Revolutionizing Frozen Meal Kits to Reduce Food Loss: The Reasons Behind the Growing Attention

Amidst growing concerns about food waste as a social issue, a fruit and vegetable store in Okayama Prefecture, Japan, sought to utilize vegetables that were going bad or leftover instead of discarding them, aiming to process them into processed foods. This initiative led to a collaboration with a housewife possessing a certified nutritionist qualification, resulting in the production and sale of frozen meals. This endeavor is spearheaded by 43-year-old Katunori Seki.

Image Source: ChatGPT 4o

Having engaged in research and development of frozen rice for a considerable period, Seki entrusted the housewife with the task of preparing the vegetables received from the fruit and vegetable store into flavors that complement rice. These prepared frozen meals are sold through 24-hour vending machines, ensuring accessibility at any time.

Seki emphasizes that "vegetables discarded due to failing to meet certain standards are not necessarily low in nutritional value." He believes that by utilizing ingredients that were destined for waste, it is possible to create a valuable resource. This initiative contributes to the achievement of SDG Goal 12, which aims for "responsible consumption and production."

Seki hopes that the frozen meal business will contribute to reducing food loss and, in turn, contribute to achieving the SDGs. With a recent surge in demand for Chinese food, large supermarkets are also bolstering the sales of frozen meals. This convenient option is gaining popularity among individuals who find it challenging to cook regularly. Furthermore, nutritionally balanced meals are also attracting attention, fueled by the health-conscious trend.

Previously, frozen meals were primarily utilized for delivery services catering to the elderly and those with dietary restrictions. However, the user base has recently expanded to include pregnant women, families with infants, and single-person households. They are also used by individuals for purposes such as dieting or building muscle. The advantage of individual packaging allows consumers to take out only the required amount, minimizing waste.

Especially, frozen meals created with the latest technology offer a distinct flavor and texture compared to the past. While previously, the quality often deteriorated after thawing, now, consumers can savor them with a taste comparable to dining at a restaurant. Dishes developed by renowned chefs or those featuring local specialties can be enjoyed with ease at home.

In truth, the frozen meal industry had seen little innovation for a long time. This transformation can be considered a change after approximately 40 years. However, a crucial aspect is that this innovation follows the opposite path compared to the past, progressing from "experience to product." The food industry traditionally focused on "providing experiences from products." However, the frozen meal case presents a different perspective. Product development prioritizes user experience, and products are developed accordingly. This can be considered a novel approach to product development.

Leading this transformation is a company called "Dento Labo (Tokyo Bento Labo)". This company envisions a "convenient and fresh frozen meal 4.0 era" and continues to innovate. It is garnering attention for its contribution to regional economic revitalization by utilizing local ingredients.

In short, frozen meals deserve attention from the perspectives of food loss and SDG achievement, convenience and nutritional balance, and innovative product development. It is considered a new frontier in the food industry with promising future potential.