Biodiversity / Food / Water

December 10, 2010


High Percentage of Food Waste from Hotels in Food Service Industry in FY2009

Keywords: Food Government Non-manufacturing industry 

Japan's Ministry of Agriculture, Forestry and Fisheries announced on August 6, 2010, an overview of the results by the Statistical Survey on Food Waste from the food service industry for fiscal 2009. According to the survey, waste per amount of food served (excluding beverages) was 3.2 percent for cafeterias and restaurants, 13.7 percent for wedding receptions, 10.7 percent for banquets and 14.8 percent for accommodations.

The survey is based on "Basic Plan for the Promotion of Food Education" to implement a survey of food waste from households and the food service industry, aiming to help reduce the amount of leftovers and food waste. This survey was conducted at 120 food service related facilities in special wards of Tokyo (23 municipalities), and the cities of Sapporo, Sendai, Yokohama, Nagoya, Kyoto, Osaka, Kobe, Hiroshima and Fukuoka.

Ratio of leftovers generated from food-types cooked at major facilities were as follows: 6.5 percent for vegetable-based food and 5.4 percent for soups at cafeterias and restaurants; 25.5 percent for fruit-based food and 20.7 percent for rice-based food at wedding receptions; 19.7 percent for rice-based food and 12.0 percent for both meat-based and vegetable-based food at banquets; 22.1 percent for soups and 19.2 percent for sweets and deserts at accommodations.

Japanese NPO Promoting Food Bank to Make Effective Use of Food (Related JFS article)

Japan's MAFF official website

Posted: 2010/12/10 06:00:15 AM