• Food upcycling will help raise restaurant gross profit margin by around 4 percent, from an average of 31.8 percent to 35.8 percent, by reducing costs from surplus food that would otherwise be discarded and generating additional revenue from newly processed products.
• Food upcycling refers to recycling leftover ingredients while also upgrading their value, for example, ‘Kaeng Ho’, a northern Thai dish made by combining leftover curries from merit-making events and processing them into a new dish.
• KResearch estimates that Thailand’s food-upcycling market will grow at a CAGR of approximately 6.5 percent between 2025 and 2035, reaching THB 15.93 billion by 2035, supported by several factors:
1) Thailand generates a large volume of food waste, part of which remains edible and can be upcycled.
2) The establishment of international certification standards ensuring that upcycled food products are safe for consumption.
3) Growing consumer acceptance of products made under food-waste-reduction concepts.
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