Food waste makes up nearly 40% of Indonesia’s total waste, posing a crisis for climate, equity, and efficiency. To address this, the Indonesia Business Council for Sustainable Development (IBCSD), with support from the Waste and Resources Action Program (WRAP), launched GRASP 2030 as an initiative uniting businesses, government, and communities to reduce food loss and waste by 50% by 2030, with the hospitality sector playing a critical role. Through a GRASP 2030 pilot conducted in partnership with the International Food Waste Coalition (IFWC), Pullman Bali Legian Beach demonstrated how targeted actions based on consistent measurement can deliver real impact. As a best-in-class premium hotel in APAC, the hotel achieved a further 20% reduction in food waste, saving 5 tonnes of food, avoiding 16 tonnes of CO2e emissions, and generating USD 48,000 in annual savings. Pullman Bali Legian Beach journey proves that operational excellence and sustainability go hand in hand, offering a model for the hospitality sector to replicate and adapt. Watch their case study video to see how it’s done. Join GRASP 2030 and be part of the movement for our planet and future generations.

——

Susut dan sisa pangan menyumbang hampir 40% dari total timbulan sampah di Indonesia, sehingga menimbulkan krisis bagi iklim, keadilan sosial, dan efisiensi sumber daya. Untuk menjawab tantangan ini, Indonesia Business Council for Sustainable Development (IBCSD), dengan dukungan Waste and Resources Action Programme (WRAP), meluncurkan GRASP 2030 sebagai inisiatif yang menyatukan dunia usaha, pemerintah, dan masyarakat untuk mengurangi susut dan sisa pangan hingga 50% pada tahun 2030, dengan sektor perhotelan sebagai salah satu kontributor kunci. Melalui piloting GRASP 2030 yang dilaksanakan bersama International Food Waste Coalition (IFWC), Pullman Bali Legian Beach menunjukkan bahwa keputusan berbasis data yang konsisten dapat menghasilkan dampak nyata. Sebagai hotel premium terbaik di area Asia Pasifik, Pullman Bali Legian Beach berhasil mencapai pengurangan tambahan sebesar 20% sisa pangan, menghemat 5 ton makanan, menurunkan 16 ton emisi CO₂e, serta menghasilkan penghematan tahunan sebesar USD 48.000. Perjalanan Pullman Bali Legian Beach membuktikan bahwa keunggulan operasional dan keberlanjutan dapat berjalan seiring, sekaligus menjadi model yang dapat direplikasi dan diadaptasi dalam sektor perhotelan. Saksikan video studi kasusnya dan bergabunglah dengan GRASP 2030 untuk menjadi bagian dari gerakan bagi bumi dan generasi mendatang.

Sinergi Tim & Konsumen Bijak: Strategi Radisson Blu Uluwatu Pangkas 38% Sisa Pangan Bayangkan bisa menghemat biaya operasional sekaligus menjaga bumi tanpa mengurangi kenyamanan tamu. Itulah yang dicapai Radisson Blu Uluwatu bersama GRASP 2030, dengan dukungan teknis dari WRAP dan IFWC. Strategi ini menghasilkan:

• 38% reduksi total sisa pangan
• 45% penurunan sisa makanan di piring tamu
• USD 142.000 potensi penghematan tahunan setara dengan 60 ton emisi CO₂e yang dikurangi

 "Proyek ini menunjukkan bahwa kesadaran dan kerja sama tim dapat mendorong perubahan nyata. Tindakan sederhana—dari ukuran piring hingga motivasi staf—membantu kami mengurangi limbah sekaligus meningkatkan efisiensi.." — Yann Marteau, GM Radisson Blu Uluwatu Saksikan video studi kasus Radisson Blu Uluwatu dan bergabunglah dengan GRASP 2030 untuk menjadi bagian dari gerakan bagi bumi dan generasi mendatang. -------- Teamwork and Conscious Consumers: Radisson Blu Uluwatu’s Strategy Cuts Food Waste by 38% Imagine reducing operational costs while protecting the planet, without compromising the guest experience. That’s what Radisson Blu Uluwatu achieved together with GRASP 2030, with technical support from WRAP and IFWC.This approach delivered measurable success, including: 

• 38% reduction in total food waste
• 45% decrease in plate waste from guests
• USD 142,000 potential annual savings, equivalent to 60 tons of CO₂e emissions reduced

 “This project showed that awareness and teamwork can drive real change. Simple actions — from plate size to staff motivation — helped us cut waste while improving efficiency.” – Yann Marteau, Radisson Blu Uluwatu Watch the Radisson Blu Uluwatu case study video and join GRASP 2030 to be part of a movement for the planet and future generations.

• In 2025, the hotel joined the GRASP 2030 initiative—a collaboration between the Indonesia Business Council for Sustainable Development (IBCSD), WRAP, and the International Food Waste Coalition (IFWC)—to address food waste.
• Initial diagnostics revealed that the hotel produced 73g of food waste per cover, with roughly half originating from food preparation.
• Key areas for improvement were identified in breakfast service plate waste and staff canteen consumption.

DOWNLOAD FOR MORE INFORMATION

Forum dialog ini menghadirkan perwakilan Badan Pangan Nasional, perwakilan Pemerintah
Provinsi Jawa Barat, dunia usaha, akademisi, organisasi masyarakat sipil, dan perwakilan
SPPG. Kegiatan ini menjadi momentum penting untuk membangun kemitraan konkret dalam
mengatasi susut dan sisa pangan (food loss & waste).

Direktur Eksekutif IBCSD, Dr. Indah Budiani, menyampaikan bahwa Provinsi Jawa Barat
memiliki peluang besar untuk menjadi provinsi percontohan nasional dalam penanganan susut
dan sisa pangan berbasis kolaborasi publik-swasta. “Susut dan sisa pangan bukan hanya isu
lingkungan, tetapi juga isu efisiensi, daya saing, dan keberlanjutan usaha. Melalui GRASP
2030, kami mendorong kolaborasi lintas sektor dengan pendekatan yang sejalan dengan SDG
12.3, agar aksi pengurangan susut dan sisa pangan dapat lebih terukur dan berdampak,” jelas
Indah.

Jawa Barat sebagai Wilayah Strategis
Dalam sambutannya, Kepala Bappeda Provinsi Jawa Barat yang diwakilkan oleh Kepala Bidang
Perekonomian dan Sumber Daya Alam pada Badan Perencanaan Pembangunan Daerah
Provinsi Jawa Barat, Eka Jatnika Sundana, ST., M.Sc menegaskan bahwa Jawa Barat memiliki
peran sangat strategis dalam penanganan susut dan sisa pangan di Indonesia. Dengan jumlah
penduduk terbesar mencapai 50,7 juta jiwa, aktivitas ekonomi pangan yang tinggi, serta status
sebagai salah satu lumbung pangan nasional dengan produksi beras tahun 2025 sebesar 10,23
juta ton GKG, Jawa Barat menjadi wilayah kunci dalam upaya nasional pengurangan SSP.
Namun, Jawa Barat juga tercatat sebagai penghasil sampah terbesar di Indonesia dengan
timbulan mencapai 24.882,78 ton per hari, di mana 39,02% diantaranya merupakan sisa
makanan. Tanpa penanganan serius, kondisi ini berpotensi menambah beban lingkungan,
kesehatan masyarakat, dan inefisiensi ekonomi.

Kolaborasi Multipihak melalui GRASP 2030
Inisiatif GRASP 2030 telah menghimpun 18 perusahaan dan 28 organisasi yang berkomitmen
mengurangi SSP sesuai target SDG 12.3 dan RPJMN 2025-2029. Platform ini mendorong
kolaborasi strategis dengan pendekatan Target–Measure–Act, serta memfasilitasi panduan redistribusi pangan dan forum kerja lintas sektor. Dengan semangat gotong royong, Jawa Barat diharapkan menjadi provinsi percontohan dalam pengurangan SSP dan implementasi
pembangunan rendah emisi berbasis kolaborasi multipihak.

(Dari kiri ke kanan) Dr. Indah Budiani (Direktur Eksekutif IBCSD), Tiur Rumondang (Country
Lead WRAP Indonesia), Isa Dwiyono (Internal Communication & Sustainability Specialist Kalbe
Nutritionals), Eka Jatnika Sundana (Kabid PSDA.Bappeda Jawa Barat) Nita Yulianis (Direktur
Kewaspadaan Pangan dan Gizi, BAPANAS), Linda Al Amin (Kepala Dinas Ketahanan Pangan
dan Peternakan Provinsi Jawa Barat), Risky Fauzi Wibowo (Sustainability Lead Superindo),
M. Gumilang Pramuwidyatama (Pembina Foodbank Bandung), Riza Zakaria (CFO PT BIKI),
dan Aloysius Wiratmo (Program Manager GRASP 2030)

Firly Firlandi, Corporate Communication Manager, PT Lancar Wiguna Sejahtera (Lawson Indonesia) menyampaikan: “Kami percaya setiap langkah kecil menuju keberlanjutan dapat membawa dampak besar bagi masyarakat. Bergabung dengan GRASP 2030 adalah komitmen kami untuk menghadirkan convenience store yang tidak hanya praktis, tetapi juga peduli pada masa depan bumi. Fokus kolaborasi kami adalah pengurangan limbah kopi sebagai bagian dari upaya keberlanjutan.”

Sementara itu, Aloysius Wiratmo, Program Director IBCSD dan Team Leader GRASP 2030, menegaskan: “Kehadiran Lawson sebagai Core Signatory GRASP 2030 memperkuat ekosistem kolaborasi kami, khususnya dari perwakilan sektor ritel. Dengan model bisnis Lawson yang inovatif dan dekat dengan konsumen urban, kami semakin optimis kontribusi Lawson dapat memperbesar dampak kolektif pengurangan sisa pangan dan mendorong perubahan perilaku menuju gaya hidup berkelanjutan.”

GRASP 2030 menyambut Lawson dengan penuh semangat sebagai mitra baru dalam perjalanan menuju masa depan yang lebih berkelanjutan dan inklusif. Selamat bergabung Lawson Indonesia, mari Gotong Royong Atasi Sisa dan Susut Pangan di Tahun 2030!

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.

Klik tautan di bawah untuk mengunduh dokumen.

DOWNLOAD

—-
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.

Download the guidelines by clicking the button below.

DOWNLOAD

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.

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. 

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