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《今回のworkshop》
○Food loss and waste
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＜Agenda＞

Food loss and waste  

   1.3 billion tons are amounts of wasted still-edible food per year in the world. According to the Food and Agriculture Organization (FAO), this amount is one-third of whole world food production. Japan is actually complicit in the huge amount of wasted food. As a matter of fact, Japan is the 4th county discarding still-edible food following America. Considering the amount of wasted food per person, Japan is ranked in 1st along with China. In fact, approximately 61.2 million metric tons are thrown away per year in Japan. It is the same amount as 5 capacities of Tokyo Dome. On the paper, we throw away the same amount of food as amount of a rice bowl.   

   “Food waste” is sorted into two categories, “Food loss” and “Food waste”. The first one is a wasted edible part of food generated from production sites to supply chain. For example, “fishbone” generated in the production process of canned food and “bended vegetable” are called “Food loss”. On the other hand, “Food waste” is discarded food generated from retail stores and consumers. For instance, deli foods not sold on a shelf in a supermarket can be called “Food waste”.   

   By the way, why do we need to reduce food waste? There are two main reasons for that. The first one is to protect the environment. Food containing some water emits CO2 while they are taken to a garbage disposal site and burned out. On top of that, landfilling burned ash can have a negative impact on the environment. The second one is a lack of food. The world population is predicted to reach approximately 9.7 billion in 2050. Those who suffer from a lack of nutrition will likely to increase unless we take measures for the issue.  For these reasons, having food waste reduced must be said to be one of the urgent matters we should handle immediately.   

   Under the situation, some measures have been started to be implemented by the government and companies. These days, the Ministry of the Environment announced the “mottECO” project in collaboration with “Seven & I food system” and “Royal holding”. In this project, they will encourage us to take food home in order for them to reduce food waste. In western countries, that is called a “doggy bag”.  The project may help reduce “food waste”.  

   In this workshop, I would like you to think about “Food waste” and come up with some ideas to reduce food waste.    

1)  Do you usually care about “food waste” in your daily life? If yes, what do you do? And Why?  If not, why not? 

2)  Why do you think that Japanese people waste such a large amount of food?

3)  What can be done to reduce “Food waste” and “Food loss” from the following points of view? 

     Farmer, Producer, distributor, Retailer 

4)  What should be done to reduce food waste as a consumer? 

＜References ＞

フードロスとは 

http://foodlosschallenge.com/foodloss.html

Japanese convenience stores tackle food waste 

https://www3.nhk.or.jp/nhkworld/en/news/20210412_13/

Japan’s food waste problems and solutions by Zebird 

Japan’s food waste problems and solutions

エシカルプロジェクト by 株式会社セブンイレブン 

https://www.sej.co.jp/csr/environment/ethical.html

食べ残しの持ち帰り行為「mottECO」のロゴができました! by 環境省 

https://www.env.go.jp/press/108796.html

農林水産省 

https://www.maff.go.jp/j/pr/aff/2010/spe1_01.html

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