Abstract
This paper focuses on the efforts undertaken by the working group for business practice improvement with regard to food waste reduction. This working group was established in September 2012 with the aim of discussing ways in which business practices can be improved in areas that are linked to the generation of food waste. In the year 2012, the working group investigated the realities of food waste, returned goods and business practices within the supply chain. Based on the results of this investigation, along with discussions, the working group made its recommendations in March 2013. These consist of four action plans for food waste reduction in the supply chain. In the year 2013, the working group continued with its deliberations and activities based on their action plan. As part of this, since August 2013, they have carried out a substantive experiment involving a review of the delivery deadline for retail stores. Because there are many manufacturers, wholesalers and retailers taking part in this substantive experiment it particularly attracts the attention of a range of companies and many industry insiders. Intermediate results of the substantive experiment were announced in December 2013, indicating that extending the delivery date for retail stores is effective for food waste reduction to some extent. This has sparked great interest in the future development of the substantive experiment. This paper reports on results and discussions of the working group, the proposed action plan and intermediate results of the group′s substantive experiment. The author reports on these themes from a perspective of being within the bureau.
