SIGN UPLOG IN
NEWS

Food Waste in Japan: Turning Food Scraps Into Fine Dining

By The byFood Team
January 14, 2021
Updated: May 17, 2021
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.

On December 9, 2020, byFood, Japan’s one-stop food platform, held a unique culinary event to spark a conversation about food waste in Japan.

Despite the Japanese concept of “mottainai,” which conveys a feeling of remorse due to waste, food loss in Japan is still a rampant issue with about 6.5 million tons of food being tossed out every year. This is about one bowl of food per person every day, according to a report by MAFF

Food Waste in Japan: Turning Food Scraps Into Fine Dining

Food scraps for byFood's sustainable dinner event laid out in a row -- pineapple rinds, potato and carrot peels, and other produce

To demonstrate how food scraps can be rescued and given a second life, byFood challenged chef Suzuki, the owner-chef of Yasaito, to give a live cooking show using ingredients that would otherwise be discarded.

Green onion & shrimp kakiage with grated daikon radish

The end result was an elegant and sustainable meal using produce that is deemed unsellable, such as tough daikon radish, carrot and potato skins, and pineapple rinds–provided by Sunrise Co., Ltd. and Kagome Co., Ltd.

photo of daikon radish scraps next to the boiled nimono dish

ByFood's Sustainable Dinner Menu - December 9, 2020

Starter: Green onion and tuna with vinegar and miso

Salad: Hot cabbage salad with pineapple and Japanese-style soy sauce dressing

Soup: Creamy potage made from the skins of potatoes & carrots

Tempura: Green onion & shrimp kakiage with grated daikon radish

Nimono: Boiled daikon radish and chicken

Hot pot: Chinese cabbage and pork

Rice: Takikomi gohan (mixed rice) with daikon, carrot, green onion, and dried tomato

Soup: Miso soup with carrot and cabbage

Dessert: Pineapple frozen yogurt

Food waste in Japan - Pineapple frozen yogurt made from pineapple rinds

Through this experience, byFood aims to educate and bring awareness to the issue of food waste in Japan and promote sustainable eating. As a CSV (Creating Shared Value) business, supporting the United Nation’s SDGs, particularly zero hunger, is part of the company’s mission. It is byFood’s hope that this can become a regular event, bookable on byFood.com, as part of an ongoing conversation about sustainability.

Chef Suzuki with the byFood and CRUST team at the sustainable dinner event holding up food scraps

This sustainable fine dining experience was made possible thanks to ImpacTech and the Nippon Foundation Social Change Makers Program, and was organized in tandem with CRUST, a food tech company that upcycles leftover bread and produce to make beer and other beverages. 

Subscribe to Japan by Food on YouTube to keep up with the latest in Japanese food news and trends, and get insight into Japan's food culture!

36
Click clap if you like this post
The byFood Team
Sharing our love of Japanese cuisine and culture, with the mission of spreading happiness through food.
You may also be interested in
Stay in the Loop!
We are always discovering the latest foodie trends.
Sign up to receive insider tips about the food scene in Japan's most extraordinary areas.