In the world, 28% of all food wasted is centralized at Asia (Japan, Korea, China), while Southeast Asia wastes around 21%.
Most restaurants, bakeries and grocery stores are wasting an additional 25% of their net income and adding up to 15% to food costs. These businesses face daily problems. What do with their perfectly good, unsold, surplus food? This food was prepared too much and could not be sold in time. Most of the time, it ends up being thrown away. Because that's the easiest thing to do :(