Promotion of the use of domestic ingredients in school lunches

In Yokohama City, based on the Second Yokohama City Shokuiku Promotion Plan (March 2016) and the Guidelines for Shokuiku Promotion in Schools (March 2017), we are promoting local production for local consumption by increasing the use of ingredients produced in cities and prefectures in Municipal Elementary Schools.

On the other hand, the "Third Shokuiku Promotion Basic Plan (outside site)" was formulated, and by 2020, the ratio of using local products in school lunches was 30% or more, and the ratio of using domestic ingredients was 80% or more. The goal was to be above.

In Motoichi, we have been using domestic ingredients as much as possible for ingredients used in school lunches, but the use ratio of domestic ingredients from November 20 to 20, 2016 was 82.7%. With the establishment of a stable production and supply system in Japan, we will strive to use domestic ingredients and aim to achieve the goals of the Third Basic Plan for Promotion of Shokuiku.

Going forward, we will continue to actively incorporate ingredients from the city and prefecture into school lunches, mainly in the local production for local consumption month in November, and further promote the use of domestic ingredients.