Mitigating Food Waste and Loss in Malaysia's Food Service Industry: Strategies for Sustainable Solutions

Abstract

Malaysia is confronted with substantial obstacles regarding food waste, which amounts to 23,000 tonnes per day. Fresh food accounts for 44.5% of this total. This results in economic losses, environmental damage from methane emissions, resource depletion, and exacerbates food poverty. Alternative solutions are required because conventional waste management methods, such as landfilling and incineration, are unsustainable. This chapter investigates methods for decreasing food waste in Malaysia's food service sector, such as enhancing supply chain infrastructure, implementing technology, and influencing consumer behaviour. Community-based initiatives, including food banks and composting, public-private collaboration, incentives, and stronger regulations are among the key actions. Innovative packaging and transparent food labelling can also contribute to the reduction of waste, thereby assisting Malaysia in addressing environmental, economic, and social challenges.