TSV

Food Loss Reduction - TSV

Food loss reduction is an initiative aimed at reducing food waste at every stage from production to consumption. In Japan, the 'Act on Promotion of Food Loss Reduction' was enacted in 2019, with a goal of halving food loss by 2030 compared to 2000 levels. It is promoted through various approaches including proper understanding of 'best before' and 'use by' dates, household efforts such as freezing and remaking dishes, and corporate review of business practices. It is an important issue that balances reducing environmental impact with effective use of food resources.

food loss food waste SDGs environment food labeling best before use by sustainable food education

code	slug	name	description	category
01	understanding-date-labels	Understanding Date Labels	Correctly understand the difference between best-before and use-by dates to reduce unnecessary waste.	Knowledge and Understanding
02	proper-storage	Proper Food Storage	Maintain food freshness by utilizing freezing and refrigeration techniques.	Storage Techniques
03	meal-planning	Meal Planning and Shopping	Plan menus and use shopping lists to buy only what is needed and prevent excess.	Planning and Management
04	leftover-remake	Leftover Remake Cooking	Arrange leftovers and excess ingredients into different dishes for reuse.	Cooking and Utilization
05	eat-everything	Eating Everything	Practice eating everything on your plate and make efforts to avoid leaving food uneaten.	Eating Habits
06	food-donation	Food Donation and Food Banks	Donate excess food to those in need, balancing social contribution and loss reduction.	Social Contribution
07	composting	Composting Kitchen Waste	Compost unavoidable kitchen waste to recycle it as a resource.	Resource Recycling
08	business-practices	Business and Store Initiatives	Businesses and stores review commercial practices to reduce loss at manufacturing, distribution, and retail stages.	Business Measures