The escalating food waste crisis in the Asia-Pacific region has presented a significant challenge that demanded urgent attention from stakeholders across the supply chain.
To combat this, food service operators have increasingly adopted recycling as a cornerstone of sustainable practices.
GlobalData revealed that sustainability initiatives in the food and beverage industry include ethical sourcing, food waste reduction, and the implementation of composting programs and efficient waste management systems.
“As awareness around sustainability grows, consumers increasingly prioritise ethical considerations in their purchasing decisions,” said Shravani Mali, Consumer Analyst of GlobalData.
“Consumer demand for sustainability efforts among food service establishments and the food and beverage industry is accelerating, pushing restaurants to use more recycled materials, reduce waste and decrease their carbon footprint.”
Governments across Asia have launched various initiatives to combat the crisis. These efforts have reflected a growing recognition of food waste's environmental, economic, and social implications, which have been a persistent challenge across the region.
For instance, according to the Department of Climate Change, Energy, the Environment, and Water in Australia, food waste has been a persistent issue, with an estimated 7.6 million tons of food discarded yearly.
Under the National Food Waste Strategy, the Australian government aimed to halve the country’s food waste by 2030. Approximately four percent of Australian food waste came from the hospitality and food service sectors.
Moreover, in the Chinese municipal waste structure, approximately 50 percent accounted for food waste. As a sign of hospitality in Chinese culture, people tend to order more food than they can. Prompted by these concerns, the Chinese government issued the Anti-Food Waste Law (AFWL) to alleviate food waste.
“As a result of rapid urbanisation, population growth, and a complex food supply chain in APAC, there is a rising need to implement strategies to reduce food waste, thereby enhancing sustainability,” said Tim Hill, Key Account Director, SE Asia at GlobalData.
For instance, food waste that is unsuitable for human or animal consumption, such as fruit/vegetable peels and eggshells, can be used to enrich the soil or as natural fertiliser for landscapes.
“Additionally, redistributing excess food in collaboration with nonprofit organisations and food banks will foster a sense of responsibility towards food resources. Hence, such initiatives are expected to reflect a considerable decrease in the environmental footprint.”
The growing food waste crisis in the APAC region has demanded immediate action and collaborative efforts across sectors to establish sustainable practices, enhance resource efficiency, and establish a resilient and responsible food system.
Tackling this issue is crucial for environmental sustainability and for bolstering the economic and social welfare of the APAC region.
