Co-author: Dr Muhammad Najib Noh @ Seth.
Whether we realise it or not, food waste management in hotels is often under-prioritised compared to energy and water management, despite its significant environmental and operational implications.
A study conducted by Universiti Kuala Lumpur Business School (UniKL BIS) has found that food waste accounts for approximately 30 to 40 percent of total solid waste generated by hotels on Langkawi Island, consistent with findings from earlier island-level waste audits.
Led by Dr Muhammad Najib Noh @ Seth, the research did not involve physical waste weighing. However, secondary data and hotel operational records indicate that a mid-to large-scale hotel can generate between 80 and 150 kilograms of food waste per day, depending on occupancy rates and buffet operations.
“The main sources of food waste include kitchen preparation waste such as overproduction, trimming and spoilage, excess cooked food from buffets, and plate waste from guests,” he said.
The findings also revealed that employee knowledge and attitudes towards food waste management were only moderate, particularly in areas such as composting, internal waste audits, and the reuse of excess food.
For the record, data collection was carried out before and during the recovery phase of the COVID-19 pandemic, involving 189 employees from 16 four- and five-star hotels across Langkawi Island.
The analysis showed that employees with better knowledge of food waste were more likely to have positive attitudes, and these attitudes directly influenced their willingness to practice proper food waste management.
“Rather than focusing solely on infrastructure or technology, the study highlights human behaviour as the critical leverage point,” he said.
“By demonstrating that employee knowledge and attitudes significantly shape intention, the findings support targeted strategies such as structured training programmes, internal food waste audits, behavioural nudges, and incentive-based sustainability initiatives.”
Food waste contributes to environmental degradation primarily through landfill disposal. When organic waste decomposes under anaerobic conditions, it produces methane, a greenhouse gas significantly more potent than carbon dioxide.
In an island ecosystem such as Langkawi, this challenge is compounded by limited landfill capacity, risks of leachate contamination affecting groundwater and coastal ecosystems, and increased carbon emissions associated with waste transportation.
Beyond environmental impacts, food waste also represents lost resources across the supply chain, including water, energy, land and labour, intensifying climate pressures and undermining sustainable tourism objectives.
This research contributes to several United Nations Sustainable Development Goals (SDGs). It supports SDG 12: Responsible Consumption and Production by addressing Target 12.3, which aims to halve per capita global food waste by 2030 through prevention, reduction, and better waste management.
It aligns with SDG 13: Climate Action by promoting strategies to reduce food waste, which in turn lowers methane emissions from landfills.
The study also contributes to SDG 11: Sustainable Cities and Communities by providing data that can guide sustainable tourism development in environmentally sensitive areas like Langkawi Island.
Finally, it supports SDG 8: Decent Work and Economic Growth by encouraging more efficient use of resources and sustainable practices in the tourism sector, which can strengthen long-term economic resilience.
Note: In line with Malaysia’s aspiration to achieve the Sustainable Development Goals (SDGs), Universiti Kuala Lumpur (UniKL) continues to strengthen and expand its efforts through various initiatives. This article particularly supports SDG 8: Decent Work and Economic Growth, SDG 11: Sustainable Cities and Communities, SDG 12: Responsible Consumption and SDG 13: Climate Action.
