Basic Strategy for Food and Beverage Services at the Tokyo 2020 Games

The Basic Strategy for Food and Beverage Services (Food Strategy) outlines the basic approach that will be taken to food and beverage services at the Tokyo 2020 Games. In addition to determining the overall approach for the development of specific plans related to food and beverage services at the Tokyo 2020 Games, the strategy will serve as a tool for disseminating information to food and beverage delivery partners.

The Tokyo Organising Committee of the Olympic and Paralympic Games has formulated the Basic Strategy for Food and Beverage Services (Food Strategy), and is pleased to announce that the Food Strategy was released in March 2018.

(Download a file)Basic Strategy for Food & Beverage Services (PDF: 5.9 MB)

Food Strategy Advisory Group

A Food Strategy was first formulated at the London 2012 Games, and the same approach was utilised for the Rio 2016 Games. Both strategies were formulated with input from independent experts. In keeping with these past practices, a Food Strategy Advisory Group was established for the Tokyo 2020 Games, and beginning in March 2017, the advisory group was convened on six separate occasions.
The finalised version of the Food Strategy was released in March 2018.

Food Strategy Advisory Group members

As of 11 July 2017

Chairperson

The Washoku Association of Japan
Hiroko Okubo
The Washoku Association of Japan Hiroko Okubo

Members

Japanese national Badminton team for Olympics
Shintaro Ikeda
Catering Company experienced in supporting athletes at the Olympic or Paralympic Games
Takashi Oda
Secretariat of the Headquarters for the Tokyo 2020 Olympic and Paralympic Games Cabinet Secretariat
Mie Katsuno
Japan Contract Food Service Association
Koichi Saeki
The Japan Dietetic Association
Shihoko Suzuki
Catering Company experienced in supporting athletes at the Olympic or Paralympic Games
Yoshiyuki Takato
Japanese national shooting team for the Paralympics Director of Paralympians Association of Japan
Aki Taguchi
Bureau of Industrial and Labor Affairs, Tokyo Metropolitan Government
Naokatsu Takeda
Bureau of Tokyo 2020 Olympic and Paralympic Games Preparation, Tokyo Metropolitan Government
Akira Tanaka
Japan Hotel Assosiation
Kenichiro Tanaka
Bureau of Environment, Tokyo Metropolitan Government
Yutaka Tanigami
Ministry of Agriculture, Forestry and Fisheries
Kyoko Nishi
Bureau of Social Welfare and Public Health, Tokyo Metropolitan Government
Akinori Nishina
Ministry of Health, Labour and Welfare
Hideshi Michino
Professor, Associate Dean school of Global Japanese Studies, Meiji University
Keizo Yamawaki
Japanese national Badminton team for Olympics Shintaro Ikeda
Catering Company experienced in supporting athletes at the Olympic or Paralympic Games Takashi Oda
Secretariat of the Headquarters for the Tokyo 2020 Olympic and Paralympic Games Cabinet Secretariat Mie Katsuno
Japan Contract Food Service Association Koichi Saeki
The Japan Dietetic Association Shihoko Suzuki
Catering Company experienced in supporting athletes at the Olympic or Paralympic Games Yoshiyuki Takato
Japanese national shooting team for the Paralympics Director of Paralympians Association of Japan Aki Taguchi
Bureau of Industrial and Labor Affairs, Tokyo Metropolitan Government Naokatsu Takeda
Bureau of Tokyo 2020 Olympic and Paralympic Games Preparation, Tokyo Metropolitan Government Akira Tanaka
Japan Hotel Assosiation Kenichiro Tanaka
Bureau of Environment, Tokyo Metropolitan Government Yutaka Tanigami
Ministry of Agriculture, Forestry and Fisheries Kyoko Nishi
Bureau of Social Welfare and Public Health, Tokyo Metropolitan Government Akinori Nishina
Ministry of Health, Labour and Welfare Hideshi Michino
Professor, Associate Dean school of Global Japanese Studies, Meiji University Keizo Yamawaki

Principal agenda

  • Nutritional management for athletes
  • Safety and hygiene of food products
  • Environmental considerations
  • Unity in Diversity
  • Dissemination of information about topics such as food culture and engagement