BBC News quoted Victoria Lee in a story headlined "Japan is recycling food waste back into food with fermentation," about a unique fermentation method being piloted in Japan to transform edible leftovers and scraps into sustainable feed for pigs while saving money, reducing waste and curtailing emissions.
By the 20th century, the country's focus on fermentation led to a distinctly Japanese approach in which microbes were seen "as living workers", said Lee. "To scientists, more than a food process, fermentation became a way to transform society and solve various environmental and resource problems."