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MAFF drafts Guidelines for Place of Origin Labelling at Restaurants
A committee at the Ministry of Agriculture, Forestry and Fisheries (MAFF) to study advisability of country of origin labelling at restaurants, on July 28, drew up guidelines that tell ways of labelling country of origin and so forth at restaurants.
The committee gave the guidelines a role of serving as a guidepost for all the restaurant businss for voluntarily labelling the country of origin of the ingredients used for their menu, and called on them to make an active use of it.
| Excerpt of the Guidelines |
| 1.
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Ingredients to be labelled: Place of origin be labelled.
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| i. |
Main ingredient of a menu, ex. beef for steak |
| ii. |
An ingredient used for the name of the menu, ex. chicken meat for chicken
saute |
| iii. |
Chef's particular, ex. pacific saury in plenty season
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Note: |
'Main ingredient of a menu' refers to an ingredient that determines the composition of a menu. 'Chef's particular' refers to ingredients procured with particular desire about crop variety, cultural method, place of origin etc. |
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| 2.
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Name of the place of origin:
In principle, indication that it is a 'domestic produce' in case of ingredient produced domestically, and 'country of origin' in case it is produced in foreign country.
However, an alternate indication can be used, for example, in case of farm
products as follows:
| - |
domestic produce: name of the prefecture, municipality, region or commonly
known area name; |
| - |
import produce: name of state or commonly known area name in the country of origin. |
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| 3. |
Ingredients used are from more than 2 places of origin:
Top two countries of origin be labelled in sequence of the weight percentage used. ex. Pork (the USA, Japan, and others) |
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| 4. |
Single ingredient used for a variety of menues:
In addition to labelling according to 1. above,
| i. |
It could well be shown at the last page of the menu book to indicate, ex. "This kind of vegetable is procured from domestic contract farmers 'in Nagano, Ibaraki, Chiba prefecuture and in Tohoku Region,' and the pork is from the USA and Denmark." |
| ii. |
Indication could be made for each
genre of menu, ex. "Beef used for hamburg is from Australia and pork from the USA." |
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| 5. |
Place of display:
Window samples, menu books, posters, table menues and others for easy look of clients. |
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