INTRODUCTION
Rationale
Securing a job in developed countries has become a popular trend, offering individuals a chance to explore new opportunities and challenge their personal limits I was fortunate to undertake an internship and job training at Kanetsu Bussan Company in Saitama, Japan After six months of living and working in Japan, I gained invaluable lessons that have motivated and inspired me for my future career.
Kanetsu Bussan, a food company, confronts the challenge of food waste and its environmental impact By leveraging advanced machinery and technology, the company has developed effective and eco-friendly waste treatment solutions As a final-year Environmental Science and Management student at Thai Nguyen University of Agriculture and Forestry, I chose to explore the food waste disposal process at Kanetsu Bussan in Saitama, Japan, to gain insights into their waste management practices and the Japanese approach to environmental protection.
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.
Contents of work
- Almost of time was working in packing the products
- Every month, on Friday of 3 rd week, I had a lesson about how the company operations and training working’s skills.
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
- Saitama factory: Moriyama Town Market in Iruma-gun, Saitama Prefecture 350-0434 TEL: 049-294-6888 FAX: 049-295-1996
- Gunma Factory: 156-1 Kitamaki, Shibukawa-shi, Gunma Prefecture, 377-0205 TEL 0279-53-5101 FAX 0279-53-3388
URL: http://www.kan-etsu.com
Business item: Konjac, Shirataki, Northern, Dessert, Chikubuga Hokka, etc
Table 1: History and development of Kanetsu Bussan
Founder Tatsuo Matsubara founded Matsubara shop, started manufacturing and selling Konjacs
Establishment of Kanetsu Bussan Co., Ltd In Meguro 5-5-2 Toshima-ku, Tokyo
Started factory operation at Moriyama Town Market 415-1 in Iruma-gun, Saitama Prefecture
1981 September Manufacture and sale of raw Konnyaku started
Saladian (aroma of yuzu) Received Minister of Agriculture, Forestry and Fisheries Award
Established raw noodle Co., Ltd., started manufacturing raw ramen
1989 May Establishment of May 29th as Konjac's Day
1990 July Radio CM start (Nippon Broadcasting, TBS Radio)
Representative Director Takao Matsubara, winning the Huangjin Prize
Gunma factory completed at Kitamaki Kitamaki 156-1 in Kita-gunma-gun, Kita-gunma
Paid courtesy as a good return corporation from the Toshima tax office
Osaka Sales Office (currently Kansai Sales Office) opened
Representative director Mr Tatsuo Matsubara, Isao Five fifth prize received
Year Month Events the year of
TV commercial launch (raw Konnyaku)
Established Health Toe Co., Ltd., bean curd manufacturing and sale started
2006 In March Opened Kyushu Sales Office
August Representative director Tatsuo Matsubara died October Koichi Shirai assumed office as representative director and president December Tohoku branch office opened
40th anniversary of Kurita Bussan Co., Ltd established
Saitama Headquarters Management Building Expansion
2016 May It will be selected as "a flapping SME"
Health bean Co., Ltd original plant launched Gunma plant
Food safety system certification standard "FSSC
Saitama factory Food safety system certification standard
Saitama Moriyama Plant Food safety system certification standard
(Source: Website of Kanetsu Bussan Company)
Since its inception, Kanetsu Bussan has focused on enhancing product quality and promoting a nutritious diet, guided by the slogan "Basic is the real thing." In response to the growing demand for health-conscious and authentic food options, the company has embraced a new culinary approach.
To meet the diverse needs of consumers, Kanetsu Bussan engages in direct communication, allowing valuable feedback to flow to the product development team This approach enables the creation of innovative and appealing original products that align with user expectations, fostering trust and satisfaction The company is committed to evolving and responding effectively to consumer demands.
(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
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
Kanetsu plays a pivotal role as a manufacturing and comprehensive food company, catering to customer requests with a diverse range of foodstuffs Additionally, it excels in logistics, forming a strong foundation for meeting the needs of mass merchandise assortments Through its involvement in all sales phases, Kanetsu has built exceptional trust within the industry.
Gumma Prefecture produces around 60,000 tons of Konnyaku potatoes, representing over 90% of Japan's total output, with more than 70% of this production concentrated in the northern region The area's rich natural environment, shaped by the flow of the Tone River and the presence of Akagi, Mt Haruna, and Tanigawa-dake, creates ideal conditions for cultivating high-quality Konnyaku potatoes The company is committed to ensuring the best quality and a stable supply, leveraging the region's beautiful landscapes and historical significance.
"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
(Government statistics crop statistical survey)
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 provides over 1,600 products as a leading food trading company specializing in Konnyaku With a commitment to exceptional service, they strive to meet customer needs and enhance daily dining experiences By delivering quality ingredients and food, Kanetsu brings joy to mealtime while embracing the challenge of commodity products.
Kanetsu Bussan aims to be a category leader among mass retailers, focusing on driving sales rather than merely delivering goods or placing them on shelves.
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 products are at the forefront of our offerings, as we prioritize customer satisfaction and the growth of our store, which in turn drives our company's development At Kanetsu Bussan, we provide valuable market analysis, effective selling strategies, and innovative suggestions on how to enjoy our products.
Kanetsu Bussan is committed to achieving "zero missing items" through its logistics department, which ensures efficient and dependable management across four key processes: production, order entry, site operations, 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
The company is committed to promptly addressing customers' delivery requirements, including the provision of corrugated cartons, shop deliveries, mixed picking deliveries, and gross deliveries By effectively managing the supply chain, they ensure a quick response that aligns with a variety of customer needs.
Description of my activities
- Participate in internal training sessions on waste and treatment from Kanetsu Bussan Company
- Learn the position, functions, tasks, powers and organizational structure of Kanetsu Bussan Company
- Carry out the works and tasks assigned by the staff and manager of Kanetsu Bussan Company
No Period of Time Content of work
- 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
- Study about history of company
- Learned about products of company; how to make, packing and distribution products
- Knew more about factory in Saitama
- How to classify the waste and the date of collection
- Liquid industrial wastage processing procedure
- Some laws of Japan about environment
Continued studied and working in Saitama factory
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
- Studied and worked at the Saitama’s factory
- Learned about structure of the product quality assurance department of Kanetsu Bussan company
- Joined in the Konnyaku festival of company
- Studied and worked in Saitama factory
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
LITERATURE REVIEW
International literature review
Every day, the world produces 3.5 million tons of waste, a staggering increase that is tenfold compared to a century ago This alarming trend is projected to escalate further, with estimates suggesting that waste generation could reach 11 million tons daily by the end of the 21st century (Pham Trieu Luat et al., 2018).
In the United States, individuals produce waste equivalent to their body weight annually, whereas in Japan, this amount is approximately two-thirds of their body weight The Washington Post reports that New York City alone generates 33 million tons of garbage each year, contrasting sharply with Lagos, Nigeria, which produces only one-fifth of that amount.
As countries grow wealthier, their waste composition shifts towards increased packaging, electronic components, toys, and household appliances, rather than organic materials According to Pham Trieu Luat et al (2018), global plastic production exceeds 300 million tons annually, and projections suggest that by 2050, there could be as much as 5,250 billion different types of plastic waste, contributing to an alarming 270,000 tons of plastic debris in the oceans, which poses a significant threat to marine life.
The United States ranks among the highest waste-producing countries globally, particularly in densely populated urban areas While wealth typically correlates with waste generation worldwide, even low-income communities in the U.S contribute significantly to waste, largely due to the prevalence of fast food.
New York prioritizes waste management by encouraging the separation of paper, cans, and plastic bottles for recycling, unlike many other US cities However, the local recycling industry is insufficient to handle the vast amount of waste generated, leading to most waste being incinerated out of state Mayor Bill de Blasio aims to achieve a garbage-free New York by eliminating the transfer of waste to other states by 2030.
In Denmark, local governments manage waste collection and treatment, with strict laws against burning recyclable materials Residents can dispose of recyclables at designated centers for free, but localities face heavy penalties for incinerating recyclable waste Random inspections of garbage are conducted to identify recyclables, and violators are subject to severe punishments.
In Horsholm, Denmark, only 4% of waste is sent to landfill, with a mere 1%—including hazardous materials like chemicals, paint, and e-waste—designated for a specialized landfill The city boasts a remarkable 61% recycling rate, while 34% of waste is converted into energy through a waste-to-energy plant Recent advancements in screening equipment at these facilities have effectively reduced pollutants before incineration, leading to smoke emissions that are 10 to 20% below Europe's stringent environmental standards Additionally, contaminant waste is managed through specialized treatment methods rather than being buried.
In Korea, waste management practices are akin to those in Japan, while waste treatment methods resemble those of Germany A portion of kitchen organic waste is utilized as a growing medium for food mushrooms, while the majority is directed to controlled landfills for gas recovery to generate electricity Once the waste at these sites fully decomposes, humus is extracted for use as fertilizer Developed countries have implemented source waste separation for approximately 30 years, successfully categorizing waste into two biodegradable organic streams collected and processed daily, while safe, non-degradable waste is collected weekly for recycling, incineration, or secure burial.
Singapore has effectively managed solid waste to safeguard the environment, with the government pushing for increased recycling rates by implementing waste sorting at the source in households, markets, and businesses to cut state expenses In contrast, Bangkok, Thailand, has only partially adopted source waste classification, limited to certain schools and central districts, which focuses on easy-to-recycle packaging Unfortunately, much of the waste still ends up buried, albeit compacted to minimize volume and mitigate pollution.
National literature review
Food waste can be categorized into three stages: the production stage, which encompasses processes at food processing companies; the distribution stage, where retailers and supermarkets generate waste from unsold products; and the utilization stage, involving households and restaurants.
In Japan, waste is categorized into non-industrial and industrial types Industrial waste producers are accountable for managing their waste, either by treating it themselves or hiring waste management firms Conversely, local governments are responsible for the disposal of non-industrial waste generated within their municipalities.
Food waste occurs at various stages of the supply chain, with production stage waste comprising processing residues like bean curd refuse and rice bran, categorized as industrial waste In contrast, waste generated during the distribution and consumption stages includes unsold and discarded food products, along with leftovers, which are considered non-industrial waste.
In 1996, Japan generated approximately 19.40 million tons of food waste, with only 1.68 million tons, or about nine percent, being recycled Alarmingly, just 0.3 percent of the food waste from households, equating to 50,000 tons, was recycled (Junko Edahiro and Yuriko Yoneda et al., 2006) The country faces a growing shortage of disposal sites due to the majority of this waste being incinerated or landfilled In response to this pressing issue, the Japanese government implemented the Food Recycling Law in 2001 to reduce food waste and enhance recycling efforts.
The food recycling law mandates that all stakeholders in food production, distribution, and consumption—including consumers, businesses, and government entities—must actively work to minimize waste generation, enhance recycling efforts, and decrease overall waste volume Additionally, food-related businesses are legally obligated to boost their food waste recycling rates by 20 percent by the fiscal year 2006.
As a result, the food waste recycling rate increased from less than 10 percent in
From 2002 to 2005, food-related businesses saw a significant increase in their recycling rates, reaching over 50 percent by 2004 (Junko Edahiro and Yuriko Yoneda et al., 2006) However, the recycling rate of household food waste remains stagnant, primarily due to the limited efforts of local governments to collect this waste separately from other types of refuse Promoting the recycling of household food waste is essential for improving overall waste management.
The Food Recycling Law outlines four key recycling methods: creating livestock feed, composting organic waste, producing oil and fat products like bio-diesel and printing inks, and harnessing methane generated from fermentation processes.
Many food companies in Japan have been recycling organic waste into livestock feed by providing food residues like soybean meals, bread, and steamed rice to fodder makers Additionally, organic waste can be converted into fuel raw materials for bio-diesel and methane Although these initiatives represent only a small fraction of the overall recycling efforts, they mark a significant step towards sustainable waste management.
According to the National State of Environment report of Vietnam (2011, chapter 2), the country generates approximately 5,743,056 tons of food waste annually, constituting 60% of total municipal solid waste, with an estimated per capita food waste of 0.06 kg/day Rural residents consume goods, energy, and food at rates 2-3 times lower than their urban counterparts, yet they produce a similar volume of waste Research by Hoa Huu Nguyen et al (2014) indicates that while urban populations make up only 30% of the total, they are responsible for 42-46% of solid waste generation The primary sources of municipal solid waste include households, street waste, markets, and trade centers, which collectively account for 60-75% of urban solid waste The estimation of food waste in Vietnam from 2007 to 2025 is detailed in table 3, based on municipal solid waste generation rates, urban population growth, and the organic fraction.
Food waste constitutes a significant portion of municipal solid waste, accounting for 54% to 77% depending on the city Data from 2009 to 2010 revealed that Hue city had the highest food waste proportion at 77.1%, followed by Da Nang at 68.5% and Ho Chi Minh City at 62.8% to 64.5% In Hanoi, food waste made up between 53.8% and 60.8% of the total municipal solid waste (Hoa Huu Nguyen et al.).
According to research by Dieu T M Tran et al (2014) in Ho Chi Minh City, household solid waste accounts for approximately 50% of the total municipal solid waste, with a generation rate of 0.53 to 0.63 kg per capita per day, translating to about 2.1 to 2.5 kg per household per day Notably, food waste contributes significantly to this, ranging from 0.31 to 0.40 kg per person per day and comprising 80 to 90% of the total food refuse.
Table 3: Estimation of food waste in Vietnam from 2007 to 2025
Total municipal solid waste per day ton 17,682 26,220 42,000 61,600 83,200
Total food waste per day ton 10,945 16,299.0 25,200 36,960 49,920
Total food waste collected per day ton - - 21,420 33,264 49,920
(Source: Hoa Huu Nguyen et al., 2014)
STATUS OF THE CONSIDERED ISSUE AT THE TRAINING
Object and scope of the study
The food waste disposal and the process of food waste treatment at Kanetsu Bussan Company in Saitama, Japan
Study about the process of food waste disposal at Kanetsu Bussan Company.
Location and time of conducting
Saitama factory: Moriyama Town Market in Iruma-gun, Saitama Prefecture 350-0434
Research content
- Learn about the food waste disposal that was waste of production at Saitama factory of Kanetsu Bussan Company, Japan
- The natural and culture in Saitama, Japan.
Methods
Every third Friday of the month, I attended a lesson that provided valuable insights and allowed me to ask questions about various problems Additionally, I gathered secondary data from diverse sources, including books, newspapers, the company's website, and relevant online research.
The food waste disposal at Kanetsu Bussan Company in Saitama, Japan
3.5.1 Introduce of the food waste disposal system
Safety and biological safety are critical global concerns today Adhering to international standards and the Manual for Biosafety regarding Pathogenic Bacteria, along with MITI regulations on biochemistry, our company has identified that our biological treatment equipment ensures the highest safety This equipment mimics the human digestive system, where digestion begins in the esophagus, taking 30-60 seconds for solids and 1-6 seconds for liquids, followed by 4 hours in the stomach for solids and 1-5 minutes for liquids Digestion continues for 7-9 hours in the small intestine and 10 hours in the colon, culminating in waste elimination 24 to 72 hours post-consumption The built-in food waste treatment system operates similarly to human digestive organs, showcasing its advanced functionality and safety.
- Oesophagus: it is the entrance of food waste that is capable of resolution such as rice, noddle, vegetables, bones, etc
- First division class: divide the shaped objects and water
- Pharyngeal lid (malodor counterflow plate): the plate prevented the odor from rising up
- Pancreas, Liver: Composition medium adding device
- Lung: air forced evacuation device
- Anal: connect to existing drain pipe
The machine is equipped with advanced sensors, known as "nerve cells," and a heating element, which together enable the float sensor to function effectively This autonomous software-driven device detects and analyzes overflow conditions and other related factors.
Figure 2 Food waste disposal machine
Figure 3 Structure of built-in food waste treatment system machine
3.5.2 Some advantages of food waste disposal machine
Kanetsu Bussan Company uses the biological machine so it just accepts the objects that are capable of resolution The machine can decompose food waste within
24 hours Moreover, it has disinfection deodorizing device and after processing, the treated water escapes with waste water Some advantages of the food waste disposal machine are:
Figure 5 Model of the food waste disposal machine
Data collection about food waste of Kanetsu Bussan Company
Kanetsu Bussan Company has two options for managing food waste: outsourcing the problem to an environmental company or handling it internally The company utilizes a processing machine capable of treating 1,000 kg of food waste per day This article will focus specifically on the food waste management practices implemented within Kanetsu Bussan Company.
3.6.1 The amount of food waste at Kanetsu Bussan Company
Table 4: The amount of food waste at Kanetsu Bussan Company from 2015 to 2018 (Unit: kg)
Figure 7 The quantity of food waste at Kanetsu Bussan Company from 2015 to 2018 (Unit: kg)
The expansion of production scale and product variety has led to an increase in food waste, particularly from April to August, with July 2018 recording the peak at 41,220 kg This surge in waste is attributed to the company's primary product, Konnyaku, which sees higher sales during the summer months Conversely, food waste significantly decreases in the colder months, ranging from 4,000 to 9,000 kg per month from October to February.
3.6.2 The quantity of food waste disposal
Food waste is managed through two methods: it is either processed internally by Kanetsu Bussan Company or collected by an environmental company for further treatment The environmental company transforms the food waste into fertilizer for agriculture through a series of recycling processes.
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
The quantity of food waste 2015 2016 2017 2018
Table 5: The quantity of food waste disposal by environment’s company (Unit: kg)
Jan Feb Mar Apr May Jun
Jul Aug Sep Oct Nov Dec Total (kg)
Table 6: The quantity of food waste disposal of Kanetsu Bussan Company (Unit: kg)
June July August September October November
Due to insufficient information, I was unable to gather adequate data on the food waste disposal methods employed by Kanetsu Bussan In contrast, it is evident that the volume of food waste processed by other companies exceeds that of Kanetsu Bussan.
3.6.3 The cost for food waste treatment at Kanetsu Bussan Company
Table 7: The fee for food waste treatment at Kanetsu Bussan Company from 2016 to 2018 (Unit: Yen)
The annual fee for food waste disposal has consistently increased, reflecting the rise in food waste generation Kanetsu Bussan Company reported its highest disposal fees in July, with charges reaching 866,738 yen in 2016, 926,838 yen in 2017, and 951,476 yen in 2018 Conversely, the months from October to February typically saw lower disposal fees, ranging from approximately 90,000 yen to 210,000 yen per month, with the lowest recorded fee of 98,800 yen occurring in October 2017.
DISCUSSION AND LESSON LEARNDED
Discussion
4.1.1 Some food waste treatment technologies in the world
4.1.1.1 Technologies that treat separately-collected food waste
Anaerobic digestion (AD) is a microbial process that decomposes biodegradable organic matter without oxygen, producing valuable gases like carbon dioxide and methane This method offers significant ecological and economic advantages over traditional waste management practices such as landfilling and composting Unlike landfills, anaerobic digesters are fully enclosed systems that capture all biogas, thereby minimizing harmful gas emissions Research shows that AD provides a better energy balance compared to composting, as it generates renewable energy in the form of methane, while composting primarily produces carbon dioxide without energy value.
Biogas, a key by-product of the anaerobic digestion (AD) process, serves as a renewable energy source under controlled conditions Comprising approximately 50% methane and 50% carbon dioxide, biogas can replace fossil fuels for cooking, heating, or electricity generation Public buildings, horticultural glasshouses, and small-scale industries can utilize combined heat and power (CHP) plants for efficient heat use The growing trend of upgrading biogas into pure methane allows for its injection into the gas grid, providing low-pressure gas for communities and serving as vehicle fuel While gas upgrading is typically associated with large installations, expanding this capability to smaller scales or private businesses could significantly enhance its applications The numerous advantages of anaerobic digestion will be detailed in Table 8 below.
Table 8: Some advantages of AD
Production of baseload power for sustained energy use
Production of energy that can be stored and used to meet peak load demand Electricity production for on-site, local or injection into the electricity grid
Off-grid, localised energy production Enhanced energy security from domestic sources Reduced dependence on fossil-fuel energy
Generation of heat from CHP units within biogas plants
Generation of biomethane for vehicle fuel Generation of biomethane for onsite, local or injection into the natural gas distribution network
Generation of energy in combination with other forms of power generation, e.g mix wind and solar power
Reduced greenhouse gas emissions and particulate emissions by substituting fossil fuels
No Objects Advantages such as coal and oil as energy supplies to buildings, homes and industry
Reduced greenhouse gas emissions from vehicles by substitution of diesel and gasoline with biomethane as fuel
Reduction of uncontrolled methane emissions in dumps and landfills and generation of renewable energy from untreated food and other organic wastes Biogas recovery from landfills avoids methane emissions
Using digestate to restore the carbon storage and sequestration capacity of soils
Reduction of deforestation by replacing solid- biomass-based domestic fuels with biogas
Substituting biomethane for fossil fuel in vehicles
Replace solid fuel by biogas for inland cooking and heating
Avoiding the uncontrolled release of methane from landfills
Recycling of nutrients, organic matter and carbon for restoring soils
Increasing crop productivity through use of nutrient-rich digestate bio-fertiliser
Recirculating phosphorus, which is necessary for growing of plants
Improving health and sanitation through better solid waste management
To reduce odours and the spread of diseases by treating and recycling organic wastes from uncontrolled dumping
Preventing spread of diseases through collection and proper management of organic waste
Improving sanitation and hygiene through decentralized and local treatment of organic and sewage waste
Protecting water bodies Reducing impact on water bodies by reduce the carbon load of wastewater
Economic development and job creation
Generating short-term construction employment and long-term equipment manufacturing and maintenance employment, as well as plant operations employment
Promoting the establishment of new businesses through the provision of dependable, storable electricity for baseload energy needs is essential Additionally, creating job opportunities in the waste management sector can be achieved by implementing separate collection of food and other biogenic wastes, along with the sale of digestate.
Improving quality of life in marginal farming communities and reducing migration from these by improving crop yields and sanitation, lighting and heating
Composting is an aerobic process that transforms organic waste into nutrient-rich soil conditioner, with various methods including backyard composting, aerated windrow composting, vermicomposting, in-vessel composting (IVC), and aerated static pile composting IVC and windrow composting are effective techniques for managing urban food waste, particularly when it contains animal by-products that necessitate high-temperature treatment While IVC is commonly used across Europe, windrow composting is prevalent in the USA and many developing nations.
Some advantages of composting are:
- Is a relatively simple, naturally-occurring process and predictable
- Requiring little machinery and upfront cost is low
- Depending on available of land, a large amount of waste can be processed
- Produces high organic fertilizer for a range of plant growing markets - including agriculture and horticulture – helping to restore soils
- Restores the carbon storage and the ability to isolate soils
There are some disadvantages of composting are:
- Some countries cannot use composting (such as UK) to treat wastes that contain catering and animal wastes due to Animal By-Products Regulations
Waste management is significantly affected by environmental factors, including storms and temperature fluctuations, which can lead to disruptions in processing These changes may result in issues such as overheating or charring of waste and increased water runoff, highlighting the need for effective strategies to mitigate these challenges.
- The odour emissions are easier able into process;
- Does not recover energy, thus reducing the emissions-saving potential;
4.1.1.2 Technologies that treat non-separated food waste (i.e organic waste mixed in with inorganic waste)
Gasification is a thermochemical process that transforms organic materials like food waste and biomass into syngas, a flammable gas, by reacting them at high temperatures (over 700°C) with controlled amounts of oxygen and/or steam This technology, which is related to methods such as incineration and pyrolysis, produces syngas primarily consisting of carbon monoxide (CO), hydrogen (H2), and carbon dioxide (CO2) Despite its potential, the development of gasification technology has been slow, with only a limited number of waste gasifiers currently in operation worldwide.
Incineration is a waste management process that involves the controlled combustion of mixed solid waste at high temperatures, significantly reducing its volume This highly exothermic process not only releases heat but also aims to ensure the safe disposal of waste materials.
Mechanical biological treatment (MBT) combines physical and biological processes to effectively manage waste This established waste treatment technology is widely utilized in several European countries, including Germany, Italy, the UK, and Austria While MBT can process both source-separated and mixed waste, it is primarily applied to residual or "black bag" waste.
4.1.2 Food waste disposal at Kanetsu Bussan Company
Food waste has emerged as a significant global environmental challenge, particularly in developing countries Japan is at the forefront of addressing this issue through innovative biological technologies for food waste disposal Kanetsu Bussan Company, located in Saitama, is implementing eco-friendly machines to manage its seasonal food waste, which varies according to product output As the company specializes in Konnyaku, production peaks during the summer months, leading to increased waste and higher disposal costs By utilizing advanced waste disposal machinery, Kanetsu Bussan not only reduces expenses but also contributes to environmental protection.
Lesson learned
Working in Japan significantly transformed my life, boosting my confidence and helping me grow personally The strict environment, characterized by numerous rules and regulations, emphasizes the importance of environmental protection, a value deeply ingrained in Japanese culture The Japanese are diligent in caring for their surroundings, often avoiding products from companies that harm the environment, such as those that discharge untreated wastewater During my time there, I learned the importance of waste classification and the necessity of disposing of garbage on designated days; failure to do so results in the garbage not being collected, marked with a yellow note as a reminder This simple yet effective system promotes proper waste management and environmental safety, while also enriching my understanding of Japanese culture and lifestyle.
Through valuable guidance from managers and staff, I gained essential lessons to prevent future mistakes in my work Understanding Japan's work culture has been both interesting and beneficial, emphasizing the importance of adhering to workplace regulations, maintaining positive relationships, and being polite and helpful Additionally, cultivating a strong work ethic and prioritizing health and cleanliness are crucial I believe my internship experience in Japan will serve as a solid foundation for my future career.
CONCLUSION
Interning in Japan has opened a new world for me and serves as a crucial first step toward securing a great job in the future Although I faced challenges due to my lack of confidence and experience, the support from enthusiastic managers and staff at Kanetsu Bussan Company has been invaluable in my personal growth This internship has provided me with a foundational understanding of the workplace, emphasizing the importance of being hardworking, responsible, and serious about my duties I have also learned that maintaining a positive attitude significantly enhances work outcomes Additionally, I gained insights into Japan’s environmental laws and the practices that Japanese people adopt to protect their environment and quality of life.
It was also a good experience for me to apply it when I come back Vietnam
Vietnam, as a developing nation, faces significant challenges with industrial waste management To address this issue effectively, adopting advanced technologies from developed countries is a viable solution Japan, known for its environmentally friendly technologies, offers valuable insights that can be adapted to improve waste treatment practices in Vietnam.
In conclusion, having real work experience is crucial as it enriches our understanding and broadens our knowledge of new aspects in daily life.
Almost information was collected from lessons and data that are internal circulation information and in the Website of Kanetsu Bussan Company
Website of Kanetsu Bussan Company Retrieved from: http://kan-etsu.com/company/ (accessed on 3/2019)
I don't know!
Big cities worldwide employ various innovative strategies to manage waste effectively These approaches include implementing recycling programs, promoting waste reduction initiatives, and utilizing advanced waste-to-energy technologies Cities also focus on community engagement to raise awareness about sustainable waste practices By adopting these methods, urban areas aim to minimize landfill use and reduce environmental impact, showcasing a commitment to sustainability and public health.
Retrived from: http://baoquocte.vn/cac-thanh-pho-lon-tren-the-gioi-xu-ly-rac-thai- nhu-the-nao-65045.html (accessed on 14/02/2019)
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4 David R Henderson, The concise encyclopedia of economic Japan and the Myth of MITI
5 Dieu T M Tran, Truong M Le, Viet T Nguyen, 2014: Composition and Generation Rate of
Household Solid Waste: Reuse and Recycling Ability - A case study in District 1st, Ho Chi Minh City, Vietnam International Journal of Environmental Protection Vol 4 Iss 6, pp 73-81
6 Dr Sarika Jain, David Newman: World Biogas Association Ricardo Cepeda-Márquez,
Kathrin Zeller,: Food, Water and Waste Programme - C40 Cities Climate Leadership Group (2018) Global Food Waste Management: An Implementation Guide for Cities – full report It is published in spring of 2018
7 Federica Marra, M.A in Japanese Studies – Asian Students, (2011-2013), Fighting food loss and food waste in Japan
8 Food wastage footprint: Impacts on natural resources – Summary report
9 FSSC 22000 launches version 4.1 of its Scheme The Netherlands, July 2017
In their 2014 study, Hoa Huu Nguyen, Sonia Heaven, and Charles Banks explored the energy potential derived from the anaerobic digestion of food waste within the municipal solid waste streams in urban areas of Vietnam The research, published in the International Journal of Energy and Environmental Engineering, highlights the significant role of anaerobic digestion in enhancing energy recovery from food waste, thereby contributing to sustainable waste management practices in urban settings.
11 Japan brand, Konnyaku (Konjac) Retrieved from: https://japan-brand.jnto.go.jp/foods/other_food/39/ (accessed on 01/3/2019)
12 Junko Edahiro and Yuriko Yoneda, JFS Newsletter No.51 (November 30, 2006), Food
Waste Recycling in Japan Retrieved from: https://www.japanfs.org/en/news/archives/news_id027817 (accessed on 01/12/2018)
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Figure 8 Panoramic image of the factories and office in Saitama
Figure 9 One of places of garbage collection