VOL.210 DECEMBER 2025
SCHOOLS IN JAPAN The Significance and Evolution of Japan’s School Lunch Program

Children enjoying their school lunch.

Japan’s school lunch program, established under the School Lunch Program Act, has been developed as a system that combines nutritional guidance with an educational role. School lunch not only supports the physical and mental development of children during their growth years but also provides opportunities to develop good eating habits and practical skills such as manners, choosing balanced meals, and preparation and cleanup with safety and proper hygiene in mind, through serving and mealtime activities. We spoke with AKAMATSU Rie, a professor of nutritional education at Ochanomizu University, about the unique characteristics and educational value of Japan’s school lunch.

Japan’s school lunch is said to have begun in 1889 at Chuai Elementary School, a private school run by Daitokuji Temple in Tsuruoka Town, Yamagata Prefecture (now Tsuruoka City). At the time, meals such as rice balls, grilled fish, and pickles were provided to children who could not obtain adequate nutrition. A notable aspect of this early initiative was that it was implemented as an anti-poverty measure.

In 1923, the Ministry of Education (now the Ministry of Education, Culture, Sports, Science and Technology (MEXT)) encouraged school lunch as a means of improving children’s nutrition. In 1932, the first government-subsidized school lunch was provided, targeting children from impoverished families. The school lunch program gradually expanded, but it was temporarily suspended due to food shortages caused by World War II.

After World War II, to address severe nutritional deficiencies among children, the School Lunch Program Act was enacted in 1954. School lunch was provided using aid supplies¹ such as wheat flour and powdered milk² donated from the United States, laying the foundation for today’s school lunch system.

“In the postwar period, school lunch centered on bread rolls (koppe pan) and powdered milk. This was due to the lack of rice-cooking facilities in school kitchens. To provide an alternative staple that could simply be heated, soft noodles (officially called soft spaghetti-style noodles) were developed specifically for school lunch,” explains AKAMATSU. “Comparing the average height and weight of 10-year-old children at the start of the school lunch program with those of today, height has increased by more than 10 cm and weight by more than 8 kg, suggesting that school lunch and nutrition education have played a certain role (see figure).”

Trends in height and weight of 10-year-old children (1954–2021)
Created by AKAMATSU based on the MEXT’s School Health Survey.

The School Lunch Program Act, revised in April 2009, establishes seven objectives for school lunch, including sustaining and improving health through proper nutrition, encouraging an actively social and considerate spirit, and promoting understanding of Japan’s and the local region’s traditional food culture. By codifying these goals in the Act, it has become possible to provide school lunch nationwide according to a consistent standard.

“School lunch is designed according to age-specific nutritional requirements, and it is mandatory for diet and nutrition teachers³ and school dietitians to create menus that meet these standards. Meals are structured to include a staple, main dish, side dish, milk, and fruit, ensuring that all five major nutrients⁴ are provided,” says AKAMATSU.

Established in 2005, the diet and nutrition teacher system has enabled schools to employ professionals—diet and nutrition teachers—who hold both a nutritionist qualification and a teaching license. In addition to creating menus, they provide instruction on food and nutrition, using school lunch as a teaching tool in the classroom.

“For example, when seasonal vegetables studied in science class appear in the school lunch, students can connect what they learn in the classroom to their daily lives, deepening their understanding. This interdisciplinary learning is a distinctive feature of the diet and nutrition teacher system.”

According to AKAMATSU, modern school lunch not only addresses nutritional needs but also plays a role in fostering an appreciation of seasonal foods and food culture, and these considerations are reflected in the menus.

For example, somen noodles for Tanabata⁵ and beans for Setsubun⁶—providing opportunities for students to learn about Japan’s traditional culture. In addition, by using locally sourced ingredients, school lunch offers a chance to deepen understanding of regional food culture and agriculture. (See “Promoting Food Education Through School Lunch Featuring Local Ingredients,” in HIGHLIGHTING Japan December 2025 issue)

While Japan’s school lunch system is well established, AKAMATSU notes that it also faces challenges unique to the modern era. “In many municipalities, the cost of a school lunch is set at around 300 to 350 yen per meal. However, with the recent price hike in food and utilities, some municipalities are facing difficulties providing meals that meet nutritional standards within this budget. Under the School Lunch Program Act, the cost of school lunch is to be borne by parents. Some municipalities have independently introduced free school lunch to reduce the burden on families, but this also raises challenges such as increased financial strain on local governments.”

Ensuring that the multifaceted educational value of school lunch—both in terms of nutrition and learning—is preserved and passed on to future generations, while addressing ongoing challenges, is a key task for the future of school education. 

• 1. Refers to food, clothing, and other supplies provided after World War II by the League of Allies for Relief in Asia (LARA), an organization composed of U.S. religious and charitable groups.
• 2. Powdered milk with the water removed. Because it had better shelf life than whole milk powder, it was dissolved in hot water and served in school lunch.
• 3. Refers to educational staff in elementary schools, junior high schools, senior high schools, secondary schools, and schools for special needs education who are responsible for guiding and managing students’ nutrition. Established under the 2005 nutrition teacher system, they promote nutrition education in schools and respond to increasingly diverse dietary habits.
• 4. The five major nutrients are carbohydrates, protein, fat, vitamins, and minerals.
• 5. A Japanese annual event known as the “Star Festival” held on July 7, originating from star-related legends. It is customary to hang strips of paper with written wishes on bamboo branches.
• 6. A Japanese annual event held in early February, marking the seasonal transition, in which beans are thrown to drive away evil spirits and invite good fortune.

By MOROHASHI Kumiko
Photo: JAPAN SPORT COUNCIL; PIXTA