Which Food Parts Are Considered Edible And Should Be Included In Food Waste Reduction Targets

Abstract

SDG target 12.3 aims to reduce household avoidable food waste by half by 2030. This study introduces the "Tokyo Method," designed to quantify and categorize household food waste for reduction. The method divides avoidable food waste into three groups: A: unused ingredients, B: unused ready-to-be-eaten foods, and C: leftovers, with a goal of reducing their volume. Edible parts intentionally removed from the main food are placed in a separate category ”De”, while inedible parts like seeds and bones have their own classification ”Di”. An internet survey involving 1,254 participants in Japan assessed perceptions of 65 food items and their parts. Most respondents considered peels, cores, seeds, and stems of fruits as inedible, but there were exceptions like apple peels. Regarding vegetable parts like potato peels and cabbage leaves, a good number of respondents are aware that they could be eaten, but it is only a minority that believe they should be eaten, or they actually eat those parts. In conclusion, the study suggests excluding the "De" category from the primary food waste reduction target, as forcing the consumption of intentionally removed food parts is not a priority. This research sheds light on the complexities of food waste reduction, considering cultural and individual preferences regarding edible food parts.