#Japan #Tokyo #mottECO #Japan Hotel #Food Waste Reduction

Successful Conclusion of the 'mottECO FESTA 2026'

On July 27th, 2026, the "mottECO FESTA 2026" event, aimed at raising awareness about food waste reduction, took place at Hotel Metropolitan Edmont, organized by the mottECO Promotion Consortium. With approximately 580 attendees, including government officials, sustainability officers from private corporations, university representatives, and general consumers, the event marked its fourth installment since its inception in July 2023. The atmosphere was filled with vibrant exchanges of ideas focused on addressing food waste.

Event Overview

The event commenced with an opening speech by Hiroyuki Mimura, the President of Japan Hotel Inc., who emphasized the critical importance of multi-sectoral collaboration in tackling food waste. Presentations included a keynote speech by Yuko Sakita, the President of the National Delicious Food Completion Movement Network Council, who highlighted the necessity of cooperation across regions and organizations.

Various departments, including the Ministry of the Environment, offered insightful lectures on the implementation of "mottECO" guidelines, enabling businesses to address food waste without fear of health risks associated with leftovers. This was further enhanced by a discussion panel featuring representatives from the Ministry of Agriculture, Forestry, and Fisheries, municipal representatives, and academics discussing the effective use of takeaway containers in reducing waste, showcasing real-life examples of substantial reduction impacts.

Additionally, a food drive was conducted during the event, collecting 22 items totaling 3.7 kg of foodstuffs, which were donated to Second Harvest Japan, symbolizing the collaborative spirit of food sustainability advocacy.

Exhibition Booth Highlights

The event featured exhibition booths from 40 organizations showcasing their latest environmental sustainability practices aimed at reducing food waste. Japan Hotel Inc. displayed its efforts across six themes: "Finishing Food", "Using Up", "Reuse", "Takeaway", "Recycle", and "Awareness Raising". Their initiatives included the development of sustainable dining options known as "Mottainai Menus" and the implementation of a recycling loop for energy. By 2025, Japan Hotel Inc. expects a remarkable achievement of 1,312 uses of "mottECO", leading to a reduction of approximately 330 kg of food waste.

Culinary Showcase

The culinary talent was on display as chefs from various participating hotels transformed discarded ingredients into gourmet dishes. Attendees enjoyed innovative tastings like brownie made from leftover sponge cake and pudding crafted from surplus bread. The event fostered a lively interaction where visitors eagerly asked questions and took photos, reflecting a growing awareness and commitment to sustainability in the culinary world.

Moving Forward

The event's overwhelming success, with over 580 participants, continues to reflect the increasing awareness and concern surrounding the "mottECO" initiative and food waste reduction practices among society. The establishment of the "Guidelines for Promoting Leftover Takeaway" has further aided businesses in adopting food waste solutions. Moving forward, Japan Hotel Inc. is committed to being an active member of the "mottECO Promotion Consortium" to promote collaborative efforts across the industry, working to tackle social issues through their operations and fostering a culture of bringing home leftovers.

Japan Hotel Inc.'s continued involvement signifies a commitment to environmental sustainability and social responsibility, aiming to foster a comprehensive approach to food waste reduction in Japan.

This successful event, driven by the passion and dedication of its organizers, participants, and sponsors, underscores the necessity of collective action for a sustainable future. The collaborative spirit and shared objectives ensure that initiatives like "mottECO" will grow in reach and impact, driving significant changes in the hospitality and food sectors.