Analysis of Food Waste in Supermarket Store and Research for Employees an Attitude Survey for Reducing Food Waste

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  • Sato Mizuho
    Graduate School of System Design and Management, Keio University
  • Nakano Masaru
    Graduate School of System Design and Management, Keio University

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  • 食料品専門スーパーにおける食品廃棄物発生の解析と低減化を目指す従業員教育のための意識調査
  • ショクリョウヒン センモン スーパー ニ オケル ショクヒン ハイキブツ ハッセイ ノ カイセキ ト テイゲンカ オ メザス ジュウギョウイン キョウイク ノ タメ ノ イシキ チョウサ

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The amount of waste from the overall food industry is large. The percentage of food waste so called as food loss in the food retail sales is 22% and is largest in the food industry. Therefore, identifying methods for reducing waste in the food retail sales industry is important. We focused on supermarket specializing in food. Sources of food waste were studied by interviewing store managers and employees, and analyzing store input output data. Principal 4 findings include : (1) Vegetable and fruit waste is largest, and it is 65.6% of total weight of overall food waste. Stores with smaller vegetable and fruit waste had smaller waste in meat, dairy, cooked meat, bakery, rice and alcohol. It is important to improve the method for distribution and selling of vegetable and fruit for reducing total waste in the food retail sales industry. (2) It is suggested that it is possible to reduce the food waste via changing how vegetable and fruits are ordered and via skillful control and revived recycling efforts by salespersons. (3) By good understanding of employees and managers on these points, It will be possible to reduce the food waste in food supermarkets. (4) It is suggested that education for employee is necessary not only for reduction of food waste but also for consumers’ health and agricultural promotion.

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