Food waste and carbon footprint assessment on selected food service establishments on the East Coast of Malaysia

Nur Atiqah Razali, . and Nur Hidayah Kamaruddin, . and Raja Norzaidah Raja Ahmad Zulfakar, . and Noor Haziqah Kamaludin, . and Norliana Alwi, . and Farah Ayuni Shafie, . (2023) Food waste and carbon footprint assessment on selected food service establishments on the East Coast of Malaysia. Journal of Sustainability Science and Management (Malaysia), 18 (11). pp. 58-67. ISSN 2672-7226

The food service sector is expected to keep expanding with the increasing population’s demand for food. This study investigates how the daily operations of food services along Malaysia’s East Coast affect the environment. Food stalls, steamboats, and casual dining restaurants were among the various food service establishments chosen. During an audit of food waste, three categories were identified: Preparation loss (PREP), serving loss (SERVE), and customer’s plate loss (PLATE). The data was acquired by getting a record of water and electricity bills, as well as by weighing the food waste that was generated and recording it in a checklist. The flow process of the generated food waste was analysed and illustrated using Material Flow Analysis (MFA). Food waste was highest over the weekend. The average amount of food wasted per week was highest from PLATE waste at 84.75 kg and lowest from serving loss at 21.68 kg. The steamboat restaurants had the greatest weekly average electricity and water use, with 141.4 kWh and 15.46 kgCO2e of carbon footprint and 13.05 m3 and 5.5 kgCO2e, respectively. Reduced excessive amounts of eating and careful assessment during food preparation are the first two ways to decrease food waste.

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Abstract

The food service sector is expected to keep expanding with the increasing population’s demand for food. This study investigates how the daily operations of food services along Malaysia’s East Coast affect the environment. Food stalls, steamboats, and casual dining restaurants were among the various food service establishments chosen. During an audit of food waste, three categories were identified: Preparation loss (PREP), serving loss (SERVE), and customer’s plate loss (PLATE). The data was acquired by getting a record of water and electricity bills, as well as by weighing the food waste that was generated and recording it in a checklist. The flow process of the generated food waste was analysed and illustrated using Material Flow Analysis (MFA). Food waste was highest over the weekend. The average amount of food wasted per week was highest from PLATE waste at 84.75 kg and lowest from serving loss at 21.68 kg. The steamboat restaurants had the greatest weekly average electricity and water use, with 141.4 kWh and 15.46 kgCO2e of carbon footprint and 13.05 m3 and 5.5 kgCO2e, respectively. Reduced excessive amounts of eating and careful assessment during food preparation are the first two ways to decrease food waste.

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Item Type:	Article
AGROVOC Term:	food waste
AGROVOC Term:	food service industry
AGROVOC Term:	carbon footprint
AGROVOC Term:	material flow analysis
AGROVOC Term:	environmental standards
AGROVOC Term:	environmental auditing
AGROVOC Term:	entrepreneurs
Geographical Term:	Malaysia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	23 Oct 2025 10:23
Last Modified:	23 Oct 2025 10:23
URI:	http://webagris.upm.edu.my/id/eprint/2153

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