According to the 2025 International Database Census, Indonesia has the fourth-largest population globally, with more than 283 million people living in the lush “Emerald of the Equator.” Compared to other populated nations in Asia, like India or Bangladesh, Indonesia has a relatively low population density—aside from the island of Java—with civilians spread across the different provinces of the archipelago. That said, Indonesia still has the highest population among the member states of the Association of Southeast Asian Nations (ASEAN), creating both challenges and opportunities for sustainable living.

Historically, Indonesia has had difficulty maintaining a sustainable relationship with food consumption, as well as with lumber, fossil fuels, land use and water. Even though Indonesia may appear to have enough resources to provide for everyone, more than 8% of its population—about 24 million people—lives in poverty. While facing numerous ecological issues and overconsumption, Indonesian federal policymakers have attempted to address these problems while managing other environmental challenges that have arisen in recent years.

Causes of Food Waste in Indonesia

On the surface, food waste may seem like an issue that can be tackled easily. However, many developed nations, especially the most populated ones, have had continuous trouble adapting to cultural factors, logistical issues and faulty manufacturing. For Indonesia specifically, these issues, along with harvest losses and the country’s climate, speed up the process of food waste compared to other nations.

Harvest loss is a detrimental issue for Indonesian produce farmers because significant amounts of their crops are lost before reaching the market due to a lack of access to modern technologies for harvesting, processing and storing crops. When these crops face exposure to Indonesia’s constant humid climate, the conditions quickly cause spoilage, either before or after they reach a retailer.

When citizens of Indonesia search for produce at vendors or markets, perceptions of food quality often influence high food waste. Much of consumer behavior has progressively been influenced by Western consumption patterns that suggest a lack of interest in food that may not appear aesthetically pleasing, leading to the discarding of large amounts of food. Unfortunately, this cultural phenomenon of waste does not only reside on the individual level.

According to information reported by news portal Tempo, the biggest contribution to wasted food comes from hotels, restaurants, catering, supermarkets and the behavior of people who like to leave their food. Aksamala Foundation research results in 2016 showed that 35% of restaurants in Jakarta throw away excess unsold food per day, with an average of 2-3 kilograms per restaurant. 

Consequences of Food Waste

Plenty of consequences have emerged from overconsumption, most notably food insecurity. When retailers have limited access to fresh produce or when produce spoils quickly, prices can rise due to supply issues. Although Indonesia may remain one of the world’s largest food producers, the amount of waste, if managed properly, can meet the food needs of more than 3 billion people; it still faces challenges within its supply chain when delivering food to those in impoverished areas who require immediate access to quality nourishment. Environmental and economic impacts are the two other major consequences of food waste.

The World Bank assessed in 2019 that Indonesia lost $29 billion in one year due to food waste. Furthermore, the Food and Agriculture Organization (FAO) has conducted a study that food waste accounts for 8% of greenhouse gas emissions, not to mention the amount of natural resources that go to waste when growing produce that immediately gets thrown out.

Spearheading a Sustainable Change

As of 2024, Indonesia has lowered its food waste per capita to 51.95 kg, compared to 2021 when the waste per capita was 75.66 kg. When tackling these issues, Indonesia relied on technological and digitalization methods, including artificial intelligence (AI) networks that can identify patterns, predict the molecular structure of bioactive compounds and predict the expiration of a commodity.

Other methods, such as data systems, have proven useful when tracking produce in transport from rural to urban areas, ensuring appropriate preservation. If an issue arises in the supply chain, it becomes easier to isolate and resolve. Many other traditional strategies carried out among the public consist of encouraging community efforts toward upcycling organic and non-organic waste through individual efforts or organizations like Waste4Change, supporting the country’s goals for a more sustainable future.

– Sam Barbagallo

Sam is based in Tewksbury, MA, USA and focuses on Good News and Technology for The Borgen Project.

Photo: Flickr