Japan is introducing ‘innovative measures’ to safeguard the quality and sustainability of its food supply, as it tackles the escalating challenge of climate change, according to GlobalData.
Last year, the country introduced a strategy aimed at preserving food quality while minimising the impacts of climate disruptions, in turn increasing the level of innovation in the agri-food manufacturing sector, said Susmitha Bynagari, consumer analyst at GlobalData.
“This initiative includes a range of policies that focus on enhancing food production resilience, promoting sustainable farming practices, and strengthening disaster response mechanisms.”
‘Particularly vulnerable’
Japan is highly dependant on its agriculture and seafood industries, and is therefore “particularly vulnerable” to the repercussions of climate change, according to Bynagari.
“From rising ocean temperatures affecting fisheries to erratic rainfall patterns damaging crop yields, these environmental shifts pose significant risks to food quality and availability,” Bynagari noted.
“The Japanese government has introduced temperature-resistant varieties of rice, fruits, and vegetables, which have helped improve both yield and product quality. The Japanese public, aware of the importance of sustainable practices, also support these initiatives. Notably, 62% of respondents in GlobalData’s recent consumer survey indicated that sustainability and environmental considerations are important factors when making food and beverage purchasing decisions.”
Carbon emissions
A carbon neutrality initiative spearheaded by Japan’s Ministry of Agriculture, Forestry, and Fisheries (MAFF) is aligned with the country’s broader commitment to reduce carbon emissions by 2050 – a goal that includes reducing greenhouse gas emissions from the agriculture sector, as well as fostering practices that contribute to a more sustainable and climate-resilient food supply chain.
“As global efforts to combat climate change intensify, Japan’s agricultural communities are embracing innovative techniques to cultivate rice, fruits, and vegetables that enhance yield,” Bynagari commented.
“The growing demand for sustainable and environmentally friendly practices presents new opportunities for innovation within the agri-food manufacturing sector, pushing the boundaries of what is possible in response to the challenges posed by global warming and shifting climatic conditions.” Read more here.
