Food waste is a serious issue that is prevalent in many parts of the world, including Indonesia. Every day, millions of tons of food are wasted while many people struggle to find enough to eat. This phenomenon not only impacts food security but also has economic and environmental consequences. In 2019, 931 million tonnes of food ended up in the trash globally, equivalent to 17 percent of the total food available to consumers.
Indonesia, in particular, faces significant challenges with food waste, with 23-48 million tons of food being thrown away annually. This results in economic losses estimated at IDR 213 trillion to IDR 551 trillion per year. The government, along with businesses and consumers, must take action to address this issue. Solutions such as stock monitoring technology, menu planning based on seasonal demand, and staff training can help reduce food waste.
The hotel and restaurant industry can play a significant role in tackling food waste. Examples of successful reduction strategies are seen in establishments like Novotel Hotel Jakarta Cikini and research from Petra Christian University in Surabaya. By implementing simple technologies and practices, such as monitoring customer consumption patterns and utilizing leftover materials for new menu items, the industry can make a positive impact.
In addition to individual efforts, government support through regulations and incentives is crucial. Consumers can also contribute by ordering food mindfully, bringing home leftovers, and choosing restaurants that prioritize sustainability. By working together to address food waste, we can create a more sustainable future where food benefits humans, businesses, and the environment. Take action today to help reduce food waste and make a positive impact on our world.
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