Over the past few years, there has been unprecedented media coverage and resulting community interest generated around the issue of food security in Japan. This has been fueled by scandals such as those arising from scandals like the case of the Chinese dumplings poisoning and “Jikomai” (damaged rice).
As a result, many consumers are shifting their choices to healthier, domestically (or locally) produced food or even to growing their own vegetables in veranda gardens. Despite these individual efforts and increasing eco-consciousness, Japan’s food self-sufficiency rate is only 40% – shamefully the lowest amongst of the developed nations (Australia - over 200%, USA -132%, France 139% etc). But what’s more frightening is the fact (which many people do not know ) that self-sufficiency rate of Tokyo is 1% (From the 2007 MAFF (Ministry of Agriculture, Forestry and Fisheries) survey of all prefectures in Japan. Calculated on a calorie basis.
Read more in Insight by Hiromi Matsubara, CEO of Biopio Inc and greenz.jp co-founder.© Japan Today