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New Food Drive Permanent Service Counter Established at MUJI Shinjuku
We Appreciate Your Cooperation in Eliminating Food Loss
On September 1, Shinjuku City and Ryohin Keikaku Co. Ltd. signed a food loss elimination/reduction promotion agreement to cooperate with each other. A food drive permanent service counter has been established at MUJI Shinjuku as part of the program to promote the elimination/reduction of food loss in Shinjuku City. If you have any extra food in your home, please donate it. Please see below for the types of food and the condition the food must be in to be acceptable.
|Inquiries||Waste Reduction Planning Section, Waste Reduction and Recycling Division (Shinjuku City Office Main Bldg. 7F) Note: In Japanese only
MUJI Shinjuku (Shinjuku Piccadilly 1F, 3-15-15 Shinjuku)
11 a.m. to 9 p.m.
Please bring the food you would like to donate directly to the location.
Note: For more information on the permanent service counter, please ask MUJI Shinjuku (Tel: 03-5367-2710; in Japanese only).
White rice, pasta, canned foods, instant/pouched foods, luxury items (such as confections and tea), dry foods (such as noodles and seaweed), beverages (excluding alcoholic beverages), seasonings, baby food (such as formula and weaning foods), and more.
・Must be unopened, and the packaging must be undamaged
・The wrapping and container must be original
・Must not be fresh/raw
・Must not be bottled foods
・Must not be frozen/refrigerated foods
・Must have the “Best before” date written on the package, with the date at least two months ahead.
What Is Food Loss?
“Food Loss” refers to food that is edible but must be thrown away for such reasons as the expiration of the “Best before” date or freshness date, leftovers, or removing even the edible parts when cooking.
In Japan, the amount of food loss is about 130 g (*) per person per day.
* Equivalent to about one rice bowl full of food (2018 estimated amount).
What Is a Food Drive?
A food drive is a program in which people bring extra food they have at home and donate it to people or facilities who need it through food banks that volunteer groups and NPOs operate.
September 25, 2021