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Topic : Japan may allow restaurant-goers to take home leftovers in effort to tackle food waste
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TITLE : Japan may allow restaurant-goers to take home leftovers in effort to tackle food waste

Japan may allow restaurant-goers to take home leftovers in an effort to tackle food waste

 

 

Health ministry drafts to-go bag ...

 

 

 

Japan is mulling letting restaurant customers take leftovers home in a bid to reduce food wastage, according to draft guidelines from the country’s health ministry.

 

Japanese authorities typically impose restrictions on packing and taking leftover meals home due to fears about contamination.

 

Now, though, the health ministry wants people to take leftovers home but advises skipping raw food like sashimi and using clean chopsticks for transferring it to containers.

 

The risk of food poisoning, however, means many eateries are still hesitant about takeout food.

 

The draft guidelines, disclosed on Wednesday, state that customers should drain fluid from leftover food as much as possible and wear disposable gloves or sanitize their hands before transferring it into containers. Any customer who does not finish their food at the restaurant is required to take it away.

 

The guidelines require eateries to provide disinfectant or disposable gloves to customers if necessary and ensure that containers used to take away leftover food are clean. They are also required to categorize dishes that are fit to be taken home.

 

a proposal to let customers bring their own containers was dropped over hygiene concerns.

 

If accepted, the health ministry’s draft guidelines will likely be finalized by the end of this year and implemented from next April.

 

Food wastage is a critical issue in Japan which recorded an estimated 4.72 million tonnes of food loss in 2022. Nearly 2.36 million tonnes of wasted food was leftovers at restaurants and unsold items in shops.

 

 

Source: https://www.independent.co.uk/asia/japan/japan-restaurants-leftover-food-wastage-home-b2631550.html

 

Comprehension

What is Japan considering allowing restaurant customers to do?
Why has Japan traditionally restricted taking leftovers home?
What type of food does the health ministry advise against taking home?
What precautions do the draft guidelines recommend for handling leftovers?
What is required of customers who do not finish their food at a restaurant?
What are eateries expected to provide under the new guidelines?
Why was the idea of customers bringing their own containers dropped?
How much food loss did Japan record in 2022?

Discussion

Do you think allowing customers to take leftovers home is a good idea? Why or why not?
How can restaurants ensure food safety while reducing waste?
What are some challenges that might come with implementing this rule?
Do you usually take leftovers home when you eat out? Why or why not?
How does food wastage affect the environment?
What can individuals do to reduce food waste in their daily lives?
Should restaurants be responsible for preventing food waste, or is it up to customers?
How do different cultures approach food waste?
Would you be comfortable taking leftovers home under these guidelines? Why or why not?
How can governments encourage people to waste less food?

Vocabulary

Mulling – Thinking about something carefully before making a decision.
Contamination – The process of making something impure or unsafe, especially with bacteria.
Sashimi – A Japanese dish of thinly sliced raw fish.
Hesitant – Unsure or unwilling to do something.
Disposable – Designed to be used once and thrown away.
Disinfectant – A substance used to kill bacteria and germs.
Hygiene – Conditions or practices that help maintain cleanliness and prevent disease.
Implementation – The process of putting a decision or plan into effect.