Abstract
Food wastage is a considerable component of the world’s food system challenges. Food waste
can be defined as all edible food materials produced for human consumption but left uneaten,
either loitered,discarded throughout the food supply chain, from farm to fork. It is organic
waste discharged from various sources including food processing plants and domestic or
commercial kitchens, cafeterias and restaurants. Other terms have been used inter-changeably,
such as food loss, biowaste and kitchen waste. According to FAO (2015), approximately a third
of food produced for human consumption is lost or wasted globally, amounting to about 1.3
billion tonnes per year. Food is lost or wasted throughout the supply chain, from initial
production down to final household consumption.
i
, Table of Contents
1.0 Introduction……………………………………………………………………………1
2.0 Highlights of key issues……………………………………………………………….2
2.1 Identifying food wastage along the food supply chain……………………………..2
2.2 Reasons why food wastage is happening in Malaysia………..…………………….3
3.0 Current initiative..…………………………………………………………….……….5
3.1 Policies in place by Malaysian government to address the issue………….....……5
3.2 Initiatives by NGOs …………………………….…………..……....…...…...........6
4.0 What can Malaysia learn from other countries………………………………....……7
5.0 Conclusion…………………………………………………..……………...…………8
References
Appendix
ii
, Table of Figures
Figure 1: Contribution of each region to food wastage……………………………………….2
Figure 2: Food wastage volumes, at world level by phase of the food supply chain…………4
Figure 3: Slightly imperfect produce offered at discounted price…………………………….6
Figure 4: Survey result showing the likelihood of respondents buying produce that are non-
standard shape and size……………………………………………………………………….7
Figure 5: Kechara food surplus collection and distribution.………………………………….9
iii
Food wastage is a considerable component of the world’s food system challenges. Food waste
can be defined as all edible food materials produced for human consumption but left uneaten,
either loitered,discarded throughout the food supply chain, from farm to fork. It is organic
waste discharged from various sources including food processing plants and domestic or
commercial kitchens, cafeterias and restaurants. Other terms have been used inter-changeably,
such as food loss, biowaste and kitchen waste. According to FAO (2015), approximately a third
of food produced for human consumption is lost or wasted globally, amounting to about 1.3
billion tonnes per year. Food is lost or wasted throughout the supply chain, from initial
production down to final household consumption.
i
, Table of Contents
1.0 Introduction……………………………………………………………………………1
2.0 Highlights of key issues……………………………………………………………….2
2.1 Identifying food wastage along the food supply chain……………………………..2
2.2 Reasons why food wastage is happening in Malaysia………..…………………….3
3.0 Current initiative..…………………………………………………………….……….5
3.1 Policies in place by Malaysian government to address the issue………….....……5
3.2 Initiatives by NGOs …………………………….…………..……....…...…...........6
4.0 What can Malaysia learn from other countries………………………………....……7
5.0 Conclusion…………………………………………………..……………...…………8
References
Appendix
ii
, Table of Figures
Figure 1: Contribution of each region to food wastage……………………………………….2
Figure 2: Food wastage volumes, at world level by phase of the food supply chain…………4
Figure 3: Slightly imperfect produce offered at discounted price…………………………….6
Figure 4: Survey result showing the likelihood of respondents buying produce that are non-
standard shape and size……………………………………………………………………….7
Figure 5: Kechara food surplus collection and distribution.………………………………….9
iii
