Management Food Waste in Indonesia: A Review

¹ Department of Environmental Engineering, Faculty of Civil Engineering and Planning, Institut Teknologi Sepuluh Nopember, Surabaya, Indonesia
² Department of Environmental Engineering, Faculty of Environment and Resources, Ho Chi Minh City University of Technology, Ho Chi Minh, Vietnam

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Food waste is a global problem of considerable magnitude, and in Indonesia, the households account for 80% of the 23–48 million tons of food waste produced per year, which is equal to 155–184 kg/person. One of the main aims of this study is to investigate the problem of food waste generation in Indonesia in depth, both with regard to its patterns and causes. It is also an objective of the study to assess food waste management practices critically, as well as to determine the potential influence of the “Makan Bergizi Gratis” program on future waste accumulation. The research applies a rigorous scientific methodology and brings together the official records of the National Waste Management Information System of the Indonesian Ministry of Environment and Forestry and national databases. The study discusses both direct and indirect factors that contribute to food loss and waste, including poor harvesting practices, ineffective supply chains, consumer behavior, and policy limitations. The paper aims to support the transition towards a sustainable food system through essential policy areas and real initiatives by offering a comprehensive overview of the food waste dynamics in Indonesia.