P23 Do Restaurants in Japan Support the Goals of Minimizing Food Loss and Maintaining Healthy Weight?


      Serving excessive amounts of food may not only stimulate overeating in customers but also increase leftovers. Minimizing food loss and having more people who maintain healthy weight are national goals in Japan and are included in the United Nations’ Sustainable Development Goals (SDGs).


      To examine how restaurants support the goals of minimizing food loss and maintaining healthy weight, and owners’ thoughts about leftovers.

      Study Design, Setting, Participants

      A cross-sectional study was conducted via an internet survey through a Japanese research company. Four hundred and twelve restaurants owners participated.

      Measurable Outcome/Analysis

      Measures included frequency and record of leftovers, thoughts about serving amount and leftovers, readiness for achieving Japanese national goals, recognition and referring of SDGs, and demographics. Descriptive analysis was used.


      Three hundred seven out of 412 participants were men (74.5%); average age was 51.0 years (SD = 9.3). Most were small business owners (n = 357, 86.7%); average number of seats was 32.3 (SD = 44.71). Twenty-five percent answered that leftovers were found “often” (n = 5, 1.2%) or “sometimes” (n = 98, 23.8%), but 68% (n = 281) answered that they did not record it regularly. Seventy-seven percent (n = 319) answered that the eating amount was affected by the serving amount but 61% (n = 253) thought that the customers should control their eating amount. Moreover, 84.2% believed that a lot of food is necessary for customer satisfaction (n = 347). Only few reported to have started something for achieving the national goals of minimizing food loss (n = 47, 11.4%) and maintaining healthy weight (n = 14, 3.4%). The restaurants that referred to SDGs for running their business were only 2.7% (n = 11), and 73.5% (n = 303) answered never to have heard of SDGs.


      Although a quarter of the restaurants had leftovers, most restaurant owners believed a large quantity food was needed. Moreover, very few restaurants knew about SDGs.
      Funding: JSPS KAKENHI Grant Number JP18K02219.

      Appendix. Supplementary data