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The Japan Food Ecology Center -

Koichi Takahashi, a former veterinarian, founded the Japan Food Ecology Center, which focuses on the loop of recycling and regeneration by turning leftover human food into high-quality pig feed.

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Koichi Takahashi -

Takahashi said he "wanted to build a model project for the circular economy" and "instead of relying on imports for feed, we can make effective use of local food waste." 

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Japan and self-sufficiency -

Japan is a small island nation with a mountainous terrain, which presents challenges for food self-sufficiency. 

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Food waste -

Japan imports almost two-thirds of its food and three-quarters of its livestock feed. Despite this, the country throws out 273 million US tons (28.4 million tonnes) of food per year—much of it edible.

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Environmental costs -

The amount of food waste comes with steep environmental and economic costs. Consumers pay taxes to cover the majority of the 800 billion yen the country spends each year on waste incineration. 

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Incineration -

Food makes up approximately 40% of the rubbish that Japan incinerates. Incineration produces significant air pollution and greenhouse gas emissions. 

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The impact of greenhouse gas emissions -

Greenhouse gases cause climate change by trapping heat, which leads to melting ice caps and rising sea levels. This contributes to more frequent and severe weather events and disrupts ecosystems and human communities worldwide.

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Takahashi's idea -

In 1998, the Japanese government launched a project promoting ways to convert wasted resources into livestock feed. Inspired, Takahashi came up with a solution: fermentation.

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What is fermentation? -

Fermentation is a natural process where microorganisms like bacteria or yeast break down sugars in food. This process can preserve food as well as create new flavors.

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Japan's history with fermentation -

Archaeological evidence suggests people in Japan began fermenting berries there during the early Jomon period around 5,000 years ago. 

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What are the benefits of fermented food? -

Fermented foods are easier for the body to digest and may improve symptoms of stress, anxiety,y and depression.

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What are the benefits of fermented food? -

Research shows some fermented foods are more nutrient-dense compared to their non-fermented counterparts. However, some mass-produced fermented products, such as kombucha, can be high in sugar.

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Types of fermented food: Kefir -

Kefir is a fermented milk drink that is similar to a thin yogurt. Drinking kefir may manage blood sugar, lower cholesterol, and boost digestive health.

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Kimchi -

Kimchi is a Korean side dish with salted and fermented vegetables, often napa cabbage or Korean radish. Kimchi is high in vitamin C, which is responsible for collagen production, and the fermentation may support gut health.

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Miso paste -

Miso paste is made from fermented soybeans. It is rich in vitamins and minerals and may improve digestion and reduce gas and bloating.

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Natto -

Natto is a traditional Japanese breakfast food made from soybeans fermented with a bacterial strain called Bacillus subtilis. According to the National Cancer Center, high consumption of natto lowers mortality risk. 

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Tempeh -

Tempeh is a traditional Indonesian food made from fermented soybeans. It is a complete source of plant-based protein, provides prebiotic fibers, and offers a wide range of vitamins and minerals.

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A liquified food product for pigs -

Takahashi worked with researchers from the government, universities, and national institutes to create a lactic acid-fermented, liquified food product for pigs.

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Troubleshooting -

After some trial and error, Takahashi created a pale and watery yogurt-like substance that can sit on a shelf, unrefrigerated, for up to 10 days. The ecofeed manufacturing process is said to generate 70% less greenhouse gas emissions.

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The Japan Food Ecology Center -

The Japan Food Ecology Center is located in Sagamihara, a city in Kanagawa prefecture. According to visitors, the air in the waste treatment plant is akin to that of a smoothie shop.

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The Japan Food Ecology Center -

Every year, around 1,500 visitors, from elementary students to retirees, visit the center to learn about food recycling.

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How much waste does the center process? -

The facility processes about 44 tons (40 tonnes) of food waste per day, delivered from supermarkets, department stores, and mass manufacturers.

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How much waste does the center process? -

Manufacturers who supply Japan's 55,657 convenience stores with perishable food like boxed lunches are required to produce extra. "The importance placed on preventing lost sales opportunities means large amounts of food waste have become routine," according to Takahashi.

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How is the ecofeed made? -

Ecofeed batches are carefully calibrated according to their caloric and nutritional content, with different materials purposefully mixed rather than combined randomly. The feed is chopped and crushed, resulting in a liquid product, followed by sterilization, and then fed into huge tanks where fermentation occurs.

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A tailored product -

The ecofeed can be tailored to the pigs' needs. More lysine or other amino acids can be added to increase fat or muscle mass.

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Biogas -

Takahashi also began producing biogas, a renewable energy from food scraps that can't be fed to pigs due to high fat, salt, or oil content. In large vats, the scraps are mixed with water and heated to ferment, producing methane. This methane is then converted into electricity, which Takahashi sells back to the grid.

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Full cycle -

Takahashi offers tours around the Japan Food Ecology Center to students, scholars, and industry executives. At the end of the visit, he encourages guests to try the pork themselves to judge its quality. The pork is served tonkatsu-style, accompanied by rice and salad produced by the same farm.

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Anyone can replicate the method -

Takahashi's goal is to "change society," so he didn't take out any patents on his technology, allowing others to replicate his methods.

Sources: (BBC) (Boy Genius Report)

See also: Will this be the first country destroyed by climate change?

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