Golden Chicken Stock, sold by Niwatori Kakumeidan, was developed in response to the concerns of a friend who runs a small-scale poultry farm. The result is a rich, full-bodied, tasty broth made from egg-laying hens considered unsuitable for cooking.

“Chibavege” is a food waste reduction project primarily operating in Chiba Prefecture. It all began to support the farmers affected by Typhoon No. 15 in 2019. The group started retailing vegetables and is now venturing into processed food production. Through “arty vegetables” that do not reach the market, they are pursuing a new way of using off-spec vegetables.

Umegaoka, Aoba Ward, Kanagawa Prefecture. Seika Micotoya is housed in a striking brick building, Micotoya House, in a quiet residential neighborhood. In addition to selling vegetables, the adjoining KIKI NATURAL ICECREAM sells ice creams made from fruits and vegetables salvaged from farmers that would otherwise be wasted. They always have about 10 flavors, and each one is tantalizing not only for its flavor but also for the story behind the ingredients. We spoke with Teppei Suzuki, the proprietor behind these ice cream creations.

Wansaka Oura Park in Nago, Okinawa Prefecture, is a seaside farmers’ market jointly established by 10 nearby villages. The famous local specialty, Hanapanchun Monogatari, was developed here to tell the timeless story of the traditional vegetable Futami akakarashina (red mustard greens).

In Fukuroi, Shizuoka Prefecture, school lunches using locally grown produce are now being provided to elementary and middle schools in the city. While it will take nearly 20 years for it to spread throughout the community, thousands of kilograms of vegetables were being discarded each year. The city has been taking measures to prevent food waste since around 2015 to address this issue. Initiatives to improve storage facilities and develop recipes have steadily produced results.

Children love this school lunch item, using Kiriboshi daikon (dried daikon strips) made of off-spec daikon. It provides calcium and iron, which we often lack.

Beer lovers go crazy for unique craft beers. CheapChic Brewing in Aizu-Wakamatsu, Fukushima Prefecture, is another quirky craft beer brand launched by a tomato farmer. Their current project involves making upcycled beer from wasted fruits and vegetables. We visited Yuki Otomo, the project's representative, to find out what it was all about.

MORIYAMAEN have taken on the challenge of developing processed products with thinned-out apples that would otherwise be disposed of.

Jun Kakisu is the signature product of Kaki no Senmon Ishii in Gojo, Nara Prefecture, and has been developed with the desire to "salvage persimmons from being discarded in large quantities." It has been a long seller for over 40 years, and substandard persimmons are also used in products such as pickles and wagashi (Japanese confectionery).

Kesa-no-Hama is a can of fish cooked in water produced by Sea Life, a marine products processor in Hamada, Shimane Prefecture. The can contains randomly selected underutilized fish unloaded at a local fishing port. Why did Sea Life focus on underutilized and neglected fish? Tracing how the development of this product reveals the passion of a local manufacturer that supports the fishing industry.

Tekikaka Cider is an apple cider made of thinned apples that would normally be discarded. MORIYAMAEN, the first apple orchard in Japan to successfully develop this product, has a history dating back over 100 years in Hirosaki, Aomori Prefecture. Behind the development lies an exceptional drive to make the most of the working hours of fruit picking.

Even parts of ingredients usually discarded at home can help reduce food waste if used up. Editorial staff has created an original recipe using one such ingredient.

The Fuku Gohan Project was launched in 2019. With the slogan, "There's good fortune in the last helping," the project aims to tackle the problem of food waste. In 2021, it held Green Grocers for Healing the Earth and People, an event using tasty substandard vegetables. The event offered visitors off-spec vegetables normally unavailable in the market and recommended and sold them according to the visitors' physical condition.