アメリカ栄養士会国際会員（IAAND）のウェブマガジン「ePassport」において、
開催が1年延期された、東京オリンピック・パラリンピックに向けての現状と、東京2020組織委員会がまとめた
飲食提供に係る基本戦略のポイントを寄稿させていただきました。
アメリカ栄養士会国際会員（IAAND）については「アメリカ栄養士会国際会員(IAAND)について」のページをご覧ください。
「Food-Related Efforts Towards 2020 Tokyo Olympics & Paralympics」
By: Reiko Hashimoto, RD
CR of Japan
Due to the spread of COVID-19, the Tokyo Olympic and Paralympic Games have been postponed until 2021. Towards the newly scheduled games, the Government of Japan is gathering full force to realize a successful games while considering simplifying the venues and the ceremonies with a strong emphasis on assuring the security of all athletes and spectators.
The food service ideas are also developed in accordance with the three basic concepts of Tokyo 2020.
1.Achieving Personal Best: “Striving for your personal best”
2.Unity in Diversity: “Accepting one another”
3.Connecting to Tomorrow: “Passing on legacy for the future”
With regards to the efforts concerning the sustainability, which is one of the common food issues worldwide, all agricultural, animal and fishery products procured for the games will meet the Sustainable Sourcing Code formulated by Tokyo 2020. To control portions and reduce food waste, food serving quantity will be adjusted, and smaller plates and dishes will be used.
IAAND Japan will also put our energy into proposing a unique plan that would give the visitors from around the world enjoyable experiences with the Japanese food culture. We would appreciate your thoughts and opinions.
