Businesses Turn Food Waste Into Sustainable Solutions

Whether it is sharing a meal with family after a long day, gathering with friends at a neighbourhood mamak restaurant, or celebrating festive occasions laden with an abundance of dishes, food has long been woven into the fabric of Malaysian society.

Beyond reflecting the country's rich multicultural heritage, food is also one of Malaysia’s greatest attractions, drawing visitors from around the world eager to experience its diverse culinary landscape.

The significance of food in everyday life is even reflected in common greetings such as ‘Dah makan?’ (Have you eaten?) and ‘Jom makan’ (Let’s eat), expressions often used to convey care and affection.

Yet behind this vibrant food culture lies a growing concern — food waste.

Malaysia generates an estimated 17,000 tonnes of food waste daily, enough to provide three meals a day for three million people. This occurs even as many households grapple with rising grocery prices and an increasing cost of living amid global economic uncertainties.

The issue becomes particularly pronounced during festive periods, when weddings, buka puasa gatherings, open houses, buffets and bazaars often result in large quantities of edible food being discarded.

 

As Malaysia strives towards a more sustainable future, the challenge is no longer simply producing enough food, but ensuring that available food is consumed responsibly instead of ending up in landfills.

Recognising this, food and beverage (F&B) businesses, shopping malls and educational institutions across the Klang Valley have introduced initiatives aimed at reducing food waste. These include converting food waste into fertiliser, using it to cultivate crops, and raising awareness among employees, shoppers and students through education and training programmes.

A significant milestone in these efforts was the launch of the Best Practices on Waste Management and Responsible Sourcing Guidebook on April 30. Available online, the guidebook serves as a practical resource for industry practitioners and future hospitality professionals, equipping them with the knowledge and tools needed to integrate sustainability into daily operations and decision-making, particularly in food waste management.

The publication was a collaborative effort involving the Kuala Lumpur Convention Centre Business Events Alliance (KLCCBEA), which contributed operational best practices gathered through industry workshops; WWF-Malaysia, which oversaw its development and publication; and Impact Hub Kuala Lumpur, now known as KLBRTF World, which conducted the research, analysis and content development.

Industry insights were also provided by Sunway Resort Hotel and The Westin Kuala Lumpur, helping to shape the final resource.

KLCC General Manager John Burke said the guidebook addresses food waste reduction through Malaysia-focused case studies featuring hotels and restaurants that have successfully implemented sustainable food practices.

It also introduces the Behaviour Centred Design (BCD) approach, a framework that combines behavioural science and design thinking to help organisations identify the root causes of wasteful practices and implement targeted, scalable solutions.

“Locally, hospitality employees' knowledge and attitudes towards food waste management remain only moderate, particularly in areas such as composting and internal waste audits.

“Experienced professionals need practical tools they can apply immediately, while educational institutions must equip future industry entrants with a solid understanding of responsible food waste management and the need to conserve finite natural resources,” he told Bernama after the launch.

According to Burke, bringing together industry and academia helps ensure graduates enter the workforce with a foundational understanding of the challenges surrounding food waste and the measures being taken to address them.

He said such initiatives are essential for nurturing greater awareness of sustainable practices among future industry leaders as the hospitality sector works to reduce its environmental footprint.

“By aligning how we train talent with how the industry operates, we create the conditions for more consistent and measurable improvements in food waste management and responsible sourcing,” he added.

WWF-Malaysia Chief Executive Officer and Executive Director Sophia Lim said food waste accounts for an estimated eight to 10 per cent of global greenhouse gas emissions, making it a major climate and environmental concern.

“How we source food has direct implications on biodiversity, marine ecosystems and resource security. For WWF-Malaysia, this collaboration represents exactly the kind of systemic, multi-sector approach needed to move the needle on sustainable food systems in Malaysia,” she said. 

The guidebook is already being actively used as a reference for Taylor’s University’s Food Sociology and Business of Hospitality, Food and Leisure Management modules, while UCSI University is expected to adopt it in the near future.

Taylor’s University senior lecturer Dr Jacqui Kong Huiyi said the Behaviour Centred Design approach encourages users to identify the underlying causes of wasteful behaviour and develop practical solutions.

Students who have used the guidebook reported greater confidence in applying food waste management techniques and strategies. They particularly valued the Malaysian case studies showcasing how local F&B operators incorporate sustainability into their daily operations.

 

 TURNING FOOD WASTE INTO FERTILISER

Three malls under Pavilion REIT — Pavilion Kuala Lumpur, Pavilion Bukit Jalil and Intermark Mall — have been collecting food waste from tenant kitchens since 2024.

The waste is processed using a composting machine located at Pavilion Bukit Jalil, which converts every 1,000 kg of food waste into approximately 200 kilogrammes of fertiliser and 800 litres of reusable water.

Pavilion REIT Board Director Nor Rejina Abdul Rahim said that in 2025 alone, more than 188 tonnes of food waste were diverted from landfills and transformed into useful compost.

“Between January 2024 and April 2026, the machine processed 455,590 kilogrammes (kg) of food waste and produced 43,454 kg of fertiliser,” she said.

Some of the fertiliser is supplied to Kuala Lumpur City Hall (DBKL) for landscaping projects around Bukit Jalil, while another portion is used in herb gardens.

“We also distribute fertiliser free of charge to shoppers every weekend through the Concierge Counter on Level 1 of Pavilion Bukit Jalil,” she added.

The mall has also maintained a 635-square-foot herb garden since December 2021. Herbs such as bird’s eye chilli, pandan and curry leaves are cultivated using compost produced by the machine before being supplied to selected tenants within the mall.

 

Food services and facilities management company Sodexo has adopted a data-driven food waste monitoring system known as WasteWatch, powered by Leanpath.

The platform tracks and measures food waste while helping employees identify opportunities to reduce it.

Sodexo Malaysia Assistant Operations Director Rhoni Dasril said the programme empowers employees to make informed decisions that significantly cut food waste.

“Historically, managing kitchen waste relied on retrospective guesswork. WasteWatch shifts the approach towards predictive operational management, helping us move closer to our goal of reducing food waste by 50 per cent,” he told Bernama in an email interview. 

He said since its introduction across the Asia-Pacific region in 2018, the system has prevented more than 100 metric tonnes of food waste and reduced carbon emissions by over 700 tonnes in Malaysia.

Rhoni noted that this is equivalent to driving between Kuala Lumpur and Penang more than 11,000 times.

Currently, approximately 55 per cent of Sodexo’s food service sites in Malaysia utilise the WasteWatch system.

He said technology is playing an increasingly important role in helping organisations reduce waste through real-time monitoring and data-driven decision-making.

“Instead of relying on visual estimates or weighing mixed waste bins at the end of a shift, our teams use smart scales and digital systems to categorise food waste in real time,” he explained.

The system distinguishes between preparation waste, expired stock and customer plate waste, with data automatically uploaded to a cloud-based analytics platform.

This enables managers to identify precisely how much waste is generated, when it occurs, its financial implications and the operational factors contributing to it.

“If the data shows that a particular dish is consistently overproduced on certain days, we can quickly adjust production schedules and procurement plans to minimise waste,” he said.

According to Rhoni, real-time data not only reduces food waste and operational costs but also promotes a culture of precision, transparency and accountability.

Sodexo has also implemented composting initiatives to ensure unavoidable food waste is diverted from landfills.

The collected waste is converted into nutrient-rich compost and fertiliser for use in community gardens, supporting a circular approach to resource management.

“By combining food waste prevention through WasteWatch with responsible waste recovery practices, we support Sustainable Development Goal (SDG) 12 on Responsible Consumption and Production while advancing our commitment to circular food systems.

“Beyond environmental benefits, these efforts create value for local communities by transforming waste into a resource that supports green spaces and sustainable agriculture,” he added.

 

Meanwhile, the University of Malaya (UM) and the University of Malaya Medical Centre (UMMC) have joined forces to repurpose food waste and kitchen-generated wastewater, using them not only for composting activities but also as feedstock for ongoing research projects conducted by university researchers since January 2026.

UM Zero Waste Campaign Coordinator Dr Archina Buthiyappan said one of the initiative's key findings is that effective food waste segregation can be achieved when supported by proper infrastructure, awareness programmes and strong stakeholder participation.

“Currently, about 3,000 kg of organic waste are collected each month from various sources across the university, including residential colleges, cafeterias, food outlets, campus events and other university facilities.

“The project has shown that a significant portion of food waste can be diverted from landfills and transformed into valuable resources through composting and resource recovery initiatives,” she told Bernama.

She said beyond reducing waste, the initiative has also helped raise awareness among students, staff and food operators about sustainable consumption and responsible waste management practices.

“It demonstrates how waste can be transformed into a valuable resource that supports research, innovation and environmental sustainability.

“These findings reinforce the potential of universities to serve as living laboratories for circular economy practices and sustainable campus operations,” she said.

As Malaysia advances its sustainability agenda, such initiatives highlight that tackling food waste requires more than awareness alone. It calls for collaboration, innovation and a shared commitment to ensuring that food serves its intended purpose — nourishing people rather than ending up in landfill.