A Tokyo-based group working to reduce food waste has been using food left unsold at dining establishments for its program offering free meals to seniors who have trouble cooking on their own.



The program began on a trial basis in February at the metropolitan's public housing.



Fried rice and the Japanese dish nikujaga, made of meat and stewed potatoes, were served to six people by the volunteer staff on Tuesday. It had been left unserved at a company's cafeteria and was brought in "hot."



The group controls meal temperatures for safety. Warm dishes are kept at over 65 degrees Celsius and cold meals below five degrees. Group members also inform participants to finish eating their food within two hours after preparation.



Kashiwakura Mihoko, who represents the group, says if this initiative spreads, she can deliver more meals by making use of food that would otherwise be thrown away. She hopes to spread the program nationwide.



The group plans to solicit more businesses and volunteers interested in cooperating with the program.