**Hachijo Island's Food Waste Recycling Initiative - History and Current Status**

**Hachijo Island's Food Waste Recycling Initiative - History and Current Status**

---

**1998: Beginning of the Recycling Project**
In 1998, Hachijo Island in Tokyo began a food waste recycling initiative aimed at utilizing regional resources and reducing the burden of waste disposal. This project started as a pilot test involving 270 households in the city housing complex, establishing a system to compost approximately 300 tons of food waste annually. At the composting facility, microorganisms were used to decompose food waste, producing organic fertilizer distributed to local farmers. This compost was utilized in the cultivation of specialty products such as potatoes and tomatoes, balancing agricultural economics and environmental conservation.

The composting process employed a high-efficiency decomposition device developed by Kankyo Techno Co., Ltd., which reduced processing time and improved treatment capacity. At this stage, the goal was to process 20% of the food waste into compost, laying the foundation for a sustainable living environment.

---

**2010s: Establishing a Circular Society and Collaboration with Tourism**
In the 2010s, Hachijo Island's recycling project evolved into efforts to establish a circular society across the region. In 2015, the composting facility was expanded, increasing its processing capacity to 800 tons annually. While tourism supported the island's economy, the increase in tourists presented challenges in waste management, leading to the full-scale collection of food waste from tourist facilities and restaurants.

During this period, local use of compost was further promoted, benefiting not only farmers but also school and public facility greening projects. Additionally, Hachijo Island was selected for the "Island Environment Model Project" led by the Tokyo Metropolitan Government, enhancing collaboration with municipalities and companies. The reduction of chemical fertilizer usage through composting was achieved island-wide, balancing environmental and economic benefits.

---

**2020s: Expansion and Technological Advancement**
In the 2020s, Hachijo Island's food waste recycling initiative achieved further advancements. The project expanded to cover the entire island, with an annual capacity to process approximately 1000 tons of food waste. The composting facility adopted the latest decomposition equipment developed by Kankyo Techno Co., Ltd., enabling processing times to be halved and supporting an annual capacity of 1500 tons.

The use of compost reduced chemical fertilizer usage by 25% annually, easing the financial burden on farmers. It also improved the quality of Hachijo Island's specialty products, including potatoes and tomatoes. Furthermore, food waste from tourist facilities and restaurants, accounting for an additional 200 tons annually, was newly targeted, raising the total processing volume to approximately 1200 tons per year.

This initiative, led by the Hachijo Island Town Office in collaboration with the Tokyo Metropolitan Government, has gained recognition as a model case for regional societies. Plans for expansion to neighboring Izu Islands are also being considered, spreading efforts toward a sustainable society.

---

**Conclusion**
Since its inception in 1998, Hachijo Island's food waste recycling initiative has expanded in scale and advanced technologically. In the 2010s, it strengthened collaboration with the tourism sector and established the foundation for a circular society. By the 2020s, it further expanded its scope, emerging as a success story in achieving a sustainable regional society. Prospects for expansion to other areas continue to grow.