Photos by Sarah Noorbakhsh
Nineteen million tons. That’s how much food Japan throws away every year, according to the Ministry of the Environment. As if that weren’t bad enough, up to 9 million tons of this food is disposed of before its expiration date. In light of the 1 billion malnourished people in the world, this situation is, obviously, a moral disgrace. Yet it also presents an environmental threat—consider the amount of energy and resources wasted in the production, packaging and shipping of a product that ends up moldering in a landfill or burnt in an incinerator.
Sadly, Japan has been slow to get behind the idea of food banking, which has become commonplace in the West. Yet that situation is starting to change, thanks to a Tokyo-based NPO dedicated to reducing waste and helping the 650,000 people around the country who lack food security.
Second Harvest Japan (2HJ) became the country’s first legally incorporated nonprofit food bank back in July of 2002, and it still remains one of the leading such groups in Tokyo.
“Being a pioneer in this field in Japan is both challenging and rewarding,” says executive director Charles McJilton. “The challenge is to explain both the system itself and the need for the system in a way that reaches the listener. One way is focusing on the mottainai aspect that Japanese can relate to.”
Many people are under the misimpression that food waste is all about table scraps or packaged goods which have reached their expiration date. But in reality, the majority comes from retail and production sources. In fact, some of 2HJ’s biggest donors are companies like Costco, Nichirei and Nestle Japan.
Food banking steps in before a perishable item is no longer salable and helps distribute it to needy people. “Everyone feels good to know that perfectly safe food can have a positive impact in society [even] if it will not be sold,” McJilton says.
Nor is it just the homeless or destitute who benefit from 2HJ’s work. “The largest group [of people in need] consists of mostly single-parent households and elderly people—53 percent and 43 percent, respectively,” says McJilton.
2HJ tries to reach as many people as possible by splitting their organization into four sections with four distinct focuses.
The Hot Meal Program prepares and distributes between 700 and 800 meals each week to homeless people in Ueno Park. “I was amazed that the queue never seemed to grow shorter as we were serving,” says volunteer Simon Skill, from Kanagawa. “But everybody who came got a meal, and we even had enough to give out some second servings. It’s a really rewarding experience.”
2HJ’s Food Banking division ensures that the donations it receives reach agencies and welfare institutions, including orphanages, shelters for victims of domestic violence and groups that support single mothers.
The Harvest Pantry effort assists households that are in need of emergency groceries. The food is shipped to people who have been introduced or sponsored by partner agencies.
“Those who benefit from this [temporary] service are often very grateful, and we believe that the human connection formed helps them feel safe and ease the worry felt over other concerns,” says McJilton. “Providing such peace of mind seems like a small thing, but we feel that it is among our most important activities.”
2HJ’s fourth branch focuses on advocacy and development, including liaising with donors and performing outreach and education.
The group relies heavily on corporate donors, but there are many ways for individuals to get involved. In addition to helping prepare and distribute hot meals, volunteers can run a food drive at their school or workplace. Volunteers are also needed at the 2HJ warehouse to clean the pots and utensils used in the hot meals program. Of course, donations of food and money are also appreciated, as well as anything that’s currently on 2HJ’s online wish list.
“Together, we can work to create a safety net for those in need,” McJilton says. “A society truly of ‘food for all people.’”
To find out more about Second Harvest Japan, see www.2hj.org.
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