Introduction
The food we eat every day reaches us through the efforts and processes of many people. This series of mechanisms is called the food supply chain. However, did you know that a large amount of food is wasted in this process, placing a heavy burden on the environment and resources?
About 1.3 billion tons of food is wasted annually worldwide, and the amount of water used in its production is equivalent to the annual flow of the Mississippi River in the United States. In addition, the methane gas produced from the waste has an impact 25 times greater than that of carbon dioxide as a greenhouse gas. To solve these problems, each of us must take action. This article introduces the problem of food loss and specific solutions.
Current status of food loss and its impact
Burden on the Environment
When food is wasted, the water, land, and energy used to produce it are wasted. For example, it takes approximately 1,600 liters of water to produce 1 kilogram of bread, and 1 kilogram of beef consumes 25,000 liters of water, or about 15 times that amount.
In addition, as discarded food decomposes, methane gas is produced. This gas has a stronger greenhouse effect than carbon dioxide and exacerbates global warming. Worldwide, about one-third of all food produced is wasted, amounting to about 1.3 billion tons per year.
Food Loss in Japan
In Japan, 6.46 million tons of food is wasted annually. This food loss is broken down into cases of food left uneaten at home, food discarded due to expiration dates, and cases of food with poor appearance that does not make it to the market. This results in the generation of approximately 15.66 million tons of greenhouse gases and an enormous amount of wasted water and land.
Specific Efforts to Reduce Food Loss
Utilization of new technologies
Technological advances are essential to reducing food loss. For example, “CAS (cell-activated storage) freezing technology” is a revolutionary method that can freeze food without destroying its cells, so that freshness and flavor remain virtually unaffected even after thawing. In addition, AI-based demand forecasting makes it possible to produce appropriate quantities of food based on sales data, preventing overproduction.
Furthermore, improved logistics efficiency provides a mechanism to deliver food products to consumers more quickly and appropriately. These technologies contribute significantly to food loss reduction.
Improvement of Regulations and Customs
Japan’s “one-third rule,” or the rule that food must be shipped before one-third of its shelf life remains, is considered one of the causes of food loss. Relaxing this rule and helping consumers understand the difference between best-before and best-by dates are key to reducing food waste.
Efforts are underway in stores to prevent the disposal of expired foods by utilizing discount sales and sales as “off-the-shelf” products.
Innovations at Home
Food loss can also be reduced at home. It is important to avoid wasting surplus food by purchasing food in a planned manner and using frozen storage. Another effective way is to use “doggie bags” to take home uneaten food from restaurants.
Recently, with the spread of small household composting machines, efforts to reuse food scraps by converting them into compost are also spreading. This enables a recycling-oriented lifestyle in which waste is reused as a resource.
Cooperation and Initiatives in Local Communities
Food Bank Activities
Food bank activities, in which surplus food is delivered to people in need, are an important initiative to both reduce food loss and support local communities. Japan’s “Second Harvest Japan” is one successful example, providing hundreds of thousands of meals a year.
Promotion of Local Production for Local Consumption
Local production for local consumption, in which locally produced food is consumed locally, not only reduces the environmental impact of transportation, but also provides fresh food to consumers. Through such efforts, it is possible to reduce food loss throughout the region.
Educational Activities
Communicating the importance of food loss reduction through school and community events is also effective. By bringing awareness to children at an early stage, we can contribute to the creation of a sustainable society for the next generation.
Food Loss Reduction Initiatives
| Supply Chain Stages | Main Initiatives | Expected Effects |
|---|---|---|
| Production | Utilization of out-of-spec product | Reduction of waste |
| Processing | Introduction of CAS freezing technology | Maintaining freshness and extending shelf life |
| Retail | Improvement of best-before-date labeling | Prevention of consumer misunderstanding |
| Consumption | Spread of doggie bags | Reduction of leftovers |
| Household | Planned purchasing and storage | Effective use of food and reduction of waste |
Conclusion
Reduction of food loss leads to protection of the global environment and effective use of resources. Small efforts that each of us can make can make a big difference.
For example, we can expand our actions by challenging ourselves to cook dishes that use surplus food at home without wasting it, or by cooperating in community events and food banks. These efforts are key to building a sustainable future.
By taking care of our food, we can protect our planet and pass on a beautiful environment to the next generation. We hope this article helps you take that first step.
References
Current Status of Food Loss in the Food Chain and Technological Challenges for Reduction (NEDO, 2024)
Efforts to Reduce Food Loss in the Supply Chain Toward a Circular Economy (Senshu University, 2021)
Assessment of Greenhouse Gas Emissions and Economic Losses from Food Loss Generation (Journal of Environmental Science, 2021)
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