Nutritional and environmental considerations of food stockpiles in Japan and USA: reducing food waste by efficient reuse through the food banks

Abstract

The food stockpiles of local self-governing bodies comprise the first urgent response to a disaster, but stockpiled food has a best-before date and will be wasted if not used. Therefore, it is necessary to devise a method for using (reusing) stockpiles efficiently. This study proposes cooperation between local self-governing bodies, food banks, and special food supermarkets in Japan and USA to improve the food quality and nutritional value of stockpiles and reduce food waste. Japan's food stockpile is estimated to be 40,015.5 tons, and though there is no exact information regarding America's stockpiles, there are estimated approximately 200 active food banks and 63,000 smaller food pantries. Analysis of Japan's stockpiled food revealed a high-energy ratio of lipids and carbohydrates along with insufficient amounts of vitamins and minerals. However, in foods supermarkets, huge amounts of vegetables and fruits are now being discarded which could provide the deficient nutrients. Through cooperation of food supermarkets and food banks, it may be possible to promote the efficient reuse of the stockpiles of local self-governing bodies and improve the nutritional value of stockpiles. During the research period, Japan had 40 food banks and reutilized 1,512 tons of food waste from these food banks each year, which is only 0.1% of the food waste discarded from the entire food industry in Japan. Subsidies provided in 2010 by the Ministry of Agriculture, Forestry, and Fisheries stimulated the activity of food banks, which work under the viewpoint of food waste reduction. The researchers investigated the profile of America's food banks compared to the food bank activity in Japan to stimulate food bank activity in both countries while considering the viewpoints of waste management, environmental impact and economics.

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

“…Authors have pointed out that stockpiled food lacks vitamins and minerals and is rich in carbohydrates and fat [1]. Cooperation with supermarkets is important for improvement of the nutritional value of stockpiled food.…”

Implementation Of A Waste Bank Management Program In The South Tangerang City Area (Study In Benda Baru Subdistrict)

“…(Kurniawan, T. A., Meidiana, C., Othman, M. H. D., Goh, H. H., & Chew, K. W., 2023) In an effort to pick up the ball, the Waste Bank in Benda Baru Subdistrict, South Tangerang City strives to continue making continuous improvements so that it can overcome waste problem and contribute to improving community welfare in South Tangerang City. Based on initial observations with 13 Waste Banks in the Benda Baru sub-district, data from Waste Bank managers showed that there were several obstacles in managing Waste Banks, including managing customer data still being done manually, resulting in the risk of recording errors and the loss of customers' waste savings books Sato et al, 2016).…”

Attitudes toward using “Simple simulator for calculating nutritional food stocks in preparation for large-scale disasters” among local governmental personnel and public health dietitians in Japan: An explanatory mixed methods study

“…The United States Agency for International Development published a report aiming to improve nutritional quality of food in assistance program [13] . A high energy ratio of lipids and carbohydrates along with insufficient amounts of vitamins and minerals in food stockpiles of local governments in Japan was reported [14] . Some researchers evaluated or designed food assistance based on nutritional guidelines [15] and food guide [16] .…”