Sustainability

Sustainable Waste Management

Sustainable Waste Management

Risks and Opportunities


A report by the Food and Agriculture Organization of the United Nations (FAO) concluded that a third of all food produced yearly becomes food waste. The cause of food waste pertains to food overproduction, issues relating to logistics and distribution, and consumption factors leading to surplus food. As a result, food waste accounts for approximately 8% of the world’s greenhouse gas emissions. Organizations have currently recognized the importance of managing excess food and food waste in line with the Sustainable Development Goals (SDGs) Goal 12.3 which stipulates the halving of per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses by 2030. These measures allow for the circulation and repurposing of food waste to minimize resource scarcity and environmental impact in addition to enabling food security.

Performance Against Goal


2030 Goals

Zero waste to landfill

Reduce excess or leftover food amount requiring disposal and reduce waste generated by the Company’s operations destined

Performance Summary 2021

Total amount waste (tonnes)

Total waste per revenue (tonnes per million Baht)

Waste disposed and repurposed (tonnes)

Waste disposed at landfills (tonnes)

Total Food loss and food waste (tonnes)

Total food loss and food waste (tonnes) categorized by business activities

Total food loss and food waste intensity per Unit of food sales

Proportion of food loss and food waste categorized by group

Food waste disposed and repurposed (tonnes)

Food waste disposed and repurposed by category

Project type Project title
   Food loss and waste quantity measurement project
  • International standards database management upgrade project
   Food loss and waste reduction project
  • Integrated food write-off reduction via AI Ordering project
  • Raw material procurement management project
  • Surplus food donation to foundations project
   Food loss and waste repurpose project
  • ZERO Waste to Landfill project
  • Waste and raw materials excess management project

Management Approach


With cognizant to the importance of sustainable waste and food waste management CP ALL Public Company Limited and its subsidiaries (“the Company”) have proceeded to reduce waste and food waste from business operations. This measure allows the Company to reduce risk associated with overusing resources during production, reduce environmental impact and reduce waste disposal expenses. The Company has established policies to manage food loss and food waste in response to fulfilling the goal of zero waste to landfill by 2030 and contribute to the United Nations Sustainable Development Goal 12. Furthermore, these policies include the implementation of the Food Surplus and Food Loss approach within the production process and management of food waste and other waste categories arising from business operations. This approach relies on the application of the Food and Agriculture Organization of the United Nations (FAO) guidelines under the 1P3Rs principles: 1. Prevention 2. Reduction 3.Reuse 4. Recycling according to the circular economy principle.

One crucial factor leading to this success is the creation of a database categorized by business activities spanning from upstream to downstream operations, which covers manufacturing, logistics and dispatchment, retail distribution as well as consumption activities related to waste and food waste generation. The accomplishment of this method has equipped the Company with tools to assess and analyze the proportion, composition and type of waste and food waste. Furthermore, the acquired data can therefore assist with appropriately and accurately defining strategies and measures to further reduce losses throughout the supply chain which includes fostering cooperation with suppliers.

The Company is conscious of waste generated from business operations throughout the value chain, encompassing from the production process through to logistics and retail distribution. The amount of waste generated may affect various operational efficiencies and subsequent incurrence of costs due to waste disposal. The Company therefore operates a variety of strategic initiatives and activities inclusive of waste monitoring processes, waste repurposing in accordance to the Circular Economy concept, and collaboration with communities, suppliers and external organizations with the aim of sustainably reducing waste and food waste.

Food Loss reduction and Food Waste management

The Company adopted the Food and Agriculture Organization of the United Nations (FAO) and United Nations Environment Program (UNEP) food management guidelines to reduce food waste throughout various operations and has implemented the following relevant projects in 2021:





CP ALL Food Waste Management Continuation Project

CP ALL Plc. is committed to community and society development in tandem with sustainable environmental conservation. The Company has driven environmental policies, under the 7 Go Green project, and implemented the “CP All Food Waste Management” project to manage refuse and waste on Koh Samui and Koh Phangan, Surat Thani Province, while creating awareness of environmental conservation and Ecotourism for the community for the second consecutive year. The measures relayed comprise of inventory management for products, especially fresh food products nearing expiration date in 7-Eleven stores, through the collection and separation of food waste from packaging and distribution to farmers as components for animal feed or compost. Outcomes in 2021 include the collection of 32 tonnes of food waste and plastic packaging from 7-Eleven stores and beach garbage collection activities organized in collaboration with the local community leaders, schools and environmental conservation networks, civil society organizations and local authorities in Koh Samui and Koh Phangan. Additionally, campaigns to reduce waste and separate waste for reuse and recycling in collaboration with civil society, organizations, communities and schools have been promoted. Furthermore, a pilot project to design and construct a beautiful pavilion for bus commuters in the area of Laem Hoi School, Koh Samui, made from plastic waste and glass bottle materials is a first of its kind and arises from communitywide efforts in collecting and segregating wastes. This project, which has gained wide public acceptance, is both aesthetic and tangible, creating incentives for the management and segregation of waste after consumption.

Waste type Total quantity (%) Utilization
   Breadcrumbs 68.04
  • produce 14,225 tonnes of animal feed per year
   Food loss 0.67
  • produce 138 tonnes of animal feed per year
  • produce 2 tonnes of fertilizers to nourish trees within the factory vicinity per year
   Sludge from wastewater treatment 16.43
  • produce 3,434 tonnes per year of biofertilizers and soil conditioners
   Plastic waste 1.69
  • produced 353 tonnes of plastic pellets per year
   Milk cartons and hazardous waste 0.05
  • recycled 13 tonnes per year of milk cartons for use in Green Roof project
  • Hazardous waste used as raw materials in cement plants
   Glass and plastic bottle waste 0.27
  • recycled 56 tonnes per year
   Excess material waste 4.51
  • separated and recycled 942 tonnes per year
   General waste 8.34
  • utilized 1,743 tonnes per year as RDF fuel in power plants


Plants, vegetables
and fruits

Meat
and seafood

Dairy products

Ready-to-eat
food

Beverage

Processed food

Bakery products

In 2021, the total amount of food waste was 58,563.07 tonnes, with the plants, vegetables and fruits food waste category producing the largest amount of waste at 19,899.06 tonnes, accounting for 33.98% of the food waste in 2021 (The proportion of food waste for each group can be found in the 2021 operations results summary).

โครงการต่อเนื่องต้นกล้าไร้ถัง

CP ALL Plc., in conjunction with schools under the CONNEXT ED foundation, supported by the Company, have organized the Ton Kla Rai Tang Project for the second year. This project focuses on sustainable environmental waste management through ingraining youths with a social responsibility mindset through participating in waste separation from the very beginning of the recycling chain in the smallest unit of the community. By way of Ton Khla Rai Thung (Seedlings Without Bins), there is “No trash bin” or minimal waste through separating biodegradable and recyclables from general waste until those not repurpose-able remain and is thus defined as refuses. This outcome is achieved through forging cooperation with merchants and school vendors to terminate sales of products leading to wastes inclusive of straws, plates, paper, and single-use glasses. Courses relevant to waste management have been developed and integrated aiming to transform people’s visualization of garbage into reusable, recyclable or compostable organic material and thereby generate income for schools and communities. In 2021, the Company signed a Memorandum of Understanding (MOU) to expand the network of Ton Khla Rai Thung schools and have realized participation from over 153 schools via video conference during this second year with steadfast plans for expansion in 2022 to cover all schools within the CONNEXT ED foundation sponsored by the Company. Further upgrades of Ton Khla Rai Thung to “Communities Without Bins” would enable communitywide waste management.



Other Information


Performance Data of Sustainable Waste Management

GRI Standared Required Data Unit 2018 2019 2020 2021
306-3 (a) 2020 Total waste generated Tonnes 135,440.47 174,416.61 126,402.29 170,754.05
306-4 (a) 2020 Total waste diverted from disposal Tonnes 88,892.43 126,259.35 78,472.83 119,309.77
306-4 (b) 2020 Hazardous waste Tonnes 1.94 18.35 59.40 48.26
  – Reused Tonnes 1.94 17.89 45.83 24.81
  – Energy recovery (used for mixed fuel) Tonnes N/A 0.46 13.57 23.45
306-4 (c) 2020 Non-hazardous waste Tonnes 88,690.49 126,241.00 78,352.30 119,261.51
  – Reused Tonnes N/A N/A 61.13 82.33
  – Recycling Tonnes 82,586.89 119,780.06 70,008.31 109,961.02
  – Composting Tonnes 6,103.60 6,460.94 6,612.28 7,254.84
  – Energy recovery (used for mixed fuel) Tonnes N/A N/A 1,730.71 1,963.33
306-5 (a) 2020 Total waste directed to disposal Tonnes 46,748.03 48,202.29 47,929.46 51,444.28
306-5 (b) 2020 Hazardous waste Tonnes 29.00 25.84 9.78 79.42
  – Incineration Tonnes 26.54 20.20 4.33 71.03
  – Landfill Tonnes 2.45 5.64 5.45 8.39
306-5 (c) 2020 Non-hazardous waste Tonnes 46,719.04 48,176.45 47,919.68 51,364.86
  – Incineration Tonnes 1,955.43 1,778.93 0 5.41
  – Landfill Tonnes 44,763.61 46,397.52 47,919.68 51,359.46
  Percentage of total waste diverted from disposal per total waste generated Percentage 65 72 62 69.87
306-3 (c) 2020 Total food waste Tonnes 54,702 58,864 56,393 58,563.07
  – Fruits and vegetables Tonnes N/A N/A 7,764 19,899.06
  – Meats and seafood Tonnes N/A N/A 6,408 3,766.27
  – Dairy Tonnes N/A N/A 2,381 2,315.32
  – Ready to eat (RTE) Tonnes N/A N/A 22,106 18,041.47
  – Beverage Tonnes N/A N/A 1,794 1,265.83
  – Process food Tonnes N/A N/A 1,077 655.59
  – Bakery Tonnes N/A N/A 14,869 12,593.43
  – Others Tonnes N/A N/A N/A 26.11
306-4 (a) 2020 Food waste utilization Tonnes 17,300 17,943 18,033.90 12,611.83
  – Energy generation Tonnes N/A N/A 557.70 597.25
  – Soil conditioner and feed Tonnes N/A N/A 17,476.20 12,014.58
306-5 (a) 2020 Total food waste directed to disposal Tonnes 37,402 40,921 38,345 45,951.24
  – Landfill Tonnes N/A N/A 38,345 45,951.24
  Food waste prevention Tonnes N/A N/A 13.45 21,343.72
  – Food donation i.e. to food rescue agent Tonnes N/A N/A 13.45 70.40
  – Order optimization Tonnes N/A N/A N/A 5,079.31
  – Material for new product Tonnes N/A N/A N/A 1,969
  – Animal feed Tonnes N/A N/A N/A 14,225

Breakdown food waste data set was sub-set of and included in total waste generated which is presenting above

Related Policy and Guideline

Food Loss and Waste Management PolicyDownload