Using Life to the Fullest—Nippon Ham's "Whole Pig Utilization" Initiative Demonstrates the Future of Sustainable Protein

1. Introduction—The "Protein Gap" Facing the World

By 2050, the world population is expected to reach 9.7 billion, and the demand for animal protein is predicted to increase by 20-70%.⁽¹⁾ The traditional mass production and disposal model is showing its limits in terms of feed and water resources, as well as greenhouse gas emissions. In the meat industry, "how to create added value without loss" is a common theme in the international community.

2. What is Nippon Ham's "Protein Future Map"?

In 2024, Nippon Ham will launch the web media "Nippon Ham Style Protein Future Map." It proposes sustainable protein approaches by overviewing livestock, processing, and distribution across five categories: expanding choices, health, responsibility, and challenge. The core of this initiative is the "Whole Pig Utilization" project, which aims to "use life to the fullest."

3. The Concept of Utilizing the Whole Pig

• Carcass (about 65%): Distributed in the market as bone-in meat.

• Lean Meat (about 50-55kg): The most commonly seen part in butcher shops and households.

• By-products (bones, fat, organs, skin, etc.): Used for minced meat, soup, collagen, leather, and health foods. As a result, more than80% of a single pig is utilized for food.

4. Specific Examples of Utilization by Part

5. Affinity with Nose-to-Tail Culture

In the European restaurant world, the "nose-to-tail" concept proposed by Fergus Henderson is becoming established as a sustainable food culture.⁽²⁾ The example of Nippon Ham can be said to be an industrial-scale model of this concept.

6. Visualization of Environmental Impact

• By minimizing waste parts, the amount reused for compost, feed, and fuel increases,CO₂ emission reduction effectsare expected.

• By converting by-products into new materials, it also contributes to replacing fossil-derived plastics and promoting the bioeconomy.

7. Diverse Proteins from a Health and Nutrition Perspective

There are reports that organ meats contain several times more essential vitamins and minerals compared to muscle parts, contributing to the resolution of nutritional imbalances.⁽³⁾ Parts that tend to be culturally avoided hold potential to complement international public nutrition challenges.

8. Byproduct Business Expansion through Technology

• Medical Field: Collagen derived from pig skin can be repurposed for wound dressings and artificial blood vessels.

• Bioplastics: Calcium phosphate derived from bones is used as a reinforcing filler.

• Circular Fashion: Pig leather is tanned with plant tannins to create low environmental impact leather.

9. Implications for the Global Market

In the EU, from 2023, reducing food waste has become a business obligation, and tax incentives for products with high raw material utilization are being considered. In the US, the "Upcycled Certified™" certification is beginning to spread. Nippon Ham's model is likely to be evaluated as a pioneering example for compliance with international standards.

10. Consumer Education and Storytelling

The company's website features interactive images that allow users to learn about the use of different parts through illustrations, encouraging understanding in a game-like manner. By visualizing sustainability with a narrative, companies are creating a chain of empathy and purchasing behavior on social media.

11. Challenges of Animal Welfare and Traceability

Enhancing transparency in animal welfare during pig farming and greenhouse gas calculations will influence future international competitiveness. Digital ID tags and blockchain records for individual tracking will become essential technologies.

12. Conclusion: Designing Food with Respect for Life and the Earth

"Using everything without waste" is a global update of Japan's "mottainai" spirit. Nippon Ham's pig utilization initiative presents a key to simultaneously addressing three international issues: the protein gap, food loss, and environmental impact. It is hoped that the global food business will refer to this model and advance co-creation towards a resource-circulating society.

🔗 Reference URL List

1. Nippon Ham "Protein Future Map" Special Page　

2. FAO (Food and Agriculture Organization of the United Nations) | World Livestock 2011

3. Le Cordon Bleu | The story of nose-to-tail sustainable dining

4. The Guardian | St John: 30 ways the ‘nose-to-tail’ restaurant changed the way we eat