No Time to Waste: Managing Food Waste in Asia’s Food Retail and Foodservice Channels
In order to meet the UN’s 2030 Sustainable Development Goals, Asia’s food waste needs to decline. Within the foodservice and food retail sectors, the Asia-Pacific region was the source of over 50% of global food waste, and foodservice accounted for two-thirds of the food waste generated.
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Report summary
If Asia continues business-as-usual, food waste will increase, on average, by 24% over the next decade. However, Rabobank estimates that Asian foodservice and food retail could reduce waste by 45% to 80% and by 60%, respectively, by adopting best-in-class practices.
Pressure from different stakeholders, including governments, investors, and companies, is increasing exponentially. Many global operators are following global best-in-class practices in Asia – for example, using technology to improve processes in procurement, storage, and application. Also, leading players have set reduction goals, followed by appropriate monitoring and reporting measurements. Some of the feasible food waste-reduction strategies include efforts in their own operations and supply chain initiatives, such as product innovation, packaging optimization, data, and tech solutions.
