MOE Japan adopted nine applications for FY2022 Model Project for Promoting Creation of Zero Food Loss and Waste Areas by Local Governments and/or Business Operators　

For the purpose of creating and broadly providing information on pioneering cases of effectively reducing the amount of edible FLW and promoting FLW recycling, MOE Japan called for local governments and business operators that will conduct 1) a model project for creating zero FLW areas, 2) a model project for introducing mottECO initiative, 3) a model project for promoting FLW recycling and reducing edible FLW, and 4) a model project for promoting FLW recycling and reducing edible FLW regarding school lunches.

Under this project, MOE Japan offers technical and financial support to pioneering initiatives concerning edible FLW reduction and FLW recycling by local governments and/or business operators, and then compiles the outcomes of those initiatives to disseminate and expand them to other areas.

Category I (Model projects for creating zero FLW areas)

Representative participant	Project title	Project outline
Save Earth Foundation, public interest incorporated foundation	Zero FLW Kyoto Project "Zero edible FLW & 100% FLW Recycling"	In collaboration with regional retailers' outlets and facilities, Kyoto University, and Kyoto City, the foundation aims to achieve "Zero edible FLW & 100% FLW Recycling" by making efforts for reducing edible FLW and creating a joint FLW recycling loop, such as efforts for "reduction of FLW and identification of root causes through measuring," "joint collection and recycling of FLW taking account of reduction of CO2 emissions," and "awareness-raising for eliminating leftovers."
H2O Retailing Corporation	Zero FLW Area Project Jointly with the Local Community	The corporation aims to create a zero FLW loop through the upcycling (making processed foods) and recycling (making compost) of FLW generated from outlets of Izumiya (supermarket), and to develop momentum to encourage people to reduce FLW in the local community through developing new approaches in collaboration with related parties and conducting a demonstration concerning reduction of FLW based on an idea developed jointly with local people, thereby creating FLW zero area.
Aino University, incorporated educational institution	AINO TOWN Zero FLW Area Creation Project	Aino university endeavors to raise students' awareness using panels and leaflets in the campus, carries out food drive activities and food pantry activities targeting students, and makes efforts to reduce leftovers by such means as selling unsold lunch boxes at a discount at the cafeteria. The university also endeavors to create a zero FLW area at the cafeteria through the introduction of food waste processor in parallel with reducing edible FLW.

Category II (Model projects for introducing mottECO initiative)

Representative participant	Project title	Project outline
Seven & i Food Systems Co., Ltd.; ROYAL HOLDINGS Co., Ltd.; SRS HOLDINGS Co., Ltd.; NIPPON HOTEL Co., Ltd.	Increase of businesses introducing mottECO initiative and creation of a tool dissemination scheme under a partnership, and promotion of further dissemination of mottECO initiative through awareness-raising activities in collaboration among the industry, local governments, and educational institutions	In order to promote mottECO initiative across business categories, the companies build a partnership to develop a tool for announcement, jointly create and purchase dedicated doggy bags made of FSC-certified paper, and conduct awareness-raising activities targeting universities, high schools and other educational institutions as well as local governments, thereby aiming to further disseminate mottECO initiative.
HAJIME FOODS K.K.	Introduce an ECO passport, expand mottECO project among customers and local communities, and continue the project!	The company creates a fee-based membership with premiums such as meal vouchers, a cooler bag and so on, thereby promoting the bringing home of leftovers (mottECO). As doggy bags, non-plastic containers and reuse containers are to be introduced.

Category III (Model projects for promoting FLW recycling and reducing edible FLW)

Representative participant	Project title	Project outline
Dole Japan, Inc.	Dole Banana Ethical Value Chain Program	The company conducts demonstration tests concerning the sale of goods not using plastic packages nor containers, promotion of sale by weight to enable consumers to buy goods only in an amount necessary, and programmed creation of compost with food waste at home, thereby raising awareness of store chains selling bananas and consumers regarding the zero FLW.
FOOD LOSS RE:BORN CENTER, general incorporated association	Initiative to solve the problem of food loss triggered by liquid milk contained in food stockpiles for disasters	The association ascertains the appropriate quantity of stockpiles, checks the environment for reserving stockpiles and measures the quality of stockpiles, and conducts an attitude survey on donated goods, thereby aiming to solve the problem of loss and waste concerning liquid milk stockpiles. Starting from the problem of liquid milk stockpiles to be wasted, the association aims to solve the problem of FLW concerning the overall  food stockpiles for emergency such as disaster.

Category IV (Model projects for promoting FLW recycling and reducing edible FLW regarding school lunches)

Representative participant	Project title	Project outline
Otsu City, Shiga Prefecture	"Fun to Eat" – initiative to reduce leftovers from school lunches	The city develops menu for school lunches that take advantage of the local industry and produces videos and materials for dietary education to convey the attractiveness of local foodstuff and scheme of FLW recycling available at each school in the city, thereby aiming to reduce leftovers from school lunches through dietary education.
Mie Prefecture	Iga Tsubasa School's Own Style – Chapter of Ecology Spree –	The prefecture provides students with opportunities to gain food-related experience, such as rice planting and harvesting, visiting lectures by fisheries workers, and surveys of leftovers, with the aim of having students appreciate food and enjoy eating and reducing leftovers from school lunches. At the same time, the prefecture endeavors to reduce FLW during cooking and promote recycling (making compost).