Japan generates large amounts of food waste due to its emphasis on beautiful produce, insufficient recycling facilities and limited composting services; yet this does not need to be the case.
Business actions alone cannot solve Japan’s food loss and waste problems; therefore this article explores three innovative initiatives aimed at cutting food loss and waste.
Understanding Tokyo’s Food Waste Issue
Tokyo has taken steps to address food waste globally, with both retail and household sectors taking measures against it. Achieve sustainable consumption and production requires more than just individual efforts from consumers alone; government policies as well as business incentives may play a part in helping reduce food waste.
According to Japan’s agricultural ministry figures, 6.21 million tons of still-edible food is wasted each year in Japan - roughly double what the developed world sends aid-eligible countries each year in food aid - as well as an equivalent waste in energy as processing and transporting food requires considerable resources.
Although food waste awareness among consumers may remain low, signs of progress do exist. According to research from Consumer Affairs Agency, nearly 90% of those over 70 were familiar with food waste concepts while this figure stood at 66% among young consumers in their 20s. Perhaps one reason behind this rise in awareness could be related to “mottai-nai,” or too good to waste, becoming popular among Japanese supermarkets and restaurants who strive hard to limit food wastage.
Although more people are becoming aware of the need to reduce food waste, more must be done to prevent it. This requires a combination of hierarchical, market and network forms of governance which take into account each food chain and consider all circumstances surrounding its operation. Public policy must focus on shifting consumer preferences toward environmentally friendly options - such as eating less meat or investing in responsible farming practices - rather than simply recycling leftovers.
Innovative Retail Strategies
Japan, one of the world’s biggest consumers, has made notable strides toward cutting food waste. There are numerous initiatives in place which aim to decrease both consumer and supply chain levels of waste production.
Fabula is one such innovative business model devoted to recycling food waste into products such as “food cement.” By using food waste such as Chinese cabbage, burdock and coffee as sources for manufacturing concrete without needing to purchase cement (a source of greenhouse gases), Fabula reduces carbon emissions while saving money through reduced greenhouse gas emissions and costs associated with purchasing cement directly.
Seven-Eleven has implemented initiatives to reduce food waste within its supply chains. For instance, they are increasing hygiene management levels at factories that manufacture original daily products while decreasing inventory disposal costs at distribution centers. Furthermore, customers can earn Nanaco points when they purchase items nearing expiration.
Japan has taken several initiatives to encourage more people to eat vegetables. For instance, supermarkets and convenience stores are being instructed by their governments to offer vegetable-rich dishes in smaller portions for ease of consumption by single young people. Bean sprouts are among the cheapest vegetables available here so these recipes could prove especially helpful.
Tokyo still faces high food waste levels despite all of its efforts; each person generates about one kilogram of garbage each day, and residents often avoid bringing their own food into restaurants due to fears of food poisoning - many restaurants do not provide doggy bags so customers can bring back home any uneaten food they bring in themselves.
Supermarkets at the Forefront
Food waste is an alarming reality in Japan’s supermarkets, shocking many foreign visitors to Japan where the concept of mottainai (regret over waste) is deeply embedded into culture. Yet many shoppers remain unaware of how much food is discarded at grocery stores and don’t know how they can combat this problem.
Japanese retailers are taking proactive steps to reduce food waste. Lawson convenience store chain has partnered with an artificial intelligence (AI) software developer in order to better align inventory levels with customer demand, as well as offering discounted pricing for products nearing expiration dates through an app called Eco Marche.
Other supermarkets are providing unsold products to welfare facilities, while some use technology to eliminate food waste in production. One company called iFood Solutions employs an industrial robot that detects when products have been damaged during packaging so that they can be removed from the conveyor belt and repackaged immediately.
Upcycling food waste reduction efforts also exist, utilizing products made from existing items otherwise discarded as waste, for instance wonky vegetables too ugly to display at stores can be turned into soup. Such innovations have helped curb food waste but more progress must be made through combined efforts between government, corporations, and individuals to create innovative solutions.
Food Banks and Redistribution Networks
Foodbanks play an indispensable role in reducing unavoidable food waste and providing citizens with nutritious foods, but many foodbanks have struggled during the COVID-19 pandemic with increased demand and limited resources, ultimately being forced to limit how many families can be served and experiencing a decline in donations.
Foodbanks (FNB, FEBA and FECA) around the world have responded to these challenges by developing innovative methods to source nutritious and higher quality food and deliver it directly to clients. This also involves developing strategies to encourage more regular donations from members of the public while providing easy online options to do so.
Another strategy has been working with food suppliers to reduce surpluses by encouraging them to participate in food recovery initiatives. One such initiative, No Food Waste in India, connects restaurants and other food companies that have extra food with community kitchens serving low-income people who require it - these kitchens are run by women from shelters or women’s self-help groups who receive training on career cooking as a means of earning an income stream themselves.
Other food recovery initiatives rely on digital technologies to connect food that would otherwise go to waste with those in need of it. For instance, online platforms allow individuals to donate unwanted food from their homes and select what types they’d like in return. It’s then automatically sent to local distribution centres for collection; thus enabling people to comply with government quarantine strategies while upholding dignity and conserving food resources.
Beyond Food Waste
Japan is taking steps to reduce food waste through various business initiatives. One way is “upcycling,” or recycling food and beverages otherwise discarded as waste, into products like soup or other forms. Market demand for such products is expanding across Asia and beyond.
Consumers have also become more conscious of their need to reduce food waste. According to a survey by Japan Finance Corporation, nearly 60 percent of Japanese consumers take steps to curb food waste such as planning grocery lists and purchasing only what is intended to be eaten. Unfortunately, consumer efforts may not solve the problem on their own.
Businesses must lead by example and develop products designed to help customers reduce food waste. This could involve offering plastic-free packaging, selling items by weight instead of predetermined quantity or encouraging consumers to bring in their own containers for retail stores. Furthermore, governments should encourage these measures with policies and incentives designed to support them.
Japan, for instance, has set its Sustainable Development Goal 12 (“Responsible Consumption and Production”) with the objective of halving per-capita global food waste by 2030 as part of their commitment to Responsible Consumption and Production. This goal drives current efforts by the country’s retail sector and supply chains to reduce food waste - including innovative measures from Seven-Eleven such as relaxing expiration dates to reduce disposal costs at distribution centers; or Kyoto’s biomass utilization project which converts organic waste to renewable energy.
In Conclusion
Japan’s efforts to reduce food waste have been commendable, but more work still needs to be done. The country’s government, businesses, and citizens must work together to develop innovative solutions that address the root causes of food waste. This includes reforming policies and incentives that encourage sustainable practices, as well as developing new technologies and business models that reduce waste at every level of the food chain.
At the same time, it is important to recognize that reducing food waste is not just a Japanese problem, but a global one. The COVID-19 pandemic has highlighted the importance of food security and sustainability, making it clear that we must all do our part to reduce waste and promote responsible consumption and production. By working together, we can turn the tide on food waste and build a more sustainable future for all.