Tokyo Metropolitan Government 1 Masami Hori 1 Food waste and Food Waste Recycling Law
2 International Initiative for sustainable resource use Sustainable Development Goals: SDGs September, 2015 Goal 12: Ensure sustainable consumption and production patterns
3 TMG 5-year strategy : Sustainable Design Tokyo 2016 for Sustainable Resources use and Waste Management optimization 【Concept】 - Transition to sustainable resources use - Contribute for reduce global environmental load
【Measures and Policies】 ・Resources Loss reduction Food loss, Disposable Lifestyle (Plastic bags reduction) ・Promote Resources Recycling 4 Food Loss and Food Waste
FOOD LOSS FOOD ・Food Loss in SDGs (Edible) WASTE Food loss is defined as “the decrease in quantity or quality of food”. Food waste is part of food loss and refers to discarding or alternative (non-food) use of food that is safe and nutritious for human consumption along the entire food supply chain, from primary production to end household consumer level. Food waste is recognized as a distinct part of food loss because the drivers that generate it and the solutions to it are different from those of food losses. (FAO, 2014) FOOD WASTE FOOD ・Food loss in Japan +VALUABLES LOSS(Edible) We define “food waste” as food disposed of generally and “food loss” is part of food waste that is disposed of, even though it is edible. 5
Food Waste Flow Outline(2013) Image Dehydration 2 million tons Recycle 14 million tons Animal Feed:10 Food 84 million tons Valuables 9 Fertilizer:3 Energy:1 million tons Thermal Recovery Food Waste and 0.5 million tons 1. Food Valuables from Incineration and manufacturers and Business landfill processors (19 million tons) 3 million tons 2. Food wholesalers including 3 million and retailers: tons of food loss Total Food Waste 3. Restaurants: etc. 28 million tons Waste from
Businesses Including Food loss 6 million tons 8 million tons
Food Waste from Recycle 0.5 million tons Household Household 9 million tons Incineration including 3 million and landfill 6 tons of food loss 8 million tons
Source: Ministry of Agriculture, Forestry and Fisheries Definition of "Food Waste" in Food Recycling Law
Food Waste
Manufacturing Phase Waste from Processing (Food Manufacturing)
Food Distribution Phase Unsold products and Recycling Recycling (Food Distribution) food waste Resources
Consumption Phase Kitchen waste, (Restaurants and at uneaten food, and home) food waste
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Source: Food Industry Center Food Recycling Law
◎Establishment May of 2001
◎Purpose To reduce the amount of food waste produced and promote recycling into feed and fertilizer
8 Outlines① (1)Basic Policy to promote recycling systematically ① Setting goals for each business - Food manufacturers and processors - Food wholesalers and retailers: Food wholesalers, supermarkets, convenience stores, etc. - Restaurants: Cafeterias, restaurants, hotels, etc.
9 Outlines②
(2)Mandatory Reporting Business in the food industry that produced at least 100 tons of food waste last fiscal year must report the amount of food waste being produced and the status of recycling activities every year . *The determination of whether franchise chains are large producers is based on the total output of all stores in the chain.
(3) Legal Bindings - Warnings - Publicizing - Legal orders 10 - Penalties
Outlines③
(4) Promoting Recycling ①Establishment of system to register businesses that produce feed and fertilizer
laws and regulations
② Establishment of system to certify the "Food Recycling Cycle" 11 Food Recycling Circle
Coffee Bean cake Recycling
12 Current Trend
Recycling Rate
Manufacturers Food Industry
Food Wholesalers
Food Retailers
Restaurants
2000 2007 2008 2009 2010 2011 2012 2013 2014 13 Food Waste Recycling(Businesses)
• Food recycling is still challenging for downstream companies, such as Retailers and Restaurants
Recycling （Left : Japan, right : Tokyo）
Manufacturers Manufacturers Wholesalers Wholesalers
Retailers Retailers Restaurants Restaurants
(10,000t) (10,000t) Animal Fertilizer Methane Other recycling Thermal Dehyd Other Disposal Feed Fermentatio Recovery ration n 14
TMG based on Maff and TMG research 14 TMG’s Initiative: Super Eco Town(SET)
• Food recycling facilities • Feed production, electricity Generation from Bio-gass facilities • Another facility will be open by next summer
What’s super eco town？ Alfo
TMG attracted recyclers with cutting edge technologies to TMG Alfo-E owned land. There are 10 facilities now. Bio-energy 15
Three Food recycling facilities located in SET Bio-energy Alfo（Feed production） (Biogas electricity generation）
Dried with cooking oil （Tempura-method） Biogas produced through 16 methane fermentation Alfo, Bioenergy 2 Food loss reduction
17 (1)Current status Food Loss in Japan The amount of Japan’s Food Loss (6.3 million tons) is twice as much as Global Food Aid
Japan’s Food Loss 6.3 million tons Global Food Aid 2014 3.2 million tons
Business Use Household Use The amount of The amount of food disposed food disposed Food loss per person a of even of even day approx. 136g though edible though edible 3.3million tons 3 million tons 18
Ministry of Agriculture, Forestry and Fisheries Amount of Food loss/waste in Japan Amount of Food loss/Food waste in Japan （2012） (10,000発生量（万トン） tons) 事業系食品廃棄物等Businesses Food waste1,916 1,916万トン、 Food 食品ロスloss 331 331万トン 2,000
1,580 食品廃棄物等Food waste 1,500 食品ロス（内数）Food Loss
1,000 885
500 192 312 122 141 22 119 13 58 0 Manufacturers食品製造業 食品卸売業Wholesalers 食品小売業Retailers Restaurants外食産業 Household家庭 19 TMG based on the research by MAFF and MoE. 19 Amount of Food loss/waste in Tokyo • Amount of Food loss/Food waste in Tokyo （2012）
Waste発生量（万トン） Generation(10,000t)
Business:事業系食品廃棄物等 Food Waste (980,000t)98万トン、 Food食品ロス Waste (160,000t)16万トン 99 100
80 61 食品廃棄物等Food Waste 60 食品ロス（内数）Food Loss
40
16 20 13 8 11 5 8 2 1 0 Manufacturers食品製造業 食品卸売業Wholesalers 食品小売業Retailers Restaurants外食産業 Household家庭 20 TMG based on the research by municipalities 20 (2)Food Loss Factors
Food manufacturers and processors Processing Food wholesalers and retailers
・Expiration date ・Customary Rule ・introduction of new models Logistics ・Customers’ Preference for freshness ・Seasonal Items ・Mistakes in Printing packages
Household, Restaurants, Hotels
・Customers’ Preference for freshness ・ Consumption Purchasing more than those consumed ・Misunderstanding of 'best before' date labels ・Leftovers 21 ① Retailers’ Customary Rule(1/3 Rule) Appointed Date of Delivery Processed date Appointed Date of Sale Best-by Date
2 months 2months 2months
Manufacturers Supermarkets Wholesalers Sold on Store shelves Withdrawn from store shelves
（Some discounted）
Returned goods unsold Returned goods unsold 82 billion yen/year 43 billion yen/year 22
academic journal Vol.27,No.3,2016 ②Household Waste components in incineration plants (23 wards) Food waste in combustible waste
Clothes Others
Garden waste
Paper Plastics
Food Waste Combustible 1,708 thousand tons （Incombustible 58thousans tons） 23
Clean Authority of TOKYO Household Food Waste
Drops流出水分, 5.5 Peels野菜の皮, (veges 6.3)
Peels and Left uneaten 手付かずの食品, cores(veges) 22.2 野菜の皮くず・芯, その他, 5.5 14.4 Kitchen Left 食べ残し, 調理くず,waste overs37.9 56.656.6 37.9 Peels果物の皮, and 14 cores(fruits) othersその他, 7.4 14
vegetables野菜類, 8.3 othersその他, 21.9
exemplar A research in Kyoto-city 2007 ・1/4 of “Left uneaten” was before the expiration date 24
MAFF and Consumer Affairs Agency 24 Toward 2020 and more
➢ Food recycling promotion
Email：[email protected]
Thank you for your attention! 25