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FoodWaste

Food Waste

Food loss refers to "edible food that is thrown away" (Ministry of Agriculture, Forestry and Fisheries). In the process of food production and agriculture, various resources like water and raw materials are utilized. Discarding food not only wastes these resources and money but also poses a significant environmental burden. Valuing food not only makes economic sense but also helps in environmental preservation. Would you like to join us in combat ing food loss to restore "security" and "abundance" to our lives?

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The Reality of
Food Loss and Waste

Food loss often gets overlooked in discussions about climate change, but according to the FAO (Food and Agriculture Organisation of the United Nations), the carbon dioxide emissions associated with food loss make up 8-10% of the world's total greenhouse gas emissions. That's more than the entire aviation sector! If food loss were a single country, it would rank as the fourth-largest emitter of greenhouse gases in the world, just after China, the United States, and the European Union. Reducing food loss and waste is one of the most impactful ways to address climate change.

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Reducing Food Loss
and Waste :
Strategies and Solutions

According to the FAO's "The State of Food Security and Nutrition in the World 2022", although the world produces enough food for everyone, 820 million people, or 1 in 10, suffer from hunger, an d 3.1 billion people lack access to nutritious meals. In our country, Japan, efforts to reduce food loss and waste are encouraged through laws like the Food Recycling Law (2000) and the Food Loss Reduction Promotion Law (2019), which promote actions by businesses, governments, and consumers. So, what should we think about and do in our daily lives? I hope to offer some insights into such opportunities.

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The Joy of Choice, the Happiness of Eating

Providing not just food, but the freedom to say, “What shall I eat today?”Recently, we visited the Chugoku-Shikoku Regional Agricultural Administration Office, a branch of Japan’s Ministry of Agriculture, Forestry and Fisheries. There, we received a delivery of canned goods—emergency stockpiles with about three months left before their expiration date.For our food assistance activities, canned food is a treasure. It is shelf-stable, easy to manage, and comes in a variety of flavors. For those who receive it, it is not just sustenance—it offers the small but profound joy of choice. Opening the cupboard and being able to say, “Today I’ll have this one,” is a form of dignity, a reminder that food is more than nutrition—it is experience, preference, even happiness.At JapanHarvest, we are not limited to shelf-stable food. In fact, much of what we receive requires refrigeration or freezing—items like natto, yogurt, tofu, milk, pickles, pizza, or fresh noodles. We also distribute fresh fruits and vegetables, as well as treats like sweet breads and snacks that bring smiles to children.I still remember one visit to a family’s home. As we delivered bread, a young girl’s eyes lit up: “There’s chocolate bread!” she shouted, rushing forward with delight. Her mother told us, “She can’t usually choose her favorite bread. That’s why she looked so happy today.”Moments like these remind us that food aid is not just about filling stomachs. It is about offering freedom—the freedom to choose, the joy of finding something you truly like.Of course, handling perishable foods brings risks and responsibilities. Temperature control, expiration checks, and rapid distribution systems are essential. For a small organization like ours, it can be a heavy burden.And yet, the value of delivering fresh food is immeasurable. Cans and shelf-stable goods are vital, but they cannot always provide the “joy of choice” and the “happiness of eating.”Behind every delivery is a quiet moment of joy. At Japan Harvest, we believe our work is not only to transport food, but also to carry those small but powerful experiences—the freedom to choose, the pleasure of eating—into people’s lives.

The Memory of Food Reflections from Ken Narita

Food is never just about taste. It carries time within it. It preserves memories.When I see Yakult’s Milmil, I am suddenly a child again. My grandmother would keep it carefully in the back of the refrigerator.“Here, Ken-chan. I saved one just for you.”At two or three years old, I would stare at the red-and-green design and think, “This must be the most luxurious drink in the world.”Even when I was eighteen or nineteen, that feeling hadn’t changed. During the long winter nights before my university entrance exams, my grandfather would knock softly on my door. In his hand: a bottle of Milmil and a pack of Pai no Micookies.“Do your best,” he would say simply, placing them on my desk before quietly leaving.Rice balls, too, hold time within them.My mother’s rice balls were plain—barely salted, no seaweed. My grandmother’s, on the other hand, were strong with salt, wrapped in not one but sometimes two or three sheets of seaweed.In my high school soccer days, on weekends with matches, I often asked my grandmother to make my lunch. I was always glad to open the box and find those “boldly seasoned rice balls.” Each bite seemed to draw strength from deep inside me, fueling my body and my will to play.Food moves with time. It gathers memories as it goes.Today, I deliver kibidango, a famous sweet from Okayama, to children in foster care and families in need.It is not just candy. As I hand it over, I think: “One day, when these children grow up, I hope this taste comes back to them.”Perhaps, as adults, they will pass through Okayama Station or the airport and see kibidango on display.“Ah, I remember—I once received this.”In that moment, they may recall that someone once cared for them, someone once stood beside them.Their hearts might feel just a little warmer.Food memories, I believe, can become a source of strength for life itself.That is why I keep driving, delivering food—not just nourishment, but also time, memory, and the quiet power to endure.

What is the difference between

Both "food rescue" and "food bank" aim to provide food to those in need, but they differ in their methods and purposes. Food rescue typically deals with food that is nearing its expiration date or surplus food, with the goal of quickly collecting and distributing these items. The focus is on preventing food waste and providing food that can be immediately consumed. On the other hand, food banks emphasize long-term storage of donated food, distributing it as needed. Food banks work in collaboration with nonprofit organizations and community centers to ensure a stable supply and provide ongoing support. In essence, food rescue prioritizes immediate action to reduce food waste, while food banks focus on providing a systematic approach to long-term assistance. Both play complementary roles and, by working together, they effectively support those in need with essential food resources.

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