Japan extends food shelf life to reduce waste

A survey of 585 food manufacturers in Japan by the Consumer Affairs Agency found that 43 percent of the 935 products surveyed had their shelf life extended. This represents a major step forward for the Japanese food industry in reducing waste and protecting the environment. These changes help extend the shelf life of processed products, thereby reducing the pressure to discard food before its expiration date, which is one of the main causes of food waste.

However, while large and medium-sized companies are stepping up their efforts, more than 50% of small businesses said they have no similar plans. The main reasons cited were maintaining consistent product quality and managing associated costs. This poses a challenge for small businesses, whose production processes may not be optimized to meet the stringent seasonal quality and storage requirements of consumers.

The Japanese government has set a target of reducing food waste by 50% from fiscal 2000 levels by fiscal 2030. Data for 2022 show that the business sector has achieved this target, but households are still struggling.

The survey, conducted online between July and August, surveyed businesses ranging from small businesses with fewer than 20 employees to large enterprises. The results showed that 53% of small businesses had no plans to extend the shelf life of their products, compared to 29% of medium-sized businesses and 15% of large businesses. The survey data clearly shows the divergence in approaches and responses to food waste challenges.