Tropentag, September 10 - 12, 2025, Bonn "Reconciling land system changes with planetary health"

Addressing inefficient post-harvest practices to mitigate food waste in Malaysian food services

¹Universiti Tun Hussein Onn Malaysia, Dept. of Technology and Natural Resources, Malaysia
²Universiti Malaysia Sabah, Inst. for Tropical Biology and Conservation, Malaysia

Abstract

In Malaysia, the small food producers include restaurant owners and hawkers. Studies have conclusively shown that food services contribute to approximately 26% of national food waste, primarily driven by inefficient post-harvest handling practices. In this study, the cause of inefficient post-harvest handling was identified with the aim to improve the management of fresh-cut produce within the food service industry. A total of 50 participants comprising chefs, kitchen staff, and restaurant managers were engaged to provide a comprehensive assessment of fresh-cut vegetable handling practices. This focus is particularly pertinent given that fresh vegetables are integral to Malaysian cuisine, and their improper handling can significantly contribute to food waste. The survey covers sourcing practices, storage methods, preparation techniques, and food safety measures implemented throughout the handling of fresh vegetables until they are transformed into cooked products. The studies revealed several key findings, highlighting that inadequate temperature control and inconsistencies in cold chain logistics led to visible damage, wilting, and microbial contamination, especially in highly perishable vegetables like broccoli and salad. The predominant preservation methods identified were the removal of spoiled portions and size-based sorting. Nevertheless, limited adoption of refrigeration and advanced preservation technologies diminished their overall effectiveness. Preservation techniques using vacuum cooling, and modified atmosphere packaging are still underutilised due to lack of awareness, inadequate infrastructure, and financial constraints. Additionally, inconsistent supplier quality control and a lack of standardised protocols exacerbate the problem, resulting in food waste. In summary, standardised protocols should be established among small food handlers in Malaysia to minimise waste and save costs on spoiled ingredients or discarded food.

Keywords: Food waste, fresh-cut vegetables, post-harvest, small-scale food handler, sustainable agriculture

Contact Address: Shahidah MD Nor, Universiti Tun Hussein Onn Malaysia, Dept. of Technology and Natural Resources, Km 1 Jalan Panchor, 84600  Muar, Malaysia, e-mail: shahidahmnuthm.edu.my