Japan’s food loss reached a historic low in fiscal 2022, dropping by 9.8% compared to the previous year to 4.72 million metric tons, according to government data released on Friday. This marks the lowest level recorded since fiscal 2012, with reductions seen across both food-related businesses and households.
Data from the Consumer Affairs Agency, Environment Ministry, and Ministry of Agriculture, Forestry and Fisheries indicated that food loss at businesses and households each hit record lows of 2.36 million metric tons. Concurrently, economic losses related to this food waste amounted to ¥4 trillion ($25 billion) for the year ending March 2023.
Japan had set ambitious targets to halve its annual food loss by fiscal 2030 from the levels in fiscal 2000, aiming for 2.73 million metric tons at businesses and 2.16 million metric tons at households. With the business target now achieved, government officials are considering setting new reduction goals.
“We want to continue building on this momentum to further reduce food waste now that the goal for businesses has been met,” remarked a government official overseeing the matter.
In fiscal 2022, food loss at businesses saw a significant decline of 15.4% year-on-year. Among these, food manufacturers accounted for 1.17 million metric tons, eating and drinking establishments for 600,000 metric tons, and food retailers for 490,000 metric tons. Factors contributing to this reduction include cutbacks in surplus food production driven by higher material costs due to a weaker yen, improved accuracy in food supply and demand forecasts, and the easing of COVID-19-related restrictions that had previously impacted dining and retail operations.
Household food loss also decreased by 3.3% in fiscal 2022. This included 1.02 million metric tons of unopened discarded foods, 1 million metric tons of leftovers, and 330,000 metric tons of edible portions unnecessarily removed, such as excessively peeled vegetables.
The decline in Japan’s food loss underscores ongoing efforts to mitigate waste across various sectors, highlighting improvements in efficiency and awareness regarding food conservation and sustainability.
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