Tokyo Revives Edo-Era Spirit of “Mottainai” to Tackle Food Waste Tokyo’s campaign to encourage diners to leave no food behind

The Tokyo Metropolitan Government is pleased to announce the return of its “Zero Food Waste with the Spirit of Edo Campaign” for a second year, building on the positive response to its 2025 campaign.

This year, more than 1,100 restaurants across Tokyo will take part in the initiative, which draws on the Edo-era spirit of “mottainai”—an ethos of valuing resources and avoiding waste—to encourage both residents and tourists to finish their meals and help reduce food waste.

The restaurant industry accounts for over one-third of Tokyo’s food waste, with uneaten food left by diners a major contributor. As an increase in the number of visitors, including international tourists, food waste in the restaurant industry has begun to climb — a trend this campaign seeks to reverse by promoting zero leftovers among diners.

Tokyo has set ambitious targets to reduce food waste by 60% by 2030 and 65% by 2035, compared with 2000 levels, as part of its broader commitment to sustainability and a circular economy, including achieving net-zero CO2 emissions by 2050.

What is "Edo" and Why the Spirit Matters to This Campaign

"Edo" is the historic name of Tokyo and was used throughout a period lasting approximately 250 years during which the city thrived in a sustainable, self-sufficient way. In Edo society, nearly all resources, including food, materials, and energy, were reused and recycled, embodying the spirit of the Japanese expression "mottainai"—an ethos of appreciating value and minimizing waste.

This campaign upholds the values of "mottainai" passed down from that period and aims to achieve zero food waste through collaboration between diners and restaurants.

Participating locations will display the campaign’s specially designed branding, inspired by Edo aesthetics, as a clear marker of their commitment.

"Zero Food Waste with the Spirit of Edo Campaign” branding to be displayed on posters and flyers

Campaign Overview

Objective

The goal of this campaign is to promote a "Zero Food Waste" lifestyle among consumers and encourage food waste reduction efforts through active participation and awareness-building.

Campaign Duration

October 30 – December 31, 2026

Campaign Details

Posters and flyers calling for zero leftovers will be displayed at all participating restaurants. In addition, a promotional video encouraging zero food waste will be posted on the campaign's official website.

Participating Locations

1,146 restaurants; the full list of participating restaurants is available on our website.
See TOKYO Circular Economy Action "Zero Leftovers Campaign" (available in Japanese only).

Campaign Actions

We are encouraging residents and tourists to take the following actions:

• Dine at Restaurants Committed to Reducing Food Waste: Choose restaurants engaged in food waste reduction efforts. Order an appropriate portion and enjoy your meal responsibly with minimal waste.
• Participate in Customer Surveys: After dining at a participating restaurant, please take a moment to complete a brief survey about food waste using the QR code displayed at the location.
• Take Leftovers Home (available only at participating locations): If you find yourself unable to finish your meal, consider asking the restaurant if you may take the leftovers home. However, please keep the following safety guidelines in mind when taking food home.

Guidelines for Taking Leftovers Home

Please note that taking leftovers home is at your own risk.

• Use clean containers and utensils to pack the food and ensure that a healthy adult handles this process.
• Do not take home raw or highly perishable foods.
• Do not share the food with individuals who have food allergies.
• Avoid carrying leftovers for extended periods or in hot conditions. Consume them as soon as possible upon returning home.
• Reheat leftovers thoroughly before eating them.
• If you notice unusual odors or changes in taste, do not consume the food.

For Reference

A recipe video series on cooking at home without wasting ingredients, “Turning ‘Mottainai’ into ‘Oishii’ with the Edo Spirit! Zero Food Waste Cooking,” is now streaming on J:COM Channel and YouTube. Together with zero leftovers when dining out, let us aim for zero food waste at home as well. For more details, see Turning ‘Mottainai’ into ‘Oishii’ with the Edo Spirit! Zero Food Waste Cooking (available in Japanese only).

###

Appendix

Key Initiatives by Participating Restaurants to Reduce Food Waste

Leftovers at restaurants are a major cause of food waste, and companies are working on a variety of measures to reduce them.

Ootoya (Ootoya Co., Ltd.)

Ootoya has launched the “Eat-It-All Challenge” at its restaurants in Tokyo. Aimed at reducing food waste and upcycling discarded vegetables, the initiative provides children with an original Ootoya gift when they succeed three times in the challenge of finishing their kids’ menu meals.

• Participating branches: Locations in Tokyo (11 stores)
• Eligible participants: Children of elementary school age or younger
• Eligible menu items: Kids’ Omelet Rice Plate; Kids’ Vegetable Curry; Kids’ Udon with Fried Chicken (Tatsuta-age)
• How it works: Children who succeed in the “Eat-It-All Challenge” for the first time receive a certificate (stamp card) from the store. After succeeding three times and collecting the stamps, they receive the original “Ootoya Vegetable Crayons,” made by upcycling discarded vegetables.

For more details, please visit the website (available in Japanese only). 

Yoshinoya (Yoshinoya Holdings Co., Ltd.)

At Yoshinoya, pre-cut ingredients delivered from its central kitchen and product development at headquarters mean there is no cooking or trial-production loss at stores, and almost no disposal of food past its “best-before” date.

• Food waste management: All stores record and analyze leftovers both qualitatively and quantitatively. Food residue generated (leftovers and kitchen preparation scraps) is recycled at each store, for example as animal feed or fertilizer. Yoshinoya’s overall recycling rate for food residue is about 80%.
• Purchasing and cooking practices: By linking forecast data on customer visits with the timing for simmering beef, Yoshinoya ensures appropriate cooking and ingredient management. Cooking to order in the store also helps prevent food waste.
• Measures against leftovers: Employees are trained in plating techniques. Photo menus and seven sizes of beef bowl help customers choose an amount they can finish. For food that customers cannot finish in the store, to-go containers are provided under certain conditions.

For more details about the campaign, please visit the website or scan the QR code (available in Japanese only). 

Shabu-Yo (Skylark Group)

Shabu-Yo is running the “Komamedori Project” to reduce food waste. At all-you-can-eat restaurants, it is easy to order or take too much. “Komamedori,” which means to take small portions often, encourages customers to take only the amount they can finish, a little at a time, so that they can enjoy their meal without leaving anything behind.

• At an all-you-can-eat restaurant, take only what you can finish, a little at a time, and enjoy your meal.
• When you finish eating, tap the “Komamedori” tab on the tablet, add it to your order basket, and submit.
• Staff check your table and give you a ¥110 drink bar coupon for your next visit.

Participating restaurants: All 336 Shabu-Yo restaurants (as of the end of September 2026) 

Period: April 2024 – ongoing

The Skylark Group has designated food waste reduction as one of its priority issues and will further expand and promote this initiative.

For more details, please visit the website or scan the QR code (available in Japanese only) 

Yakiniku no Watami / Kamimura Farm (Watami Co., Ltd.)

Yakiniku no Watami and Kamimura Farm offer groups a meal voucher for their next visit when they order the all-you-can-eat course and finish everything served at their table—including meat and side dishes—as part of their efforts to reduce food waste.

• Participating restaurants: 19 Yakiniku no Watami locations and 11 Kamimura Farm locations nationwide
• Restaurant information:
  Yakiniku no Watami: 【公式】焼肉の和民 - 今日は焼肉にしよう。
  Kamimura Farm: 【公式】幸せの焼肉食べ放題 かみむら牧場
• Campaign period: Ongoing year-round
• Eligibility: Groups who order the all-you-can-eat course and finish all the food served
• Offer: One ¥1,000 meal voucher per group

*Valid for one voucher per group on a subsequent visit with a bill of ¥4,000 or more, including tax.  
 

*Not valid with the lunch all-you-can-eat course or the student all-you-can-eat course.

*May be combined with other coupons and discounts. No cash refunds or change will be given.

Past initiative “Meat Lottery”: Four special events per year

Groups who finished all the food served were eligible to take part in the “Meat Lottery” when paying their bill.
Note: This promotion is not currently running.

• Grand prize: A5-grade Kagoshima-produced Japanese Black Wagyu gift set — one winner
• A prize: Watami Farm gift set (six items, including glass-fed ice cream) — three winners