Eriko Nakamura, Toto Amemiya Learning and Recipes to reduce food loss and recipes in French life.

Sugiyama: There are very few restaurants in Japan that can be brought back as a dogggy bag due to food hygiene issues regarding the leftovers in restaurants.In France, I heard that a law was created in 2016 that had a certain number of seats or more.In fact, are you taking root in your life?

Amemiya: carrying my container and bringing it home with what I couldn't eat was very exciting, saying that "the environmental awareness is high and cool", but the movement has retreated by the corona.Similarly, the number of restaurants that can use straws and napkins that can be used repeatedly instead of disposable, but there is a feeling that they have returned to disposable from the hygiene in the corona.

Sugiyama: Do you recommend taking a restaurant home?

Amemiya: Depending on the restaurant, it is a law that you can't refuse if you say it from a customer, so you can take it home.

V: In Japan, even if you want to take it home at your own risk, the restaurant may be refused to say "no good" and may feel frustrating.

Sugiyama: It seems that the problem of the expiration date in Japan is difficult, for example, there is a unique rule that a major department store should not be sold when the expiration date is one -third.In other words, baked goods with a shelf life for 30 days will not be able to be sold when the remaining 10 days are.In the corona evil, a large amount of baked goods were abandoned.Therefore, Food Loss Bank recently collected baked confectionery such as cookies with a shelf life of one -third from Mon Cher, which is famous for Dojima Roll, and creates a parfait with a losse fruits.We worked on this problem, such as opening a food classroom cooking class for children.