Where does Japan’s food waste come from?

Food waste is a global concern and a consequence of various human-generated factors. Throughout both developed and developing nations, food waste appears to be a common problem. Consequently, overproduction and the poor habit of willfully throwing away food is becoming a more significant concern than ever. It is important to understand the global impact of food waste and what both individuals and businesses can do to reduce this apparent problem.

Where exactly does our food waste come from?

Many believe that waste starts at the dinner table and within their own homes. That is, however, not the case. Much of the food thrown out may be attributed to supermarkets and supply chains. Let’s take the United States of America as an example. According to the US Department of Agriculture (USDA), only 60 percent of the food made for consumers ends up used, while around 30 to 40 percent is thrown away. That is a considerably high figure and makes it self-evident as to why this is such an issue. And as of 2019, Japan discards 27.59 million tons of food each year. This equals around a discarded portion of rice per person each day within the country. Certainly, everyone is complicit in the substantial amount of food waste seen throughout the world.

As mentioned earlier, food loss occurs even before we pick something out at the supermarket. A large amount of it is thrown away during the production and manufacturing stage due to spoilage and other factors. Food loss is such a huge problem; the amount of edible waste thrown out would be enough to feed the world’s poor four times over. Around 9.7 percent of the global population lives in poverty, most of whom live on less than 1.90 U.S. dollars per day. 9.7 percent of the world’s 7.8 billion people is highly significant.

A closer look at food waste in Japan

An example of food waste in Japan would be its convenience stores. In cities and larger towns, konbini (abbreviation for convenience stores in Japan) are often located close to homes, apartments and working establishments. Furthermore, the majority of these stores are open 24 hours a day, seven days a week. However, one konbini can rack up a daily amount of waste equivalent to approximately 20,000 to 50,000 yen (192 to 480 USD). Furthermore, it is relevant to mention that Japan is home to over 50,000 konbini throughout the country. Assuming the maximum amount of food wasted to be 50,000 yen, then 2.5 billion yen (approx. 24,000,000 USD) worth of food may be discarded in Japan each day.

Restaurants also share the blame for the excess waste discarded globally. However, there are many restaurants and smartphone apps that have taken positive steps toward reducing food waste. Apps such as ReduceGo give consumers an option to buy unused produce and ingredients at a reduced cost. Another leading example is Shinobu Namae’s L’Effervescence in Tokyo. His Michelin star restaurant was one of the premier locations that began using its own local garbage processing machine to break down waste into carbon dioxide and water. As such, what was finally left and thrown away would not harm the environment.

Food waste and the environment

Unhealthy food production aids in the negative impacts of food waste. The use of pesticides, antibiotics in animals and poor management of fertilizers have led to the possibility of food becoming affected adversely. Pesticides and antibiotics decrease the amount of healthy soil over time, making it harder to produce healthy fruits and vegetables. Damaged soil leads to harsh, infertile land. Furthermore, pesticides destroy insects and a host of other wildlife.

Pesticides wiping out species are not our only problem. Overfishing has also become a cause for concern. According to the Food and Agriculture Organization of the United Nations, the percentage of fish stocks within biological, sustainable levels is around 65.8 percent. This is a huge decrease from 90 percent in 1970. Overfishing is also a direct consequence of Japan’s declining fishing industry. Fishing catches had seen a steep fall over the course of almost 40 years. Japan ranked number one in terms of fish catching from 1972 until 1991. However, after a steady decline and unawareness of sustainable methods, fishing has become a problematic issue for workers and businesses. Overfishing has a negative impact on the ocean’s ecosystem.

The impact of methane on the environment poses another problem. Decomposing food waste releases both carbon dioxide and methane into the atmosphere. Methane is exceedingly more potent than carbon dioxide when released. It is also 28 times more effective than carbon dioxide at trapping infrared energy, affecting climate change. Furthermore, the excessive use of water may be cause for concern; approximately 70 percent of all freshwater is used for agricultural purposes, which leads to a quarter of freshwater wasted due to food loss.

These are problems that many restaurants, companies and individuals have begun to acknowledge. Higher awareness concerning food waste and voices demanding action are taking shape as we create a more sustainable lifestyle within our local communities and cities. To learn more about food waste in Japan, read the overview here.