Tokyo No-Foodloss Project

January 30, 2015
Planning Department, Resource
Recycling Promotion Division,
Tokyo Bureau of Environment"No Loss" logo for the National
No-Foodloss Campaign(created by the Ministry of Agriculture)

Yutaka Yoneda

Amount of domestically produced food waste
Amount of domestically produced food waste (FY2011)

Commercial
Food manufacturers
16.58 million tons

（19.96 million tons）
Food wholesalers
220,000 tons

Household（10.14million tons）
Restaurants
1.888 tons

Food retailers
1.28 million tons

Food loss
3-4 million tons

Food loss
2-4 million tons

Food loss
5-8 million tons
Source: Created by the Tokyo Municipal Government on the basis of
documentation from the Ministry of Agriculture, Forestry and Fisheries

2Amount of waste produced in Tokyo
Amount of waste produced in Tokyo (FY2012)

Commercial
Foodwholesalers
80,000 tons

Food
manufacturers
130,000 tons

（980,000t tons）

Food retailers
160,000 tons

Household（990,000

Restaurants
610,000 tons

Food loss
160.000 tons

Food loss

60.000-100.000

Food loss
220,000260,000 tons
Source: Created by Tokyo Municipal Government on the basis of commercial food waste composition studies (Tokyo)
and other waste project investigations conducted in each city or municipal

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Status of Commercial Food Waste
Recycling
Disposal of waste by food retailers and restaurants ishigh due the increased difficulty in source separation atthese lower points in the food distribution chain.
Status of Food Waste Recycling (left: Nationally, right: Tokyo)
Food
manufacturers

Food
manufacturers

Foodwholesalers

Foodwholesalers

Food retailers

Food retailers

Restaurants

Restaurants
0500

Feed manufacturing
Heat recovery

1,0001,500(10,000 tons)

Fertilizer manufacturing
Waste reduction020

Methane manufacturing
Not recycled

4060(10,000 tons)

Other types of recycling
Waste disposal

Source: Created by Tokyo Municipal Government on the basis of documentation from the Ministry of Agriculture, Forestryand Fisheries and commercial food waste composition studies (Tokyo)

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Issues
Disposal of food that could be eaten (food loss)
Large amount of food waste from retailers andrestaurants due to the difficulty of recycling

Food thrown away by retailers
5Capital measures to reduce food loss
○ Promote food bank activities such as collecting and utilizing
donations of surplus food and disaster food supplies fromcompanies and individuals.
● Brief description of food bank activities
These are activities performed by volunteers and non-profit organizations that collect food andingredients from food manufacturers and provide them to welfare facilities free of charge. The foodcollected is of standard quality but cannot be sold due to printing mistakes on the packaging or
nearing its expiration date.

We collect and utilize all kinds of food such as

Benefactor

Beneficiary

rice, bread, noodles, fresh food,instant food.

Companiesandindividuals(generalhouseholds/farmers

FoodandIngredi
ents

FoodBank

Welfarefacilities
andorganiz
ationsChild care training facilities,
welfare services for people withdisabilities, and homelesssupport organizations

confectioneries, beverages, seasonings, and6

Capital measures to reduce food loss
○ Proactively provide information on food loss in cooperation with
the national, prefectural, and local governments.
● Cooperative project with the national
government● Prefectural and local government
projects

In cooperation with the Ministry of Agriculture, Forestry
and Fisheries as well as the Consumer Affairs Agency, we
have held symposiums with presentations on the current foodloss situation and corporate food bank activities.

The "Promise to Finish Your Plate" project wasstarted last year to help reduce food loss in a funway for children.

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Local government measures to reduce foodloss○Conduct food drives in cooperation with food bank organizations atenvironmental events.(Setagaya Ward, Bunkyo Ward, and Chofu City)○ Donate disaster food supplies prepared by the Ward.(Chiyoda Ward)○ Recycle leftover school lunches into compost at local recyclingcenters.(Neruma Ward)●Food Drive Photo●Compost from recycled school
lunches

Food drives are opportunities forpeople to bring unwanted food anddonate it to welfare services.

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Consumer initiatives to reduce food loss
What are you doing to help reduce food waste(garbage) at your house?
Check the types and amount of food in your refrigerator
daily.
Check the expiration date daily and eat everything before
it expires.
Only cook as much as you can eat.
Do not immediately throw away food that has passed its
expiration date. Determine for yourself if you can still eat it
based on its smell and appearance.
Drain all moisture before discarding.
Reduce weight or produce compost with garbage
processor.

Other
None of the above(n=456)
Source: Metropolitan surveys conducted over theInternet (2014)9