JAKARTA, KOMPAS.com – The Japanese government, through nutritionists in schools, prepares various methods to introduce food education to students.
Starting from food nutritional education, cleaning standards, how to chew food properly, to reduce the possibility of food scraps (food waste).
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“There are three types of diet guidelines given by teachers and nutritionists in schools, including diet guidelines, nutritional guidelines during lunch time, and individual nutritional guidelines,” explained nutrition expert Naomi Aiba in a seminar titled “Shokuiku: nutrition and education“, in Jakarta, Thursday (2/13/2025).
Naomi is a nutritionist from the Department of Nutrition and Life Science Kanagawa Institute of Technology, as well as a practitioner who attended Kyushoku (school lunch) in Japan.
Through this guide, school students are expected to practice food education in their homes.
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The standards of school lunch cleaning management in Japan are handled starting from the selection of materials, to the provision of school lunch.
This food is strictly controlled in order to prevent food poisoning. Guidelines for school food intake in Japan are issued every five years as a standard.
How to reduce food waste
Nutrition experts from the Department of Nutrition and Life Science Kanagawa Institute of Technology, as well as practitioners who attended Kyushoku (studying lunch at school) in Japan, Naomi AibaSchool students in Japan are also taught how to appreciate food so they have to spend food without leftover.
The portion of school lunch menu in Japan has been tailored to nutritional needs. In order to get optimal nutrition, all types of carbohydrates and side dishes must be spent.
“So, the rice that is served must be eaten all run out for students because this is needed to get the energy needed by these students,” Naomi said.
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According to Naomi, some school students in Japan are accustomed to just eating side dishes, without spending their rice.
The school then provides education on how to reduce food waste through video illustrations.
“Education videos prevent food scraps from being made in five parts. Each video is about three to five minutes and aired when children have lunch,” Naomi said.
The video includes the introduction of character and eating culture in Japan based on rice.
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Starting from the story of the farmers introducing how to produce rice, the latest conditions regarding the remnants of the discarded rice, as well as how to eat rice and side dishes simultaneously to make it feel more delicious.
“Once this video is displayed in front of children, the number of leftovers in schools has been reduced,” he concluded.
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