The current trend in logistics is “cheap and fast.” An executive at a major logistics company expressed distress, saying that if things continue as they are, they will not be able to transport all their goods. The loading rate of domestic commercial trucks fell below 40% in fiscal 2020. This means that 40% of the cargo is being transported and 60% of the space is being used. The 60% waste is due to trucks being allowed to continue even when the bed is empty in order to deliver goods quickly. Of course, companies are addressing the issues of loading rate and empty space in several ways. Asahi Soft Drinks and Nissin Food Products engage in joint delivery. Asahi transports beverages produced at its factory in Ibaraki Prefecture to a distribution center in Saga Prefecture. Since Asahi adjusts its load capacity to within the limit, there are gaps in the truck bed. Lightweight Nissin instant noodles are loaded into these gaps. This effectively utilizes the truck’s space.
Similar efforts are being made by Sunstar and Kewpie. Because Sunstar’s products are primarily lightweight toothbrushes, they have been using 60% of their maximum weight capacity, or 80% of the truck’s capacity. In this case, the loading rate of commercial trucks is around 40%, meaning the truck’s carrying capacity is not being fully utilized. By adding Kewpie condiments, the truck can utilize 90% of the load capacity by weight. More and more companies are embarking on joint deliveries to secure carrying capacity. This kills two birds with one stone: business efficiency and carbon-free operations.
A prerequisite for this type of delivery is that it is acceptable to allow for leeway in delivery times. If delivery dates are flexible, empty spaces can be filled. Delaying deliveries allows for workload equalization, such as moving deliveries from a peak day to the following day. By delivering slowly, empty spaces can be filled with packages. This significantly reduces the number of trucks needed and the burden on drivers. By delivering slowly, empty spaces can be filled with packages, reducing the environmental impact of greenhouse gases. Slower delivery allows for more time for delivery, potentially lowering prices. The market principle for delivery has always been to provide food quickly. However, a different trend is emerging.
It seems that some people value not just convenience and speed, but also the denseness of time and space they spend together. Take the concept of slow food, for example. It originated in Italy. It values biodiversity, practices local production and consumption, and fosters the sharing of a society rich in food experiences. In contrast, fast food is a standardized cuisine that pursues convenience and affordability. You can enjoy the same taste anywhere in the world for roughly the same price. However, some fast food lacks the necessary health benefits and cultural compatibility with local communities. While this is a partial optimization, it is still close to achieving overall optimization. A shift away from “fast and cheap” partial optimization toward holistic optimization, satisfying multiple factors such as shareholders, customers, employees, the local community, and nature, appear to be underway across industries.
