Following Japan’s economic downturn in 1991, government reforms led to budget cuts affecting school meals. In 1997, systems ensuring stable lunch supplies were gradually reduced. The abolition of subsidized rice in school canteens in March 2000 marked the end of a centralized system established post-war. Since then, school meals have increasingly reflected the unique characteristics of each prefecture.

Inspired by the “Local eating” movement, the Saitama Education Council in 1998 launched a slogan promoting local flavors in school lunches.A teacher involved in the initiative recalled initial challenges: “Understanding our ideal has not been a simple thing. So we decided to go to producers and breeders ourselves, to ask them to provide us with food directly. »

children learn more about rice cultivation; How rice is cultivated and how it is transported to their school. (© Museum in the history of school meals)

In Imizu, Toyama Prefecture, a fishing cooperative introduced red snow crab, a local delicacy, to school menus.Representatives visited schools to educate children about crab harvesting and consumption, turning meals into educational experiences.

First Step: education

With families finding it harder to share meals due to busy schedules and the prevalence of fast food, the government has emphasized food education in school canteens, aiming to instill healthy eating habits. The introduction of nutrition teachers in April 2005 preceded the Law on Nutrition and food Education in July 2005. An amendment in June 2008 highlighted the importance of shokuiku, or food and nutritional education.

This education focuses on six key areas:

1. Importance of eating meal time
2. Impact on physical and mental health
3. Discernment capacity to choose appropriate foods
4. Spirit of recognition
5. Promote social interactions
6. Understand food culture

The goal is to equip children with skills for lifelong healthy eating, promoting local products and international menus.

Reconstitution of a school meal on the theme of Cameroon, in Nakatsue, in the prefecture of Oita. The prefecture welcomed the Cameroon national team during the FIFA World Cup in 2002, which took place in Japan and South Korea. (© Museum in the history of school meals)

Major sports events in Japan have provided opportunities for children to explore international cuisines. During the FIFA world Cup in 2002, the 2019 Rugby World Cup, and the Tokyo Olympic Games in 2021, host regions incorporated dishes from participating teams into school menus.

Local governments have also introduced menus inspired by cities with strong international ties, showcasing diverse uses of ingredients like beans, tomatoes, meat, and potatoes. These initiatives offer valuable learning experiences by exposing children to global flavors.

A midday meal prepared for learning Italian (© museum in the history of school meals)

Rising Costs

School meals are generally provided through three main methods: schools preparing meals in their own kitchens; schools delegating meal planning and redistribution; and private operators. Each approach is tailored to local needs, with rigorous hygiene standards in place to prevent issues like Norovirus outbreaks and food allergies.

Different kinds of buns served in school canteens (© Museum in the history of school meals)

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