Food waste management in Malaysian suburban food premises: challenges and practices for sustainability

Food waste is a growing challenge in the food service industry, particularly in suburban areas with limited waste disposal infrastructure. This study aims to assess food waste management practices and identify key food premises in Alor Gajah, Melaka. A mixed-method approach is employed, combining surveys, interviews, and field observations to analyze food waste generation, disposal methods, and operational challenges across 18 food premises. Surveys were conducted to gather quantitative data on waste types and disposal practices, while interviews and field observations provided qualitative insights into the challenges and strategies used by businesses. The findings showed that leftover food (77.8%), food scraps (61.1%), and dishwashing wastewater (55.6%) are the primary sources of waste. While some premises implement prevention strategies—such as meal planning, proper storage, and repurposing leftovers—these efforts remain limited. The study reveals minimal engagement with other tiers of the Waste Hierarchy with landfilling still the dominant disposal method. Key challenges include pest infestations, unpleasant odors, clogged drains, and insufficient waste collection services. Although economic and hygiene concerns drive some waste management actions, particularly the pursuit of cost savings and profit margins, significant barriers persist. These include limited resources, poor infrastructure, and a lack of technical knowledge. These constraints, in line with the Theory of Planned Behavior, contribute to low perceived responsibility and hinder the adoption of sustainable practice. Finally, suburban food premises in Malaysia continue to rely on traditional waste systems, with sustainability delayed by limited infrastructure and passive attitudes. Strengthened support and enforcement are essential for progress.