Ju Munsol, Osako Masahiro, Harashina Sachihiko
Institute of Construction and Environmental Engineering, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 151-744, South Korea.
Center for Material Cycles and Waste Management Research, National Institute for Environmental Studies, 16-2 Onogawa, Tsukuba, Ibaraki 305-8506, Japan.
Waste Manag. 2017 Mar;61:443-454. doi: 10.1016/j.wasman.2017.01.021. Epub 2017 Jan 30.
The food loss rate is a factor that represents food consumption efficiency. To improve food consumption efficiency, we need to fundamentally quantify food loss at national and global levels. This study examines food and food waste flow and calculates the food loss rate in the food supply chain by targeting Japan. We analyzed inedible food waste and avoidable food losses in wholesale, manufacturing, retail, food services, and households and considered different supply chain pathways, different food categories representing whole Japanese meals, and weight changes after cooking. The results are as follows: (1) Japan has an overall rate of avoidable food losses of approximately 15% for meals (excluding agricultural losses), (2) the supply sector with the highest food loss rate is food services, and (3) the food category with the highest food loss rate is vegetables. Finally, we proposed a model for calculating food loss rates that could be used for future analysis in Japan or other countries.
食物损失率是一个代表食物消费效率的因素。为了提高食物消费效率，我们需要从根本上对国家和全球层面的食物损失进行量化。本研究通过以日本为目标，考察食物和食物浪费的流向，并计算食品供应链中的食物损失率。我们分析了批发、制造、零售、食品服务和家庭中的不可食用食物浪费和可避免的食物损失，并考虑了不同的供应链途径、代表日本全餐的不同食物类别以及烹饪后的重量变化。结果如下：（1）日本餐食（不包括农业损失）的可避免食物损失总体率约为15%，（2）食物损失率最高的供应部门是食品服务，（3）食物损失率最高的食物类别是蔬菜。最后，我们提出了一个计算食物损失率的模型，可用于日本或其他国家未来的分析。
