mottECO FESTA 2025: Fighting Food Waste Together
On July 1, 2025, the Japan Hotel Corporation held a significant event called "mottECO FESTA 2025" at the Hotel Metropolitan Edmont in Tokyo. This initiative, part of the mottECO Promotion Consortium, gathered various stakeholders—including corporations, government ministries, and nonprofits—to combat the pressing issue of food waste.
The event featured an engaging lineup of activities focused on food waste reduction, with approximately 580 attendees, surpassing the previous year's attendance of 540. Visitors participated in enlightening presentations, panel discussions, and an exhibition showcasing 43 organizations dedicated to environment-centric initiatives, especially food waste management. Attendees also savored unique dishes created by the hotel's chefs as part of the "Mottainai Menu," designed to exemplify how culinary innovations can help reduce food waste.
Event Overview
Details
- - Event Name: Let's Eliminate Food Waste! mottECO FESTA 2025
- - Date: July 1, 2025 (Tuesday) 10:30 AM - 2:00 PM
- - Venue: Hotel Metropolitan Edmont, 2nd Floor Banquet Hall
- - Organizer: mottECO Promotion Consortium
- - Supported by: Consumer Affairs Agency, Ministry of the Environment, Ministry of Agriculture, Forestry and Fisheries, Ministry of Health, Labour and Welfare, Japan Hotel Association
- - Special Cooperation: Hotel Metropolitan Edmont
- - Number of Attendees: Approximately 580 (previous years: 2023 - 400, 2024 - 540)
During the event, a video message was shared from Keyichi Asa, Minister of the Environment, and Shinjiro Koizumi, Minister of Agriculture, Forestry and Fisheries. Their insights emphasized the importance of the mottECO initiatives and the goal of eliminating 100 tons of food waste across 1,500 establishments within the current fiscal year. This highlighted the growing awareness and urgency of addressing food waste in our society.
Panel Discussion Highlights
The panel discussion featured experts from various sectors, including government ministries and food service industry leaders. Key discussions revolved around strategies to expand mottECO's influence and reduce food waste effectively. Attendees found the insight into collaborative methods between public sectors and the private industry particularly compelling, showcasing the necessity of unified efforts in combatting this challenge.
Initiatives and Activities
An interactive experience corner was created where guests could understand mottECO's missions firsthand. For the first time, a food drive booth was incorporated into the event, partnering with Second Harvest Japan to ensure that surplus food was donated.
Another notable feature was the "Mottainai Menu" tasting session, where attendees sampled various delicious dishes aimed at reducing waste. Each menu item was carefully prepared using leftovers and by-products typically discarded in food preparation. Examples included:
- - Sous Vide Chicken with Kombu Balsamic Sauce: Healthy and sustainable, utilizing leftover kombu.
- - Pork Belly Wrapped Grilled Banana Peel: Combining creativity with sustainability by using edible banana peels.
- - Chocolat Mousse: Made from leftover baked goods, demonstrating how even desserts can be part of food waste reduction efforts.
Conclusion
Through mottECO FESTA 2025, the Japan Hotel Corporation has not only provided a platform for engagements on food waste reduction but has also inspired ongoing conversations about sustainability in our daily lives. Executive Advisor Hideaki Matsuda emphasized the increasing awareness of food waste, noting the event's success as a testament to people’s rising interest and commitment. Looking ahead, the consortium plans to continue its mission to encourage both businesses and consumers to change their behaviors surrounding food waste, expanding the mottECO concept further into everyday practices.
The cumulative efforts displayed during mottECO FESTA 2025 serve as a reminder of the collective responsibility we share in preserving our environment and resources. As this event illustrates, each individual action can lead us toward a food waste-free society, fulfilling not just local but also global sustainability goals.