Measures at the manufacturing stage

In order to reduce the loss at the manufacturing stage, which accounts for the largest proportion of business food loss,
there is a growing movement to effectively utilize non-standard and surplus items without discarding them.
Products with irregular shapes and numbers are sold cheaply, and non-standard products are processed and sold as new products.

In addition, some companies are working to improve the storage capacity of food
by developing new container and packaging materials and devising package structures to extend the expiration date.

Measures at convinience stores

Following measures are taken at convenience stores.

Measures at the restaurant industry.

One of the measures taken by restaurants is to predict the amount of preparation.
When a store places an order for raw materials, it uses data such as the name of the product that sold the previous week,
the price of the product, the number of products, and the time of purchase to predict the appropriate shipment volume.

In addition, restaurants that are working to reduce food loss are reviewing the amount of food they serve.
Restaurants are reducing the amount of leftover food by allowing customers to choose the amount of food served,
reducing the amount of food served at the beginning, and offering free refills, small side menus, and single-item menus.

In addition, by forming a recycling loop in cooperation with raw material producers and food recycling businesses,
restaurants are processing and utilising food that would have been discarded as dry eco-feed (a type of feed).