Effective Utilization of Stockpiled Food in Local Government Storage Through Food Banks in Japan: Reduction of Food Waste

Abstract

INTRODUCTION The 4th Basic Act on Shokuiku (food education) in Japan, states that Shokuiku activity should be promoted, and cooperation amongst residents, non-governmental organizations and local government is important. In Japan's local self-government, there is an overabundance of stockpiled food that will go to waste if it is unused. This food is kept stored for use in the event of disaster. While tremendous effort is dedicated to ensuring that there is food to feed Japanese citizens in the event of disaster, there has been little focus on how to effectively utilize and disseminate the stockpiled food should it go unused due to lack of disaster. Collaboration among locals, non-government organizations and food banks is imperative for the development of an action plan to reduce such large-scale food waste. The amount and items are different in each local self-government. The authors have reported the effectiveness of utilizing stockpiled food in food banks [1]. This practice is mutually beneficial for Japan's recycling laws and Shokuiku. The nutritional value of stockpiled food was assessed and published. Daily nutrient target values were exceeded for every nutrient with the exception of vitamin C, which is difficult to achieve [2]. However, it was also determined that stockpiled foods are high in carbohydrates and fat. If the period of refuge is long, such as in the case of the great East Japan Earthquake, foods high in vitamins and minerals must be added to stockpiled food [1]

Food Supply Chain During Pandemic: Changes in Food Production, Food Loss and Waste

“…The evaluation should consider the facts that each region of the world requires different interventions as the geographical and agricultural practices vary due the regional conditions including weather and the availability of technological and other resources. Examples of potential methods to reduce food waste could be storing and salvaging and distributing to food banks [18]. These actions during a pandemic became vital in order to feed a large number of people in need of basic food supplies.…”

“…In the developed countries, the main problem is that a large amount of edible food is wasted by consumers at home and at establishments such as restaurants [18]. Recent movements are underway to try to reduce food waste, by encouraging people to accept foods that are not aesthetically perfect but nonetheless are edible and nutritious.…”

“…Recent movements are underway to try to reduce food waste, by encouraging people to accept foods that are not aesthetically perfect but nonetheless are edible and nutritious. Selling the not fine-looking (ugly) but still nutritious produce cheaper (about 40% lower) than perfect ones to consumers, and proper food labeling and portion control at restaurants are therefore becoming more popular in some countries such as the U.S and Japan [18]. A review of food loss and waste in both developing countries and developed countries was published by the author(s) previously that indicates that reducing FLW will help to conserve natural resources mainly at the initial phases of the FSC [7].…”

Protecting the Environment by Reducing Food Loss and Waste Across the Food Supply Chain

“…Expanding research to other developing countries in Southeast Asia is warranted as well. There are some suggested effective ways to reduce food waste such as utilizing the stockpiled food in the local government storage through food banks [17].…”