Sorting categories for the composition analysis of household food waste with regard to SDG12.3

Abstract

SDG12.3 calls for halving the amount of "food waste". However there are several interpretations and definitions for this. The authors investigated existing surveys on food waste in Japan and also discussed this issue with researchers from Europe. Respecting the sprit of target 12.3, the object of reduction should solely be edible parts of food waste, and utilisation other than human consumption should be counted as waste. We considered that the reduction of potentially edible residues (possibly avoidable food waste) that are parts not usually eaten or deliberately removed, is of secondary priority, hence they should not be included in the target. For promoting the achievement of the target, subcategories with focus on food related activities in household is useful, as they are relatively easy to connect to the causes of wastage and their contermeasures. Hence we suggested a sorting categories table consisting of ingredients for cooking, ready-to-eat food, and leftovers.