FY2019
Summary of the Annual
Report on Food, Agriculture
and Rural Areas in Japan

June 2020

Chapter 1

Securing Stable Food Supply

4. Food consumption trends and promotion of shokuiku (food and nutrition education)
Food consumption trends

Food preferences of consumers by age (January 2020)

70

By age, consumers preferring “healthy”,“handmade” and “domestically produced” foodtended to increase as the age increased. Those
preferring “convenient”, “economical” and “Gourmet”
food tended to increase as the age decreased.

50

Promotion of shokuiku andprotection/transmission of Japanese food culture0

Various shokuiku activities are promoted,
such as providing support for cooking lessons
and shokuiku classes for practicing a healthy
and nutritionally balanced Japanese dietary
patternandoffering
opportunities
foragricultural, forestry and fishery activities toincrease consumer understanding and interestin food, agriculture, forestry and fisheries inJapan.

While about half of the total population in
Japan pass on Japanese food culture to thenext generation, initiatives have started tocreate a database of the history and recipes of
local cuisines in each region and disseminate
theinformationtopromotetheprotection/transmission of Japanese foodculture.

The Basic Act for the Promotion of Culture
and the Arts was revised in 2017 and “foodculture” was clearly stated. In 2018, the Personof Cultural Merit award was given to the “foodculture” category for the first time in 30 years.
The Agency for Cultural Affairs has started
further study to evaluate and visualize the valueof Japanese food culture as a cultural property.

%
6020s

7050
4030

Healthy

Convenient

Economical

Handmade

Source: Prepared by MAFF based on Japan Finance Corporation, Survey onConsumer Trends

Local cuisines selected by each region<Column> Certification system for healthy andnutritional meal patterns

Establishment of
the “Healthy meal andhealthy foodenvironment”
certification system(common name:Smart Meal) As ofDecember 2019,
Smart Meals areoffered by 304
companies and over
16,000 stores.

Standards of “Smart Meal”

6Energy equivalent is either 450-650 kcal per meal (Chanto (=adequate) diet) or 650-850 kcal per meal (Shikkari (= ample) diet).
As a guide, the basic combination of dishes is (1) Staple food +Main dish + Side dish or (2) Staple food + Supplementary food(main dish, side dish).
The PFC (protein-fat-carbohydrate) balance is within the range ofthe energy-providing nutrient balance for persons aged 18 years orolder (PFC%E; proteins 13-20%E, fats 20-30%E, carbohydrates
50-65%E) provided in the Dietary Reference Intakes for Japanese(2015).
The weight of vegetables, etc. (vegetables, mushrooms,seaweeds, potatoes) is at least 140 g.
Salt equivalent is less than 3.0 g for the Chanto diet and less than3.5 g for the Shikkari diet.
No standards are specified for milk, dairy products and fruits, but it
is desirable to include them as appropriate.

7Do not use food or ingredients for specified health uses.

123455. Ensuring food safety and consumers’ confidence

Based on scientific evidence, MAFF develops
and disseminates measures for preventing or
reducing contamination in food at necessary
stages throughout the food chain fromproduction to consumption.

Outline of the Act for Partial Revision to the Fertilizer
Regulation Act

The Act for Partial Revision to the Fertilizer
Regulation Act promulgated in December 2019requires measures, such as introduction of a
raw materials control system, to be taken fromthe perspective of safer use of fertilizer.

- Clarify that can be used for fertilizer by establishing standards, etc.

Key points of the revision
1. Introduction of a fertilizer raw materials control system

2. Review of regulations on fertilizer mixture- It allows the production of fertilizers mixed with normal andspecial fertilizers and creates an environment where it is easy towork on labor saving and activities for soil improvement by
simultaneous application.

A procedure for handling agricultural, forestry
and marine products and foods obtained byusing genome editing technology has been
established, which requires business operators,
etc., to notify the relevant ministry prior to using
such products. Then, the relevant ministry
confirms the notification and publishes theinformation of the notified product..

3. Development of fertilizer labeling standards- In addition to the labeling for composition, etc., establish
standards also for the labeling for the effect of fertilizer, etc.
4. Change of the title of the Act- The title of the Act was revised to Act on the Quality Control of
Fertilizer.

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Source: MAFF