Food Waste Management Policies in Japan

In the 1960s, Japan's rapid economic growth led to a significant increase in urban waste due to mass production and consumption. To improve living conditions and urban sanitation, the Japanese government introduced the "Emergency Measures Law for the Improvement of Living Environment Facilities" and the "Five-Year Plan for the Improvement of Living Environment Facilities," which included the construction of incineration facilities and the mechanization of waste collection. However, this economic development also resulted in severe environmental problems such as Minamata disease and Itai-Itai disease, sparking public protests. In response, the Japanese government enacted the "Waste Management and Public Cleansing Law" in 1970, which clarified waste classification and management responsibilities, laying the foundation for subsequent waste sorting efforts.

Since the beginning of the 21st century, Japan has been dedicated to building a recycling-oriented society, focusing on controlling food waste generation and promoting effective utilization. This involves several strategies:

• Source Reduction: Measures to control the amount and moisture content of food waste at its source, such as Kyoto's "Three R's Campaign" for food waste: "Finish Your Food," "Eat Up," and "Use Up All Ingredients." The introduction of kitchen waste disposers has complemented these efforts by enabling households to conveniently reduce food scraps into finer particles, which can be more easily managed or processed.

• Classified Collection: Encouraging resource recovery by implementing a "Pay-As-You-Throw" system to incentivize waste reduction and improve the efficiency and cost-effectiveness of waste management.

• Recycling and Reuse: Emphasizing the recycling of food waste into fertilizers and energy resources, thereby promoting sustainable local economic development and environmental protection. Kitchen waste disposers can play a role here by processing small amounts of food waste, making it easier for households to separate organic materials for composting or biogas production.

These measures have improved technical efficiency in waste management and fostered greater social awareness regarding waste reduction and resource recycling.

Collection Frequency

Waste is collected regularly, with combustible waste usually collected two to three times a week, non-combustible waste once or twice a month, and recyclables once a week. The actual collection days vary by city or district, but waste generally needs to be taken to designated collection points before 8 a.m. on the pickup day. For apartment residents, management typically posts a waste collection schedule on the first-floor bulletin board or near the waste collection area.

How to Dispose of Large Waste Items

Large waste items (e.g., futons, tables, cabinets, bicycles, household appliances, and furniture—typically items over 30 cm in length) must be reported and scheduled for a special pickup, which requires a prior appointment via phone or online, along with the payment of a disposal fee.

Steps to Dispose of Large Waste Items:

1. Search online for the large waste disposal center in your area.
2. Schedule a pickup date (via phone or online).
3. Purchase the appropriate amount of large waste disposal stickers from designated stores.
4. Write your name on the disposal sticker and attach it to the item.
5. Place the large waste item at the designated location (e.g., apartment entrance, parking lot) by 8 a.m. on the scheduled pickup date.

Conclusion: Entering the Era of Kitchen Waste Disposers

Japan's comprehensive approach to food waste management, combining policy, technology, and social awareness, continues to evolve. The advent of kitchen waste disposers represents a modern solution for managing small amounts of food waste, offering households a convenient way to process organic scraps. However, local guidelines often encourage composting and recycling to effectively manage waste. Japan’s multi-faceted strategy, emphasizing waste reduction, recycling, and reuse, aligns with broader initiatives to address environmental challenges and promote sustainability in a circular economy.

You may also want to know:

• Food Waste Management in the United States: Policies, Methods, Risks, Costs, and the Era of the Kitchen Garbage Disposal
• Food Waste Management in Canada: Policies, Methods, Risks, and Costs