Awareness campaigns, capacity-building, collaborative funding needed to create robust food waste management ecosystem

Food waste, which accounts for one-third of global food production – about 1.3 billion tons worth $1 trillion annually – poses a pressing challenge with far-reaching economic, social, and environmental implications. Addressing this critical issue not only provides the immediate benefit of increasing business profitability by reducing overproduction, but also helps reduce greenhouse gas emissions, mitigate environmental damage, and fight hunger through food donations to communities via NGOs and donation initiatives.

While several global brands are making efforts to reduce food waste, challenges such as complex food supply chains, logistical issues, shifting consumer behaviour, and the absence of standardised data continue to hinder the development of a robust and effective food waste management ecosystem. In the HoReCa (Hotel, Restaurant, and Catering) and retail sectors, which are among the most affected by food waste, these challenges are even more pronounced. This has prompted several public and private initiatives and underscored the urgent need for a systemic approach to develop comprehensive strategies for waste reduction.

According to a study titled “Landscaping Study for Food Waste in the HoReCa and Retail Segments in the Cities of Mumbai and Pune” conducted by Centre for Responsible Business (CRB), key actions are needed to systematically tackle food waste, such as launching consumer awareness campaigns, developing training programmes for industry stakeholders, integrating food waste management into educational curricula, establishing clear food donation policies with liability protection for donors, and introducing awards to recognise establishments excelling in food waste management.

The study, commissioned by the Embassy of the Netherlands in India and supported by WRI India as a technical partner, interviewed 77 stakeholders – including HoReCa representatives, food retailers, NGOs, food banks, solution providers, food manufacturers, importers, and academics – in Mumbai and Pune. It found that food waste is minimal at the preparation stage but peaks during events and banquets, with additional waste arising from spoilage, expired food, and leftover food on plates.

The study found that fruits and vegetables make up 50% of total food waste, followed by bakery products and packaged food (26.9% each), meat and fish products (23.1%), dairy products (19.2%), and egg-based products (3.8%). Key causes of food waste include consumer behaviour and increased affordability (53.8%), demand-supply variance (46.2%), over-purchasing of ingredients (38.5%), and a mismatch between food production and consumption (30.8%). 

It revealed that approximately 46.2% of establishments conduct waste audits or assessments to track and manage food waste, although the methods of measuring and reporting vary. Additionally, 65.4% of organisations have set specific food waste reduction goals, with a particular focus on kitchen preparation and corporate cafeterias, while less emphasis is placed on reducing waste at the consumer plate. As much as 61.5% of edible food waste is consumed by staff, while 34.6% is segregated and disposed of, and 19.2% is either donated or sold at a discount.

Given that organisations report improved profitability (80.8%),  achieving sustainability commitments (50%), and enhanced reputation (34.6%) as the biggest benefits of controlling food waste, why do they not systematically commit to food waste reduction? Despite these advantages, challenges such as high costs (57.7%), need for staff training and awareness (65.4%), consumer behaviour (42.3%), lack of knowledge about techniques (53.8%), and limited regulatory incentives (23.1%) persist. Stakeholders suggested strategies such as training staff on better handling, identifying waste reduction opportunities, implementing sourcing strategies like local sourcing, setting quality parameters with vendors, regularly measuring food waste, and investing in controlled storage and transport solutions for ingredients.

There is a consensus among HoReCA, retail and manufacturing sector to manage food waste for two reasons – (i) the direct impact on the bottom line and (ii) due to the environment and humanitarian considerations of discarding edible food. For this, stakeholders have implemented varying individual strategies and initiatives to control waste; however, the lack of documentation and monitoring tools for food waste need to be supported through innovation/technology to streamline the process and enhance measurement efficiency for establishments.

Tackling food waste requires a unified effort across sectors. A robust food waste management ecosystem can only be built by engaging consumers, businesses, public bodies, educational institutions, associations, civil society organisations, and policymakers. Some of the recommendations that the study presents are:

• Large scale awareness campaigns especially targeting the consumers to highlight the importance of reducing food waste
• Awareness and capacity building programs for the industry stakeholders
• Introduction of the topic of sustainability and food waste management in the curriculum of hotel training institutes and academic institutions
• Collaborative Initiatives/pilots between the public and the private sector to reduce food waste
• Funding for food waste management projects through a combination of government finances, industry contribution and philanthropic/ CSR funds
• Establishing benchmarks and industry standards for reducing food waste
• Framing clear policies for food donation, limited liability protection/ indemnification of food donors and food rescue organisations
• Develop a robust ecosystem to enable regular food donation and food redirection

The study underlines a clear willingness among stakeholders to contribute to food waste management; however, overcoming prominent challenges and barriers is essential to drive momentum and provide the necessary support to the industry and value chain actors. Addressing food waste is not just about mitigating losses but about creating value – for businesses, communities, and the environment. The time to act is now, transforming intentions into measurable, impactful actions that prioritise both economic and humanitarian outcomes.