Food Loss and Waste (Mubazir Pangan) di Indonesia

Summary

The video discusses the alarming rate of food waste in Indonesia, with 44% of the country's waste being food-related. Despite commitments to sustainable development, Indonesia ranks as the second-largest producer of food waste globally. A study reveals that over two decades, food loss amounts to 23-43 million tons annually, significantly impacting the economy and contributing to greenhouse gas emissions. Key factors for this waste include inadequate storage, consumer behavior, and a lack of effective policies. The video emphasizes the need for strategic management to reduce food loss and promote responsible consumption for a sustainable future.

Takeaways

• 🌍 One-third of food produced for human consumption is lost or wasted between harvest and consumption.
• 🍽️ In Indonesia, food waste accounted for 44% of the total waste generated in 2018.
• 📈 Indonesia has committed to implementing Sustainable Development Goals, focusing on responsible consumption and production.
• ♻️ The 2020-2024 National Medium-Term Development Plan emphasizes waste management and a circular economy.
• 🚨 Indonesia is the second-largest food waste producer globally, according to a 2017 report.
• 🔍 A study by Bappenas and partners aimed to assess food loss and waste in Indonesia and identify management strategies.
• 📊 Food loss in Indonesia over the past 20 years ranged between 23-43 million tons annually, equating to 115-118 kg per capita.
• 💰 Economic losses due to food waste in Indonesia represent 4-5% of the country's GDP, estimated at 213-551 trillion Rupiah per year.
• 🥦 Vegetables are the least efficiently managed food category, while grains cause the most significant economic loss.
• 🌱 Food waste has resulted in the loss of energy equivalent to feeding 61-100 million people per year, alongside significant greenhouse gas emissions.

Q & A

What percentage of food produced for human consumption is lost or wasted in Indonesia?

Approximately one-third of food produced for human consumption is lost or wasted between the harvesting process and consumption.

What was the dominant type of waste in Indonesia in 2018?

In 2018, food waste accounted for 44 percent of the total waste generated in Indonesia.

What global agenda has Indonesia committed to regarding sustainable development?

Indonesia has committed to implementing the Sustainable Development Goals (SDGs), focusing on responsible consumption and production.

What initiative was undertaken by Indonesia's Ministry of PPN and other organizations?

The Ministry of PPN collaborated with various organizations to conduct a study on food loss and waste in Indonesia to gather baseline data and identify management strategies.

What are the two main definitions of food loss and food waste as described in the study?

Food loss refers to food lost during production, post-harvest, storage, processing, and packaging, while food waste refers to food discarded at the distribution, retail, and consumption stages.

How much food loss has Indonesia experienced over the past 20 years?

Indonesia's food loss has been between 23 to 43 million tons per year, equating to approximately 115-118 kilograms per capita annually.

What is the estimated economic loss from food waste in Indonesia?

The economic loss due to food waste over the past 20 years is estimated to be between 213 to 551 trillion Rupiah per year, which is about 4 to 5 percent of Indonesia's Gross Domestic Product (GDP).

Which type of food has been identified as the least efficiently managed in Indonesia?

Vegetables have been identified as the food category with the least efficient management.

What are the three main causes of food loss and waste identified in the study?

The three main causes of food loss and waste are insufficient implementation of existing policies, inadequate storage space quality, and consumer behavior, including excessive portion sizes.

What are the proposed strategies for managing food loss and waste in Indonesia by 2045?

The proposed strategies include changing consumer behavior, improving the food system infrastructure, strengthening regulations, optimizing funding, utilizing food loss for beneficial purposes, and enhancing research and data collection on food loss.