To reduce household food wastage, it is important to clarify the causes that people do not consume the food items they get. A few studies have analyzed the causes in detail by investigating household food wastage, however some of the studies consider only the direct causes of wastage and others consider only the reasons behind the causes. Therefore, this paper creates a framework to analyze both of the direct causes of wastage and the reasons behind the causes.
The results show that the first cause―no intention of consuming the food items―accounted for approximately one-third of all wastage. The main reasons for this were overbuying, unwanted gifts, people’s tendency to not consume certain food items despite the fact that they can finish it, and not feeling the necessity to consume the food items. The second cause―forgetting the existence of the food items―accounted for approximately one-fifth of the wastage. The main reasons for this were low visibility of the items because they were placed at the back or the upper shelves of the refrigerator, and not plan to consume the items. The third cause―no plan to consume the items―accounted for approximately one-fourth of the wastage. The main reasons were buying of items that were already available, losing interest in the items after goals were achieved and the season changed, and carelessness about foods with long shelf lives. The forth cause―not executing plans―accounted for one-tenth of the wastage. The main reason was that the food items were not under the control of the respondents and could be used or consumed by family members.
The main cause was people's lack or weak intention to consume the items. However, there were various reasons, and thus solutions should be formulated for each of them.

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This paper intends to analyze and re-examine the actual effectiveness, types of necessary activities, and impact of export restrictions of grains and oilseeds, which arise as a result of political and economic decision-making. The analyzed data are official reports prepared by the U.S. International Trade Commission, the General Accounting Office (GAO), and the investigation report of the Congressional Research Service of the United States. All these reports cover five export restrictions during the period of 1973 to 1980.
What is understood from these reports is to enforce export restriction required excessive time, labor, and financial costs, and made losing the credibility as a stable supplier of the international grain market as well as giving advantages to other competitors such as Brazil, Argentina, and Canada. These are all well-known facts to date. Based on these experiences, the United States has not issued export restrictions for grains and oilseeds for the past three decades even during the grain crisis in 2008. There are some findings, however, about who actually suffered damages from the embargoes among farmers, exporters, and the governments. The paper also classifies the basic merits and demerits of export restrictions in different levels of stakeholders.

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In Europe, various professional organisations comprising numerous experts play crucial roles in supporting food business operators, achieving progress within the food industry, and fulfilling social responsibilities such as food safety. There seem to be a number of professional organisation types. One is the horizontally associated organisation that comprises business operators who operate at a certain industrial stage and with a certain commodity or groups of commodities, or that is horizontally associated with the aforementioned organisations. Another is the vertically associated interprofessional organisation, a vertically associated organisation of a certain or related commodity organisation that is operating in a variety of industrial stages, such as primary production, processing, and marketing. This study analyze the laws by which professional organisations are approved and cases of these two types of professional organisations based on the survey during February-March 2011 in France and the Netherlands. In so doing, it examines the purposes and roles of the organisation and the curse of higher education and career-long education of professionals who work as food engineers.

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