Japan is revolutionizing food waste management by converting edible leftovers into sustainable pig feed through fermentation. Led by Koichi Takahashi and the Japan Food Ecology Center, this initiative uses lactic acid fermentation to transform food scraps into high-quality, eco-friendly feed. This process significantly reduces greenhouse gas emissions and offers a cost-effective alternative to traditional livestock feed. The resulting “ecofeed” is gaining popularity for its sustainability and superior quality, with eco-pork now featured in numerous restaurants and stores. The center’s success demonstrates that ecological efforts can be both profitable and impactful.
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