Decline in Food Waste in Japan Sets New, Record-Breaking Low
In a significant step towards sustainability, Japan has achieved its goal of halving food waste compared to fiscal 2000, with the fiscal 2023 level of food waste decreasing to a record low of 4.64 million tons. This equates to an annual per-capita food waste of 37 kilograms, according to a joint announcement by the Ministry of Agriculture, Forestry, and Fisheries, the Ministry of the Environment, and the Consumer Affairs Agency.
However, a concerning trend emerged within the restaurant industry, where food waste increased by approximately 60,000 tons to 660,000 tons. This rise can be attributed to several factors in the post-COVID-19 pandemic era.
As social activities resumed, there was a surge in dining out, leading to restaurants producing more food. This increase in demand, combined with over-preparation and unsold food, contributed to more waste. Additionally, strict health and safety regulations in Japan, coupled with cultural habits, make it uncommon for customers to take leftovers home from sit-down restaurants. This, coupled with the cultural expectation to finish all food served, often results in uneaten food being discarded by restaurants.
Supply chain disruptions and operational challenges during the pandemic also played a role. Suppliers struggled with stock management due to lockdowns and shifting demand patterns, causing some suppliers and foodservice operators to hold excess food inventory. This indirectly influenced restaurants’ food wastage through overstocking and spoilage risks, especially amid fluctuating demand and increased logistics costs.
Despite this increase in food waste from the restaurant sector, the overall reduction in food waste in Japan led to economic savings of ¥4 trillion and carbon emissions of 10.5 million tons (converted to carbon dioxide equivalent). The Japanese government has set ambitious targets to further reduce business waste by 60% and household waste by half.
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- The rise in dining out following social activities has led to an increase in food waste within the restaurant industry, contributing to an additional 60,000 tons of food waste compared to fiscal 2000.
- Strict health and safety regulations in Japan, coupled with cultural habits, make it uncommon for customers to take leftovers home from sit-down restaurants, often resulting in uneaten food being discarded.
- The Japanese government aims to reduce business waste by 60% and household waste by half, following the significant economic savings of ¥4 trillion and carbon emissions reductions of 10.5 million tons (converted to carbon dioxide equivalent) from the overall reduction in food waste.
- The restaurant sector's food waste increase has highlighted the need for environmental-science research and sustainable business practices to address this challenge, optimizing food production, consumption, and waste management in the food-and-drink lifestyle industry.
