Surplus is an online marketplace that enables customers to buy a meal from restaurants, hotels, pastries & bakeries, cafes, and supermarkets that have surplus food (haven’t sold) at the day with 50% off before closing time. Surplus is an example of how technology can be used in Indonesia to drive change. The technology, allowing ease of use and a platform for communication effectively taps into the aspirations of “Generation Z”. It also demonstrates the entrepreneurial capacity in Indonesia to tackle global issues such as food waste and hunger.

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The Sintesa group has established a comprehensive strategy namely Sintesa for The Earth in order to put people, planet, and profit together as the value of doing business. Sintesa Peninsula Palembang has joined the GRASP 2030 program to improve its existing program to
reduce food waste which is in line with the Group’s sustainability commitment. The goals of reducing food loss and food waste were achieved by controlling all areas of food processing in the kitchen to customer tables, starting from purchasing – receiving – storage handling – production, and serving process.

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Multi Bintang’s sustainability strategy, Brewing a Better World 2030, is at the heart of the business. It works with the employees, communities, and stakeholders to turn its vision into reality as creating prosperity for people and the planet. Multi Bintang has the ambition to achieve 0% waste to landfill by 2025 and net-zero emission by 2030 as its commitment to become the most responsible brewer in Indonesia. This target is applied throughout operational activities and strategies on how Multi Bintang eliminates all waste within the production process and supply chain, including food waste.

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FoodCycle Indonesia has a network of beneficiaries comprising various organizations and underprivileged communities such as orphanages, elderly housing, people with disabilities, refugee communities, and street children. FoodCycle Indonesia aims to break the hunger cycle of the under-privileged communities through the three “R’s”:

• Re-distributing untouched surplus food
• Re-processing imperfectly perfect produce
• Re-cycling food waste

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