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Food products used in the school-meal program are usually supplied by the wholesale system, organized nationally in Japan. However, the movement attempting to use local food products in the program has appeared in recent years. This paper examines the process and effects of this practice by a case study of the program in Nankoku city, Kochi prefecture, which is well known as a pioneer in the practice. Some meaningful results have been found in this work. Firstly, the use of rice, fruits and vegetables, produced in hilly and mountainous regions in the area under study has substantially promoted the development of agriculture. Secondly, these practices have brought about significant effects both on cost-saving in the school meal and in school education. The efforts of school dieticians in food material use have greatly contributed to cost saving. This analysis also suggests that further efforts are needed both in guaranteeing the supply of local food products, and in improving the mutual understanding between food suppliers and the education-side.

An Examination of the Practices and Effects of the School-meal Program Using Local Food Products