Is Age a Key Factor in Tackling Food Waste?
A recent scientific study highlights how Japan’s older population significantly contributes to food waste, an environmental issue that intersects with the country’s renowned diet. While the Japanese diet is celebrated for its nutritional balance and role in promoting longevity, it also brings unintended consequences for the environment.
Japan, famed for its daikon, soy, green tea, and rice-based meals, showcases the health benefits of its cuisine through the remarkable life expectancy of Okinawa residents. Many Okinawans live well past 100, supported by traditional eating habits rich in fish and vegetables. However, the environmental toll of food waste in Japan tells a different story, particularly among its older citizens.
Older Generations and Food Waste
The study, published in Nature Communications, reveals that Japanese households led by individuals in their 70s waste an average of 46 kilograms of food per person each year. Households in their 60s follow closely behind, discarding 44.5 kilograms annually. In stark contrast, households headed by those under 20 waste just 16.6 kilograms. 
Researchers attribute the higher waste levels among older generations to overcooking and discarding excessive vegetable scraps. Additionally, leftovers often go uneaten. These behaviors result in inefficient food use, leading to a disproportionate environmental impact.
Environmental Impact and Solutions
Food waste among older generations generates approximately 90 kilograms of CO2 emissions per year per person in Japan, a significant figure for a nation already ranked among the top 10 global polluters. Associate Professor Yosuke Shigetomi from Ritsumeikan University, who led the study, emphasizes the importance of addressing generational dietary preferences and lifestyles to combat food waste.
“An ageing population is a hidden but crucial factor to consider when crafting strategies to reduce household food waste,” explains Dr. Shigetomi. “Focusing on dietary shifts, such as embracing vegetarianism, could also help mitigate climate change.”
Despite the challenges, Japan has made strides in reducing food waste. In 2022, the country surpassed its goal of reducing food waste to 4.89 million tonnes, achieving a lower figure of 4.72 million tonnes. Moving forward, the government may set even more ambitious targets.
By rethinking food preparation habits and promoting awareness across generations, Japan could further reduce food waste and its environmental footprint, setting an example for global sustainability efforts.
