Key Facts
• Major food service and manufacturing companies are tackling food waste with new strategies.
• Six major restaurant chains, including Sushiro, are converting food scraps into methane gas for power.
• JFE Engineering handles power generation and offers discounted electricity to participating companies.
• Meiji opened a direct store, “Meiji The No-Waste Factory,” in Saitama in late 2024.
• The store sells near-expiry dairy products at 40% off retail prices.
• Japan’s “1/3 Rule” contributes to food waste by requiring early delivery deadlines.
• Lawson expanded frozen food offerings, including rice balls and bread, with shelf lives of up to one year.
• In July 2024, Lawson extended the shelf life of some rice balls by six hours.
• Meiji’s store operations, initially planned until April 2024, extended to July due to popularity.
Summary
Efforts to combat food waste in Japan are diversifying, with companies adopting innovative measures. Major restaurant chains like Sushiro are converting food scraps into methane gas for power, facilitated by JFE Engineering. Meiji launched “Meiji The No-Waste Factory” to sell near-expiry dairy products at discounted prices, addressing waste caused by the “1/3 Rule.” Lawson is focusing on long-lasting frozen foods, extending shelf lives to reduce waste. These initiatives highlight a growing commitment to sustainability in the food industry.
