Sustainability is the approach of using resources responsibly to preserve the environment and meet the needs of the present without compromising the ability of future generations to meet their own needs.
Bangkok's unhealthy trash diet Food waste accounts for nearly half of all garbage in the city, which is trying to reduce the amount that is thrown away through recycling initiatives and non-landfill strategies. Bangkok is grappling with significant challenges in waste management, as food makes up nearly half of the garbage generated in the city.
The question is how the government, businesses and the public can collaborate to address food waste in Bangkok. In fiscal 2024, spanning Oct 1, 2023 to Sept 30, 2024, authorities collected an average of 9,238 tonnes of waste per day, according to the Environment Department of the Bangkok Metropolitan Administration (BMA).
This was a modest rise from the 8,775 tonnes of waste generated on average daily in fiscal 2023.
YWASTE
Ms. Waewrut mentioned that being aware of the unique characteristics of food such as ingredient substitutions and availability of seasonal ingredients allows us to enhance our food preparation and cost management. By using seasonal ingredients, the company not only offers customers affordable options, but also mitigates the risk of chemicals associated with off-season farming. Moreover, using local ingredients reduces the need for imports, lowering carbon emissions related to transport. Another effective strategy involves managing the supply of raw materials to match demand in the cafeteria. Our approach is to prepare food in appropriate quantities, which nearly eliminates leftovers, thereby minimising food loss. By understanding the ingredients, the chef's team can create new dishes that use any leftover items and ensure maximum food utilisation. Providing employees with nutritious and delicious food can also lower the risk of illness, thereby reducing related costs for the company.
Yip In Tsoi also developed the "YWASTES" app to track all waste generated, including food and other types of garbage. This tool helps users plan waste management strategies and develop initiatives to reduce garbage. By implementing these measures, the company observed a significant reduction in its food waste, from 775 kilogrammes per year in 2020 to 443kg in 2024. Food waste such as scraps of vegetables, fruit and meat are placed in food composter machines to create fertiliser. Ms. Waewrut encouraged restaurants to consider donating surplus food that is safe to consume to vulnerable communities in an effort to combat food.