2003年「食品廃棄物と資源循環型社会」（共著）『食料経済』中央法規
2012年『飢餓と飽食のマーケティング』ブイツーソリューション
2015年『食品ロスの経済学』農林統計出版
2018年『フードバンク－世界と日本の困窮者支援と食品ロス対策－』明石書店, 小林富雄「第1章 世界の食品ロス対策とフードバンクの多様性」（共著）
2019年『フードバンクの多様性とサプライチェーンの進化－食品寄付の海外動向と日本における課題－』筑波書房（共編著）
2019年 Economics of Food Loss and Waste, Agriculture and Forestry Statistics Publishing
Inc. （電子版）
【全文英語】 Contents
Preface for English Edition
Acknowledgment
Chapter 1 General overview and the analysis framework
1. Research background
2. Definition and composition of edible food waste
3. Analysis framework
Chapter 2 Food loss and waste problem in the world and Japan
1. Global food loss and waste
(1) North America and Oceania
(2) Europe
(3) East Asia
(4) Developing countries
2. Food loss and waste in Japan
(1) Edible food loss and waste in Japan
(2) Food Recycling Law
(3) Amendment of the Food Recycling Law
(4) Review of the food recycling system
3. Economics growth and food loss and waste
4. Issues related to reducing food loss and waste in developed countries
Chapter 3 Food loss and waste mechanisms from the time limit labeling system
1. Challenges and methods
2. Outline of regulations related to time limit labeling
(1) Food Sanitation Act
(2) JAS Law
(3) Japanese legal system in the setting of time limit labeling
3. Response of the supply side
(1) Response of the food manufacturing industry
(2) Asymmetric information and moral hazard
4. Demand side response
(1) Corporate behavior in the non-manufacturing sector
(2) Time limit labeling and consumer behavior
5. Food loss and waste generation status in the supply chain
(1) Food manufacturing industry
(2) Food wholesale business
(3) Food retailing
(4) General consumers
6. Economic advantages and disadvantages due to food labeling
7. Summary
Chapter 4 Product assortment strategy in multistore management and food loss and
Waste
1. Issues
2. Product assortment strategy for food sales in multistore management
(1) Product assortment strategy for food salesin multistore management
(2) Optimal product assortment model
(3) Inter-organizational relationships in product assortment strategy
3. Assortment strategy and organizational relationship in the fast food franchise
chain
(1) Positioning of fast food
(2) Assortment strategy and organizational relationships in confectionery fast
food shops
(3) Actual condition of product assortment under the product assortment
strategy
(4) Disposal cost in product assortment strategy
(5) Out-of-stock cost in the product assortment strategy
4. Efforts to control the generation of edible food waste and franchise chains
(1) Efforts to control the generation of edible food waste in regular chains
(2) Disposal cost burden on the franchise chain system
5. Summary
Chapter 5 Returned goods practice and edible food waste in the food supply chain
1. Issue setting
2. Oversupply simulation in the food supply chain
3. Challenges of returned goods practice in the food supply chain
4. Mechanism of supply-demand adjustment and edible food waste generation in
the food supply chain
(1) Supply and demand adjustment model that generates oversupply
(2) Price speculation-Inventory speculation (basic model)
(3) Price speculation-Inventory postponement (returned goods model)
(4) Price postponement-Inventory speculation (MD model)
5. Summary
Chapter 6 Analysis of the opening of convenience stores and the occurrence of food
losses and waste
1. Research background
(1) Purpose of the research
(2) Analysis framework
(3) Access to date
2. Food loss and waste management in convenience stores
(1) Operation flow from order placement to disposal
(2) Progress of risk share in the franchise system
3. Case study
(1) Waste loss charge and occurrence in CVS-A
(2) Waste loss of daily delivery foods
(3) Opportunity loss in convenience stores
(4) Situation of neighboring stores
(5) Summary of the case study
4. Conclusions
Chapter 7 Edible food waste management in the food service industry：Food supply
chain by generation
1. Issues and method
(1) Background of this study
(2) Research method
2. Principles of FLW generation and reduction
(1) Status of the distribution center of company A
(2) Efforts of company A at Stores / Franchise chain franchisers
3. Principle of cooking waste generation
(1) Efforts in the central kitchens of company B
(2) Efforts at stores of company B
(3) Cooking waste generation in stores of company A
4. Principle of prepared food loss generation and reduction
(1) Comparison of generation status of prepared food loss at stores of companies
C and B
(2) Efforts to control the generation of prepared food loss at company C stores
5. Principle of food leftovers and its reduction
(1) Status of the stores of company A
(2) Efforts to control generation at the stores of company A
(3) Measures against food leftovers at the stores of company B
6. Summary
(1) Correspondence to the Food Recycling Law by FLW generation type
(2) New development of a food recycling system and future issues
Chapter 8 Economics analysis of risk communication in “Doggy Bag” food leftover
takeaways
1. Issues
2. Food poisoning and doggy bags
(1) Japanese food hygiene and edible food waste
(2) Consciousness of stakeholders regarding doggy bags
3. Actual condition of doggy bags in the restaurant business
(1) Doggy bags of a major company
(2) Doggy bags of medium and small-sized companies
(3) Probability weighted function and food poisoning
4. Risk communication by corporate nonprofit organization
(1) Awareness-raising activities by the Doggy Bags Promotion Committee
(2) Outline of activities of the Doggy Bag Promotion Committee
(3) Roles of corporate nonprofit organizations and future prospect
5. Summary
Chapter 9 Analysis of an institutional and legal framework for food loss and waste
system related to food leftovers in South Korea
1. Issue setting
2. Method and purpose of analysis
(1) History of waste policy in South Korea
(2) Korean food culture and food waste problem
3. Surver results and analysis
(1) Current status of the garbage volume-based charging system
(2) Government efforts
(3) Efforts of local governments
(4) Efforts of private companies
4. Conclusion
Chapter 10 Profitability and public support in food recycling : Case study of reverse
logistics in fish discard treatment business in Japan
1. Issues
2. Status of the treatment of fish discard and reverse logistics system
(1) Current status of the fish discard treatment business in Japan
(2) Appropriateness of intervention in the fish discard treatment business of the
public sector
(3) Innovation in fish discard collection system and role of the public sector
3. Case study (1)
(1) Overview of fish discard treatment business in Aichi Prefecture
(2) Response and problems of the public sector
(3) Inefficiency in the fish discard collection route
4. Case study (2)
(1) Overview of fish discard treatment in the Kanto area
(2) Efforts at the Kanto Fish Discard Recycling Liaison Council
(3) Management of a fish discard collection system
5. Summary
(1) Development stage of the fish discard collection system and the public sector
(2) Diversity of the development stage
Chapter 11 Ultimate goal of food recycling through citizen participation : Significance
of visualization in the composting project of food loss and waste in local
cities
1. Issues and method
(1) Issues
(2) Current status of Nagoya City
2. Composter distribution period (1993-1997)
(1) Background of the subsidized project for food waste treatment containers
(2) Efforts of Nagoya City Housing Supply Public Company
(3) Initiatives of group B (Nakamura Ward)
(4) Resident awareness survey by using questionnaires
(5) Summary
3. Region-based period (1998-2000)
(1) Overview of the model project of the regional-type food waste treatment
facility installation
(2) Overview of initiatives by corporate nonprofit organizations
(3) Survey on awareness of participating citizens by using questionnaires
(4) Summary
4. Administrative entity period (2001-2008)
(1) Background of the model project on food waste composting / food waste
classified collection and recycling
(2) Trends of citizen participation and summary
5. Future prospect of citizen participation
(1) Classification and visualization of the form of treatment
(2) Possibility of visualization
(3) Issues related to citizen participation
Chapter 12 Interdependence between circular food system and food problems : A case
study of Japan’s regional food bank activities
1. Issues in the circular food system
2. Circular food system by food bank
(1) Overview of the food bank system
(2) Non-marketability of food banks
3. Food bank activities and food problems
(1) Definition of the food problem
(2) Food safety and surplus of food
(3) Regional disparities in food security
4. Interdependence between food reuse and food problems
Chapter 13 Food bank functions in edible food redistribution system : Comparison
between Japanese regional food banks and food banks in other countries
1. Issues and method
2. Global food bank activities
3. The position of Second Harvest Nagoya in Japan
4. Distribution functions of food bank activities
(1) Exchange function of food bank activities
(2) Logistics function of food bank activities
(3) Auxiliary function of food bank activities
5. Expansion of the number of items
(1) Non-standardized vegetables
(2) Lunch boxes and prepared foods
(3) Issues in Japan
6. Food donation and food banks all over the world
(1) 2HJ and foreign-affiliated companies
(2) Situation in the US
(3) Situation in Europe
(4) Situation in South Korea
7. Summary
(1) Diversity of food banks
(2) Suggestion on food banks for developing countries
Chapter 14 Assistance to disaster -stricken areas and food security by food banking
activities : The role of social business in the Great East Japan Earthquake
1. Introduction
2. Position of food banks
(1) Food bank and social businesses
(2) Food banks and food security
3. The great East Japan Earthquake : Reconstruction support activity by food bank
(1) Activity status before and after the earthquake
(2) Efforts of Second Harvest Japan
(3) Efforts of Second Harvest Nagoya
4. Development and issues of food bank activities
(1) Development of networks and sophistication of logistics
(2) Expansion of budget size
(3) Continuity of support
5. Summary
Chapter 15 Korean food bank policy : from environmental measures to a gift economy
1. Essential issues of edible food loss and waste reduction by food banks
2. Gift economy and solution methods
3. Food excess in South Korea and development of food banks
(1) Municipal solid waste and edible food loss and waste
(2) Food distribution and edible food loss and waste
(3) Korean welfare system and poorly fed people
4. Expansion of Korean food banks
(1) Korean food banks and the government
(2) Donation to Korean food banks and beneficiaries
(3) Central Food Bank
(4) Wide-area food bank
(5) Regional food banks and food markets
(6) Private food banks
5. Behavior change of donors and development toward a gift economy
(1) Increase of donors and social marketing
(2) Changes in donation behavior among food companies
(3) Summary
Appendix
1. Guidelines for Measuring the Amount of Food Waste Generated and Food Waste
Recycling Rate ( in accordance with “ Food Waste Recycling Act ” in Japan )
2. Annual Report ( Regular Report ) Format ( in accordance with “ Food Waste
Recycling Act ” in Japan )
3. Outline of the “ Act on Promotion of Food Loss Reduction ” in Japan
About the Author
Tomio KOBAYASHI is a Professor of Social Marketing at the Faculty of Business, Aichi Institute of
Technology, Japan. He received a Ph.D. (Agriculture) from Nagoya University in 2003 and a Ph.D.
(Economics) from Nagoya City University in 2015. Prior to entering academia, he had a career in research
company and consulted with many corporations and governmental agencies.
His primary areas of research are social marketing and food business. Currently, he focuses on food loss
and waste generated from the food supply chain and focuses on food business innovation toward SDGs.
