Japan is recycling food waste back into food with fermentation
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In a pioneering initiative in Japan, Koichi Takahashi explores an innovative fermentation technique designed to convert food leftovers into sustainable feed for pigs, aiming to cut costs, diminish waste, and reduce carbon emissions. Takahashi, who founded the Japan Food Ecology Center, envisioned creating a sustainable ecosystem for food resources. His focus on pig farming emerged from a commitment to fostering a circular economy, which addresses Japan's heavy reliance on food imports and the staggering 28.4 million tonnes of edible food waste discarded annually.
Japan faces significant challenges in achieving food self-sufficiency due to its geographic constraints, needing to import approximately two-thirds of its food and three-quarters of livestock feed. The nation’s efforts to tackle this waste problem have far-reaching implications, as food waste accounts for nearly 40% of the 800 billion yen annual expenditure on waste incineration, contributing to environmental harm and rising consumer costs.
With goals to reduce greenhouse gas emissions by 46% by 2030 and reach full carbon neutrality by 2050, Japan recognizes that addressing food waste is essential to these climate targets. Takahashi's interest in tying food waste management to livestock feed was ignited by a government initiative in 1998 that sought ways to turn waste materials into valuable resources, especially as the livestock industry faced economic instability.
As a veterinarian, Takahashi began to delve into the complexities of food waste, discovering that delivering raw waste to farms posed various challenges, including diverse food waste composition and spoilage due to high moisture content. Seeking a viable solution, he turned to fermentation, a practice deeply rooted in Japanese culture, with a history tracing back 5,000 years.
Recognized for its contributions to fermentation science, Japan has long viewed microbes as allies rather than adversaries. Takahashi collaborated with experts across government and academic sectors to develop a lactic acid-fermented liquid feed for pigs. Overcoming initial hurdles, such as slow growth rates in pigs and excessive fat in the meat, the team succeeded in perfecting the nutritional profile of their product, the "ecofeed." They also enhanced its shelf life by adjusting the pH for pathogen resistance.
The end product resembles a pale, watery substance akin to sour yogurt, remaining stable without refrigeration for up to ten days. Notably, its production emits 70% fewer greenhouse gases compared to imported feed. After years of advocacy, Takahashi built strong relationships with governmental bodies, allowing them to seek his expertise on environmental concerns.
Visitors to the Japan Food Ecology Center in Sagamihara often remark on its clean air, reminiscent of a smoothie shop rather than a waste facility. Processing an impressive 40 tonnes of food waste daily, the center receives contributions from numerous supermarkets and manufacturers, incentivized by lower disposal fees compared to incineration. Common inputs include whey from dairy products and left-over ingredients from gyoza and sushi production.
Makoto Kanauchi, a fermentation scientist, continuously refines traditional practices to create innovative products, such as a unique soy sauce made from pufferfish bones and a new soymilk cheese. At the center, various food wastes are carefully prepared and processed using sterilization techniques to ensure safety before fermentation occurs.
The ecofeed produced costs significantly less for farmers than conventional feed options and can be customized for specific nutritional needs. Farmers report improved pork quality and competitive advantages from using ecofeed, with products gaining popularity among restaurants and grocery chains across the country.
Takahashi has diversified operations to include biogas production derived from methane fermentation, which complements the feed processing. This initiative not only expands the types of food waste accepted but also generates renewable energy at a substantial scale, providing enough electricity for approximately 1,000 households. The residual byproduct has been converted into nutrient-dense fertilizer.
Achieving profitability while processing 35,000 tonnes of food waste annually, the center challenges the stereotype that environmentally friendly practices are economically unfeasible. Takahashi's aim extends beyond profit; he envisions a societal shift, sharing his methodologies freely to encourage replication in other facilities. Collectively, these initiatives contribute to over a million tonnes of ecofeed production annually, showcasing a successful model for sustainable agricultural practices.
Takahashi actively mentors global students and industry leaders, offering insights into fermentation and waste reduction practices. At the conclusion of educational tours, participants enjoy a meal featuring pork raised on ecofeed, highlighting its tenderness and superior quality—a testament to the success of their endeavors and efforts toward a more sustainable future.
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