|
| This site was created with the goal of making delicious sweets that are easy to buy and reduce food loss. |
On this site, sweets using dumpling skins are calling for food loss reduction.
The reason why it became a food loss problem in the first place is that
the SDGs in the later years have been attracting attention, so the 2nd
(zero hunger) and 12th (responsibility to produce and consume) food loss
problems have become. The reason for this is that if you guess the ingredients
that will be left over to reduce food loss, you will find that there is
a high probability that they will be left over. Furthermore, since there
are many gyoza skins, it has become easy to use up and make.
The reason why I chose sweets is because I think there will be leftover
skins after making the dumplings, so I made them sweet so that I could
eat them afterwards.
Please use this site as a reference when making your own!
|
Hello everyone, I'm HARUKU, the leader of this team. Thank you for opening
this site.This site is a site that thought about food loss that is increasing
in modern times.
Let's take a look together! !
Oh... it's a postscript, a postscript, a postscript |
 |
| ●Know! ? Food loss information! ! |
Food loss refers to the discarding of food that would normally be eaten.
In Japan, the amount of food loss is "5.22 million tons per year". The food loss per person in Japan is about 113g per day, equivalent to
about 41kg per year.
Figure 1 shows changes in food loss from 2012 to 2020. As you can see
from this, the total amount of food loss in Japan in 2020 is "approximately
5.22 million tons", with a breakdown of approximately 2.47 million
tons of household food loss and approximately 2.75 million tons of business
food loss. And in 2020, both are the lowest values since 2012 when the
estimation started. A reduction target of 2.73 million tons of business-related
food loss by 2030 has been established.
Figure 2 shows the ratio of leftover meals by main cooked item in cafeterias
and restaurants. Looking at Figure 2, the percentage of leftovers was highest
for noodles-based dishes at 37.2%, followed by seafood-based dishes at
24.6%, and vegetables-based dishes at 21.6%.
As shown in Figure 3, vegetables account for about half of food loss at
home. This is followed by fruits at 18% and cooked/processed foods at 10%.
I thought that the reason why there are many vegetables in food loss is
because there are many likes and dislikes.
From now on, please take a look at the food loss reduction activities
that we actually challenged.
|
Back to site map Go to member introduction
|
|
