Quagga LLC, operator of the bread mail-order and waste reduction platform rebake, announced that its network of supporter bakeries for the “Rosupan no Kyokasho” (The Textbook of Surplus Bread) has expanded to 47 establishments across...
The Ethical Spirits will soon launch its new signature gin, LAST EN, on 7 April. The Tokyo-based distillery produced the spirit using 14 different types of surplus materials, marking the highest number of upcycled ingredients in the company’s...
Too Good To Go Japan announced last month that its food waste reduction application reached 250,000 registered users within one week of its official launch. The service originated in Denmark, commenced operations in Japan on 28 January. The service...
Aeon Agri Create and Toyohashi Biomass Solutions have completed a circular agriculture demonstration facility in Kazo City, Saitama Prefecture. The Kazo Circular Economy Research Base integrates small-scale methane fermentation with advanced liquid...
FamilyMart Co., Ltd. launched a new upcycled food product across the Tokai region on 10 February, repurposing bread crusts that are typically discarded during sandwich production. The “Chicken and Mushroom Bread Gratin” is available at their stores...
In November 2025, Better life with upcycle partnered with miel mie and released “Honey & Bread,” a craft beer made from surplus bread crusts and domestic honey that would otherwise have been discarded. The product upcycles two food loss streams...
Starbucks Coffee Japan’s food loss reduction initiative, the SAVE FOOD programme, is now accessible via the company’s Mobile Order & Pay service. Starting 1 December 2025, the service was previously restricted to in-store register...
Yushokuboya, a restaurant company based in Kagawa Prefecture, has launched “Sanuki Udon Uni” last month, a new sustainable food product that turns waste from Sanuki udon noodles into feed for farmed sea urchins. The project is a...
When emergency food stock for disaster preparedness gets replaced, huge amounts of food waste becomes a dire challenge. However, the non-profit organisation Food Bank Aichi presents an outlet, providing a sustainable solution for companies and...
A vibrant array of vegetables, all uniform in size, shape, and colour, arranged neatly in the supermarket’s produce section. This is a familiar scene which we take for granted as we pick up our groceries. However, a harsh reality lies behind...