Calls grow for food waste law

PETALING JAYA: Malaysia should introduce a law dedicated to food waste that targets major generators like supermarkets and hotels, while establishing a national system to reward public redistribution and recovery efforts, says a legal expert.

The expert, sustainability and climate specialist Andreanna Ten Maven, called for careful calibration of the proposed law.

“Mandatory measurement, record-keeping and reporting should be the starting point because effective regulation depends on reliable data,” she said.

“The focus should be on large generators where the greatest impact can be achieved, without imposing disproportionate comp­liance costs on SMEs that may have limited resources to absorb additional regulatory burdens.”

She added that a food waste hierarchy must be embedded in law, with prevention as the top priority, followed by redistri­bution of edible surplus, animal feed, industrial use, composting and digestion, and landfill only as a last resort.

“This provides certainty as to how food waste should be ­managed and ensures disposal is no longer the default solution,” she said.

She also called for supporting compliance mechanisms, which would include segregation-at- source requirements, standardi­sed reporting obligations and licensing conditions that channel food waste to recovery and treatment facilities.

She noted that Malaysia already had a foundation in the Food Donors Protection Act 2020 but added that redistribution should become a structured system rather than relying on voluntary ini­tiatives.

“Penalties aren’t the right starting point for households. Educa­tion, recycling systems and economic signals like a ‘pay‑as‑you‑ throw’ model work better.

“Penal­ties should only reinforce prevention, redistribution and recovery, not just punish disposal,” she said.

Speaking from a consumer group perspective, Pertubuhan Mesra Pengguna Malaysia (PMPM) deputy president Azlin Othman said household consump­tion contributed 38.2% of the nation’s food waste, the highest compared to other sectors.

Citing a Universiti Kebangsaan Malaysia (UKM) study, she said the biggest contributor to food waste was simply leaving food forgotten in storage until it expired.

This behaviour is followed by excessive buying due to promotions, overstocking and a culture of cooking too much based on the belief that it is “better to have more than less”.

“Consumers should check the fridge first before making a shopping list, avoid buying when ­hungry, cook according to the number of people eating, use older items first, repurpose leftovers and donate food that is still usable.

“This consistent practice can save RM100 to RM200 a month and reduce waste by almost half.

“According to another study, nearly nine out of 10 consumers want education, guidance and faci­lities to be provided first for at least two to three years on food waste management.

“This approach should be follo­wed by phased enforcement starting with warnings and light fines,” she said, adding that heavy penalties should be imposed on large businesses first before ordinary households.

Malaysian Ecological Asso­cia­tion president Prof Dr Ahmad Ismail said food waste discussions keep repeating every festive season without real solutions.

“We need to introduce effective waste separation between orga­nic and solid waste.

“Vegetation and household waste are already collected by local councils and can be conver­ted into compost and other uses,” he said.

“Increase education, develop habits starting from schools to homes and communities, provide proper facilities, introduce laws and regulations, and then follow through with education, facilities and enforcement.”