The remaining 30% of food waste originates from commercial and industrial activities, among which food production is the major culprit. The industry generates 900 tonnes of food waste per day (data for 2009). Sources include fast food chains, Chinese restaurants, hotels, bakeries, supermarkets, markets, food producers etc.

For commercial and industrial food waste, almost half is collected from banquet tables (7). A typical Chinese wedding banquet or spring reception serves a 12 course meal, which is simply too much for all the guests to enjoy. At a typical banquet, by the time the sixth or seventh main course has arrived, the guests are already full. 

Buffets are where you can find most food waste. It is not uncommon that an oyster or sashimi platter would only show up for a while to share out a few pieces before they go into rubbish bin. Fast food chains throw away burgers which were freshly made just because they were not hot. All the practices above contribute to food wastage.

In the past ten years, the volume of domestic food waste has declined. In contrast, commercial and industrial food waste has kept rising, and tripling in the same period. Commercial and industrial food waste has become a more significant component of municipal solid waste, up from 10% in 1999 to 30% in 2009. Such a rising power in food waste definitely deserves more of our attention.