“Sustainable Production and Consumption”
“Actually, we are not the experienced but the pioneers. And what we are doing now concerns wasted food.”
It’s the journey of SOS foundation, which develops itself in every step to become an organisation that reduces food waste that ends up in landfill. The foundation tries to understand the concept of wasted food or Surplus Food that changes food into wastes. From shelves of food product to buffet in 5 stars hotel, the process of sorting wasted food begins since a training in Serve Safe program from EcoLab to maintain safety standard in each food’s lifetime. At the beginning, Khun Fai said that “food that we received composes of fresh-looking fruits or warm breads that looks like they have just been taken from oven.”
Amounts of Thailand’s in-landfill food waste reach more than 64% from total produced food, while low income people in the Philippines must take garbage from bins and re-cook it for the community. There are also controversial statistics of growing amount of fat kids all over the world in each year. This problem reflects inversing consumption behaviors between the poor and those who have foods to waste. SOS recognizes this unsustainable food conflict, so it is ready to be one of the solutions to fight hunger of the poor and manage wastes. At the same time, food production must concern consumption factors and sustainable production to support food security in the future according to SDGs (Sustainable Development Goals), which is a development framework for the world found after 2015 and is directed by the United Nation (UN). Currently, people donate more than 540 tons of wasted food for SOS from the inner area of Bangkok. It can be counted as 1,800 meals per day and can be sent to the poor in children institutional cares or poorhouses of which the members must fight their everyday hunger.