According to the United Nations, at least one-third of all food, by weight, is lost or wasted. With many people in the world suffering from hunger and given that food production can have negative environmental effects, this is unacceptable. That’s why ThaiBev, one of ASEAN’s leading food and beverage producers, is working with all stakeholders to innovate ways to track and reduce food loss and waste throughout its value chain.
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.
Food loss and waste
ThaiBev supports the international commitment to United Nations’ Sustainable Development Goal 12.3, which calls for the world to reduce food loss and waste by 50% by 2030. ThaiBev targets to achieve zero food loss and food waste in Thailand in 2030.
occurs in a supply chain before food or beverage products are retailed. So one of ThaiBev’s first priorities is to accurately track and record in our database any losses that occur within our manufacturing processes. We categorize these losses according to our key business units: Beer, Spirits, Non-Alcoholic Beverages and Food. We then analyze the data to better understand where and why these losses are occurring, and to plan and develop goals and better procedures. These assessments have allowed us to minimize losses within each process and maximize the reuse of what would otherwise be lost raw materials.
To reduce food loss, we also work with our suppliers to ensure raw materials meet quality standards and are not lost due to poor packaging or transport practices. We also manage and sort food loss according to different categories, while also tracking the monthly volume of each waste disposal method. This data is maintained and evaluated in order to target and create reductions that meet our targets.
Most importantly, ThaiBev has collaborated with upstream/downstream partners in innovating new products and programs to reduce food loss. Among our key innovations are:
- Transforming vegetable waste into fertilizer
- Reutilizing bread crumbs and salmon waste in new food products
- Selling raw material waste to be used as animal feed
- Selling used oil to suppliers to produce biodiesel
- Using malt residue as an ingredient for animal feed
occurs at the retail and consumer level. As ThaiBev operates many leading restaurant brands, including some in the “buffet” and “shabu shabu” categories, we see the tracking and reduction of food waste as an important challenge. First, we have launched different processes, tools and programs for each brand, so that we can gradually improve the data accuracy on food waste which is collected at every single store location. ThaiBev is also integrating process improvements to reduce waste, for example, by applying the Waste Inventory Database (WIN), adapting and bridging current restaurant programs, and standardizing our restaurant databases in order to improve our analytical capabilities.
We are also locating logistic partners with licensed in waste handling to make sure waste is collected and handled properly. To avoid safety and hygiene issues, food waste, which is highly perishable, requires swift management.
To innovate new value-added uses for the food waste, ThaiBev is exploring several methods, such as selling food loss from production plant to pet food or feed manufacturers, and donating surplus food from our restaurant chains to organizations and communities.
Some of our food donation programs are:
Surplus food that would otherwise be wasted is instead donated directly to people living in disadvantaged circumstances. Currently, QSA provides the surplus food to 10 vocational institutes across Thailand, namely Baan Metta (Korat province), Baan Wangthong (Phitsanulok province), Baan Rachawadee (Nonthaburi province), Baan Maharaj (Pathumthani province), Baam Tubkwang (Saraburi province), and others.
Food safety and hygiene are important contributors to quality of life. This project improves the lives of underprivileged people who are living in homeless shelters by supporting improvements to the shelters’ kitchens.
For Shabushi (Shabu Buffet restaurant chain), we created the ‘Kin Mod Kleang’ challenge for our customers. ‘Kin Mod Kleang’ literally means ‘Eat them all with nothing left’. This slogan reminds people to be considerate and reduce food waste.
ThaiBev fully appreciates its role in mitigating the global food loss and waste crisis. Over the next decade, we plan to help the world and our businesses as well as suppliers achieve this target. The benefits of managing food waste and loss effectively are clear to everyone, so we look forward to tackling this challenge with all relevant stakeholders.