Food waste and Circularity from Grain to Rice

At HKTDC Eco Expo Asia 2024, one of Hong Kong and China’s most anticipated environmental events, Heidi Yu Spurrell, Founder and CEO of Future Green, shared her insights on sustainable practices with an expert panel. She discussed how landlords and developers can transform tenant food waste through circular systems, underscoring businesses’ pivotal role in driving sustainability and tackling pressing environmental issues.

This issue has become more critical than ever, and it’s not just about reducing food waste at the consumer level but tackling inefficiencies throughout the entire food system. One simple, often overlooked food product, the humble bowl of rice, perfectly illustrates why this is so urgent.

The Hidden Journey of Rice

Rice, a staple for billions of people around the world, may seem like an everyday food that doesn’t carry much weight in the conversation about sustainability. But when we start tracing its journey, we quickly realise how resource-intensive its production is and how much waste is tied to it. We often talk about red meat reduction (swap for chicken) as a quick win and low-impact food option, but what about rice? One serving (100 grams) of rice is equivalent to 0.16kg CO2e.

In ‘How Bad Are Bananas?’ author Mike Berners-Lee examines the environmental impacts of various products, including rice production. Rice farming, especially traditional flooded paddies, has a notable impact on greenhouse gas emissions. This process creates ideal conditions for methane production by anaerobic bacteria, significantly contributing to global methane emissions—a potent greenhouse gas. 

While alternative methods such as dryland or aerobic rice farming can reduce water use and emissions, they are less widely adopted and often yield lower amounts. These aspects make rice production a surprisingly resource-intensive crop, and thus its environmental footprint is larger than many might expect.

Imagine this:

A bowl of rice sits before you at the table. Before it arrived, it was carefully prepared in the kitchen by hand, balancing water, heat, and energy to achieve the perfect texture. Next, it was transported by truck, burning fuel and emitting carbon as it travelled miles to your restaurant or store. Before transportation, the rice was grown in flooded paddies, requiring over 2,500 litres of water to produce just one kilogram and releasing methane, a potent greenhouse gas. Before reaching the paddies, the seeds were developed by the seed company through years of research to ensure they could thrive with less water and withstand changing climate conditions.

Each grain in your bowl represents a complex journey of resources, labour, and environmental impact. Every uneaten spoonful is not just food waste—it’s a reflection of the intricate system that sustains us while putting a strain on our planet. 

Food Waste: More Than Just Leftovers

Food waste is a global issue and it began long before leftovers were thrown out. The real environmental cost starts at the point of production. With 1.3 billion tonnes of food wasted globally each year, rice waste at the consumer level is a significant contributor.

The Ripple Effect of Food Waste

At Future Green, we believe that to truly make a difference, we must address the root causes of food waste and rethink the entire food system. It’s not just about reducing waste at the consumer level, but about eliminating inefficiencies at every stage of the food supply chain.

One simple strategy using behavioural science reduced waste by as much as 44%, as demonstrated in a successful project at a Dubai canteen where diners were encouraged to track and reduce their plate waste. It’s a powerful reminder that awareness and education can drive tangible change.

Small Changes, Big Impact

Tackling food waste can often feel like an overwhelming challenge, but the truth is that even the smallest interventions can lead to substantial reductions. We’ve seen firsthand how simple, cost-effective changes can make a difference in reducing waste, particularly in industries like food service and baking.

One such example is a recent project with a Hong Kong-based private club. The club was keen to reduce its food waste, but instead of overhauling the entire system, it focused on making small yet impactful changes. By making waste bins more visible and tracking waste volume, the club was able to divert significant amounts of food waste from landfills. The success of the initiative was largely due to the staff being on board – the club was able to frame the changes in a way that made their jobs easier. For example, the introduction of an aerobic digester system helped reduce the physical effort needed to manage waste removal, making the staff more willing to embrace the new system.

In another example, we worked with a bakery that faced the challenge of disposing of crustless sandwich ends. To address this, we helped them to consider the redesign of their recipes to incorporate the “wasted” pieces of bread ends, creating a practical upcycling solution. However, longer baking times and different ingredients raised costs, making the changes hard to justify. A Life Cycle Assessment (LCA) could have helped the bakery make more informed decisions, but the high cost of conducting one made it unfeasible. This highlights the importance of assessing both the environmental and financial impact of changes before implementing them, as even small adjustments can lead to unexpected results.

Rethinking the Food System

Reducing food waste isn’t just about what we do in our homes – although that’s a significant part of the solution – it’s about fundamentally rethinking how we approach food production, transportation, and consumption. Every food item that hits the shelves and ends up on our plates has a story, and understanding that story is crucial.

It’s Time for Change

As consumers, we have the power to change how food systems operate, but it’s up to us to make smarter choices. The next time you’re about to throw away that leftover rice, consider the journey it’s been on. Think about the water, the labour, and the carbon emissions involved. Think about how easy it could be to reduce the waste instead.

Food waste is a systemic issue that requires systemic solutions. By rethinking our food systems, reducing waste, and making better, more sustainable choices, we can reduce our environmental impact and build a healthier planet. The journey toward sustainability begins with each of us, and it’s time to take action.

By making small changes in our daily habits and challenging inefficiencies in the food supply chain, we can make a difference. The question is: Are you ready to be part of the solution?

Watch the Reel!

 

Stay green, stay inspired.

Future Green Team

Are you curious about your food’s impact?