Food waste is a growing problem that threatens food, economic, and environmental security. Despite abundant natural resources, millions of tons of food are wasted every year in Indonesia, leading to economic losses and environmental harm. The Ministry of Environment and Forestry reports that almost half of the waste in landfills is food waste.
In response to this issue, the hotel and restaurant industry can play a strategic role in reducing food waste. Novotel Hotel Jakarta Cikini has successfully reduced food waste by 63% through careful planning, staff training, and food donations to those in need. Simple technologies, like monitoring customer consumption patterns, can also help reduce waste and increase customer loyalty.
Individual consumers can also make a difference by ordering food as needed, taking home leftovers, and supporting restaurants that prioritize sustainability. By taking collective action and raising awareness, we can work towards a more sustainable future where food is not wasted but instead benefits society and the environment. Small steps, like monitoring food waste, planning menus effectively, and donating excess food, can lead to significant positive impacts on the economy and the environment. By working together, we can make a difference in reducing food waste and creating a more sustainable food system for all.
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Photo credit voi.id
