Target 12.3 of the SDGs calls for halving per capita global food waste at the retail and consumer levels, and reducing food losses along production and supply chains. This paper discusses recent developments on the definitions and methodologies for this target indicator. A waste sorting analysis is recommended as a means of grasping the nature of food waste discharged from households, and efforts for devising an internationally applicable method is also described. The total amount of food wastage across all stages of food supply and consumption activities can be estimated through food balance sheets and nutrition survey results. The author's detailed time series analysis for Japan is presented, as well as the work of other researchers using a similar approach.

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Reducing food loss and waste (FLW) has become a global issue. In light of this, Japan has set a national target of halving FLW from its 2000 total by the year 2030. The Act on Promotion of Food Loss and Waste Reduction, which was enforced on 1 October, 2019, aims to promote the reduction of FLW as a national movement through cooperation between a wide range of stakeholders. This article summarizes the current situation on FLW, an overview of the Act, and the Basic Policy on Promotion of FLW Reduction. It then introduces concrete actions being undertaken to reduce FLW by governments at both the national and local levels as well as by the private sector, especially aimed at the young generation.

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In this paper, based on existing research in Japan and abroad, I discuss consumer attitudes and behaviors related to household food waste and the effects of interventions aimed at reducing waste. Consumers pay attention to food waste mainly from the perspective of morality or finances, rather than from concerns about the environment or food security. At the same time, many consumers do feel a responsibility toward the generation of household food waste and believe that they already make efforts to reduce waste. However, food waste generation is influenced by various food practices that take place during the home consumption process ― from the purchase of food to its disposal. In reality, consumers are wasting more food than they estimate.
　Although the effects of one-sided informational interventions on food waste are questionable, interventions that employ specific methods such as communication, feedback, prompts, or giving helpful tools that support reducing food waste succeed in actual reduction of food waste. It is unclear which elements among these interventions produced the effect, or whether the effects will continue in the long term or not. How effective interventions can be expanded and practiced in the real world must become the topic of future discussions.

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This paper examines how we could develop policies to prevent household food waste based on different social experimental studies and policies. 21 types of intervention are presented as a means of contributing to the creation of waste reduction policies. 25 food waste prevention behaviors are listed as possible actions connected to food waste prevention policies, each behavior is examined according to its potential reduction power. Results show that proper management of foods kept in a refrigerator is indicated as a primary target behavior. To promote this behavior, municipalities are highly encouraged to introduce effective campaigns that would encourage citizens to organize their refrigerator once a week; and there is a discussion on efforts that would be needed to carry out such campaigns. The paper debates the introduction of a unit pricing system or fee revisions aimed at reducing household food waste. As for the design a campaign might take, the case of an organization called WRAP in the UK is introduced as an exemplary best practice. Finally, the author describes his own expectations for the government, including the organization of a behavioral insight team.

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In collaboration with Kyoto University, Kyoto City conducted a detailed waste compositional analysis that began in 1980 and has continued for more than 40 years. In terms of its continuity and detailed survey classifications, it is definitely one of the world’s more unique surveys. Among the classifications, food waste and food loss are recognized as important waste categories and targeted for reduction. In addition to detailed classifications, we have tried to comprehend discarding tendencies and appearance rates using best-before dates and (household)bag-based weighing. With regard to waste from businesses, a detailed waste compositional analysis was conducted several times since 2007 using similar techniques.
　Survey results show that food waste accounts for the largest proportion of both household and business wastes, approximately 40% by weight. Although there is a trend that supports the reduction of waste, the goal of halving food waste from its current peak has still not been reached. Since households will offer a variety of reasons for this outcome, we have provided information to develop policies and consumer education, including the need to consider various reduction countermeasures. It is important to maintain the collaborative schemes now in place and to continue the survey into the future, while incorporating appropriate improvements.

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This paper examines the problems of returned goods practice in Japan’s food supply chain (FSC), and the “doggy bag,” the takeaway packet a customer asks for when food is leftover from a restaurant meal, which accounts for two-thirds the amount of food loss and waste (FLW) in the Japanese food service industry. The paper aims to clarify the actual situation regarding measures to promote behavior changes that may appropriate risk-sharing action. In other countries, legislation on the suppression of FLW is being used to prompt the government to examine the issue and put concrete measures in place. In many cases, however, long before the law came into force, measures to create change were voluntarily sought out, and legislation simple provided support to this.
　In Japan, the Food Recycling Law was enforced in 2001 and this carries stronger penalties when compared to other countries. Because the target was limited to only the food industry, the agricultural sector was unfortunately excluded. The Food Loss Reduction Promotion Law that was enforced in 2019 is expected to have the positive effect of complementing areas not covered by the Food Recycling Law and promoting risk-sharing as soft law.

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This paper looks at the significance of providing food support through food banks. The foodbank is an informal service established mainly to offer assistance to those in need. While income security as a formal service plays an important role in the social security system, food support provided through foodbanks actually acts to supplement income security while also bridging income security. This is accomplished by the partnerships foodbanks create with other groups working to improve the situation for those living in poverty. Lastly, the paper reveals that constant support from the government and local authorities is necessary if foodbanks are to successfully develop into bodies that can truly help those in need.

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