日本正透過發酵將食物垃圾回收回食品

In Japan, a remarkable initiative is underway that transforms food waste into valuable pig feed through a process known as fermentation. This innovative approach not only helps reduce waste but also supports local farmers and contributes to environmental sustainability. Koichi Takahashi, a passionate advocate for the planet, founded the Japan Food Ecology Center with the goal of creating a circular economy where food waste is repurposed rather than discarded. Takahashi's vision was born out of a desire to address the significant food waste problem in Japan, where a large portion of edible food is thrown away each year. The country faces unique challenges due to its small size and reliance on imported food, with nearly two-thirds of its food and three-quarters of its livestock feed coming from abroad. This reliance on imports leads to higher food prices for consumers and substantial costs associated with waste disposal. Takahashi recognized that by recycling food waste into pig feed, he could help alleviate these issues while promoting a more sustainable food system. The journey to develop this eco-friendly pig feed began in 1998 when the Japanese government initiated a project aimed at finding ways to convert wasted resources into livestock feed. At that time, rising grain prices created a sense of urgency within the livestock industry, prompting Takahashi, who was a veterinarian, to explore solutions that would benefit both animals and the environment. However, he soon discovered that simply sending food waste to farms was not a straightforward task. The diverse nature of food waste, along with its high moisture content, posed significant challenges. To address these issues, Takahashi turned to fermentation, a traditional Japanese practice that has been utilized for thousands of years. Fermentation not only preserves food but also enhances its nutritional value. Takahashi collaborated with researchers and scientists to develop a specialized pig feed from food waste. Through extensive testing and experimentation, they refined the formulation to ensure that it met the nutritional needs of pigs. Initially, the results were not promising, as the pigs did not grow as expected on the new feed. However, after numerous trials, they successfully created a product known as ecofeed, which is safe for pigs to consume and has a shelf life of up to ten days without refrigeration. This innovative feed not only benefits the pigs but also significantly reduces greenhouse gas emissions compared to traditional feed sourced from abroad. The Japan Food Ecology Center processes approximately 40 tonnes of food waste daily, sourced from supermarkets and food manufacturers eager to recycle their waste. The center offers lower fees for waste disposal than incinerators, making it an attractive option for businesses. Visitors from across Japan come to the center to learn about the food recycling process, often surprised by the pleasant aroma that resembles a smoothie shop rather than a waste treatment facility. Farmers who utilize ecofeed report improved pork quality and lower costs, making it a win-win situation for both producers and consumers. The eco-friendly pork produced from pigs raised on this feed is gaining popularity in restaurants and supermarkets throughout Japan. Takahashi's efforts demonstrate that recycling food waste can be both environmentally beneficial and economically viable. He believes in sharing his knowledge and methods with others, allowing them to replicate his success. His center has inspired the establishment of similar facilities across Japan, collectively producing over one million tonnes of ecofeed annually. Takahashi also welcomes international visitors to learn about fermentation and food waste recycling. At the end of their tours, he often serves them the pork raised on ecofeed, allowing them to experience firsthand the quality of the product. This initiative not only highlights the potential of food waste recycling but also showcases the delicious and sustainable outcomes that can arise from innovative thinking and collaboration.