Technological innovations to tackle food waste: RMIT analysts

In the battle against food waste, technological advancements are paving the way for significant reductions in the hospitality sector, write Tuyen Truong, RMIT program manager of food technology and nutrition, and Dr. Daisy Kanagasapapathy, RMIT lecturer in tourism and hospitality management.

According to the United Nations Environment Program (UNEP), the volume of food waste was estimated at 1.05 billion tonnes in 2022. This amounts to 19% of food available to consumers being wasted, at the retail, food service, and household level.

That is in addition to the 13% of the world’s food lost in the supply chain from post-harvest up to and excluding retail, as estimated by Food and Agriculture Organization of the United Nations (FAO).

This wastage not only deprives millions of people of regular access to adequate food but also contributes to environmental degradation. Food production linked to wastage contributes to land use changes, increased water stress, pollution, and biodiversity loss.

In a world where sustainable practices have become an increasingly urgent priority, addressing food waste in the hospitality sector has also become pivotal.

Common sources of food waste in hospitality

In Vietnam’s hospitality industry, food waste is a complex issue arising from multiple sources. Overproduction is a significant factor, driven by the need to ensure ample food supply for unpredictable customer demands. Hotels and restaurants often prepare large quantities of food to avoid shortages, which frequently results in substantial leftovers being discarded.

Buffets, a hallmark of luxury hospitality, contribute significantly to waste as they must be fully stocked until the end of service, leading to a large amount of uneaten food. The reliance on fresh ingredients, such as seafood, herbs, and vegetables, while essential for authentic Vietnamese cuisine, also contributes to waste due to their short shelf life and perishability.

The cultural norm of serving generous portions, reflecting Vietnamese hospitality and abundance, often results in diners leaving substantial amounts of food on their plates. 

Miscommunication and inefficiencies between kitchen and service staff exacerbate the issue, leading to the preparation of incorrect amounts or types of food. This can result in surplus food that cannot be repurposed and is ultimately discarded.

Customer preferences and dietary restrictions add another layer of complexity. The diversity in customer tastes, including the growing trend of specialised diets such as veganism and gluten-free diets means some dishes may not be as popular, leading to wasted ingredients and dishes that are not consumed.

Technological innovations to tackle food waste

In the battle against food waste, technological advancements are paving the way for significant reductions in the hospitality sector. There are some key innovations, such as advanced data collection technologies enable precise tracking of waste streams, facilitating targeted interventions to reduce inefficiencies; food preservation technologies like modified atmosphere packaging and smart packaging materials can extend shelf life, minimising spoilage.

Besides, emerging practices such as anaerobic digestion convert food waste into renewable energy, further enhancing sustainability; biomaterials from food by-products and waste presents a promising frontier are also innovations to tackle food waste.

Vietnam’s hospitality sector has witnessed innovative and effective initiatives to reduce food waste, reflecting a growing commitment to sustainability. Food donation programs have emerged, with high-profile hotels and restaurants partnering with local charities to donate surplus food.

VietHarvest, a sustainable innovative social enterprise founded in 2020, focuses on tackling food waste and hunger and helping nourish the underserved communities in Vietnam. VietHarvest works with international and local hotels, caterers, restaurants, and supermarkets to collect good quality food for human consumption that potentially goes to waste and instead delivers it to charities that support individuals in need.

During 2022 to 2024, VietHarvest has been focusing on piloting the concept of food rescue in Hanoi and Ho Chi Minh City, and has delivered 68,324 meals, aiding 4,414 individuals, rescuing and diverting 34,162 kilograms of food from landfills, and saving 68,324 kilograms of carbon emissions.