Abstract
This paper argues that the essence of the food loss and waste (FLW) problem is supply and demand adjustment, and that the solution by "qualitative adjustment" rather than quantity adjustment or price adjustment will lead to innovation in the food supply chain (FSC) for the post-corona era. "Qualitative adjustment" means that the supply and demand adjustment is qualitatively performed with the shift in marketing channels, including processing/cooking, distribution systems, food and menu, hospitality, supply to welfare, etc. In France, FLW reduction is proposed within the EGalim law, which bans excessive bargains, raises farm incomes, and builds an environmentally friendly FSCs that include organic and vegetarian foods. In the UK, developing a marketing channel that distributes donated surplus food to foodbanks and grocery stores for needy society members at low prices or free is being promoted by FLW as one of the measures. However, the "quality" perceived by consumers is very subjectively, and there may be no change even in the post-corona era. However, given that digital solutions can meet diverse needs, the potential for social innovation is not low. If the significance of FLW reduction can be shared and indexed in such communication between consumers and suppliers, the significance of qualitative adjustment of food supply and demand can be more objective. FLW could be reduced as a result of qualitative adjustment. For this process to be successful, FSC innovation must be widely accepted by society as fostered by more universal and clearly communicated FLW reductions.
