Food loss rate in food supply chain using material flow analysis. (March 2017)

• Record Type: Journal Article
• Authors: Ju, Munsol; Osako, Masahiro; Harashina, Sachihiko
• Is Part Of: Waste management. Volume 61(2017)
• Page Start: 443
• Page End: 454
• Publication Date: 2017-03
• Subjects: Food loss -- Food waste -- Food supply chain -- Food consumption style -- Material flow analysis; Hazardous wastes -- Periodicals; Refuse and refuse disposal -- Periodicals; 363.728
• DOI: 10.1016/j.wasman.2017.01.021
• Languages: English
• ISSNs: 0956-053X

Abstract

Highlights: Food waste is hot issue worldwide regarding equity and the environmental impact. This study has originality in terms of creating a model to calculate food loss rate. This study provides a holistic and systematic method for calculating food loss. This study used actual data available at present from national statistics. It provides valuable information for implementation of food loss reduction policy. Abstract: The food loss rate is a factor that represents food consumption efficiency. To improve food consumption efficiency, we need to fundamentally quantify food loss at national and global levels. This study examines food and food waste flow and calculates the food loss rate in the food supply chain by targeting Japan. We analyzed inedible food waste and avoidable food losses in wholesale, manufacturing, retail, food services, and households and considered different supply chain pathways, different food categories representing whole Japanese meals, and weight changes after cooking. The results are as follows: (1) Japan has an overall rate of avoidable food losses of approximately 15% for meals (excluding agricultural losses), (2) the supply sector with the highest food loss rate is food services, and (3) the food category with the highest food loss rate is vegetables. Finally, we proposed a model for calculating food loss rates that could be used for future analysis in Japan or other countries.