Food loss that is thrown away even though it can be eaten.
Even in Japan, four Tokyo Domes worth of food is thrown away in one year, making it a big issue.
On the other hand, efforts to reduce "food loss" are attracting attention as one of the countermeasures against record high prices.
We covered the forefront of new technology and service movements.
Food loss in Japan now
According to a survey by FAO (Food and Agriculture Organization of the United Nations), it is estimated that food that is still edible but is thrown away, or “food loss,” amounts to 1.3 billion tons annually worldwide.
Such food loss has become an international issue from various perspectives, such as greenhouse gas emissions associated with disposal and poverty issues.
Under this law, the government requires companies to review their production systems and services to prevent food loss during the manufacturing and sales processes.
Cooperating with general consumers to reduce food loss, such as judging whether they can eat it without throwing it away immediately after the "best before date" and purchasing only what can be eaten when shopping or eating out. is calling
As a result of these efforts, the amount of food loss generated in Japan is estimated to be 5.22 million tons in FY2020, a reduction of 480,000 tons from FY2019.
Even so, when converted to volume, it is calculated that about 4 Tokyo Dome's worth of food is thrown away, and a large amount of food loss continues to occur.
Concerns about increased food loss after the end of the new corona
The government has set a reduction target (4.89 million tons) of halving the amount of food loss generated in fiscal 2030 compared to fiscal 2000. , There is concern that food loss will increase again in the future.
“Aiming for annual reduction of 1,000 tons” at food processing sites
Under these circumstances, Oisix Ra Daichi, a major food delivery company, has built a new facility in Kanagawa Prefecture dedicated to processing non-standard vegetables that are irregular in appearance and size, and started full-scale operation this month. I was.
Those that can be eaten as they are are processed into cut vegetables, and the parts close to the skin and hard parts are used as ingredients using our own technology such as heating and freezing.
The company aims to reduce food loss by 1,000 tons annually in three years.
Tokairin Executive Officer “To be a facility that benefits consumers”
Sonoko Tokaibayashi, Executive Officer of the Corporate Planning Headquarters, said, "Recently, due to rising prices and the depreciation of the yen, there is a growing awareness of the importance of consuming limited ingredients. I want to make it a facility,” he said.
"If you can't eat it all, take it home" At the restaurant
The Japan Department Stores Association, which is run by department stores nationwide, is conducting a demonstration test this month that allows customers to take home food they couldn't finish eating at department store restaurants.
Eating and drinking establishments in 18 department stores nationwide are participating, and among them, a Chinese restaurant in a department store in Ikebukuro, Tokyo provides a special paper box for taking home leftover food to customers who want it.
About 10 groups use it every day.
A customer who visited said, "Thanks to the initiative, I can now feel free to say I want to take it home."
Mr. Koichi Sato of Sogo & Seibu said, "We would like to consider introducing it in the future while listening to the voices of our customers."
Ministry of Agriculture, Forestry and Fisheries “Food loss problem becomes more important with price increases”
A representative of the Ministry of Agriculture, Forestry and Fisheries said, "I think the problem of food loss is becoming more and more important due to the recent rise in the prices of various foods and the soaring price of imported ingredients due to the weak yen. We will continue to encourage companies and consumers to widely reduce I would like to ask for your cooperation."