In the 2020 COVID-19 disaster, there was a trend to reduce household food loss and waste (FLW) in the UK, France, Italy, Australia, Japan and other countries. This can be attributed to restrictions on the frequency of shopping and the disappearance of food from product shelves due to panic buying and other factors, which led people to try to use up the food they now have in their homes instead of throwing it away. In Japan, 6.12 million tons of food is wasted annually. This is about the same as the amount of food eaten by the people of Tokyo in a year, which is 1.6 times the amount of food aid in the world. Despite this, some in the business community argue that reducing food loss and waste (FLW) will cause the economy to shrink. They have banned missing items to avoid losing sales. But there are many examples of how reducing food loss and maintaining sales can go hand in hand. Among the "3Rs", which are the principles of environmental consideration, the top priority is "Reduce". Understanding the difference between "best-before" and "used-by" dates, choosing foods that are close to their expiration dates in stores, and being creative in storing and cooking vegetables, as well as measuring and visualizing losses. I will discuss this "Reduce" example.
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