What lies beneath Japan’s food waste

It is estimated that around 1.3 billion tons of food worldwide is wasted annually. The exact causes differ in each country, with food waste in developing nations happening in the production and storage stages. In affluent countries, however, food waste largely happens when food is distributed or consumed.

There are some unique issues to consider when talking about food waste in Japan. Around 27 million tons of Japan’s food was wasted in 2016, with 6.4 million of that being from discarded food products.

What kind of practices are causing food waste in Japan?

Japanese consumers have traditionally been quite picky about food quality. They generally have cared a lot about presentation, and do not want blemishes or damage on their food. Freshness is also highly valued.

In a 2017 survey conducted by Tokushima prefecture, 23% of respondents answered that they disposed of food because it was damaged. This is along with other common reasons for food waste, such as throwing away half-eaten food (57%) and food that has passed its sell by date (5%).

Not only does it lead to food waste on the part of consumers, it also causes suppliers and retailers to discard food products that aren’t in line with consumer preferences. Since the 1990s, Japanese food suppliers and retailers have followed a so-called one-third rule. Basically this means that food makers should deliver food in the first third between production and expiration. If that time is six months, for example, then the food should be delivered in the first two months.

Food waste is a global issue. Estimates vary by source and country, though some nations have numbers that are in line with Japan’s. The United Kingdom, for example, is thought to waste around 6.7 million tons of food each year. In the United States, 60 million tons of produce is wasted annually. American consumers are similarly picky with their food, leading to a situation resembling Japan’s in terms of both consumers and stores.

Why is food waste a problem?

One obvious reason is that people who need food are left without it. Unnecessarily wasting food also has negative effects on the environment. Food production and distribution are both causes of CO2 emissions, and food decay releases methane gases.

There are some efforts to deal with food waste in Japan. In 2019, Seven-Eleven Japan announced that it will be abandoning the one-third rule for instant noodles. Other companies are introducing their own ways to combat food waste. Japanese company Shifft introduced Reduce Go in 2018. The smartphone app allows users to pick up food that would otherwise be discarded at local restaurants. Another company, CoCooking, has its own online marketplace called TABETE, allowing people to buy food to prevent it from being wasted.

Japanese consumption patterns are essential in solving food waste

Like many other issues related to consumption and the environment, food waste has two sides. Of course, much of it comes from businesses and inefficient practices. The one-third rule in Japan is a major example of this.

However, it is also clear that consumer preferences and practices also play a large role. The two sides influence each other, with customer wants influencing the behavior of businesses, and business practices affecting the options we as consumers have.

We can start fighting food waste by focusing on the things that are in our grasp. We can take a look at our own daily habits, for example, and try to improve them by not purchasing excessive amounts of food. Not only is it a good habit to get into for our own benefit, businesses will take notice. A 2017 survey in Tokyo revealed that 86% of respondents are willing to eat food past its sell by date.

This is one hopeful sign that attitudes are changing. Every step brings us that much closer to more sustainable consumption which will have countless benefits for our lives and future.