Highlight Performance

Maintain Zero Waste to Landfill
Ton
Cover production unit areas. Scope covers industrial waste.

Management Approach

We manage waste according to the 3Rs, with the aim of reducing as much waste as possible from our business activities. This ensures that resource management is efficient and in line with the United Nation’s Sustainable Development Goal No.12 - Responsible Consumption and Production.

Make
USE
Recycled

Zero Waste to Landfill

In line with our goal of zero waste to landfill, the Company minimizes manufacturing waste from our domestic and overseas operations with a pragmatic approach, one that complies with local regulatory requirements and supports the circular economy.

Food Loss & Food Waste

Osotspa utilizes a food loss and waste management strategy as an operational guide, aiming to reduce waste and address climate change issues.

The Company examines raw material losses and food waste at each stage of the value chain, spanning beverage production to storage, transportation, distribution, and ultimately arrival at the end-consumer.

Food Loss & Waste Impact

Food Loss & Waste Impact (Tons) FY 2020 FY 2021 FY 2022 FY 2023 Target 2023
Total food loss and food waste (tons) 13,324.52 12,453.49 12,469.31 12,210.99 12,795.85
Food waste disposed and repurposed (tons) 11,534.06 9,335.22 10,506.85 9,418.37 9,000
Food waste disposed (tons) 1,790.46 3,118.28 2,962.46 2,792.63 2,500
Total food loss and food waste intensity per unit of beverage sales (tons per million Baht) 0.083 0.137 0.135 0.132 0.13
Data coverage (%) 100 100 100 100 100

Break-Down of Food loss & Waste Volumes by Lifecycle Stage

Manufacturing
10,152 Tons
Storage
101 Tons
Transportation
44 Tons
Customer
1,914 Tons

Operational Guidelines

Osotspa recognizes the significance of Sustainable Food Waste Management and has established guidelines for effective implementation while targeting Zero Waste to Landfills by 2030. In line with the United Nations’ Sustainable Development Goals (SDGs), particularly SDG12, which emphasizes ensuring sustainable consumption and production patterns, and SDG target 12.3, Osotspa aims to halve per capita global food waste at the retail and consumer level while reducing food losses along production and supply chains. To attain these objectives, the Company is adhering to the following comprehensive guidelines.

Performance Highlights

Food Loss and Waste Management

Food Loss Tracking and Recording System for the Manufacturing Process

Osotspa recognizes the significance of Sustainable Food Waste Management and has established guidelines for effective implementation while targeting Zero Waste to Landfills by 2023.

In line with the United Nations’ Sustainable Development Goals (SDGs), particularly SDG12, which emphasizes ensuring sustainable consumption and production patterns, and SDG target 12.3, Osotspa aims to halve per capita global food waste at the retail and consumer level while reducing food losses along production and supply chains. To attain these objectives, the Company is adhering to the following comprehensive guidelines:Osotspa has launched a project to monitor and minimize product losses during the production process, utilizing modern technology in accordance with the Manufacturing 4.0 policy. This initiative includes the implementation of a continuous production tracking program, referred to as Line Monitoring, to promptly identify and resolve issues, thereby reducing losses and achieving targets.

In 2023, the Company’s manufacturing factories set a goal to control waste in the production process by reducing 2% of the total loss in 2022, equivalent to 180,118 kilograms. The actual reduction amounted to 874,143 kilograms, representing a substantial decrease of 9.71

In 2024, a number of projects to reduce product losses in the manufacturing process have been initiated, aiming to enhance cooperation among all production units throughout the manufacturing value chain to decrease production losses consistently and effectively. After a brainstorming session and project presentations focused on reducing food loss during the manufacturing process, 36 projects were given the green light. These projects are expected to result in a 3% reduction in production losses compared to the previous year, representing 243,952 kilograms.

Minimizing Food Waste in the Production Processes

"Initiative to Reduce Product Loss at the start of the process (2022-2023)"

The manufacturing operation integrates automatic product quality measurement technology and an automated control system to replace manual labor. This results in a reduction of product loss and time spent on quality inspection processes at the start of production,

Leading to a decrease in product loss of
287,014 Kg per Year

"Project to Reduce Product Loss Remaining in Machines Prior to Washing by Extending the Production Period (2022-2023)"

The beverage factory conducted studies, experiments, and analyses on the production process to determine the most effective production time. This allows for the production of high-quality products while minimizing product loss.

As a result of these efforts, product loss has been decreased by
62,492 Kg per Year

Repurposing Food Scraps for Beneficial Use

In 2023, Siam Cullet Co., Ltd., a subsidiary of Osotspa responsible for waste management within the group, partnered with ATHIBHATTKIJFAIFAH Co., Ltd., the operator of a biogas electricity generating plant.

Together, they repurposed deteriorated beverages as raw material for electricity production. This joint initiative successfully utilized 143,490 kilograms of beverages to generate electricity. Both companies plan to maintain this practice going forward.

Community Food Waste Donation Project

"Organic Fertilizer Project"

In 2023, Siam Cullet Company, on behalf of Osotspa, donated beverage waste from deteriorated products to Wat Chak Daeng in Samut Prakan to produce ‘Customized Organic Fertilizer’. The organic fertilizer, which is useful for enhancing crop growth, is made from composting food waste collected from temples and communities alongside donated deteriorated beverages. A total of 2,000 kilograms of organic fertilizer were utilized within the temple premises and given to local farmers, contributing to the income of Wat Chak Daeng (the pioneering temple in waste management and environmental conservation).

Additionally, 10,000 kilograms were allocated to Bangkok’s Public Parks Divisions. In total, 12,000 kilograms of waste were donated for community benefit.