Exploring the Development of Sustainable Food Business Supply Chains within the Framework of Gastronomy Geopolitics

Abstract

This study, situated within the “Gastronomy Geopolitics” project, examines design principles for sustainable, regionally grounded food-business supply chains. While Japan’s food system has achieved considerable efficiency through multi-tiered, multi-item distribution, its dependence on long-distance logistics and persistent food loss (4.64 million tons in 2023), together with a low food self-sufficiency rate (38% in 2024, on a calorie basis), reveal structural vulnerabilities. Drawing on case studies of Ise-Shima Reito Co., Ltd. and the restaurant Shikisai Shoku Imamura, the analysis elucidates mechanisms for upgrading underutilized resources via freezing and primary processing; demonstrates how chef-led enterprises can serve as local practice hubs for knowledge creation and diffusion; and shows how bidirectional information flows strengthen regional coordination. The study identifies the need for logistics architectures capable of aggregating, pre-processing, and storing small, dispersed volumes, positioning processors as core nodes in small-scale, multi-layered regional supply chains. It further argues for matching platforms that connect production, processing, distribution, and consumption, supported by enabling public policy. Conclusion: integrating regional processing nodes and structured knowledge sharing with optimized logistics and policy support can concurrently enhance food-system resilience, reduce environmental burdens and food loss, and co-produce culinary, cultural, and economic value.