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Food Loss and Waste Data Breakdown

Food Loss
and Waste

Food Loss and Waste
Data Breakdown
According to the United Nations, at least one-third of all food, by weight, is lost or wasted. Globally, this has significant environmental impacts and is a factor driving climate change, since waste that decomposes in landfills generates methane, a potent greenhouse gas. The UN Environment Programme (UNEP) has estimated that 8-10% of global greenhouse gas emissions are associated with unconsumed food. To help address this problem, ThaiBev is working to reduce its food loss and waste inventories and ensure that resources are used more efficiently to minimize their environmental impacts.

ThaiBev is fully aware of the importance of food loss and waste occurred in our production processes and at our various retails all over the world, thus we are closely monitoring our loss and waste and carefully working to ensure that our food loss and waste are managed properly.
ThaiBev has set a target to
reduce food loss and waste to landfill to zero by 2030
To achieve this, ThaiBev follows the guidance of the United Nations Environment Programme’s Mapping and Measuring Food and Drink Waste module, which applies the Food and Drink Material Hierarchy from Prevention, Optimization, Recycling, Recovery to Disposal. There are many projects and methods implemented to reduce food loss and waste and there also are new upcoming projects aiming to achieve the 2030 target. Moreover, the some of the currently ongoing projects is planned to be expanded.
Programs established to
measure food loss and waste
ThaiBev uses many methods to measure food loss and waste to ensure as much accuracy as possible.

At the production site, food loss occurred in production processes will be captured, collected, directly weighed, and then stored together to be sold to different partners depending on the type of waste, while some part of it that cannot be sold or utilized will then be collected and properly stored to dispose. Also, weight difference calculation between full truck load and empty truck load is implemented at the production site to record the weight of waste (food loss) if necessary.

At a retail level, or at restaurants, food waste is collected and manually weighed at the back of each restaurant as well as using restaurants’ inventory systems as a proxy data to calculate and/or estimate the amount of food waste created on a daily basis. Food waste that is good enough to be used as a resource for various purposes will be separated from other food waste, while the waste that cannot be used will usually be disposed at the end of each day.
Programs aimed at
using food loss and waste for alternative uses
The most important thing in food loss and waste management is to find possibilities of using food loss and waste for various purposes, which also guarantees that those food loss and waste will not end up in a landfill. ThaiBev has many programs to utilize food loss and waste for various benefits.

In 2022, the amount of food loss and waste used for alternative purposes is 1,596.37 metric tonnes. Its destinations can be broken down as follows:
  • Food loss and waste used for animal feed – 436.10 metric tonnes
    Food waste created during the food preparation and manufacturing process within the Company’s factories were donated to the community for use as animal feeds. These waste ranges from flour, bread, vegetable, and food scraps – to other unqualified or expired ingredients that were deemed unusable.
  • Food loss and waste used as fertilizer – 1.75 metric tonnes
    Vegetable scraps were transformed and sent to the community to utilize as fertilizers.
  • Food loss and waste used for biofuel – 1,147.37 metric tonnes
    Used vegetable oil were sold to suppliers in order to subsequently recycled into biofuel / biodiesel.
  • Food loss and waste sold as by products – 1.89 metric tonnes
    Bread crumbs and salmon waste were repurposed into new food products, such as salmon skin snack.
  • Food loss and waste donated – 9.26 metric tonnes
    Leftover food that still maintained a degree of nutritional value and were still edible have been donated to various charitable foundations and programs to provide food to the less fortunate.
Unit: Kilogram

Food Loss and Waste in 2022
Animal Feed Fertilizer Biofuel By products / Sold to employees Food Donation Disposal
Wasted/expired/unqualified products from manufacturing processes 46,870.00 - - - - -
Food ingredients 29,676.00 - - - - -
Fish scraps - - - 1,885.00 - -
Vegetable scraps 359,550.00 1,750.00 - - -
Used vegetable oil - - 1,147,374.00 - - -
Restaurant waste - - - - 9,265.02 765,811.99
Total 436,096.00 1,750.00 1,147,374.00 1,885.00 9,265.02 765,811.99
Total Food Loss and Waste 2,362,182.01
Food Loss and Waste for Alternative Purposes 1,596,370.02
Food Loss and Waste Discarded 765,811.99
Food loss and waste 2022
volume broken down by category
FLW Volume 2022

Wasted/expired/unqualified products from manufacturing processes

Vegetable scraps

Restaurant waste

Mixed food ingredients

Fish scraps

Used vegetable oil
Total : 2,362,182.01 kg.
Programs to
reduce the total volume of food loss and waste
As ThaiBev is one of the biggest food and beverage producers in Thailand, it is unavoidable that there will be waste occurred in production processes. However, ThaiBev is working efficiently to reduce the number of food loss and waste ending up in landfills as much as possible. All four business units of ThaiBev, namely Beer, Spirits, Non-alcoholic beverage, and Food, are aware of their food loss and waste and put their efforts into reducing and finding ways to use food loss and waste as resources. For Beer, Spirits, and Non-alcoholic beverage business unit, food loss is now considered by-products that can be sold to create revenue, and to ensure that it will be used as resources, resulted in zero food loss and waste to landfill. The Food group is now managing their food loss and waste the best that it currently can. Food group’s food loss and waste management working team was formed in late 2020 to directly supervise and manage food loss and waste both from the production site and retails. The team consists of directors and managers of restaurant and factory to thoroughly work across the Food group to achieve ThaiBev’s 2030 target to have zero food loss and waste to landfill.

There are ongoing programs that ThaiBev have implemented to reduce the volume of food loss and waste.

Example of programs to reduce food loss and waste
Raw material purchasing forecast
ThaiBev manages food ingredient purchasing practices by analyzing historical sales data, market situation, and seasonal events over a certain period of time to predict the proper amount of food ingredients and raw materials to purchase to avoid over-purchasing. Moreover, purchasing processes are cautiously planned to minimize the number of trips needed to supply materials and ingredients. This will indirectly lower the amount of carbon footprint as well. Also, the Food group is trying to extend its product shelve life while maintain product quality to ensure that their products will all be used without being thrown away. OISHI and KFC also have integration system in place where it tracks the amount of food ingredients and raw materials in the system from which data can be used to help with purchasing decisions in the future to avoid stock excess.

In 2022, 10,033.85 kg. of the inventory was written off and resulted in food loss & waste – contributing to only 0.42% of total food loss & waste created by the company within the year.
Inventory management
There are standards in place to ensure proper management on raw materials and food ingredients. For example, on raw material receiving from suppliers, the quality of raw material will be carefully checked before getting handed over to ThaiBev. Raw materials and food ingredients which do not pass the standard will not be accepted to reduce the chance to waste the materials without them being used. Accepted items will then be properly stored depending on the need of each item to ensure that they will not go to waste.
Zero Food Waste Challenge
Shabushi (Shabu Buffet restaurant chain) created the “Kin Mod Kleang” challenge for its customers. “Kin Mod Kleang” means “Eat it all so there’s nothing left”. Customers who decide to participate in this activity will be encouraged with an incentive to completely eat up the food they brought. This project not only encourages customers to consume all the food that they bring to the table but also makes them aware of the proper amount of food for each time of consumption without oversupplying themselves as Shabushi is an all-you-can-eat type of restaurant where customers are allowed to get as much food as they need, which sometimes the food ends up being brought too much.

In 2022, around 362,420 customers contributed to the reduction of food waste by participating in the Zero Food Waste Challenge
Collaboration with partners is also an essential part that makes food loss and waste management throughout ThaiBev group efficient. ThaiBev has been collaborating with various partners to reduce food loss and waste volume as well as seek possibilities to use food loss and waste for alternative purposes.
Example of collaborative programs with partners
KFC Harvest Program
Surplus food is donated directly to people living in disadvantaged circumstances. Currently, the QSR of Asia, or QSA, provides surplus food to 10 vocational institutes across Thailand, including Baan Metta (Nakhon Ratchasima Province), Baan Wangthong (Phitsanulok Province), Baan Rachawadee (Nonthaburi Province), Baan Maharaj (Pathumthani Province), and Baan Tubkwang (Saraburi Province), In 2022, KFC donated 6,319.06 kilograms of high-quality food.

KFC Colonel’s Kitchen Project
Food safety and hygiene are vital contributors to one’s quality of life. This project improves the lives of underprivileged people living in homeless shelters by supporting improvements to the shelters’ kitchens.

In 2022, we are exploring the Colonel’s Kitchen Project across Thailand, with 4 shelters being initiated for improvements within this year.

Mx Cakes&Bakery with Yindii
Mx Cakes&Bakery has collaborated with Yindii, one of the promising food rescuers in Thailand, to develop a pilot project to rescue the unsold cakes and bakery that are still in a good quality. The cakes and bakery will then be put in a surprise box and sold with a discount.

In 2022, the project created a revenue of 37,150 THB for Mx Cakes&Bakery, with 287,237 kg. of potential food waste being sold as part of this program.
Future collaborative projects
In late 2021, The Food group has started its collaboration with FEED Addition, ThaiBev Recycle (TBR), and HAVI to plan together the food loss and waste management project. This project will watch over all of the food loss and waste that the food group has as well as packaging waste and will holistically manage them starting from the production site to the end at the retail level to ensure that food loss and waste will not go to landfill. Moreover, instead of donating all of the food loss and waste, the food group is trying to create income out of its food loss and waste as well. This will be a collaborative work between the Food group and various stakeholders to find potential ways to earn revenues from food loss and waste that are supposed to be thrown away.
Food Loss and Waste Intensity
Intensity (kg/mil THB)
2018 2019 2020 2021 2022
n/a 19.65 12.40 12.89 14.76
The method of food loss and waste intensity calculation is food loss and waste weight by revenue
Data Coverage
The 2022 coverage is 76.3% of ThaiBev revenues in 2022, which include Thailand and Overseas revenues excluding Socialist Republic of Vietnam.
Performance Progress and Summary
Unit: Metric Tonnes 2019 2020 2021 2022 Target
Total Weight of all Food Loss & Waste 4,036 2,544 2,548 2,362 2,500
Total Weight of Food Loss & Waste Volumes Used for Alternative Purposes 1,940 1,617 1,533 1,596 1,550
Total Food Loss & Waste Discarded 2,096 927 1,015 766 950
Food Loss & Waste Intensity 19.65 12.40 12.89 14.76 15.62
Coverage 76.3% 80.1% 81.4% 76.3%