The two-day event featured capacity building on the Standard Methodology for Food Loss and Waste Measurement, knowledge sharing among key partners, and the launch of two national initiatives — the “Stop Boros Pangan” Platform by Bapanas and the “Food Redistribution Guidelines” co-developed with GRASP2030 signatories — marking GRASP2030’s 4th anniversary celebration alongside IDAFLW 2025.

Jakarta, 1 October 2025 

The Indonesia Business Council for Sustainable Development (IBCSD), through the GRASP2030 initiative (Collective Action to Tackle Food Loss and Waste by 2030), together with the Sustainable Food Systems Coalition (KSPL), in collaboration with the National Food Agency (Bapanas) and Partnering for Green Growth and the Global Goals 2030 (P4G), successfully held a Food Loss and Waste Measurement Training for businesses and local governments on 30 September–1 October 2025 at JS Luwansa Hotel, Jakarta.

The activity was held to commemorate the International Day of Awareness of Food Loss and Waste (IDAFLW) 2025 and marked the culmination of GRASP2030’s fourth anniversary celebration. Hosted by public figure Olga Lidya, who is known for her environmental advocacy, the event reaffirmed the shared commitment to reducing food loss and waste.

IBCSD Executive Director Indah Budiani stated that GRASP2030’s fourth anniversary serves as a crucial momentum to strengthen multi-stakeholder synergy in addressing food loss and waste.

“We want to ensure that this commitment does not stop at declarations but is realized through tangible capacity building—enabling local governments and businesses to integrate food loss and waste management into their practices and policies,” she said.

Food loss and waste have become major challenges with significant economic, environmental, and social consequences. As such, this issue is now a national priority within Indonesia’s Medium-Term National Development Plan (RPJMN) 2025–2029 and the National Food Loss and Waste Management Roadmap.

In his remarks, Arief Prasetyo Adi, Head of the National Food Agency, stated:

“Indonesia is committed to achieving SDG target 12.3, as reflected in the RPJMN 2025–2029, where food loss and waste management is one of the priority activities, targeting a 3–5% annual increase in food recovery. Achieving this goal requires strong multi-sectoral collaboration, which Bapanas has demonstrated through initiatives such as the Gerakan Selamatkan Pangan (Save Food Movement).”

The training also served as an opportunity to introduce and apply the Standard Methodology for Food Loss and Waste Measurement launched by KSPL, the National Food Agency, and the Ministry of National Development Planning (Bappenas) on 24 September 2024. The session was designed for business representatives from the manufacturing, retail, and hospitality sectors (hotel, restaurant, café) as well as local government officials.

Gina Karina, Head of KSPL Secretariat, emphasized the importance of this training as a foundational step toward data-driven and measurable strategies for reducing food loss and waste.

“By the end of this year, we hope that every participating business and local government will have developed at least a draft strategy for reducing food loss and waste, ready to be implemented next year,” said Gina.

The training gathered over 220 participants from the retail, manufacturing, and hospitality sectors, as well as provincial governments in KSPL’s working areas, including West Sumatra, East Java, and East Nusa Tenggara (NTT). The event also adopted a hybrid format, allowing participation from local government representatives across Indonesia through online sessions.

Over the two-day program, participants learned about the Target–Measure–Act (TMA) approach, practical methodologies and tools for measurement and reporting, real-world business case simulations, provincial action plan development aligned with national roadmaps and policies, and the use of digital tools for tracking and monitoring food loss and waste.

The training featured collaboration among key institutions, including Bappenas, WRAP, Garda Pangan, GAIN (Global Alliance for Improved Nutrition), World Resources Institute (WRI) Indonesia, Nutrifood, and other partners who shared their knowledge and experiences to strengthen the capacity of local governments and businesses in managing food loss and waste.

In addition to the training sessions, the event featured a ceremonial celebration of IDAFLW 2025, including the launch of the Stop Boros Pangan platform initiated by Bapanas, followed by the introduction of the Food Redistribution Guidelines developed in collaboration with GRASP2030 signatories. The event also showcased a short film about a local food-saving movement in Papua—produced through collaboration between WWF Indonesia and Delterra—illustrating community-led efforts in reducing food waste.

With the spirit of celebrating GRASP2030’s fourth anniversary and IDAFLW 2025, this momentum is expected to spark stronger commitments from businesses and local governments to reduce food loss and waste by 50% by 2030, in line with SDG target 12.3, Indonesia’s RPJMN 2025–2029 target of 3–5% annual food recovery and waste reduction, and the National Food Loss and Waste Management Roadmap.

Jakarta, 14 August 2025 – The Indonesia Business Council for Sustainable Development (IBCSD) through GRASP 2030 together with the Indonesian Food and Beverage Producers Association (GAPMMI) hosted a collaborative workshop at Ra Suites Simatupang, bringing together 23 leading food and beverage companies including Nutrifood, Multi Bintang Indonesia (MBI), and Great Giant Foods (GGF). The event, titled “Turning the Challenge of Food Loss and Waste into Business Opportunities through Collaborative Action,” was held to introduce the GRASP 2030 initiative, explore the Target-Measure-Act (TMA) approach, and share practical business cases. Through opening remarks led by IBCSD and GAPMMI, presentations, interactive discussions, and sharing sessions, the workshop highlighted why reducing food loss and waste (FLW) is not only vital for environmental sustainability and national food security, but also a strategic opportunity to improve efficiency, reduce costs, and strengthen competitiveness across the sector.

The collaborative workshop between GAPMMI and IBCSD through the GRASP 2030 initiative opened with a strong call for joint action to address FLW. Since its launch in 2021, GRASP 2030 has grown from 9 to 39 members, uniting companies and organizations across the food value chain with the TMA approach to halve FLW by 2030. The opening remarks emphasized that tackling FLW is not only an environmental necessity but also a business opportunity, helping companies cut costs, improve efficiency, create circular economy models, and strengthen Indonesia’s food system resilience. With GAPMMI’s engagement, the partnership highlights how reducing FLW can drive both sustainable development and long-term business success.

 

Nutrifood: From Awareness to Impact

For Nutrifood, a company established in 1979 and known for products like Nutrisari, the journey began in 2018, inspired by a wedding organizer that collaborated with food redistribution for surplus banquet. Discovering that up to 50% of wedding banquet food often ended up as surplus, Nutrifood felt inspired by that initiative and implemented similar solutions to food waste in their canteen.

Today, that commitment is integrated into daily operations—systematically measuring FLW, separating edible from non-edible food, and even converting liquid products like milk into compost and fertilizer. Importantly, employees are also engaged through ongoing education and awareness programs. By joining GRASP 2030, the company gained access to training, new partnerships, and valuable collaboration opportunities; turning sustainability into both a responsibility and a competitive advantage. The results speak for themselves: within a single year of joining, Nutrifood reduced FLW by 20% while achieving significant cost savings. 

Multi Bintang Indonesia: Transforming Waste into Value

As part of Heineken Global, Multi Bintang Indonesia (MBI) has set a bold goal: zero waste to landfill by 2030. The company has embraced upcycling as a core strategy to create value from what was once seen as a challenge, and turn it into opportunities.

Each month, spent grain is transformed into granola bars and other food products in partnership with Reharvest, while other organic waste is processed by local NGOs to support community livelihoods. Although storage, partner capacity, and seasonal variations present ongoing hurdles, MBI views GRASP 2030 as a vital platform to strengthen collaboration, enhance transparency, and build stakeholder trust. Participation in the initiative not only supports cost savings and operational efficiency but also reinforces MBI’s social license to operate and aligns with Heineken’s global sustainability vision.

Great Giant Foods: Maximizing Every Harvest

Great Giant Foods (GGF), an integrated agribusiness in Lampung, produces bananas, guavas, and pineapples. GGF faces fluctuations caused by weather and climate, making food loss an unavoidable risk. Yet, rather than waste, the company sees opportunity.

Surplus fruits are channeled into multiple solutions: donations to local communities, transformation into value-added products such as fruit chips, and use as feed for maggot farming to support organic waste management. GGF also partners with universities including UGM (Yogyakarta), Unila (Lampung), and Unpad (West Java) to research and scale innovative ways to absorb and utilize more harvests.

By engaging with GRASP 2030, GGF has gained validation for its food loss measurement methods, inspiration from peers, and access to best practices that enhance supply chain efficiency while reducing costs.

Shared Insights: A Collective Path Forward

The open Q&A session underscored the value of cross-industry learning. Participating companies raised challenges of redistributing surplus food in Eastern Indonesia, where partners are limited. Nutrifood expected that GRASP 2030 could develop a national directory of food redistribution partners to scale up a safer and more equitable distribution of food surplus across Indonesia.

Building Momentum Together

This session reaffirmed that tackling FLW is not just about solving a problem, it is about creating opportunities too. Businesses are reducing costs, strengthening consumer trust, empowering communities, and protecting the environment.

Through GRASP 2030, companies like Nutrifood, MBI, and GGF are proving that collaboration turns challenges into solutions, and solutions into long-term impact. Together, they are paving the way toward a future where every resource is valued and nothing goes to waste. 

Sebagai bagian dari komitmen kolektif untuk mengurangi susut dan sisa pangan (SSP) di Indonesia, Indonesia Business Council for Sustainable Development (IBCSD) bersama Waste Resources Action Programme (WRAP) memfasilitasi diskusi kedua Food Redistribution Working Group (FRWG) pada tanggal 29–30 Juli 2025. Forum ini menjadi lanjutan dari diskusi pertama di bulan Juni, dan kembali menghadirkan pemangku kepentingan lintas sektor untuk menyusun pedoman redistribusi pangan yang lebih komprehensif dan aplikatif.

Inisiatif ini merupakan bagian dari GRASP 2030 yang mendukung Tujuan Pembangunan Berkelanjutan (TPB) 12.3 dengan mendorong penerapan solusi bernilai tinggi dalam pengelolaan pangan, termasuk redistribusi pangan layak konsumsi kepada masyarakat yang membutuhkan.

Hari Pertama: Menyepakati Poin-Poin Strategis dalam Dokumen Panduan

Diskusi hari pertama dibuka oleh Fierra Setyawan, Program Manager for Food, Nature and People IBCSD , yang menekankan bahwa redistribusi pangan merupakan strategi penting dalam mengurangi SSP secara sistemik. Dalam sambutannya, ia menyoroti pentingnya penyusunan panduan yang dapat meminimalkan risiko dan menjaga reputasi semua pihak yang terlibat, baik dari sektor swasta maupun lembaga donor.

Setelah sesi pembukaan, Aloysius Wiratmo selaku Program Development & External Engagement Manager IBCSD memaparkan hasil diskusi pertama serta struktur forum. Ia menegaskan bahwa dokumen panduan ini bersifat living document—yang memungkinkan perubahan sesuai perkembangan regulasi dan masukan peserta.

Diskusi dilanjutkan dengan pembahasan poin-poin lanjutan dari dokumen panduan (poin 15–27), yang mencakup:

• Penyempurnaan istilah “audit internal” menjadi “inspeksi mandiri”

• Penyesuaian waktu tunggu maksimal untuk pangan siap saji

• Revisi label dan informasi pangan sesuai dengan ketentuan perundangan

• Penegasan tanggung jawab pihak pengolah ulang pangan

• Pengaturan produk-produk sensitif seperti susu formula bayi, PKMK, dan PKGK

• Tambahan indikator seperti perhitungan gas rumah kaca yang diselamatkan

Forum menyepakati berbagai masukan tersebut, dengan catatan-catatan yang akan dituangkan ke dalam draf panduan versi selanjutnya.

Hari pertama ditutup dengan pembagian peserta ke dalam tiga kelompok diskusi untuk membahas Tabel Jenis Pangan berdasarkan klasifikasi risiko dari Badan Pangan Nasional (Bapanas), yang hasilnya dipresentasikan keesokan harinya.

Hari Kedua: Finalisasi Tabel Jenis Pangan dan Arah Tindak Lanjut

Diskusi hari kedua difokuskan pada penyempurnaan Tabel Jenis Pangan, dipandu oleh Chairperson Ibu Kenny dari Nutrifood. Setiap kelompok mempresentasikan hasil pembahasan mereka, mulai dari produk susu dan olahannya, minyak, sayur dan buah, hingga pangan siap saji.

Beberapa poin penting yang disepakati antara lain:

• Penambahan kategori produk baru seperti yoghurt UHT dan gula cair

• Penyempurnaan indikator kerusakan produk (misalnya: mengganti “penyok” menjadi “kaleng bocor atau kembung”)

• Penyesuaian istilah masa simpan agar lebih jelas dan tidak menimbulkan ambiguitas

• Ketentuan suhu penyimpanan pangan siap saji berdasarkan standar Codex Alimentarius

• Identifikasi produk-produk yang harus segera disalurkan atau memerlukan penanganan khusus

Diskusi hari kedua ditutup oleh Aloysius Wiratmo dengan penyampaian rencana tindak lanjut. Tim Sekretariat GRASP 2030 akan menyusun draft kedua panduan dengan memasukkan seluruh masukan yang telah dibahas. Untuk isu-isu teknis yang masih perlu klarifikasi, peserta didorong untuk mengirimkan masukan tambahan secara tertulis.

Diskusi ini menjadi bukti kuatnya semangat kolaboratif dalam mendorong sistem redistribusi pangan yang lebih efisien, inklusif, dan berbasis bukti. Dengan keterlibatan aktif seluruh pemangku kepentingan, GRASP 2030 terus bergerak menuju sistem pangan nasional yang minim limbah, berkeadilan, dan berkelanjutan.

Bagaimana GRASP 2030 Dapat Membantu?

GRASP 2030 (Gotong Royong Atasi Susut & Sisa Pangan di Tahun 2030) adalah perjanjian sukarela (voluntary agreement) yang diinisiasi oleh Indonesia Business Council for Sustainable Development (IBCSD) untuk menyatukan bisnis dan pemangku kepentingan lain dalam upaya mengurangi susut dan sisa pangan hingga 50% pada tahun 2030, sesuai dengan SDG 12.3.

Sejak diluncurkan pada September 2021, GRASP 2030 telah menghimpun lebih dari 20 anggota dari berbagai sektor—termasuk industri makanan dan minuman, perhotelan, startup, think tank, bank pangan, dan ritel—untuk mendorong kolaborasi di seluruh sistem pangan.

GRASP 2030 mendorong bisnis untuk menerapkan kerangka Target-Ukur-Aksi yang memungkinkan mereka mengambil langkah strategis dan terukur. Dengan menyediakan panduan praktis, wawasan berbasis data, dan platform kolaboratif, GRASP 2030 membantu bisnis mengidentifikasi inefisiensi, menerapkan solusi, serta memantau kemajuan bisnis. Melalui aksi kolektif, inisiatif ini tidak hanya mengurangi susut dan sisa pangan, tetapi juga meningkatkan keberlanjutan lingkungan, kesejahteraan sosial, dan ketahanan ekonomi di seluruh Indonesia.

 

Hubungi kami untuk mengetahui lebih lanjut tentang GRASP 2030

As part of a collective commitment to reduce food loss and waste (FLW) in Indonesia, the Indonesia Business Council for Sustainable Development (IBCSD) and the Waste Resources Action Programme (WRAP) facilitated the second discussion of the Food Redistribution Working Group (FRWG) on July 29–30, 2025. This forum builds on the first discussion held in June and once again brings together stakeholders from various sectors to develop more comprehensive and practical guidelines for food redistribution.

This initiative is part of GRASP 2030, which supports Sustainable Development Goal (SDG) 12.3 by promoting the implementation of high-value solutions in tackling food loss and waste, including the redistribution of food fit for consumption to communities in need.

Day One: Agreeing on Strategic Points in the Guidance Document

The first day of discussions was opened by Fierra Setyawan, Program Manager for Food, Nature and People, representing the Executive Director of IBCSD, who emphasized that food redistribution is an important strategy in systematically reducing FLW. In his remarks, he highlighted the importance of developing guidelines that can minimize risks and maintain the reputation of all parties involved, both from the private sector and donor agencies.

Following the opening session, Aloysius Wiratmo, Team Leader GRASP 2030 at IBCSD, presented the results of the first discussion and the structure of the forum. He emphasized that the guidelines are a living document—one that can be amended in line with regulatory developments and participant input.

The discussion continued with a review of further points from the guidance document (points 15–27), which included:

• Revision of the term “internal audit” to “self-inspection”
• Adjustment of the maximum waiting time for ready-to-eat food
• Revision of food labels and information in accordance with legal provisions
• Reaffirmation of the responsibilities of food reprocessors
• Regulation of sensitive products such as infant formula, PKMK, and PKGK
• Additional indicators such as the calculation of greenhouse gas savings 

The forum agreed on these various inputs, with notes to be incorporated into the next draft of the guidelines.

The first day ended with participants being divided into three discussion groups to discuss the Food Type Table based on the risk classification of the National Food Agency (Bapanas), the results of which were presented the following day.

Day Two: Finalization of Food Type Table and Follow-up Actions

The second day of discussions focused on refining the Food Type Table, led by Chairperson Kenny from Nutrifood. Each group presented the results of their discussions, ranging from dairy products and their derivatives, oils, vegetables and fruits, to ready-to-eat foods.

Some of the key points agreed upon included:

• Addition of new product categories such as UHT yogurt and liquid sugar
• Improvement of product damage indicators (such as replacing “dent” with “leaking or bulging can”)
• Adjustment of shelf life terms to be clearer and less ambiguous
• Storage temperature requirements for ready-to-eat foods based on Codex Alimentarius standards
• Identification of products that must be distributed immediately or require special handling

The second day of discussions was closed by Aloysius Wiratmo with the presentation of a follow-up plan. The GRASP 2030 Secretariat team will draft the second version of the guidelines, incorporating all the inputs discussed. For technical issues that still require clarification, participants are encouraged to submit additional written inputs.

This discussion serves as strong evidence of the collaborative spirit in promoting a more efficient, inclusive, and evidence-based food redistribution system. With the active involvement of all stakeholders, GRASP 2030 continues to move toward a national food system that is low-waste, equitable, and sustainable.

How can GRASP 2030 help?

GRASP 2030 (Gotong Royong Atasi Susut & Sisa Pangan di Tahun 2030) is a voluntary agreement initiated by the Indonesia Business Council for Sustainable Development (IBCSD) to unite businesses and other stakeholders in an effort to reduce food loss and waste by 50% by 2030, in line with SDG 12.3.

Since its launch in September 2021, GRASP 2030 has brought together 39 members from various sectors—including the food and beverage industry, hospitality, startups, think tanks, food banks, and retail—to promote collaboration across the entire food system.

GRASP 2030 encourages businesses to adopt a Target-Measure-Action (TMA) framework that enables them to take strategic and measurable steps. By providing practical guidance, data-driven insights, and a collaborative platform, GRASP 2030 helps businesses identify inefficiencies, implement solutions, and monitor progress. Through collective action, this initiative not only reduces food loss and waste but also enhances environmental sustainability, social well-being, and economic resilience across Indonesia.

Contact us to find out more about GRASP 2030

Siaran Pers – Untuk Segera Diterbitkan

Dalam sesi khusus di Nusantara Food & Hotel 2025, IBCSD melalui GRASP 2030 memperkuat kolaborasi lintas sektor lewat penandatanganan MoU dengan APRINDO, GAPMMI, dan PISAgro, serta bergabungnya Unilever sebagai signatories baru. Acara ini menegaskan komitmen bersama untuk mendorong aksi nyata atasi susut dan sisa pangan.

Jakarta, 3 Juli 2025 — Indonesia Business Council for Sustainable Development (IBCSD), melalui inisiatif GRASP 2030 (Gotong Royong Atasi Susut dan Sisa Pangan di 2030), mengumpulkan para pemimpin bisnis, pemerintah, asosiasi, media, dan masyarakat umum dalam konferensi Nusantara Food & Hotel 2025 pada sebuah sesi khusus bertajuk “Mendorong Aksi Nyata untuk Mengatasi Susut dan Sisa Pangan.”

Sesi ini diisi dengan sambutan dari perwakilan BAPPENAS dan Bapanas yang menyampaikan pandangan dari sektor pemerintah. Pada kesempatan yang sama, dilakukan pula penandatanganan Nota Kesepahaman (MoU) antara IBCSD dan sejumlah asosiasi, yaitu Asosiasi Pengusaha Ritel Indonesia (APRINDO), Gabungan Produsen Makanan Minuman Indonesia (GAPMMI), dan PISAgro. Unilever juga secara resmi bergabung sebagai signatories GRASP 2030 melalui penandatanganan voluntary agreement. Selain itu, sesi ini dilengkapi dengan diskusi talkshow yang menjadi ruang berbagi pengalaman dan komitmen dari asosiasi dan signatories GRASP 2030 dalam mengatasi susut dan sisa pangan.

Acara dihadiri lebih dari 100 peserta dari berbagai sektor yang hadir untuk mewujudkan upaya bersama, dengan dukungan sejumlah signatories GRASP 2030, yakni Unilever, Nutrifood, Great Giant Food, dan Kalbe Nutritionals. Sebagai sebuah wadah kolaborasi multipihak, GRASP 2030 bersama dengan para signatories-nya terus berupaya untuk mendorong aksi nyata untuk mengatasi susut dan sisa pangan. 

Indah Budiani, Direktur Eksekutif IBCSD, menyampaikan bahwa selain merugikan ekonomi dan lingkungan, susut dan sisa pangan juga mencerminkan ketimpangan sosial. “Oleh karena itu, komitmen bersama sektor bisnis dalam mengurangi susut dan sisa pangan bukan sekadar tanggung jawab sosial, tetapi juga peluang untuk efisiensi operasional, inovasi produk, dan peningkatan reputasi di mata konsumen, terutama generasi muda,” sebut Indah dalam sambutannya saat membuka acara.

Sesi ini juga menyoroti pentingnya peran pengurangan susut dan sisa pangan dalam memperkuat ketahanan pangan nasional. Dalam pidatonya, Nita Yulianis, Direktur Kewaspadaan Pangan BAPANAS, menekankan urgensi serta langkah utama untuk mengatasi susut dan sisa pangan di Indonesia, yang mencapai 48 juta ton per tahun. “Kami memahami bahwa banyak hal sudah dilakukan oleh Bapak Ibu sekalian, tetapi kita gaungkan kembali dengan tiga langkah utama: pencegahan timbulan sisa makanan, penanganan sisa pangan, dan pencatatan,” jelas Nita.

Dalam sesi talk show, para narasumber membahas tantangan dan upaya pengurangan susut dan sisa pangan di berbagai sektor, mulai dari sektor pertanian, produksi, hingga ritel,. GAPMMI menyoroti tantangan overproduksi akibat perubahan cepat preferensi konsumen; APRINDO menekankan pentingnya manajemen stok yang efektif di sektor ritel; sementara PISAgro membagikan pengalaman mendampingi petani agar memproduksi secara efisien dan menghindari susut pangan.

Chairwoman GRASP 2030 sekaligus Head of Sustainability Nutrifood, Angelique Dewi, mendorong pelaku usaha untuk mulai dari langkah sederhana seperti mengukur jumlah food waste di operasional mereka sebagai bentuk efisiensi. “Kita tidak perlu langsung berinovasi besar-besaran. Mulailah dengan mengukur food waste di operasional masing-masing. Ini adalah bentuk efisiensi bagi perusahaan itu sendiri, dan akan lebih efektif jika dilakukan dengan berkolaborasi bersama food bank dan pengelola sampah makanan,” ujarnya.

GRASP 2030 terus mengajak lebih banyak perusahaan dan organisasi lainnya untuk bergabung, menerapkan pendekatan Target–Ukur–Aksi, dan menjadikan pengurangan susut dan sisa pangan sebagai bagian dari strategi keberlanjutan. Sesi di Nusantara Food & Hotel 2025 menunjukkan bagaimana komitmen dapat diwujudkan dalam aksi nyata, sekaligus menjadi langkah penting menuju pencapaian target nasional di 2030. Lebih dari sekadar forum diskusi, acara ini mencerminkan gerakan kolektif yang kian kuat untuk membangun sistem pangan yang berkelanjutan.

Tentang IBCSD
Indonesia Business Council for Sustainable Development (IBCSD) adalah asosiasi yang dipimpin oleh para CEO perusahaan di Indonesia yang berkomitmen mendorong pembangunan berkelanjutan melalui pertumbuhan ekonomi, keseimbangan ekologi, dan kemajuan sosial. Sebagai partner global dari WBCSD, IBCSD memfasilitasi kepemimpinan bisnis berkelanjutan, mempromosikan praktik terbaik, dan bermitra dengan pemerintah serta masyarakat sipil untuk mendorong solusi kebijakan yang berdampak. Kunjungi ibcsd.or.id atau hubungi [email protected] untuk informasi lebih lanjut.

Tentang GRASP 2030
GRASP 2030 (Gotong Royong Atasi Susut dan Sisa Pangan di 2030) adalah perjanjian sukarela (voluntary agreement) yang diinisiasi oleh IBCSD untuk mengurangi setengah dari susut dan sisa pangan (SSP) di Indonesia pada tahun 2030. Diluncurkan pada 2021, GRASP 2030 menjadi platform kolaboratif tingkat nasional yang melibatkan sektor swasta, asosiasi, NGO, pemerintah, dan aktor lain di sepanjang rantai nilai pangan. Melalui pendekatan Target–Ukur–Aksi, inisiatif ini mendorong aksi terkoordinasi, berbagi praktik terbaik, dan inovasi untuk mewujudkan sistem pangan yang berkelanjutan.

Kontak Media
Nurina Izazi, Communications Manager IBCSD, [email protected]

The issue of food waste generation is a problem that is often underestimated. In fact, food waste generation from consumption activities is significant. The Consumindful initiative with the slogan “Eat Wiser, No Leftover” is a step taken by the Indonesia Business Council for Sustainable Development (IBCSD) as an effort to contribute in reducing food waste. The project was initiated by IBCSD together with WRAP and GRASP 2030 with the support of the Danish Embassy in Indonesia.

“The Consumindful initiative is expected to further encourage positive behavior of the community and industry to reduce food waste and cultivate food donations,” said Indah Budiani, Executive Director of IBCSD in her remarks at the Consumindful launch event which took place in Yogyakarta, April 4, 2023. 

The Consumindful launch event marks the beginning of a movement to invite the public to participate in reducing food waste in Indonesia. This movement is expected to amplify the message to a wider audience to be wiser in consuming and not wasting food. Spreading the message of the importance of reducing food waste is considered important, because Indonesia experiences economic losses of 4-5% of total GDP due to food shrinkage and waste problems based on Bappenas data in 2021.

“There is an SDG target to reduce food waste at the retail and consumer level by 50%. Meanwhile, on average in Indonesia, food waste production per individual per year reaches 1-2 quintals per year according to Bappenas data,” said Nita Yulianis as Director of Food and Nutrition Vigilance at the National Food Agency in her keynote speech delivered at this event. She continued, “Integrative and collaborative efforts are needed to reduce food waste production in Indonesia.”

Changes in consumer behavior related to food waste reduction are necessary, as it is known that the majority of food waste is generated from consumption activities. Therefore, Consumindful’s campaign strategy is to encourage consumers to prevent food waste at the household level. The Consumindful initiative is in collaboration with WRAP, a UK-based non-profit environmental organization with experience working on projects related to consumer behavior change. “WRAP is excited to be working with IBCSD again to tackle food shrinkage and waste in Indonesia. Consumindful is an exciting project to support mindful consumption and realize a sustainable future for people and the planet,” said Michael Jones, WRAP’s International Partnership Manager.

The Consumindful initiative is also made possible by the support of the Danish Embassy in Indonesia. “Changing people’s habits to reduce food waste is a difficult thing to do, so innovative approaches are needed to make it happen. The collaboration of IBCSD and WRAP can create a small but impactful strategy through the Consumindful initiative with the support of the Danish Embassy,” said Hanne Larsen, Minister Counsellor for Food and Agriculture at the Danish Embassy in Indonesia. 

Consumindful is a follow-up initiative to an earlier initiative called GRASP 2030 (Gotong Royong Atasi Susut dan Limbah Pangan 2030) which was launched on September 8, 2021. GRASP 2030 is a concrete effort to unite all actors across the food system chain in reducing food loss and waste in Indonesia. A total of 22 actors including companies, associations, and other organizations in the food sector have committed to participate in this movement. This event was also made possible with the support of Kalbe Nutritionals and Nutrifood Indonesia, which are part of GRASP 2030. “Let us take real action through individual and organizational behavior, which hopefully will reduce food waste in Indonesia,” said Cogito Ergo Sumadi Rasan, Chairman of GRASP 2030.

Yogyakarta Cares about Food Waste

Yogyakarta was chosen as the launch site for Consumindful, because it is known as a tourist and student area with people coming from other regions, making food waste handling efforts in Yogyakarta very important. In addition, the Provincial Government of Yogyakarta Special Region (Pemprov DIY) also has a commitment to encourage food waste handling efforts. 

The Provincial Government of Yogyakarta Special Region, represented by Plh. Assistant for Economy and Development, Yuna Pancawati, conveyed the need to consume food more wisely and without leftovers, and underlined that the Consumindful initiative is very important in reducing food waste.

In a panel discussion session attended by stakeholders from government, industry, and academia, the Head of the DIY Agriculture and Food Security Agency (DPKP), Sugeng Purwanto, mentioned that “The DIY Provincial Government has a commitment in handling food waste through Governor Instruction No. 33 of 2021 on handling food shrinkage and waste. In realizing the mandate of the instruction, socialization and education on food waste prevention are carried out in the community as well as studies related to this matter.” Meanwhile, the Head of the DIY Tourism Office, Singgih Raharjo, said, “The DIY Tourism Office has a collaboration program with start-up Surplus that helps distribute excess food in hotels, cafes and restaurants by giving a discounted price on the food sold.”

Solving the food waste problem from various perspectives and sectors needs to be done to ensure the food waste reduction target is achieved. “The industry has a role in reducing food waste by designing products that suit the needs of consumers and support mindful consumption,” said Arief Purwanto Nugroho, Head of Communication & Sustainability, Kalbe Nutritionals. The hospitality and restaurant industry sector, which is one of the actors in the food industry, also needs to take part in reducing food waste. Said by Erwan Sakti, Executive Chef of Platinum Hotel Adisucipto, “The culinary industry can contribute to reducing food waste by conducting proper processing, organizing portions served to consumers, conducting education, and conducting unconsumed food donation activities.”

Apart from the food industry, the role of academia is equally important in carrying out public education functions related to efforts to prevent food waste. “Food waste prevention can be done with various strategies. Academia has a role to play in developing food distribution platforms, developing food waste processing technology, and educating the public on food waste issues,” said Prof. Dr. Ir. Eni Harmayani, M.Sc., Dean of the Faculty of Agricultural Technology, Universitas Gadjah Mada.

Going forward, the Consumindful initiative will continue to campaign for food waste reduction efforts. Collaboration and support from various parties are needed to realize the goal of a food waste-free Indonesia. Hopefully, more and more people and industries will care about the issue of food waste and take real action in their daily lives.

Contact:

Nurina Izazi, Communication and Member Relation Manager IBCSD, [email protected], +62-813-3261-4268

Environmental, Social and Governance (ESG) related risks have become prevalent risks worldwide and in the Asia-Pacific region. It is crucial that businesses learn to navigate and thrive within these changing landscapes and integrate and include ESG considerations into strategy formulation and business operations. 

The ESG risk landscape is constantly evolving with financial institutions and regulators stepping up their ambitions into more sustainable financing and operating practices, making efforts to integrate environmental and social considerations into their governance and business strategy, operations, and risk management.

 The ESG NXT 2022 conference, a joint event of BCSD Malaysia and Knowledge Group of Companies, provides valuable insights on businesses’ actions needed to accelerate the system transformations necessary for a net-zero, nature-positive, and more equitable future. The conference features prominent international and local thought leaders and experts to talk about an inclusive theme, “Making ESG Actionable For All”. It aims to foster meaningful discussions that provide a multi-dimensional perspective on sustainability’s critical issues and “how-to” solutions. This conference has been skillfully designed around 4 tracks covering:

• Built Environment, Transport, and Mobility
• Energy and Decarbonization
• Food, Agriculture, Health and Wellbeing
• Products and Materials

These tracks have been strategically chosen as they encapsulate the critical areas where systems transformation is most needed and ESG ambitions and metrics need to be adequately set.

Operating in the same region, IBCSD was given the opportunity to share the ESG landscape in Indonesia and how IBCSD’s programs can support the businesses to take one step at a time on their net-zero emission and nature-positive journey. On the first day, Indah Budiani, Executive Director of IBCSD, shared how businesses define their pathways of decarbonization strategy with collective commitment and actions through the Net-Zero Hub. The Net-Zero Hub is a platform jointly developed by IBCSD with Indonesia Chamber of Commerce (KADIN) to help businesses to achieve science-based targets on net-zero emission. 

In the Food, Agriculture, Health and Wellbeing track, Bryan Citrasena, Project Manager of IBCSD, talked about the importance of addressing food loss and waste (FLW) for food and agriculture sector businesses to reduce their impact on nature and benefit socio-economic development. Tackling FLW has been underlined in the SDG 12.3 goal with a specific reduction target of 50% by 2030. The IBCSD program, namely GRASP2030, collects businesses and other supporting stakeholders in the food value chain to make food consumption and production more sustainable by reducing FLW in Indonesia. In the same forum, Tan Hong Tat, Head of Sustainability at AEON Malaysia, also shared AEON’s practices in tackling FLW and how they influence customers to have more awareness about food waste.

The conference took two consecutive days in Bangsar, Kuala Lumpur. With more than 60 competent speakers, a series of presentations, talkshows and discussions was conveyed in this two-days conference, talking on how businesses need to move on from business as usual mindset to more proactive stance against climate emergency.

 

The world’s food demand in 2050 will increase by 50-100% in line with the increase in population which is estimated to reach 9.7 billion. Based on census data, Indonesia’s population in 2020 reached 270.2 million, an increase of 32.56 million compared to the 2010 data. The increasing need for food to offset the population growth has problems due to the high issue of Food Loss and Waste. One-third of the food produced for human consumption is lost or wasted during the harvest and consumption processes, known as food loss and waste (FLW).

 In line with the Indonesian Presidency at the G20, the Ministry of Agriculture through the Meeting of Agricultural Chief Scientists (MACS) has an agenda to support the Sustainable Development Goals, especially the 12.3 target, a 50% reduction of FLW at the retail and consumer levels, as well as reducing FLW in the food production chain.

The Technical Workshop on Food Loss and Waste is a series of MACS agendas organized by the Agricultural Research and Development Agency (Balitbangtan) of the Ministry of Agriculture, in this case the Agricultural Postharvest Research and Development Center (BB Pascapanen) in collaboration with the Thϋnen Institute, Germany. The activity took place for two days from 5-6 October 2022 at the Grand Kheisa Hotel, Yogyakarta Special Region.

Carrying the theme ‘What Reduction on Food Loss and Waste can and must be contributed to Sustainable Intensification’, this workshop aims to obtain the latest information related to FLW reduction innovations in the ASEAN region, determine relevant FLW measurement methods, and determine appropriate policies to be jointly implemented regionally.

 IBCSD was given an opportunity to introduce GRASP2030 as a collaboration platform between private sectors and other supporting actors to work together in tackling food loss and waste on the first day of the workshop. The Executive Director of IBCSD, Indah Budiani, said that GRASP2030 would support the government and contribute to FLW reduction action in Indonesia.

 Other competent speakers also presented valuable information of FLW interventions in ASEAN and global during the plenary session. The line of speakers namely Carola Fabi (FAO), Dr. Kohei Watanabe (Teikyo University), Prof. Dr. S. Joni Munarso (Association of Indonesian Postharvest Technology Experts), Prof. Dr. Handewi Salim (Indonesian Research Association), Kuntum Melati, MA, MSc (Stockholm Environment Institute Asia), and Young Run Hur (UNEP). After the plenary presentation, the participants were divided into 4 groups to brainstorm on what needs to be done and what are the challenges in reducing food loss and waste in the region.

On the second day, speakers, delegates, and participants visited a maggot farm operated by PT Maggoprotein Alam Indonesia as one of the practical solutions to reduce food waste in the Yogyakarta region. After that, the group was brought to visit Salak (snake fruit) plantation, Foodbank of Indonesia, and Batik craft center. The workshop was closed with dinner and Ramayana ballet show at Prambanan temple.

 The Food Loss and Waste Technical Workshop was attended by 9 ASEAN countries consisting of policy makers, ministries/institutions, universities, practitioners, companies and related associations. (Bryan)