A study of food waste disposal process of kanetsu bussan company in saitama japan

THAI NGUYEN UNIVERSITY UNIVERSITY OF AGRICULTURE AND FORESTRY NGUYEN THU HOA A STUDY OF FOOD WASTE DISPOSAL PROCESS OF KANETSU BUSSAN COMPANY IN SAITAMA, JAPAN BACHELOR THESIS S

THAI NGUYEN UNIVERSITY

UNIVERSITY OF AGRICULTURE AND FORESTRY

NGUYEN THU HOA

A STUDY OF FOOD WASTE DISPOSAL PROCESS OF KANETSU

BUSSAN COMPANY IN SAITAMA, JAPAN

BACHELOR THESIS

Study mode : Full-time Major : Environmental Science and Management Faculty : Advanced Education Program Office Batch : 2014-2018

Type : On-the-Job Training (OJT)

Thai Nguyen, 2019

DOCUMENTATION PAGE WITH ABSTRACT

Thai Nguyen University of Agriculture and Forestry

Degree Program Bachelor of Environmental Science and Management

Student name NGUYEN THU HOA

Student ID DTN1454290042

Thesis title A study of food waste disposal process of Kanetsu Bussan

Company in Saitama, Japan Supervisor Dr Van Huu Tap

Supervisor’s signature

Abstract:

Food waste is one of big problems for food industry that makes companies pay a lot

of money to solve By using technologies, a company in Japan – Kanetsu Bussan company can reduce the cost for disposal food waste and reuse it for agriculture The purpose of this study is study about the process of food waste treatment in Kanetsu Bussan company, Saitama, Japan For each day, the company can disposal

a ton of food waste by using machine that operations like a human’s body The food waste with the bacteria resolution and air are combined in a water tank to treatment After processing, the waste is non-poisonous for environment and odourless In addition, the water waste from this process, sometimes, can have metals For 1 ton

of food waste will discharge 100 ml waster-waste There are many advantages by using that machine for reduce the cost that pay for food waste disposal and protect the environment

Key words : Food waste, disposal, bacteria, classify, Japan

Number of pages: 49

Date of

Submission:

04/03/2019

ACKNOWLEDGEMENT

First of all, I would like to testify my endless thanks and gratefulness to Advanced Education Program (AEP) as well as teachers of Thai Nguyen University of Agriculture and Forestry and other universities, who have taught not only valuable lessons and essential skills but also inspiration me

During the internship in Japan, I would like to give a big thank from the bottom of

my heart to Hayasaka san, Shitou san, Takahashi san, Ikeda san, Abe san, Marcy san and Atomu san, who have taught enthusiastically with extensive knowledge, always take care and support that can help me to get a successfully complete the internship

I would like to express special thanks to Dr Van Huu Tap, who is always supported and helped me a lot in spending much time for checking my thesis report

I also would like to say thank to all my friends who go with me to Japan and big brothers and sister – Hoang, Hien, Thu and a kindness friend – Kobi Yama for always beside and support me

The last but not least, I would like to give special thanks to my family and lovely friends for their love and moral support throughout my study

Due to the lack of knowledge and time to practice, so my report still has many mistakes Therefore, I am very grateful if I receive the comments and options from teachers and others to contribute my report

Thai Nguyen, 4th March, 2019

Student

Nguyen Thu Hoa

TABLE OF CONTENT

LIST OF FIGURES 1

LIST OF TABLES 2

LIST OF ABBREVIATIONS 3

CHAPTER I INTRODUCTION 4

1.1 Rationale 4

1.2 Objectives 4

1.3 Contents of work 5

1.4 Profile of the cooperating agency 5

1.4.1 History and development 6

1.4.2 Corporate philosophy 8

1.5 Description of my activities 12

1.5.1 Assigned tasks during internship 12

1.5.2 Diary of training 13

1.6 Timelines 14

CHAPTER II LITERATURE REVIEW 15

2.1 International literature review 16

2.2 National literature review 19

2.2.1 Food waste in Japan 19

2.2.2 Food waste in Vietnam 21

CHAPTER III STATUS OF THE CONSIDERED ISSUE AT THE TRAINING AGENCY 23

3.1 Object and scope of the study 23

3.1.1 Object of the study 23

3.1.2 Scope of the study 23

3.2 Location and time of conducting 23

3.2.1 Location 23

3.2.2 Time 23

3.3 Research content 23

3.4 Methods 23

3.5 The food waste disposal at Kanetsu Bussan Company in Saitama, Japan 24

3.5.1 Introduce of the food waste disposal system 24

3.5.2 Some advantages of food waste disposal machine 26

3.6 Data collection about food waste of Kanetsu Bussan Company 27

3.6.1 The amount of food waste at Kanetsu Bussan Company 28

3.6.2 The quantity of food waste disposal 29

3.6.3 The cost for food waste treatment at Kanetsu Bussan Company 31

CHAPTER IV DISCUSSION AND LESSON LEARNDED 32

4.1 Discussion 32

4.1.1 Some food waste treatment technologies in the world 32

4.1.2 Food waste disposal at Kanetsu Bussan Company 38

4.2 Lesson learned 38

CHAPTER V CONCLUSION 40

REFERENCES 41

APPENDICES 43

LIST OF FIGURES

Figure 1 The comparison across national production areas of Konnyaku in Japan 11

Figure 2 Food waste disposal machine 25

Figure 3 Structure of built-in food waste treatment system machine 26

Figure 4 Digestive organs 26

Figure 5 Model of the food waste disposal machine 27

Figure 6 Food waste, water and small metal balls 27

Figure 7 The quantity of food waste at Kanetsu Bussan Company from 2015 to 2018 29

Figure 8 Panoramic image of the factories and office in Saitama 43

Figure 9 One of places of garbage collection 43

Figure 10 The place for food waste that will be treatment inside the company 44

Figure 11 Guide of waste’s place 44

Figure 12 Water waste of machine 44

Figure 13 Water waste treatment system 44

LIST OF TABLES

Table 1: History and development of Kanetsu Bussan 6

Table 2: Diary of training 13

Table 3: Estimation of food waste in Vietnam from 2007 to 2025 22

Table 4: The amount of food waste at Kanetsu Bussan Company from 2015 to 2018 28

Table 5: The quantity of food waste disposal by environment’s company 30

Table 6: The quantity of food waste disposal of Kanetsu Bussan Company 30

Table 7: The fee for food waste treatment at Kanetsu Bussan Company from 2016 to 2018 31

Table 8: Some advantages of AD 33

LIST OF ABBREVIATIONS

Konnyaku Konjac - the Asian plant Amorphophallus konjac (syn A rivieri)

SME Small and Medium-sized Enterprise

FSSC 22000 International Food Safety and Quality Management System

Certification

FAO Food and Agriculture Organization of the United Nations

MITI Ministry of International Trade and Industry

MBT Mechanical Biological Treatment

CHP An energy technology that generates electricity and capture the heat

CHAPTER I INTRODUCTION 1.1 Rationale

Nowadays, getting a job in other countries especial developed countries becomes

a hot trend and popular Having a job in other countries is a big chance and opens a new world for everyone but also give a trial to overcome self’s limits As a lucky person, I got an opportunity to do my internship as well as job training in Kanetsu Bussan Company, Saitama, Japan After 6 months living and working in Japan, I got a huge of lessons that really helpful, motivate and inspire me for my future job

As a food company, Kanetsu Bussan also needs to face with waste especially food waste; the way to treat it and protect environment By using machine and technologies, Kanetsu Bussan company found the suitable ways for waste treatment but also safe for the environment As a final year of Environmental Science and Management, Thai Nguyen University of Agriculture and Forestry, I decided to choose a topic about “A study of food waste disposal process of Kanetsu Bussan Company in Saitama, Japan” to have a deeper view of how food waste is handled and the way Japanese people protect environment

1.2 Objectives

- Learning the mode of production and attitude in working of Japanese

- Understanding about Konnyaku; how to grow, process and products creation

- Understanding how Kanetsu Bussan treat waste and protect the environment

- Understanding the food safe policy and the important of always keep clean

1.3 Contents of work

- Almost of time was working in packing the products

- Every month, on Friday of 3rd week, I had a lesson about how the company operations and training working’s skills

1.4 Profile of the cooperating agency

Name: KANETSU BUSSAN CO., LTD

Representative: Representative Director and President Koichi Shirai (Shirai Koichi) Address of head office: 5-5-2 Mejiro Toshima-ku, Tokyo

1.4.1 History and development

Table 1: History and development of Kanetsu Bussan

1989 May Establishment of May 29th as Konjac's Day

1990 July Radio CM start (Nippon Broadcasting, TBS Radio)

Year Month Events

"FSSC 22000 (Ver 4.1)" Acquired

June

Saitama Moriyama Plant Food safety system certification standard

"FSSC 22000 (Ver 4.1)" Acquired

(Source: Website of Kanetsu Bussan Company)

1.4.2 Corporate philosophy

1.4.2.1 Corporate policy

Since its foundation, Kanetsu Bussan has undertaken corporate activities to contribute to the advancement of product quality and the creation of a rich diet, with the slogan "Basic is the real thing" Recently, needs for health-oriented, genuine-oriented food has risen, and a new style of food is born

In order to respond to such diversifying needs, Kanetsu Bussan manufactures direct communication with consumers who transmit information, make use of voices

to the product development department, develop new attractive original products, and provide users' expectations and trust They will make progress as a company that can respond to

(a) There are five corporate policies of Kanetsu Bussan that are:

1 Management policy: Basic is real

Aim for a food culture creation company that will make a breakthrough to the future! Kanetsu Bussan will contribute to improvement of product quality and creation

of rich dietary life

2 Quality policy: To be honest, straight!

Aiming is a world standard of food safety, health, delicious

"Basic is genuine" Honestly Straight!

3 Safety policy: Safety takes precedence over everything

All workers are making safe workplaces

Aiming goal is "zero hazard"

4 Environmental policy: Kanetsu Bussan will protect the irreplaceable earth

Kanetsu Bussan will comply with environmental laws, endeavor to conserve energy and resources, we will do our utmost to preserve the global environment

5 Social policy: Happy for everyone involved in the company

Kanetsu Bussan will comply with laws and regulations, develop fair corporate activities, and always conduct appropriate transactions

Respect human rights, create a secure and safe working environment free from discrimination and harassment

Kanetsu Bussan will work closely with local communities and actively engage in social contribution activities

(b) Food Safety Policy

Based on the corporate philosophy and policies, Kikousa Bussan Co., Ltd stipulates and strictly observes and implements our food safety policy as follows

1 Kanetsu Bussan will maintain a food safety management system based on international standard FSSC 22000 and strive to always provide "safe" and "secure" products to our customers

2 The company will contribute to the realization of a healthy society by providing customers with "delicious" products as well as "safe" "relief"

3 The company will comply with laws and regulations requirements related to foods and requirements of suppliers agreed with each other

4 Kanetsu Bussan takes seriously our opinions and suggestions from customers and business partners, the company will strive to improve the quality of products and improve our development activities

5 In order to properly implement the food safety management system, company set food safety targets and regularly review it to improve the continuous improvement

of the food safety management system

6 Food safety policy will be posted on-site and efforts will be made to publicize all employees and raise awareness

1.4.2.2 Kanetsu’s vision

Kanetsu has three roles as a manufacturing company, a comprehensive food company that provides foodstuffs in response to customer's requests, and furthermore logistics It is the foundation for satisfying the needs of many mass merchandises' assortment and involvement in all phases related to sales and obtaining extraordinary trust

1 Production

Production volume of Konnyaku potatoes in Gumma Prefecture accounts for approximately 60,000 tons, accounting for over 90% of the country, of which over 70% are concentrated in the northern part (Fig 1) Because of the flow of the Tone River, which is a source of Akagi, Mt Haruna, Tanigawa-dake, this rich natural environment is suitable for cultivating Konnyaku potatoes The company strive for the best quality and stable supply by natural scenery "landscape", the history of

"Konnyaku making" cultivated in tradition and "climate", "flavor" produced by the love of people making it through hand-salt

Figure 1 The comparison across national production areas of

Konnyaku in Japan

(Government statistics crop statistical survey)

2 Sales

Product development must satisfy all of originality, quality and safety

Regardless of the conventional common sense framework, they will produce products that are needed in the present and future, and deliver it in the optimal distribution process

Kanetsu offer more than 1600 products As a comprehensive food trading company focusing mainly on Konnyaku, they offer "goods" with fine-grained service

to meet customer's needs Daily dining table becomes fun, sharing the joy of delivering ingredients and food, while challenging commodity products

Kanetsu Bussan is not expected to simply deliver goods or display it on shelves, but it is expected to be a category leader from many mass retailers as sales drivers and

栃木県: Tochigi province 茨城県: Irabaki province 福島県: Fukushima province 広島県: Hiroshima province 群馬県: Gunma province その他: others

Konjac artifacts It is because the company thinks customer's pleasure and the development of the store is the development of our company Kanetsu Bussan is helping market analyzes, methods of selling, and suggestions on how to eat

3 Logistics

Kanetsu Bussan always strives to "zero missing item" The logistics department

is responsible for speedy and reliable control over the four process control of production, order entry, site and delivery

The company will respond with systems that always take into consideration the creation of a system that can deal with large-volume orders exceeding expectations and various unexpected disasters

They will also respond to customers' delivery needs in a timely manner, such as delivering corrugated cartons, delivering by shop, mixed picking delivery, gross delivery and so on They will implement the responsibility of the supply chain with prompt response in line with diverse needs

1.5 Description of my activities

1.5.1 Assigned tasks during internship

- Participate in internal training sessions on waste and treatment from Kanetsu

1.5.2 Diary of training

Table 2: Diary of training

1

From 16/05/2018 to

19/05/2018

- Came to the practice unit in Saitama, Japan

- Learned how to work in the factory from how to get in until get out of company

- Learned how classify the waste in dorm and workplace

- Learned about the company’s regulations and some important rules in Japan

2

From 20/05/2018 to

15/06/2018

- Study about history of company

- Learned about products of company; how to make, packing and distribution products

- Knew more about factory in Saitama

3

From 16/06/2018 to

20/07/2018

Learn about the environment

- How to classify the waste and the date of collection

- Food waste disposal process

- Liquid industrial wastage processing procedure

- Some laws of Japan about environment

Came to get a training and working in Gunma’s factory

- Knew more about Konjac plant: process of

No Period of Time Content of work

caring and processing the Konjac

- Knew more about Gunma’s factory and the differences of 2 factories

- Learned about new products

6

From 01/09/2018 to

25/09/2018

- Studied and worked at the Saitama’s factory

- Learned about structure of the product quality assurance department of Kanetsu Bussan company

- Studied and worked in Saitama factory

- Came back to Vietnam

1.6 Timelines

Period 1(15/05/2018 – 18/08/2018): Working at Saitama’s factory

Period 2 (21/08/2018 – 31/08/2018): Working at Gunma’s factory

Period 3 (1/9/2018 – 15/11/2018): Working at Saitama’s factory

CHAPTER II LITERATURE REVIEW

The United Nations guesstimates that one in nine people in the earth do not have enough sufficient food for a healthy life The numbers of people who die because of hunger every day are more than AIDS, tuberculosis and malaria combined But at the same time, nearly a third of the world’s produced food is lost or wasted for the same reason or the other Food wastage (includes both food waste and food loss) is not only causes huge economic losses, but also morally irresponsible as well as dangerous damage to the world around us

While food loss occurs mainly at the production stage due to natural calamities, insufficient skills, poor practices and lack of proper infrastructure, food waste happens when eatable food is intentionally dropped by consumers when they do not plan for proper meals and store food until it is spoiled or go through the expiration date At times, food waste can also occur due to oversupply in markets A lot of food is rejected

by retailers because of their quality and aesthetic standards does not conform it A

2013 report by FAO (Food and Agriculture Organization of the United Nations), which was the first environment study to analyze the effect of the global food wastage, says that nearly a third of food produced for human consumption in the world does not use to eat

Food waste refers to food that is suitable for human consumption to be eliminated, whether after it is kept out of date or left to spoil Often this is because food has spoiled but it can be for other reasons such as markets oversupply, or personal consumer shopping/eating habits A large amount of methane – a more powerful greenhouse gas than even is produced when ends up the food waste in

landfills For the unversed, some reasons of global warming and climate change is amounts of greenhouse gases such as methane, chloroflurocarbons and absorb infrared radiation and heat up the earth’s atmosphere

In the world, nearly 70 percent of the water used throughout for agriculture that also means food waste is a huge waste of ground water resources and freshwater Some people argument that a volume of water to produce food that is not eaten roughly three times the volume of Lake Geneva is used It is wasting 50,000 liters of water that were used to produce one kilogram of beef when you throwing out that meat In the same way, when you pour one glass of milk down the drain - nearly 1000 liters of water are wasted

If you look at land usage, about one-third the world’s total agricultural land area (around 1.4 billion hectares of land) is used to grow food that is wasted To produce food that is not eaten, millions of gallons of oil are also wasted every year Beside all

of those problems, monocropping and converting wild lands into agricultural areas also make negative impacts on biodiversity

2.1 International literature review

Nowadays, 3.5 million tons of garbage is released into the world every day This figure is 10 times higher than 100 years ago and is expected to increase to 11 million

tons by the end of the 21st century (Pham Trieu Luat et al., 2018)

In the United States, on average each person emits the same amount of garbage as the person's body weight, and in Japan this figure is 2/3 According to The Washington Post, New York generates 33 million tons of garbage a year, while Nigeria's largest city, Lagos, and has a waste of just one-fifth (Pham Trieu Luat et al., 2018)

Moreover, when a country becomes rich, waste components also change, with more packaging, electronic components, toys and household appliances than organic materials Pham Trieu Luat et al (2018) found that the world produces over 300 million tons of plastic each year and it is estimated that by 2050, there will be up to 5,250 billion different plastic waste materials, equivalent to 270,000 tons of drifting in the oceans, overwhelming the fish

The United States is one of the most waste producing countries in the world, especially in big cities with high population density In most parts of the world, wealth

is directly proportional to the amount of waste released into the environment, but in the United States, poor populations also produce significant amounts of waste, most of which come from fast food

New York has a policy of prioritizing waste management compared to other US cities when paper, cans and plastic bottles are separated for recycling However, the recycling industry here is too small compared to the amount of waste produced, which

is mostly burned outside the state One of the New York Mayor Bill de Blasio's proposals for the garbage-free withdrawal is to eliminate the transfer of waste to other states by 2030

In Denmark, local governments are responsible for collecting and treating waste Danish law prohibits the burning of recyclable waste Localities can dump recyclable waste in recycling centers, at no charge However, they will be severely penalized if they can recycle recyclable waste into an incinerator Garbage is randomly checked to detect recyclable waste and violators are severely punished

In the city of Horsholm (Denmark), only 4% of waste is taken to landfill and 1%, including chemicals, paint and e-waste, is transferred to a special landfill 61% of the city's waste is recycled and 34% is burned in a waste-to-energy plant (Hong Nhung, Thu Giang et al 2016) These plants have used much new screening equipment, to remove substances that can cause pollution before putting waste into the incinerator Hong Nhung, Thu Giang et al (2016) found that pollution levels in the smoke of these plants are 10 to 20% lower than Europe's strict environmental standards Contaminant wastes are treated according to their own method, not buried

In Korea, waste management is similar to Japan, but the way to treat waste is similar to Germany Kitchen organic waste is partly used as a growing medium for food mushrooms; a larger part is controlled landfill for gas recovery to supply electricity After the garbage at the burial site is completely decomposed, conduct humus exploitation in the burial site as fertilizer Thus, in developed countries, waste separation at source has been conducted about 30 years ago and has now succeeded in separating garbage into 2 biodegradable organic streams which are collected and processed daily, safe, non-degradable garbage that can be recycled or burned or buried safely is collected weekly

In Southeast Asia, Singapore has successfully managed and treated solid waste to protect the environment The Singapore government is demanding to increase recycling rates by sorting waste at sources from households, markets and businesses to reduce state budget expenditures Many countries are also in the process of finding or implementing new solid waste management models Meanwhile, in Bangkok (Thailand), the classification of waste at the source is only possible at some schools

and some central districts to separate some easy-to-recycle packaging, the remaining amount of waste remains Being buried, however, it is compacted to reduce volume and roll very carefully around each block to reduce pollution

2.2 National literature review

2.2.1 Food waste in Japan

The supply of food waste can be divided into three degrees from food producers

to consumers: a production stage which includes the processes at food processing companies, a distribution stage that including retailers and supermarkets where food waste involve unsold products is created, and a utilization stage which include households and restaurants, etc

Waste in Japan is mainly classified as non-industrial and industrial waste Industrial waste emitters are responsible for treating their waste or by contracting the business to waste management companies On the other hand, the disposal of waste is responsible by local governments to generate when it comes to non-industrial waste in their municipalities

For example, the food waste at production stage include many types of food processing residues, such as bean, curd refuse, rice bran, and other ingredients' residues, all of which are industrial waste Examples of waste at the distribution and consumption stages include unsold and discarded food products as well as leftovers, and these are treated as non-industrial waste

In Japan, the food waste that was generated in 1996 was roughly 19.40 million tons and about nine percent of these or 1.68 million tons were recycled Only 0.3 percent of the total that was about 50,000 tons of food waste from households were