Food waste is a serious issue that plagues many countries, including Indonesia. Every year, millions of tons of food are wasted, while millions of people struggle to access enough food to eat. This wastage has significant economic and environmental implications, with the food industry playing a key role in addressing this problem.
One example of an initiative to reduce food waste is seen in Novotel Hotel Jakarta Cikini, where careful planning, staff training, and food donations have led to a 63 percent reduction in food waste. In Surabaya, simple technologies and strategies have been implemented to monitor consumption patterns and utilize leftover materials for new menus, resulting in decreased waste and increased customer loyalty.
It is essential for businesses and individuals to take steps to reduce food waste, such as monitoring stock, planning menus based on demand, and donating excess food to organizations like the Foodbank of Indonesia. Government support through regulations and incentives is also crucial to promoting sustainability in the food industry.
Consumers can contribute by ordering food mindfully, bringing home leftovers, and supporting restaurants that prioritize sustainability. By working together to combat food waste, a more sustainable future can be achieved where food benefits humans, businesses, and the environment. Awareness and action are key to ensuring that food no longer goes to waste, but instead serves a greater purpose.
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Photo credit voi.id