-Reminding Mottainai for food- June 2016

Transcription

1 Loss-non Promotion of NO- FOODLOSS PROJECT and food recycling -Reminding Mottainai for food- June 2016 Environmental Policy Office Biomass Policy Division Food Industry Affairs Bureau Ministry of Agriculture Forestry and Fisheries (MAFF), JAPAN

2 Usage situation of food waste generation (FY2013) Conceptual diagram Main users of food resource Food supply (83.39 m tons) 1) Food-related business operators Food Food wholesalers Food retailers Restaurant industry 2) Households Business waste + Valuable byproducts (19.27 m tons) Edible portion unsold/returned products, leftovers (3.30 m tons) Food waste generation under Food recycling Law Valuable byproducts [e.g. Soybean meal] (9.01 m tons) Business waste (8.06 m tons) Household waste (8.70 m tons) Edible portion leftovers, excess removed, direct disposal (3.02 m tons) Food waste generation under Waste Management Law Reduced: 2.20 m tons Recycled: m tons feed: 9:75 m tons fertilizer: 2.49 m tons other: 1.12 m tons Thermal recovery: 0.45 m tons Appropriate disposal: 3.26 m tons Food waste (27.97 m tons) Edible portion So-called [food loss] 6.32 m tons Recycled: 0.57 m tons (fertilizer, methanation) Incineration, landfill: 8.13 m tons 1

3 Food loss generation in Japan Food loss generated in Japan (6.32 million tons) is about twice the food assistance amount in the whole world. Weight of food loss per person per day in Japan is about a bowl of rice. Food loss generation in Japan (FY2013) (6.32 million tons) Food assistance amount in the whole world (2014) about 3.20 million tons. Businesses Edible portion (3.30 million tons) Households Edible portion (3.02 million tons) Weight of food loss per person per day about 136g (about a bowl of rice) 2

4 The amount of food business waste (FY2013) The total amount of food waste from the food-related industry was million tons (FY2013). Manufacturers accounted for 83% of this. The of edible portion was 3.30 million tons (FY2013). Manufacturers accounted for 43%, restaurants accounted for 35% of this. Food waste generation Retailers 1.24Mt (6%) Restaurants 1.88Mt (10%) Restaurants 1.17Mt (35%) Edible portion (food loss) Manufacturers 1.42Mt (43%) Wholesalers 0.21Mt (1%) (FY2013) Total amount 19.27Mt (FY2013) Total amount 3.30Mt Manufacturers 15.94Mt (83%) Retailers 0.6Mt (18%) Wholesalers 0.1Mt (4%) 3

5 Responsibility of competent ministers (Minister of the Environment, Minister of Agriculture, Forestry and Fisheries, etc.) Formulation of basic policy - Numerical targets - Measures to promote recycling Development of criteria for food-related businesses - Criteria for reducing the generation of waste - Criteria for reducing waste volume - Criteria for recycling, etc. Priorities of initiatives i) Restraining waste generation ii) Recycling (highest priority: animal feed) iii) Thermal recovery iv) Reduction in weight Recycling rate targets Food (95%) Food wholesalers (70%) Food retailers (55%) Restaurant industry (50%) 4

6 Promotion of 3R Set targets on food waste reduction for each industry group. E.g. Meat product manufacturing industry: 113kg/1 million Yen of sales. Mandatory regular reporting of the amount of food waste. From food-related businesses which produce large quantities of food waste (100 tons of food waste or more in the previous year) to the competent minister Promote recycling by the private sector. Foster recycling business operators through the Registered Recycling Business Operator System Formulate good practices (Food recycling loop) through the Recycling Business Plan Approval System Role of national government To all food-related business operators Guidance and advice To operators of recycling who generate food waste over 100t Advice, announcements, orders, penalties 5

7 Targets for the control of food waste generation Targets for the control of food waste generation (April March 2019) Business type Target Business type Target Business type Target Meat product 113kg/1 million Prepared food 403kg/1 million yen 108kg/1 million Miscellaneous restaurants yen of sales of sales yen of sales Takeout/delivery food Milk/dairy product 108kg/1 million Sushi/lunchbox/sandwich 224kg/1 million 184kg/1 million service(other than yen of sales yen of sales yen of sales school lunch, etc.) Canned/bottled seafood 480kg/1 million Food/drink wholesalers 14.8kg/1 million 0.826kg/ Wedding halls yen of sales (mainly drinks) yen of sales 1 person (user) Vegetable pickles 668kg/1 million 65.6kg/1 million Various food retailers yen of sales yen of sales Hotels 0.777kg/1 person (user) Miso 191kg/1 million 106kg/1 million Snack/bread retailers yen of sales yen of sales New targets(july 2015) Soy sauce 895kg/1 million 44.1kg/1 million Convenience stores yen of sales yen of sales Business type Target Sauce 59.8kg/1 ton of Dining/restaurants (mainly 175kg/1 million Miscellaneous livestock 501kg/1 ton of product offering noodles) yen of sales product sales Bread Dining/restaurants (other 252kg/1 million 194kg/1 million 152kg/1 million Vinegar than those mainly offering yen of sales yen of sales yen of sales noodles) Confectionary 249kg/1 million Noodle 270kg/1 million 152kg/1 million yen of sales Bars, etc. yen of sales yen of sales Coffee drinks and juice 429kg/1 ton of Tofu/fried tofu 2,560kg/1 million yen of sales Cafés 108kg/1 million product yen of sales School lunch and 332kg/1 million Precooked frozen hospital food, etc. yen of sales 363kg/1 million 108kg/1 million packed food Fast food stores yen of sales yen of sales 6

8 Efforts of the food industry (1) Review of delivery deadline The so-called one-third rule is one of the factors that create food loss. Conceptual diagram of deadline set by so-called one-third rule (in the case of expiration date 6 months) Production date Manufacturer 2 months 2 months 2 months Wholesaler Delivery deadline Grocery store Disposed / Returned from wholesaler and retailer to manufacturer: 82.1 billion yen/year Selling at store Sell deadline Consumer Expiration date Disposed / Returned from retailer to wholesaler: 43.2 billion yen/year International comparison Country Delivery deadline (Expiration date base) USA Leaving 1/2 France 1/3 Italy 1/3 Belgium 1/3 Japan Leaving 2/3 on average 7

9 Efforts of the food industry (1) Review of delivery deadline Modified delivery deadline of soft drinks and confectionary in demonstration projects. Total food loss in the supply chain decreased drastically. (Expiration date 6 months) Production date Delivery deadline Sell deadline Expiration date Current Pilot project Manufacturer Production date Manufacturer Confectionary Soft drinks Monitoring returned, non-shipped and disposal 2months Wholesaler 3months Grocery store Returned (disposal) Wholesaler Monitoring delivery, expired stocks, returned, disposal and transfer 2months Selling at store Delivery deadline Grocery store Returned (disposal) Monitoring sales, expired stocks Removal and disposal (or sell at a discount) 3months 2months Sell deadline set by retailers consumers Monitoring buying behavior Expiration date 8

10 Efforts of the food industry (2) Review of Expiration date Extending the expiration date January 2009 October 2013 Extending 958 items November 2013 October 2014 Extending 199 items November 2014 October 2015 Extending 163 items Future plans Extending 587 items Changing display from expiration date to expiration month January 2009 October 2013 Switching 50 items November 2013 October 2014 Switching 159 items November 2014 October 2015 Switching 115 items future plans Switching 107 items Before After Instant noodles in bag packing Expiration date: 6 months 8 months Cup noodles Expiration date: 5 months 6 months Best Before 01/24/2019 Best Before January

11 Efforts of the food industry (3) Improved packaging By using a bottle with high oxygen barrier properties, the expiration date of mayonnaise can be extended from 7 months to 12 months. Before Oxygen Outside PE Oxygen Barrier Layer PE Oxygen Barrier Layer PE Inside After Oxygen PE Oxygen Barrier Layer Oxygen Absorbing Layer Oxygen Barrier Layer PE Outside Inside 10

12 Food bank activity in Japan Effectively utilize food as much as possible by donating food to welfare facilities. Donated food is mislabeled food, dented cans and products nearing expiration, etc. In Japan, Food banks have a relatively short history. There are about 40 organizations. NPO Second Harvest Japan is the largest food banking organization. (1,689 tons in 2011) Amount of Food loss reduction by food banks(tons) Data: MAFF (FY 2013)

13 Promotion of NO-FOODLOSS PROJECT ~NO-FOODLOSS PROJECT~ Loss-non the PR character Both the public and private sectors are promoting the NO-FOODLOSS PROJECT toward raising public consciousness and encouraging action by supporting activities in each stage of the food chain. Japan publicizes its activities to the world as the Mottainai origin country. Manufacturers / Distributors / Retailers Pilot project for reviewing commercial custom Support of food bank activity Campaign of Mottainai Restaurants Call for no leftovers Change serving size Promoting doggy bags Raise public consciousness and encourage action Households Consumers Strategic communication by stores, mass media, SNS, etc. (E.g. Promote understanding of expiration date labeling, eco cooking ) Promote useful and effective use of resources across the whole food chain. 12

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