Food Bank Higashihiroshima（フードバンク東広島）

The Food Bank Higashihiroshima has been established by, and is run by, Hitomusubi LLC. The name of the project is ‘Hitomusubi Food Bank - Food Bank Higashihiroshima’, and it is supported by Higashihiroshima City and Higashihiroshima City Social Welfare Council.
The Food Bank accepts food and passes it on to others. The purpose is to create a cycle of thanks by means of items left over in the local area.

Opening dates（開設日）

8th, 18th, 28th of every month.

Times（時間）

10:00 - 12:00 / 13:00 - 15:00

Location（場所）

415 Nakashima, Takaya-cho, Higashihiroshima City

For those planning to bring in (donate) food（食品を持ち込みいただける方へ）

Please bring the donations directly to the Food Bank Higashihiroshima on an opening date. Donations can also be accepted from individuals as well as companies and organizations.

Foods that can be accepted（受け付けている食品）

- Those that have a food label in Japanese and have an expiry date of at least one month in the future.
- Unopened items that can be stored at room temperature.

Items that are especially welcome（よろこばれるもの）

- Rice (white rice, brown rice, alpha rice)
- Dried noodles such as pasta and noodles
- Canned, boil-in-the-bag, and instant food
- Seaweed, ochazuke and furikake
- Various seasonings and cooking oil

Foods that cannot be accepted（受付できない食品）

- Items that have been opened
- Items with damaged packaging and external packaging
- Fresh food (raw meat, seafood, raw vegetables)
- Alcohol (mirin and cooking sake are accepted)
- Pharmaceuticals, non-medical products, supplements

For those who wish to receive food（食品を受け取りたい方へ）

Cost: Free
Date and time to receive food: Opening dates
Eligibility: Anyone
Advance contact: Not required
What you need: Eco bags or bags

The food that can be handed out depends on the stock status, etc.
There may be items that are close to the expiry date or that have dents on the packaging.
Please check the items, and then take responsibility for storing and eating them.

Inquiries

Hitomusubi LLC Higashihiroshima Food Loss Reduction Measures Committee

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