“Loss-non”

P romot ion o f NO-FOODLOSS PROJECT and food recyc l ing

-Reminding “Mot ta ina i” fo r food-

June 2016

Environmental Policy Office B iomass Po l icy D iv i s ion Food Industry Affairs Bureau M i n i s t r y o f A g r i c u l t u r e F o r e s t r y a n d F i s h e r i e s

(MAFF), JAPAN

Usage situation of food waste generation (FY2013)〈Conceptual diagram〉

Main users of food resource

Business waste （8.06 m tons）

Valuable byproducts

[e.g. Soybean meal] （9.01 m tons）

1) Food-related business operators Food

manufacturers Food

wholesalers Food retailers Restaurant

industry

Household waste （8.70 m tons） Edible portion

leftovers, excess removed, direct

disposal （3.02 m tons）

Food waste generation under Food recycling Law

Food supply （83.39 m tons）

Food waste generation under Waste Management Law

2) Households

Business waste ＋

Valuable byproducts

（19.27 m tons）

Edible portion unsold/returned

products, leftovers

（3.30 m tons）

Recycled: 13.36 m tons feed: 9:75 m tons fertilizer: 2.49 m tons other: 1.12 m tons Thermal recovery: 0.45 m tons

Reduced: 2.20 m tons

Appropriate disposal: 3.26 m tons

Incineration, landfill: 8.13 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)

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Food loss generation in Japan

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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.

Businesses Edible portion（3.30 million tons）

Households Edible portion（3.02 million tons）

Food loss generation in Japan (FY2013)

（6.32 million tons） Food assistance amount

in the whole world (2014) about 3.20 million tons.

Weight of food loss per person per day

about 136g (about a bowl of rice)

The amount of food business waste (FY2013)

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The total amount of food waste from the food-related industry was 19.27 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.

(FY2013) Total amount

19.27Mt

Manufacturers 15.94Mt (83%)

Restaurants 1.88Mt (10%) Retailers

1.24Mt (6%)

Wholesalers 0.21Mt (1%)

Restaurants 1.17Mt (35%)

Retailers 0.6Mt (18%)

Wholesalers 0.1Mt (4%)

Manufacturers 1.42Mt (43%)

(FY2013) Total amount

3.30Mt

◆ Food waste generation ◆ Edible portion (food loss)

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Priorities of initiatives i) Restraining waste generation ii) Recycling (highest priority: animal feed) iii) Thermal recovery iv) Reduction in weight

Recycling rate targets Food manufacturers (95%) Food wholesalers (70%) Food retailers (55%) Restaurant industry (50%)

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.

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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

Business type Target Business type Target Business type Target Meat product manufacturers

113kg/1 million yen of sales

Prepared food manufacturers

403kg/1 million yen of sales Miscellaneous restaurants 108kg/1 million

yen of sales

Milk/dairy product manufacturers

108kg/1 million yen of sales

Sushi/lunchbox/sandwich manufacturers

224kg/1 million yen of sales

Takeout/delivery food service（other than school lunch, etc.）

184kg/1 million yen of sales

Canned/bottled seafood manufacturers

480kg/1 million yen of sales

Food/drink wholesalers（mainly drinks）

14.8kg/1 million yen of sales Wedding halls 0.826kg/

1 person (user) Vegetable pickles manufacturers

668kg/1 million yen of sales Various food retailers 65.6kg/1 million

yen of sales Hotels 0.777kg/1 person (user)

Miso manufacturers 191kg/1 million yen of sales Snack/bread retailers 106kg/1 million

yen of sales Soy sauce manufacturers

895kg/1 million yen of sales Convenience stores 44.1kg/1 million

yen of sales

Sauce manufacturers 59.8kg/1 ton of product

Dining/restaurants (mainly offering noodles)

175kg/1 million yen of sales

Bread manufacturers 194kg/1 million yen of sales

Dining/restaurants (other than those mainly offering noodles)

152kg/1 million yen of sales

Noodle manufacturers 270kg/1 million yen of sales Bars, etc. 152kg/1 million

yen of sales Tofu/fried tofu manufacturers

2,560kg/1 million yen of sales Cafés 108kg/1 million

yen of sales Precooked frozen packed food manufacturers

363kg/1 million yen of sales Fast food stores 108kg/1 million

yen of sales

■ Targets for the control of food waste generation (April 2014 - March 2019)

■New targets（July 2015）

Business type Target

Miscellaneous livestock product manufacturers

501kg/1 ton of sales

Vinegar manufacturers 252kg/1 million yen of sales

Confectionary manufacturers

249kg/1 million yen of sales

Coffee drinks and juice manufacturers

429kg/1 ton of product

School lunch and hospital food, etc.

332kg/1 million yen of sales

Targets for the control of food waste generation

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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）

Consumer

Selling at store

2 months 2 months 2 months

Production date

Wholesaler

Manufacturer

Disposed / Returned from wholesaler and

retailer to manufacturer:

82.1 billion yen/year

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

Efforts of the food industry (1) Review of delivery deadline

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Delivery deadline Sell deadline Expiration

date

Grocery store

Confectionary Soft drinks

2months Production date Delivery deadline Sell deadline Expiration date

Manufacturer

3months

Monitoring delivery, expired stocks, returned, disposal

and transfer

Monitoring sales, expired stocks

Monitoring returned, non-shipped and

disposal

Monitoring buying behavior

consumers

Modified delivery deadline of soft drinks and confectionary in demonstration projects. Total food loss in the supply chain decreased drastically.

Wholesaler Grocery store Selling at store

Removal and disposal (or sell at a discount)

Sell deadline set by retailers

3months

Current

Pilot project

(Expiration date 6 months)

Efforts of the food industry (1) Review of delivery deadline

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Manufacturer Wholesaler

Returned（disposal）

Returned（disposal）

Expiration date Delivery deadline Production date

2months 2months

Grocery store

Extending the expiration date Changing display from expiration date to expiration month

Efforts of the food industry (2) Review of 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

○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

After Before

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 2019

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Before

Efforts of the food industry (3) Improved packaging

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PE

Oxygen Barrier

Layer

PE

Oxygen Barrier Layer

PE

After

PE

Oxygen Barrier Layer

Oxygen Absorbing

Layer

Oxygen Barrier Layer

PE

Oxygen

Oxygen

Inside

Outside

Outside

Inside

By using a bottle with high oxygen barrier properties, the expiration date of mayonnaise can be

extended from 7 months to 12 months.

5114 6443

4525

0

1000

2000

3000

4000

5000

6000

7000

2011 2012 2013Data: MAFF (FY 2013)

Amount of Food loss reduction by food banks（tons）

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)

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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.

Promote useful and effective use of resources across the whole food chain.

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 ）

【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

Promotion of “NO-FOODLOSS PROJECT “

～NO-FOODLOSS PROJECT～

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“Loss-non” the PR

character