The issue on spotlight is the long-standing practice in Japan where food retailers tend to discard unsold food items in a bid to lure customers with the freshest possible product. Stemming from a culture that values exceptional quality, this practice has been prevalent in Japan for about 50 years. Despite being rooted in good intent, it raises serious ethical and environmental implications, driving a need for change in consumer habits and policies surrounding food waste management.

In Japan, food quality and freshness are considered paramount, partially fueling the high rate of food wastage. This practice paradoxically coexists with the cultural value of mottainai, or the concept of not wasting resources. Japanese consumers, retailers, and governing bodies have begun to grapple with this problem, but it remains a deeply ingrained habit that requires significant effort to address.

In contrast, the US and EU have taken more active stances on reducing food waste. Many regions in these areas have regulations in place to promote food donation, and have implemented measures promoting the sale of 'ugly' fruits and vegetables that might otherwise be wasted.