We are facing a waste problem that we can no longer afford to ignore. In a recent survey, nearly half of our waste was found to be food scraps—a staggering figure that illuminates a pressing issue often overshadowed by the spotlight on plastics. This is no minor concern.

In Thimphu alone, households discard around 400kg of waste daily, with food waste making up more than half. Yet, our discussions largely bypass this issue, focusing instead on plastic waste. It is time to recognise that food waste management is crucial to our sustainability goals.

At first glance, food waste might seem benign—it decomposes, after all. But the problem lies in how it decomposes. When food waste ends up in landfills, it releases methane, a greenhouse gas significantly more potent than carbon dioxide. The environmental cost of this waste is immense, directly contributing to climate change and undermining our efforts toward climate resilience.

Neglecting the food waste problem weakens not only our environmental ambitions but also strains public health and our ecosystems.

The sheer volume of food waste reflects a deeper issue: resource inefficiency. Every discarded scrap represents wasted labour, water, and energy that went into food production. On top of that, there are added costs to transport and manage this waste in landfills. This trend, if left unchecked, runs contrary to Bhutan’s core values, particularly our pursuit of Gross National Happiness. It highlights an urgent need for change in how we manage our resources.

Thankfully, solutions are within reach. Simple, scalable strategies can have an immediate effect. A national effort to promote household composting would turn food waste into valuable compost, enriching our soils while cutting down on landfill waste.

Providing composting bins at affordable rates, coupled with educational outreach, would empower citizens to take part in the solution. Urban areas could adopt communal composting centres or bio-digesters, turning food scraps into renewable energy and soil-enriching compost.

The business community, particularly in the food and hospitality sectors, also has a critical role. Restaurants, supermarkets, and hotels should actively work to divert food waste by donating surplus to those in need, offering discounts on near-expiry items, or establishing in-house composting systems.

Incentivising or mandating such practices would go a long way toward fostering a culture of responsibility. A policy requiring waste separation at the source is another measure that could revolutionise how waste is managed in the country.

Public awareness must be part of the solution. By educating citizens on the environmental impact of food waste and offering practical advice on meal planning, storage, and leftover use, we can reduce waste at its very source. Schools, media outlets, and local leaders can champion this cause, helping to foster a societal norm where food waste is no longer acceptable.

Our food waste crisis is not just a challenge—it’s an opportunity to strengthen Bhutan’s agricultural systems, promote renewable energy, and move closer to a circular economy. We are renowned for our environmental leadership. Now may be the time to reaffirm that status by turning food waste into wealth and reshaping negligence into responsible stewardship.

Advertisement