Zero Waste Lifestyle, Food Concession Solution On The Food Table

Food buying and selling is often a counter-dictive phenomenon that often occurs in the midst of the majestic luxury restaurant in the household.

For example, when evening falls, the restaurant kitchen is filled with piles of plates with untouched food remains, including fresh bread that dried up and expensive dishes wasted.

Meanwhile, just a few kilometers away, families in narrow alleys struggle through the night with just a pack of leftover rice, a piece of stale bread, or a glass of water.

This is not fiction, but a reality that has happened every day, reflecting the food loss and food waste phenomenon which is increasingly a serious threat to food, economic and environmental security.

The irony occurs in an abundant country of natural products. Millions of tons of food are wasted every year, even though millions of people live below the poverty line.

Data from the United Nations Environmental Program (UNEP) shows that in 2019, 931 million tonnes of food about 17 percent of the total food available to consumers ended up in trash cans, including from households, restaurants, and food services.

If arranged sequentially, this number is equivalent to 23 million trucks weighing 40 tons which can circle the earth seven times. In Indonesia, Bappenas research (2021) revealed that in 2000-2019, 23-48 million tons of food were thrown away every year. Economic losses from this waste are estimated at IDR 213 trillion to IDR 551 trillion per year, equivalent to 4-5 percent of GDP.

The Ministry of Environment and Forestry report also shows that almost half of the waste in the Final Disposal Site (TPA) is food waste, making Indonesia one of the countries with the highest level of waste of food in the world.

Food loss and food waste are not just a matter of numbers. Each food wasted represents wasted resources of agriculture, water, and fuel. At the global level, food that is not consumed contributes about 8 percent of greenhouse gas emissions. In other words, waste of food is a waste of life.

The hotel and restaurant industry plays a strategic role in overcoming this problem. Good examples come from the Novotel Hotel Jakarta Cikini which has succeeded in reducing food waste by up to 63 percent through careful planning, staff training, and food donations. Excess food is distributed to organizations that distribute to those in need.

In Surabaya, research from Petra Christian University shows that simple technologies, such as monitoring customer consumption patterns and utilizing leftover materials for the new menu, can reduce waste while increasing customer loyalty.

Changes start from simple steps, such as understanding the amount of food wasted every day. Stock monitoring technology, menu planning based on seasonal demand, as well as staff training are effective strategies. Food donations must also become a business culture, by involving organizations such as the Foodbank of Indonesia.

In addition, the government needs to support regulations, such as tax incentives for businesses that reduce food waste and national awareness campaigns.

Consumers can contribute through simple steps, such as ordering food as needed, bringing home food residue, and choosing restaurants that support sustainability. Food buying is a shared responsibility that requires behavioral changes in all lines of society.

If collective awareness is awakened, restaurants that close at night will leave empty plates and gratitude for the food they fully use. Thus, food no longer ends in vain, but brings benefits to humans, business, and the environment. This is a small step towards a more sustainable future.