Kuala lumpur: Food waste among households in Malaysia is estimated to range between 31.9 kilograms (kg) to 97.3 kg per capita annually, according to Chief Statistician Datuk Seri Dr Mohd Uzir Mahidin. Based on the National Household Indicators Survey (NHIS) 2025, it was found that food waste is more significant for processed or cooked food compared to raw food, with 94.1 percent of households reported to have discarded processed or cooked food compared to 88.7 percent for raw food.
According to BERNAMA News Agency, Dr Mohd Uzir emphasized that a large portion of food waste occurs after food has been prepared, underscoring the need for improved household practices in meal planning, food preparation, and managing leftovers. He noted that 79.3 percent of households dispose of food together with other household waste, while only 20.7 percent practice food waste separation. This indicates that food waste separation is not a common practice among households, posing a challenge to enhancing the efficiency of organic waste management and reducing reliance on landfill sites.
Dr Mohd Uzir highlighted that vegetables were the most wasted category of raw food at 29.1 percent, followed by fruits at 22.4 percent and fish or seafood at 15 percent. For processed or cooked food, rice recorded the highest wastage rate at 16.7 percent, followed by vegetables at 15.8 percent and food bought from outside at 13.8 percent. This pattern suggests that food waste primarily involves fresh, perishable food and staple foods prepared in large quantities.
He further explained that 19.3 percent of food waste was due to expiration, with other contributing factors including storing leftovers in the refrigerator or freezer for too long (18.1 percent), over-purchasing (15.2 percent), and cooking in excessive quantities (15.1 percent). These findings indicate that food waste is largely influenced by food management practices at the household level, particularly in purchasing planning, food storage, and portion control during food preparation.
Dr Mohd Uzir stated that the pattern of household food waste in Malaysia aligns with the global trend of 79 kg per capita per year. However, Malaysia has specific local characteristics influenced by community eating habits, especially concerning the wastage of rice and vegetables. The information produced will support evidence-based policy formulation and raise public awareness on the importance of more efficient food management practices, contributing to the achievement of the country's sustainable development agenda.