a press conference at the Hotel Metropolitan on July 1, 2025. The “mottECO FESTA 2025” event was held in Edmonton. Image
URL: https://prcdn.freetls.fastly.net/release_image/30117/1918/30117-1918-5d92d9e20d88a292821ec2f9c26e22e4-3183×1801.png The event brought together many companies, organizations, and related ministries and agencies, and featured lectures on food waste reduction, panel discussions by related ministries, experts, and businesses, booths from 43 organizations introducing the latest activities, a tasting of “Mottainai Menu” dishes prepared by chefs at the Hotel Metropolitan Edmont, and a food drive, among other activities. The event was a great success, with around 580 people attending, more than last year’s event. Event Overview Event Name: ~Let’s eliminate food waste! ~ Food waste reduction “mottECO FESTA 2025” Date and time: Tuesday, July 1, 2025, 10:30-14:00 Venue: Hotel Metropolitan Edmont, 2nd floor banquet hall Organizer: mottECO Promotion Consortium Sponsors: Consumer Affairs Agency, Ministry of the Environment, Ministry of Agriculture, Forestry and Fisheries, Ministry of Health, Labor and Welfare, Japan Hotel Association Special cooperation: Hotel Metropolitan Edmont Number of visitors:
Approximately 580 people (previous results: Approximately 400 people in 2023, approximately 540 people in 2024)
mottECO FESTA 2025 Executive Committee Chairman Comment
https://prcdn.freetls.fastly.net/release_image/30117/1918/30117-1918-7632ea3d0572ebde8d280f61a6a69c5e-1280×1536.jpg Nihon Hotel Co., Ltd. Advisor Executive Advisor/SDGs Hideaki Matsuda The first event in 2023 was attended by approximately 400 people, the second event last year was attended by approximately 540 people, and the third event this year was attended by approximately 580 people. With each event, more and more people have attended, and we have a strong sense of the growing interest in food waste. The venue was filled with the enthusiasm of industry, government, academia, citizens, and consumers for reducing food waste, and it was reaffirmed that this theme is spreading as an issue for the entire society. We will continue to promote changes in awareness and behavior of both businesses and consumers regarding takeaway of leftover food, so that we can continue to work to reduce food waste and further spread the use of “ｍottECO.”
At the panel discussion venue, Environment Minister Keiichiro Asao and Agriculture, Forestry and Fisheries Minister Shinjiro Koizumi delivered video messages explaining the significance of mottECO’s efforts and their hopes for the expansion of the mottECO Promotion Consortium, which is working to achieve its goal of reducing food waste by 100 tons at 1,500 stores this fiscal year.
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https://prcdn.freetls.fastly.net/release_image/30117/1918/30117-1918-09e244b431e215bd0102ae29285eab47-900×601.jpg Keiichiro Asao, Minister of the Environment, Shinjiro Koizumi A video message from the Minister of Agriculture, Forestry and Fisheries Venue status ■Exhibition booth 43 organizations will introduce their latest activities, including environmental activities centered on reducing food waste [Reference: Brochure on the day]
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https://prcdn.freetls.fastly.net/release_image/30117/1918/30117-1918-1705d00d65758fe35dd0188e33f41d04-3900×2600.jpg ■Panel discussion by relevant ministries, experts, businesses, etc.
https://prcdn.freetls.fastly.net/release_image/30117/1918/30117-1918-75f3738e954927ff8404d9c617246201-3900×2600.jpg ■mottECO experience corner
https://prcdn.freetls.fastly.net/release_image/30117/1918/30117-1918-3f3e8a9440c931f3b5a883200a67f8d4-2465×1643.jpg ■Food Drive For the first time, a food drive booth was set up at the venue and food was donated to the certified NPO Second Harvest Japan
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https://prcdn.freetls.fastly.net/release_image/30117/1918/30117-1918-5514776643c4e87d55f81475eee8fb48-1280×854.jpg Donation ceremony Left) Hideaki Matsuda, Executive Committee Chairman of “mottECO FESTA 2025”, Nippon Hotel Co., Ltd. Right) Yuji Shibata, CEO of Certified NPO Second Harvest Japan ■Mottainai Menu Tasting Corner Hotel Metropolitan Edmont’s original menu (Japanese, Western and desserts) prepared with the aim of reducing food waste Image
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https://prcdn.freetls.fastly.net/release_image/30117/1918/30117-1918-704787810819a91a499d79689dca1984-2752×1835.jpg ■Organizer: “mottECO Promotion Consortium” Members
https://prcdn.freetls.fastly.net/release_image/30117/1918/30117-1918-1f85ada05a08b373f735aadfb6c1bdf4-2062×932.jpg Event program on the day Timetable Event program 10:30 Event opening, greeting from the organizer Hiroyuki Mitsubayashi, President and CEO, Nippon Hotel Co., Ltd. 10:35-11:25 【Lecture】1. “Guidelines for Promoting the Take-Home of Leftover Food – Toward Achieving the SDGs” Mr. Makoto Tanaka, Director, Food Loss Reduction Promotion Office, Consumer Education Promotion Division, Consumer Affairs Agency 11:35～12:25 【Panel Discussion】”Toward the Spread of mottECO” ・Ministry of Agriculture, Forestry and Fisheries, Minister’s Secretariat, New Business and Food Industry Department Director of Food Loss and Recycling Measures Office, Dining Out and Food Culture Division, Mr. Manabu Suzuki ・Ministry of the Environment, Environmental Regeneration and Resource Recycling Bureau, General Affairs Division Assistant Director of Recycling Promotion Office, Mr. Tatsutaro Murai ・Suginami Ward Ms. Akitake Natsuki, Management Section, Waste Reduction Measures Division, Environment Department Ms. Furukawa Kumiko, Chief of 4R Promotion, Resource Circulation Promotion Division, Environment Department, Tama City Ms. Yasukawa Akane, Director, Planning and Public Relations Department, Shiroyama Kanko Co., Ltd. Ms. Yamamoto Nao, Graduate School of International Food and Agricultural Sciences, Tokyo University of Agriculture ◎Facilitator: Representative of mottECO Promotion Consortium Ms. Nakagami Tomiyuki (Chairman of the Environment Division, Seven & i Food Systems Co., Ltd.) 12:35～13:25 【Lecture】2. “Promoting Food Loss Reduction～Initiatives at Bikkuri Donkey～” Aleph Co., Ltd. Junichi Iguchi, Director, Direct Store Operations Department, Store Operations Headquarters Akane Takada, Director, SDGs Promotion Department 13:30-13:40 Food Drive Donation Ceremony Second Harvest Japan CEO Yuji Shibata mottECO FESTA 2025 Executive Committee Chairman Hideaki Matsuda 10:35～14:00 【Exhibition booths (43 organizations)] Introducing the SDGs and food waste reduction efforts of each organization Ministry of the Environment, Consumer Affairs Agency, Ministry of Agriculture, Forestry and Fisheries, Ministry of Health, Labor and Welfare, Shiga Prefecture, Suginami Ward, Tama City, Chiyoda Ward, Adachi Ward, Kyoto City, Tokyo Environmental Public Service Corporation, Nippon Hotel Co., Ltd., Hotel Nikko Tsukuba, Rembrandt Hotel, Shiroyama Kanko Co., Ltd., Shiba Park Hotel Co., Ltd., Seven & i Food Systems Co., Ltd., Royal Holdings Co., Ltd., SRS Holdings Co., Ltd., Aleph Co., Ltd., TORIDOLL Holdings Co., Ltd., Tokyo University of Agriculture, Ritsumeikan University School of Food Management, Ochanomizu University, Japan Agricultural News Co., Ltd., Circular Economy Dot Tokyo Co., Ltd., My Box Promotion Association, Field Alliance Co., Ltd., Harch Co., Ltd., Midori Sangyo Co., Ltd., Green Display Co., Ltd., National Delicious Eat Everything Movement Network Council, Japan Food Ecology Center Co., Ltd., Circular Park Kyushu Co., Ltd., Kirin Brewery Co., Ltd., Hito no Mori Co., Ltd., Forest Bank Co., Ltd., Sustainable Food Chain Council General Incorporated Association, Senshu University Watanabe Tatsuro Seminar, Odakyu Electric Railway Co., Ltd., RN Smart Packaging Co., Ltd., Convert Communications Co., Ltd., HAPPY EARTH, Clan Package Co., Ltd. 11:00～14:00 【Tasting Corner】 Mottainai Menu (Food prepared with the aim of reducing food waste) ・Steamed Chicken with Konbu Balsamic Sauce (Konbu used for konbu-jime puffer fish is used to make dashi) ・Beef Tendon Jelly (Bouillon made from beef tendons and bones after removing the meat from chicken confit) ・Sautéed Scallops Grilled rice bran croûte (made with rice bran soaked in heshiko) ・Haci parmentier (made with beef scraps from shaping) ・Banana peel wrapped in pork belly and baked with sweet and spicy cheese (made with banana peel) ・Kombu agar with vinegar and miso sauce (made with kelp left over from making soup stock) ・Soy milk rice spring rolls (made with corn cobs) (Made with dashi) ・Cabbage-wrapped sashimi (Made with leftover sashimi) ・Matsukaze-yaki tuna (Made with tuna tendons and peeled tuna) ・Shrimp sesame sauce somen noodles(Made with vegetable stem paste and dashi made from sweet shrimp heads) ・Chocolate mousse (Made with leftover baked goods sold for takeout) ・Vanilla-flavored riolat Mango passion sauce (Used leftover rice from the buffet restaurant) ・Bread pudding (Used bread for refills served at banquets and weddings) ・Chocolate rusks (Used bread for refills served at banquets and weddings) *This email has been sent
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