Research on Current Status and Problems in Procurement of Local and Prefectural School Lunch Ingredients: A Case Study of School Nutritionists in Okinawa Prefecture

Abstract

The purpose of this study is to identify problem in procuring local and prefectural ingredients for school lunch from the perspective of school nutritionists. The study area is Okinawa Prefecture, which has a unique food culture. AHP analysis was conducted in this study to identify the degree of importance of the introduction of local and prefectural ingredients. The results suggest that systematic production is important to ensure sufficient quantity and variety of ingredients is available for school lunches.