Thailand produces about 12 billion kg of food waste a year, and roughly 40% of it is still edible. SOS Thailand argues businesses should treat unsold food as "surplus food" to be redistributed, sold or used for feed, compost or energy before landfill. For a restaurant, hotel or shop, unsold food costs staff time, bin bags and disposal fees, so planning portions and passing on leftovers or near-date stock can cut that cost. The article is a seminar-level pitch with no new rules or pricing, so treat it as a prompt to review your own waste, not a deadline.