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表紙：食品廃棄物とアップサイクル：持続可能性の動向と機会
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食品廃棄物とアップサイクル：持続可能性の動向と機会

Food Waste & Upcycling: Trends & Opportunities in Sustainability
出版日: | 発行: Packaged Facts | ページ情報: 英文 124 Pages | 納期: 即納可能 即納可能とは

価格
価格表記: USDを日本円(税抜)に換算
本日の銀行送金レート: 1USD=156.76円
食品廃棄物とアップサイクル：持続可能性の動向と機会
出版日: 2022年11月23日
発行: Packaged Facts
ページ情報: 英文 124 Pages
納期: 即納可能 即納可能とは
  • 全表示
  • 概要
  • 目次
概要

新型コロナウイルス感染症 (COVID-19) の大流行の中、多くの製品が、高い需要や供給問題、人件費の上昇などの要因が重なり、価格上昇を経験しました。2022年11月の米国国内のオンライン消費者調査によると、消費者の61%が食品価格の上昇を懸念していることに強く同意しており、これには十分な理由があります。

米国農務省 (USDA) 経済調査局 (ERS) と労働統計局 (BLS) によると、2021年10月から2022年10月までの食品に対する消費者物価指数 (CPI) の前年比インフレ率は10.9%でした。これは、ここ数十年で最も高い食品インフレ率の一つです。

価格が軒並み上昇したことで、食品サプライチェーンで事業を展開する企業も消費者も、食品廃棄物を減らそうという意欲を高めています。食品を無駄にすることは、お金を失うことにつながります。食品が廃棄されるたびに、誰かがその代償を払っているのです。

食料生産は二酸化炭素を排出し、水や土地などの天然資源を使用するため、食料が無駄になればなるほど、資源の使用量が増え、気候変動を加速させることになるからです。食料生産 (特に畜産) は気候変動の原因となるため、廃棄される食料は環境にとって特に有害です。埋立地で腐敗した食品はメタンガスを発生させ、これは大きな環境問題です。

消費者は、食品廃棄物が環境に与える影響を懸念し、また、代わりに貧困にあえぐ人々の食料として使用できたはずの食品が無駄になるといった倫理的な問題にも悩まされるかもしれません。多くの企業は、廃棄物や二酸化炭素の排出を削減するという持続可能性の目標を掲げているため、食品廃棄物を削減しようという意欲も湧いてきます。

当レポートでは、米国の食品廃棄物の問題やそのアップサイクルに関する消費者側・業者側の考えと行動について分析し、食品廃棄物問題の概要や影響、各業界 (フードサービス事業者、生産者、小売業者など) でのアップサイクルへの取り組み状況、消費者側の考え方の傾向と具体的行動、新型コロナウイルス感染症 (COVID-19) による影響、といった情報を取りまとめてお届けいたします。

目次

第1章 エグゼクティブサマリー

第2章 新型コロナウイルス感染症 (COVID-19)：消費者への影響

  • ハイライト
  • パンデミック時の価格上昇
    • 消費者の大多数は過去1年間の食品価格の上昇に気づき、多くが購入の決定を変更している
    • 家計費の削減
  • パンデミック時の食糧不足に関する懸念
  • 食品テイクアウト・配達の利用増加
  • 新型コロナウイルス感染症 (COVID-19)
    • ほとんどの人がまだ、パンデミックを個人的または家族/友人への健康上の脅威と考えている
    • COVID-19の変異株に関する懸念
  • パンデミックによる個人への悪影響
    • 2020年・2021年に報告された悪影響
    • 継続的な心身の健康効果
    • ストレスレベルとストレスを軽減するための変化
  • 仕事への影響：2021年・2022年と継続

第3章 持続可能性と食品廃棄物の概要

  • ハイライト
  • 持続可能性の問題：食品廃棄に関する懸念の最前線
  • 金銭的損失：食品廃棄物の主要な問題でもあります
  • 消費者は家庭での食品廃棄物についてどのように考えているか
  • 持続可能な包装と食品廃棄物との関係
  • 賞味期限表示：混乱発生の可能性と限界
  • 家庭用・業務用のアップサイクル
  • 植物ベースの動向
    • 食肉・畜産品：植物由来の食品よりも多くの資源を使用
    • 消費者の間での「減量主義」の考え方の拡大

第4章 食品動向物とアップサイクルの動向と機会

  • ハイライト
  • サプライチェーンにおける食品廃棄物ポイント
    • 農業
      • 廃棄物の発生源
      • 廃棄物の削減機会
    • メーカー/加工業者
    • 交通機関
    • 卸売業・小売業
    • フードサービス
    • 消費者
  • 熟度/賞味期限を推定する、または賞味期限を改善するための改良された技術
    • 貯蔵寿命を延ばすためのコーティングの生成
    • 成熟度を予測するイメージング
    • スマートラベルによる在庫プロセスの改善と腐敗の追跡
  • 賞味期限間近の食品の割引
  • ミールキットによる家庭の食品廃棄物の削減
  • 不完全または「醜い」製品：消費者にとって魅力的な選択肢となる
  • 業務用食品廃棄物のアップサイクルの事例
    • 残りの生産投入物を再利用した新しい食品の生産
    • 業務用食品原料としての生産物のアップサイクル
    • 拒否された製品を再利用した新製品の作成
    • 食品廃棄物の建設資材への転換
    • 生ごみからの飼料を製造
    • 廃棄食材からの惣菜の生産

第5章 消費者の洞察

  • ハイライト
  • 持続可能性についての考え方
    • 環境と倫理に対する姿勢
    • 環境の持続可能性：食品購入の決定において一層重要となる
    • 食料購入の決定における食料生産要因
    • 消費者の半数以上が、食品の選択が環境に影響を与えると考えている
    • 若い消費者：環境への関心の高さ
    • 製品が環境的に持続可能であることの兆候
    • エコフレンドリーな製品と低価格の好み
    • 社会的に持続可能な製品と低価格の好み
  • 食品廃棄物に関する懸念
    • ほとんどの消費者は、食品廃棄物について懸念している
    • 消費者が食品廃棄物を削減する方法
    • 食品廃棄の懸念：人口構造別
    • 植物志向の食生活の継続
    • 性別
    • 年齢層
    • 世帯所得階層別
    • 米国内の地域別
    • 都市部・郊外・農村部の消費者
    • 学歴別
    • 家庭内の子供の存在別
    • 人種別・民族別
    • 食料品のオンラインショッピング客 (オンライン食品配達サービスの利用)
  • 食品を購入する際の、消費者の優先事項
  • 消費者が食品が良いか安全かを判断するために使用する要素
  • 食事の計画と買い物行動
  • 食品廃棄物、アップサイクルされた原材料、パッケージの日付ラベルに関する消費者の意見
  • マインドフルで直観的な食事と、食品廃棄物との関係
    • 定義
    • ダイエット活動
    • マインドフルで直観的な食事パターンに関連する感情と行動の頻度
    • 消費者のマインドフルネス指数
  • 食品と健康に対する、一般的な消費者の態度
    • 料理に対する態度
    • インスタント食品に対する意識
    • 高級食品と食品の支払いに関する態度
目次
Product Code: LA17532810

During the COVID-19 pandemic, many products have experienced price increases due to a combination of factors such as high demand, supply issues, and rising labor costs. Packaged Facts' November 2022 National Online Consumer Survey found that 61% of consumers strongly agree that they are concerned about rising food prices, and for good reason.

According to the U.S. Department of Agriculture (USDA) Economic Research Service (ERS) and the Bureau of Labor Statistics (BLS), year-over-year inflation in the consumer price index (CPI) for food was 10.9% from October 2021 to October 2022. This is among the highest food inflation rates seen in decades.

As prices have risen across the board, companies operating in the food supply chain and consumers alike have become more motivated to reduce food waste. Wasted food is a source of lost money. Any time food is wasted, someone is paying for it.

Environmental sustainability is another key issue relating to food waste concerns, as food production creates carbon emissions and uses natural resources such as water and land, so anytime food is wasted, resource use intensifies and accelerates climate change. Because food production (particularly animal farming) contributes to climate change, wasted food can be especially harmful to the environment. Rotting food in landfills can also emit methane, which is a major environmental problem.

Consumers may be concerned about how food waste affects the environment and may also be troubled by ethical issues such as wasted food that could have instead been used to feed individuals in poverty. Many companies have sustainability goals to reduce waste and carbon emissions, so they are also motivated to reduce food waste.

With a focus on "what's next" and current consumer trends, Food Waste & Upcycling: Trends & Opportunities in Sustainability is packed with insights about consumer trends, behavior, and motivations to help foodservice operators, food producers, retailers, packaging companies, employers, and investors gauge consumer perspectives and find areas for growth in a competitive market.

Food Waste & Upcycling: Trends & Opportunities in Sustainability delivers actionable predictions and recommendations designed to guide foodservice operators, producers, retailers, and investors in making business decisions by providing data and insights about consumer behavior and what consumers think about food waste and upcycled ingredients.

Scope

Food Waste & Upcycling: Trends & Opportunities in Sustainability is the go-to source for a complete understanding of U.S. consumer trends regarding food waste and food upcycling. This report combines Packaged Facts' extensive monitoring of the food and beverage market with proprietary surveys, and evaluates current trends and future directions for marketing and retailing, along with consumer patterns during the pandemic and across the broader food and beverage market.

This Packaged Facts report analyses trends regarding food waste throughout the supply chain and the ways in which consumers view food waste. This report also examines the dynamics of the current landscape of food waste and how it is related to environmental sustainability and upcycling of ingredients that would otherwise be thrown away.

Consumer demographics, perceptions, motivations, and behaviors are examined as pertaining to concerns about food waste and the environment. Effects of the COVID-19 pandemic on consumers are also analyzed (in a broad sense), including in the context of food waste and upcycling.

The reasons for and implications of shifts in consumer perception and behavior are analyzed in the context of future market opportunities.

Additionally, Food Waste & Upcycling: Trends & Opportunities in Sustainability has dozens of tables showcasing numerical survey data on consumer demographics and psychographics and numerous marketing photographs. This report goes in-depth on COVID-19 trends affecting the food and beverage market.

Report Methodology

The information contained in Food Waste & Upcycling: Trends & Opportunities in Sustainability was developed from primary and secondary research sources. Primary research includes interviews with food and beverage market experts; participation in and attendance at food industry events; and extensive internet canvassing.

Primary research also includes national online consumer polls of U.S. adult consumers (age 18+) conducted on an ongoing basis by Packaged Facts to analyze attitudes of consumers and their relevant food and beverage preferences.

Survey data from MRI-Simmons are used to analyze the demographics and psychographics of consumers.

Supplementing Packaged Facts' exclusive survey is analysis of the 2022 Food & Health Survey conducted by the International Food Information Council, which analyzes consumer food purchase decisions and diet and lifestyle choices.

Table of Content

CHAPTER 1: EXECUTIVE SUMMARY

    • Rising Prices and the Cost of Food Waste Are the Main Driver of Food Waste Concerns
    • Sustainability Issues Are Also Key to Increasing Concerns about Food Waste
    • Increasing Shelf Life Is One of the Easiest Ways to Reduce Food Waste
    • Best By, Best Before, and Sell By Labels Have Limitations
    • Upcycled Ingredients Are Also An Important Solution
    • Scope

CHAPTER 2: COVID-19 EFFECTS ON CONSUMERS

  • HIGHLIGHTS
  • RISING PRICES DURING THE PANDEMIC
    • Table 2-1. Consumer Concerns about Rising Food Prices, 2021-2022 (percent of consumers)
    • The Vast Majority of Consumers Have Noticed the Rising Cost of Food Over the Past Year, and Many Are Changing Their Purchasing Decisions
    • Figure 2-1. Noticing the Rising Cost of Food over the Past Year, 2022
    • Figure 2-2. Impact of Rising Costs on Food/Beverage Purchasing, 2022
    • Cutting Back on Household Expenses
    • Table 2-2. Consumers Cutting Back on Household Expenses in the Last 12 Months, 2022 (percent of consumers)
    • Table 2-3. Types of Household Expenses Cut Back on in the Last 12 Months, 2022 (percent of consumers)
  • CONCERNS ABOUT FOOD SHORTAGES DURING THE PANDEMIC
    • Table 2-4. Consumer Concerns about Food Shortages, 2021-2022 (percent of consumers)
  • INCREASED USE OF FOOD CARRYOUT AND DELIVERY
    • Figure 2-3. Restaurant Habits Continue to Be Affected by the Pandemic, 2021-2022 (percent of consumers)
  • CONCERNS ABOUT COVID-19 EXPOSURE REMAIN
    • Most Still Consider the Pandemic a Health Threat Personally or to Family/Friends
    • Table 2-5. Coronavirus Health Concerns: "I am concerned about the…", 2020-2022 (percent of consumers)
    • Figure 2-4. COVID-19 Statistics, March 2020-November 2022 (new cases and deaths)
    • Concerns about COVID-19 Variants
    • Figure 2-5. Concerns about the Delta/Omicron Variant and Future Variants of COVID-19, 2021-2022 (percent of consumers)
  • NEGATIVE PERSONAL EFFECTS OF THE PANDEMIC
    • Negative Effects Reported in 2020 and 2021
    • Table 2-6. Coronavirus Concerns: "The coronavirus has negatively affected my…", 2020-2021 (percent of consumers)
    • Continuing Mental and Physical Health Effects
    • Table 2-7. Changes in Mental and Physical Symptoms during the Pandemic, 2022 (percent of consumers)
    • Stress Levels and Changes Made to Reduce Stress
    • Figure 2-6. Stress Levels in the Past Six Months and Areas of Change to Reduce Stress, 2022
    • Figure 2-7. Changes Made to Nutrition or Diet to Manage or Reduce Stress, 2022
  • EFFECTS ON WORK HAVE CONTINUED IN 2021 AND 2022
    • Figure 2-8. Coronavirus Changes to Work Patterns, 2021-2022 (percent of consumers)

CHAPTER 3: SUSTAINABILITY AND FOOD WASTE OVERVIEW

  • HIGHLIGHTS
  • SUSTAINABILITY ISSUES ARE AT THE FOREFRONT OF FOOD WASTE CONCERNS
  • LOST MONEY IS ALSO A PRIMARY ISSUE OF FOOD WASTE
  • HOW CONSUMERS THINK OF FOOD WASTE AT HOME
  • SUSTAINABLE PACKAGING AND ITS RELATION TO FOOD WASTE
  • BEST BY, BEST BEFORE, AND SELL BY LABELS CAUSE CONFUSION AND HAVE LIMITATIONS
  • CONSUMER VS. COMMERCIAL UPCYCLING
  • PLANT-BASED TRENDS
    • Meat and Animal Agriculture Use More Resources than Plant-Based Food
    • Figure 3-2. Plant-Based Meat Production Has a Significantly Reduced Environmental Impact than Conventional Meat
    • Figure 3-3. Carbon Emissions and Land and Water Use Are Significantly Lower for Plant-Based Eggs Compared to Conventional Eggs
    • Figure 3-4. Plant-Based Milk Production Has a Significantly Reduced Environmental Impact than Dairy Milk
    • A "Reducetarian" Mindset is Growing Among Consumers
    • Figure 3-5. Reducetarians Dieters Are People Motivated to Eat Fewer Animal Products

CHAPTER 4: FOOD WASTE AND UPCYCLING TRENDS AND OPPORTUNITIES

  • HIGHLIGHTS
  • FOOD WASTE POINTS ALONG THE SUPPLY CHAIN
    • Agriculture
    • Source of Waste
    • Opportunities to Reduce Waste
    • Manufacturer/Processor
    • Source of Waste
    • Opportunities to Reduce Waste
    • Transportation
    • Source of Waste
    • Opportunities to Reduce Waste
    • Wholesale/Retail
    • Source of Waste
    • Opportunities to Reduce Waste
    • Foodservice
    • Source of Waste
    • Opportunities to Reduce Waste
    • Consumers
    • Source of Waste
    • Opportunities to Reduce Waste
  • IMPROVED TECHNOLOGY TO ESTIMATE RIPENESS/EXPIRATION OR IMPROVE SHELF LIFE
    • Produce Coatings for Increased Shelf Life
    • Figure 4-1. Protective Produce Coatings Increase Shelf Life
    • Imaging to Predict Ripeness
    • Figure 4-2. Imaging Technology Predicts Ripeness to Reduce Food Waste
    • Smart Labels Can Improve Inventory Processes and Track Spoilage
  • DISCOUNTING FOODS ABOUT TO EXPIRE
    • Figure 4-3. Visualization Comparing Static vs. Dynamic Pricing Models
    • Figure 4-4. Mobile App for Consumers Can Save Them Money on Groceries
  • MEAL KITS REDUCE FOOD WASTE AT HOME
  • IMPERFECT OR "UGLY" PRODUCE HAS BECOME AN ATTRACTIVE OPTION FOR CONSUMERS
    • Figure 4-5. Imperfect or "Ugly" Produce Is Marketed as a Way to Fight Food Waste and Save Money
    • Figure 4-6. Exposes on Imperfect Produce Say Farms Aren't Wasting Perfectly Good Produce
  • EXAMPLES OF UPCYCLING COMMERCIAL FOOD WASTE
    • Reusing Leftover Production Inputs to Make New Foods
    • Figure 4-7. Food Products Made with Upcycled Production Inputs
    • Upcycling Production Outputs As a Commercial Food Ingredient
    • Figure 4-8. Marketing Video for New Food Waste Product
    • Repurposing Rejected Products to Make New Products
    • Figure 4-9. Rejected Products Made Into New Beverages
    • Figure 4-10. Ugly Produce Upcycled into Dried Fruit Products
    • Transforming Food Waste Into Construction Materials
    • Making Animal Feed from Food Scraps
    • Figure 4-11. Meat Sold with Reduced Carbon Emissions Based on Animal Feed Made from Food Waste
    • Making Prepared Foods from Discarded Ingredients
    • Figure 4-12. Restaurant Touts Itself a "Food Waste Paradise" for Its Prepared Foods That Use Upcycled Ingredients

CHAPTER 5: CONSUMER INSIGHTS

  • HIGHLIGHTS
  • THOUGHTS ON SUSTAINABILITY
    • Attitudes on the Environment and Ethics
    • Table 5-1. Environmental and Ethical Attitudes, 2022 (percent of consumers who agree completely)
    • Environmental Sustainability Has Increased in Importance for Food Purchasing Decisions
    • Figure 5-1. Drivers of Food Purchase Decisions over the Last 12 Years, 2010-2022
    • Food Production Factors in Decisions to Purchase Food
    • Figure 5-2. Importance of Food Production Factors in Food Purchase Decisions, 2022
    • More Than Half of Consumers Believe Their Food Choices Impact the Environment
    • Figure 5-3. Impact of Food and Beverage Choices on the Environment, 2021-2022
    • Younger Consumers Are More Concerned about the Environment
    • Figure 5-4. Concerns about the Environmental Impact of Food and Beverage Choices, 2022
    • Indications that Products Are Environmentally Sustainable
    • Figure 5-5. Indications that Products Are Environmentally Sustainable, 2022
    • Preferences for Eco-Friendly Products vs. Lower Price
    • Figure 5-6. Preferences for Socially Sustainable Products vs. Lower Price, 2022
    • Preferences for Socially Sustainable Products vs. Lower Price
    • Figure 5-7. Preferences for Socially Sustainable Products vs. Lower Price, 2022
  • CONCERNS ABOUT FOOD WASTE
    • Most Consumers Are Concerned about Food Waste
    • Figure 5-8. Levels of Concerns about Food Waste and Reasons for Concern, 2022
    • Table 5-2. Levels of Concern about the Environment and Sources of Food Waste, 2022 (percent of consumers)
    • How Consumers Reduce Food Waste
    • Figure 5-9. Actions Taken to Reduce Food Waste, 2022
    • Food Waste Concerns by Demographic
    • Plant-Forward Diets Followed
    • Table 5-3. Concerns about Food Waste and the Environment by Plant-Forward Diets Followed, 2022 (percent of consumers who report being very concerned and index)
    • Gender
    • Table 5-4. Concerns about Food Waste and the Environment by Gender, 2022 (percent of consumers who report being very concerned and index)
    • Age Bracket
    • Table 5-5. Concerns about Food Waste and the Environment by Age Bracket, 2022 (percent of consumers who report being very concerned and index)
    • Household Income Bracket
    • Table 5-6. Concerns about Food Waste and the Environment by Household Income Bracket, 2022 (percent of consumers who report being very concerned and index)
    • U.S. Region
    • Table 5-7. Concerns about Food Waste and the Environment by U.S. Region, 2022 (percent of consumers who report being very concerned and index)
    • Urban, Suburban, and Rural Consumers
    • Table 5-8. Concerns about Food Waste and the Environment by Urban/Suburban/Rural Living, 2022 (percent of consumers who report being very concerned and index)
    • Educational Attainment
    • Table 5-9. Concerns about Food Waste and the Environment by Educational Attainment, 2022 (percent of consumers who report being very concerned and index)
    • Presence of Children in the Household
    • Table 5-10. Concerns about Food Waste and the Environment by Presence of Children in the Household, 2022 (percent of consumers who report being very concerned and index)
    • Race/Ethnicity
    • Table 5-11. Concerns about Food Waste and the Environment by Race/Ethnicity, 2022 (percent of consumers who report being very concerned and index)
    • Online Grocery Shoppers (Use of Online Food Delivery Services)
    • Table 5-12. Concerns about Food Waste and the Environment by Use of Online Grocery Websites in the Last 30 Days, 2022 (percent of consumers who report being very concerned and index)
  • CONSUMER PRIORITIES WHEN SHOPPING FOR FOOD
    • Table 5-13. Consumer Priorities When Shopping for Food, 2022 (percent of consumers)
  • FACTORS CONSUMERS USE TO DECIDE WHETHER FOOD IS GOOD OR SAFE TO CONSUME
    • Table 5-14. Consumer Ranking of Factors Used to Decide If Foods Are Good or Safe to Consume, 2022 (percent of consumers)
    • Figure 5-10. Consumer Opinions on the Helpfulness of Sell By/Best By Labels
  • MEAL PLANNING AND SHOPPING BEHAVIOR
    • Table 5-15. Consumer Behavior When Meal Planning and Shopping, 2022 (percent of consumers)
  • CONSUMER OPINIONS ON FOOD WASTE, UPCYCLED INGREDIENTS, AND PACKAGING DATE LABELS
    • Table 5-16. Consumer Opinions on Food Waste, Upcycled Ingredients, and Packaging Date Labels, 2022 (percent of consumers)
  • MINDFUL AND INTUITIVE EATING, AND HOW IT RELATES TO FOOD WASTE
    • Definition
    • Dieting Activity
    • Figure 5-11. Adherence to a Diet/Eating Pattern in the Past Year, 2018-2022
    • Frequency of Feelings and Behaviors Associated with Mindful and Intuitive Eating Patterns
    • Figure 5-12. Frequency of Feelings/Behaviors Involving Food, 2022
    • Consumer Mindfulness Index
    • Figure 5-13. Consumer Mindfulness Index, 2022
  • GENERAL CONSUMER ATTITUDES ON FOOD AND HEALTH
    • Cooking Attitudes
    • Table 5-17. Cooking Attitudes by Use of Plant/Nut Milks and Plant-Forward Diets Followed, 2022 (percent of consumers who agree completely)
    • Attitudes on Convenience Foods
    • Table 5-18. Attitudes on Convenience Foods, Being Busy, and Stress by Use of Plant/Nut Milks and Plant-Forward Diets Followed, 2022 (percent of consumers who agree completely)
    • Attitudes on Premium Foods and Paying for Food
    • Table 5-19. Attitudes on Premium Foods and Paying for Food by Use of Plant/Nut Milks and Plant-Forward Diets Followed, 2022 (percent of consumers who agree completely)