28/03/2026

LYFE SATURDAY | MAR 28, 2026

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Combating food waste through creativity F ESTIVE seasons in Malaysia are often defined by abundance. From reunion dinners to large-scale catering Ű BY SHIVANI SUPRAMANI Repurposing ingredients, such as turning vegetable trimmings into new dishes, reflects a growing shift towards more mindful and sustainable cooking practices. o How technology, culture, collaboration can make meaningful impact for environmental sustainability, kitchen efficiency

and buffet spreads, celebrations frequently revolve around generous meals meant to symbolise prosperity and togetherness. However, this culture of abundance also contributes to a growing food waste challenge. Malaysia generates about 8.3 million metric tonnes of food waste annually, with festive periods often seeing a noticeable spike as over-preparation, uneaten leftovers and excess ingredients become increasingly common. While the numbers highlight the scale of the issue, organisations such as Sodexo are focusing on how food waste unfolds in real kitchen environments, exploring practical ways to reduce excess while maintaining quality, efficiency and meaningful dining experiences. From numbers to daily kitchen realities Food waste is often discussed in large global figures but for Sodexo, the challenge is seen in everyday kitchen operations. According to head of client retention for Malaysia and Singapore Lee Qi Ni, the scale of the problem is significant globally and locally. “Globally, over one billion meals are wasted daily while 783 million people face hunger. In Malaysia alone, 8.3 million metric tonnes of food are wasted annually, or 259.82kg per person,” she told theSun . Within Sodexo’s operations in Malaysia, where about 30,000 people are served daily across workplaces, education institutions and large-scale catering sites, even minor inefficiencies can accumulate quickly. Food waste typically occurs during overproduction, plate waste and ingredients not utilised in time. Lee explained forecasting challenges and shifting consumption patterns are among the most common contributors. In institutional catering, food waste is categorised into consumer plate waste and

Festive abundance often leads to excess, with buffet spreads and large-scale catering contributing to rising food waste in Malaysia.

used cooking oil into biofuel, where each kilogramme recycled avoids 2.56kg of carbon dioxide emissions. Strengthening sustainability across food chain Sustainability efforts begin before ingredients reach the kitchen. Sodexo works closely with supply partners to improve demand planning, prioritise local sourcing and reduce packaging waste. In Malaysia, the company has sourced 100% of its fresh produce locally for many years. This supports supply continuity, reduces transportation distances and improves forecasting accuracy, helping to minimise spoilage and waste. At the consumer level, Sodexo promotes awareness through menu design and engagement campaigns that encourage diners to take only what they need and reduce food waste at home. Circular solutions beyond food When waste cannot be avoided, Sodexo focuses on responsible disposal and recovery. The company prioritises recyclable and reusable packaging, while supporting segregation and recycling partnerships. At selected client sites equipped with composters or digesters, food scraps are converted into compost for landscaping or discharged as greywater. These initiatives help divert waste from landfills. “Start by tracking where waste happens, even through simple observations. Engage teams early and encourage them to propose solutions. Most importantly, focus on consistent, small improvements rather than one-off initiatives,” she said.

without disrupting workflow. Collaboration across teams further strengthens this shift. Chefs share ideas on how to maximise ingredients, leading to practical innovations such as turning carrot peels into a spiced roasted dip. What might once have been discarded becomes part of the menu, reflecting a broader change in mindset. Together, the combination of technology, training and creative thinking is gradually redefining kitchen culture, where reducing waste is not just measured, but actively practised. Lee says preventing food waste reduces demand on water, land and energy resources used to produce food, making it one of the most immediate ways organisations can reduce their environmental footprint. “Every kilogramme of food saved contributes to a healthier planet,” she said. Rethinking ingredients, creating value Sodexo integrates sustainability into menu planning by maximising ingredient usage across multiple dishes. Vegetable trimmings, for example, are repurposed into stocks or sauces, ensuring food safety while reducing waste. The company has also extended these principles through initiatives such as the Zero Waste, All Taste cookbook, which features recipes designed to minimise ingredient wastage while maintaining flavour and quality. Beyond kitchen operations, Sodexo collaborates with local small and medium enterprises, including women-led upcycling businesses, to scale sustainable food solutions. In Malaysia, the company works with local partners to collect and convert

From preparation to plate waste, small inefficiencies in busy kitchens can quickly add up without real-time tracking and adjustment. – ALL P I C S F ROM 123 R F

pre-consumer waste. At Sodexo Malaysia-operated food service sites, consumer plate waste accounts for about 53% of total food waste, while pre-consumer waste is largely driven by overproduction (43%) and trimming processes (36%). Improving visibility at the kitchen level, she added, allows teams to adjust portion sizes, menus and preparation methods in real time rather than reacting after waste has already occurred. repurposing in action Sodexo’s WasteWatch programme goes beyond tracking food waste. It is reshaping how kitchen teams think, plan and cook on a daily basis. By combining weighing scales, touchscreen interfaces and artificial intelligence analytics, the system captures detailed data on food waste, including type, quantity and patterns over time. What makes the difference, however, is how that data is used. Technology, behaviour,

Instead of simply measuring waste, culinary teams are encouraged to act on it. Preparation methods are adjusted, ingredient quantities are refined and excess produce is creatively repurposed into new dishes. This shift turns waste reduction into a practical, everyday habit rather than a one-off initiative. Since its introduction in Malaysia in 2018, the programme has helped avoid more than 93 metric tonnes of food waste, equivalent to nearly 650 tonnes of carbon emissions. Sodexo has also surpassed its global target of cutting food waste by 50% by 2025, achieving a 52.74% reduction locally. Beyond the technology, behavioural change remains central. Food waste tracking is built into standard operating procedures, while teams are trained to interpret data and apply it in real time. In high-pressure environments such as hospitals, where large volumes of meals are prepared daily, this structured approach helps embed more mindful cooking practices