Did you know? Indonesia is one of the biggest contributors to food waste in the world, you know! The Indonesian Ministry of National Development Planning assessed that food waste produced in Indonesia from 2000-2019 reached 23-48 million tons per year (equivalent to 115-184 Kg per capita per year).

Now, in an effort to reduce this number, the Ministry of Tourism and Creative Economy / Tourism and Creative Economy Agency (Kemenparekraf) together with a number of hotel industries launched the Sustainable Food Tourism program.

Minister of Tourism and Creative Economy/Head of the Tourism and Creative Economy Agency (Menparekraf/Kabaparekraf) Sandiaga Salahuddin Uno said on Monday, 22 August 2022, “Through the collaboration of the Ministry of Tourism and Creative Economy with hotel chains, it is hoped that this joint effort can reduce the rate of food waste and food loss in the hospitality industry and are committed to solving the problem of food waste and food loss.”

Efforts to control food waste in Indonesia are also related to the level of hunger in Indonesia which is still relatively high. Sandiaga Uno added that currently Indonesia is ranked third as the country with the highest hunger rate in Southeast Asia, according to the 2021 Global Hunger Index data.

By implementing sustainable tourism in the food sector, it is hoped that the availability of food will be more adequate. In addition, people will also be more aware to apply this sustainable concept when they are traveling.

So, what can we do to support this program? One of the important things is to always finish the food we order. Especially for a buffet meal, make sure not to overdo it. Also choose what we like and avoid trying foods that will end up not being spent.

Meanwhile, steps that can be taken by the hotel industry in reducing food waste or food waste that is wasted, include:

  • Conduct food waste audit
  • Avoid throwing food ingredients before use
  • Make a plan for leftovers
  • Create awareness among internal staff and visitors, and involve the F&B team
  • Do a compost program from food waste