Collaborative Efforts to Reduce Food Waste in Hospitality

Food waste remains a critical issue with far-reaching environmental, economic and social consequences. Its impact extends well beyond immediate losses, said RMIT experts.

Participants at the “Cook for a Cause” event

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

“This wastage not only deprives millions of people of regular access to adequate food but also contributes to environmental degradation,” said Dr. Truong Thuc Tuyen, Program Manager of Food Technology and Nutrition, RMIT Vietnam.

Dr. Tuyen highlighted that 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,” Dr. Tuyen said.

Common sources of food waste in hospitality

“In Vietnam’s hospitality industry, food waste is a complex issue arising from multiple sources,” according to Dr. Daisy Kanagasapapathy, Lecturer in Tourism and Hospitality Management, RMIT Vietnam.

“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,” said Dr. Kanagasapapathy.

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.

Dr. Kanagasapapathy pointed out that 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. 

Dr. Kanagasapapathy believes that 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,” Dr. Kanagasapapathy said.

Customer preferences and dietary restrictions add another layer of complexity.

“The diversity in customer tastes, including the growing trend of specialized 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,” she said.

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.

Dr. Tuyen highlighted some key innovations. Advanced data collection technologies enable precise tracking of waste streams, facilitating targeted interventions to reduce inefficiencies. Food preservation technologies such as modified atmosphere packaging and smart packaging materials can extend shelf life, minimizing spoilage. Emerging practices like anaerobic digestion convert food waste into renewable energy, enhancing sustainability. Biomaterials derived from food by-products and waste present a promising frontier. Technologies utilizing fermentation and synthetic biology can transform agro-industrial residues into valuable bioproducts, including nutrients and biodegradable polymers, fostering a circular economy.

Food waste reduction initiatives

Vietnam’s hospitality sector has witnessed innovative and effective initiatives to reduce food waste, reflecting a growing commitment to sustainability.

Dr. Kanagasapapathy said: “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.

Ms. Ngo Phuong Anh, City Manager of VietHarvest, said: “VietHarvest works with international and local hotels, caterers, restaurants and supermarkets to collect good quality food for human consumption that would potentially go 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.

In June, RMIT Vietnam Alumni and VietHarvest jointly held the event “Cook for a Cause” to tackle food waste and donate meals to people in need in the community within the day. This was part of a broader campaign Sạch – Sành – Sanh (Clean – Clever – Continuity), which aims to foster sustainable development in Vietnam.

100 children at the Functional Rehabilitation and Assistance Centre for Disabled Children and the Social Work and Youth Vocational Training center of Ho Chi Minh City received the food donation.

Dr. Trang Tran (Tracy), General Manager at QTS Vietnam and an RMIT alumnus, said “It is important for business leaders, regardless of the sector or industry, to align our efforts with social responsibility goals such as food waste management, environmental protection, support for vulnerable individuals and charitable initiatives.

“Beyond being businesspeople, we are human beings. These concerns and actions can lead to a better life, enhanced reputation, and a brighter future for the next generations.”

By Bich Hanh, Vietnam Business Forum