Panduan Kemitraan yang Efektif untuk Redistribusi Pangan GRASP 2030 merangkum langkah praktis bagi pelaku usaha dan organisasi redistribusi pangan untuk menyalurkan surplus pangan dengan aman, bermutu, bergizi, dengan memperhatikan regulasi yang ada.

Dokumen ini dapat menjadi panduan awal mengenai kerangka hukum, kriteria keamanan pangan, alur kerja donasi, serta mekanisme kemitraan yang transparan agar penyelamatan pangan dapat dijalankan secara konsisten dan bertanggung jawab. Panduan ini ditujukan untuk memperkuat kolaborasi sektor swasta, pemerintah, dan organisasi masyarakat dalam mengurangi susut dan sisa pangan di Indonesia, sekaligus mendukung target nasional dan SDG 12.3 melalui aksi nyata penyelamatan pangan.

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The GRASP 2030 Guidelines for Effective Food Redistribution Partnerships provide practical steps for businesses and food redistribution organizations to channel surplus food safely, in a good quality and nutritious manner, while complying with existing national regulations. 

This document serves as an initial guide on legal framework, food safety requirements, donation workflows, and partnership arrangements to ensure accountable and transparent redistribution practices. Designed to strengthen collaboration across private sector, government, and civil society, the guidelines support Indonesia’s efforts to reduce food loss and waste while contributing to national targets and SDG 12.3 through concrete, scalable food rescue actions.

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Voluntary Agreement (VA) is a collaboratively agreed, self-determined pact to take action on food waste generated at the relevant stages of the food system. This cooperation approach has been adopted in several countries like the United Kingdom, USA, Mexico, South Africa, Australia, including Indonesia. The GRASP 2030 (Gotong Royong Atasi Susut & Limbah Pangan di 2030) is a voluntary agreement initiated by the Indonesia Business Council for Sustainable Development (IBCSD).

The growing global population will raise a significant demand for food. Ironically, around one-third of the food produced is lost or wasted. Saving the food and preventing it from being wasted can help as much to secure people access to food.

There are several actions that can be taken to manage the surplus food rather than being wasted. The US Environmental Protection Agency (EPA) has established the Food Recovery Hierarchy to show prioritized actions to prevent FLW in sequence.

In 2021, BAPPENAS (National Development Planning Agency) conducted a study on food loss and waste (FLW) in Indonesia. The study captured the FLW generation in Indonesia including its following impacts.

Circular economy is defined as an industrial model designed to be regenerative and restorative, aiming to extract the maximum value from resources by keeping them in circulation as long as possible and by recovering them at the end of their service life within a system. The implementation of a circular approach in the food and beverage industry can reduce the generation of food loss and waste and other significant benefits to the economy and the planet.

The United Nation Environment Programme (UNEP) has published the Food Waste Index Report 2021. The Food Waste Index Report aims at supporting the goals of SDG 12.3 by presenting the most comprehensive food waste data collection, analysis and modeling to date, generating a new estimate of global food waste, and publishing a methodology for countries to measure food waste, at household, food service and retail level, to track national progress towards 2030 and to report on SDG 12.3.

The report estimates that food waste from households, retail establishments and the food service industry totals 931 million tonnes each year. Nearly 570 million tonnes of this waste occurs at the household level. The report also reveals that the global average of 74 kg per capita of food wasted each year is remarkably similar from lower-middle income to high-income countries, suggesting that most countries have room to improve.

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The calculator, created by Quantis as part of WBCSD’s FReSH program and with input from World Resources Institute, also provides insights that can be used when considering which food loss and waste streams to prioritize. It can be used to compare and contrast the environmental and nutritional impact of various actions to reduce food loss and waste.

The calculator complements the Food Loss and Waste Accounting and Reporting Standard as it enables you to describe and convey the scale and relevance of food loss and waste in terms that may be more meaningful for some audiences than weight.

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The FLW Standard provides requirements for countries, companies, and other entities to use in accounting for and reporting on FLW. It also includes guidance, resources, and examples to assist in the use of the standard.

Upon publication in 2016, the FLW Standard included “biodiesel” in the “bio-based materials / biochemical processing” destination because this destination is focused on material converted to industrial products. However, in 2021, following consultation with the FLW Protocol Steering Committee, and based on discussions with a range of food businesses and food experts, it was agreed that all material which leaves the human food supply chain and is in the end burned for energy should be treated equally. In recognition that material converted into a biofuel product (such as biodiesel or solid-fuel pellets/bricks) has added value, the guidance is to report such materials under the ‘other’ destination.

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This publication from FLW Protocol enables companies across the food supply chain, particularly those calculating GHG inventories and setting science-based targets, to:

• better understand and connect FLW reductions with their efforts to reduce GHG emissions;
• calculate and communicate the climate benefits of FLW reductions; and
• link those benefits to their GHG inventories and science-based GHG reduction targets.

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