The Asia-Pacific region’s escalating food waste crisis has become a catalyst for sustainable practices across the food and beverage industry, according to recent findings from GlobalData. The situation has prompted foodservice operators to embrace recycling and sustainable practices as essential operational strategies.
“As awareness around sustainability grows, consumers increasingly prioritize ethical considerations in their purchasing decisions,” said Shravani Mali, Consumer Analyst at 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.”
Regional governments are responding to the crisis through various initiatives. In Australia, where approximately 7.6 million tons of food is discarded annually, the National Food Waste Strategy aims to halve food waste by 2030. The hospitality and foodservice sector contributes about 4% to this waste, according to the Department of Climate Change, Energy, the Environment and Water.
China faces similar challenges, with food waste accounting for approximately 50% of municipal waste. Cultural practices of over-ordering as a sign of hospitality have prompted the government to implement the Anti-Food Waste Law (AFWL) to address these concerns.
“As a result of rapid urbanization, 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.
Food waste crisis: Sustainability initiatives gain momentum
Sustainable solutions being implemented include converting inedible food waste, such as fruit peels and eggshells, into soil enrichment and natural fertilizers. Hill also emphasized the importance of redistributing excess food through partnerships with nonprofit organizations and food banks to promote responsible resource management.
“The growing food waste problem in the APAC region demands immediate action and collaborative efforts across sectors to establish sustainable practices, enhance resource efficiency, and establish a resilient and responsible food system,” Mali concluded. “Tackling this issue is crucial not only for environmental sustainability but also for bolstering the economic and social welfare of the APAC region.”
The initiatives reflect a growing recognition of food waste’s environmental, economic, and social implications, highlighting the need for comprehensive solutions across the supply chain.
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