CPF recognizes the importance and strives to develop production processes throughout the value chain to reduce food loss and food waste. CPF also promotes utilization of waste according to the principles of circular economy, covering animal farming, food processing, distribution center and channels and restaurants. Further to this, CPF supports the United Nations’ Sustainable Development Goals (UN SDGs) on sustainable production and consumption. Therefore, CPF has formulated the Food Loss and Food Waste Policy with the following guidelines:

Consolidate data on food loss, surplus food and food waste in accordance with Food Loss & Waste Protocol

Since 2020, CPF started a research study to develop a program which aimed to measure food loss, using the data collection guidelines introduced by the Food and Agriculture Organization (FAO). The main objectives of the program are to assess food loss and identify measures to reduce loss throughout the entire value chain. A pilot project was conducted with fresh chicken meat and egg products to find the critical point of food loss (Hotspot) which has led to the development of the projects that will prevent and reduce food loss.

Reducing Food Loss, Surplus Food and Food Waste from the Production Process

The management framework is as follows:

Projects to Reducing Food Loss in the Production Process

CPF has implemented a wide range of projects to reduce food loss in the production process, which include:

• Smart Egg Conveyor System Project: an automated system has been used to reduce damage during the conveying of eggs from farms to egg sorting plant and during the egg sorting process. Data show that the system has reduced the number of damaged eggs by approximately 1 percent and increased income derived from good quality eggs by more than THB 14 million per year.

Promoting Utilization of Food Loss, Surplus Food, and Food Waste

CPF adheres to food safety standards, resulting in benefits to societies, reducing environmental impact and mitigating effects of climate change.

Value Added Co-Products

• Animal parts and components are sold as fresh food or processed foods e.g. innards, pig head and shred meat in order to add value to products and ensure safe consumption, for instance, CP pasteurized pork blood cubes and lard, Chip Chip crispy fish skin.

Reducing Food Loss to Create Value

• Processing innards, feathers and eggs that are damaged during production into feed raw materials, which can reduce the amount of waste from the production process by an average of 121,000 tons per year and help reducing GHG emissions from waste disposal by 306,000 tons of CO₂e per year
• Providing crushed eggshells from egg processing plants as composting or soil improvement material for farmers around Nakhon Nayok province, which reduces the amount of waste disposed of in landfills by more than 1,000 tons per year, reduces GHG emissions by more than 2,500 tons of CO₂e per year, and reduces production costs and the use of chemical fertilizers by farmers as well.
• Treating wastewater that contains organic matters from chicken processing plants, farms and eggs sorting plants such as blood, fat and damaged eggs, by using a biogas system in order to produce biogas energy for the production processes. The total GHG emissions of 14,000 tons of CO₂e per year can be reduced accordingly.

Cooperation Network Project

"Circular Meal” Project

CPF had joined hands with the Scholars of Sustenance Foundation (SOS) and GEPP Sa-Ard Company Limited (GEPP) to transform surplus food into more than 90,000 ready-to-eat, delicious, clean, and safe meals, creating access to food for people including children, paupers and vulnerable groups affected by the COVID-19 crisis, and to collect and recycle more than 7,000 pieces of post-consumer plastic packaging, all of which reduced food waste by more than 21 tons and GHG emissions by more than 24 tons of CO₂e.

Empty Plate, Save the Planet Project

CPF organized an activity to create value-conscious consumption behaviors without leftover food, which supports UN SDG 12.3 at an individual level. The project aimed to instill conscious consumption behavior at the individual level first and foremost which can then lead to each individual spreading the idea and inviting others to take up the practice, which will then result in a wider scope of impact towards the societal and national levels. 17,312 photos of empty plates without leftover food were posted on social media by employees as part of this project activity. This potentially reduced total food waste by more than 1 ton and GHG emissions by more than 3 tons of CO₂e.