02/05/2026
๐ ๐ฎ๐น๐ฎ๐๐๐ถ๐ฎ ๐ต๐ฎ๐ ๐๐ฎ๐ธ๐ฒ๐ป ๐ฎ ๐บ๐ฎ๐ท๐ผ๐ฟ ๐๐๐ฒ๐ฝ ๐ณ๐ผ๐ฟ๐๐ฎ๐ฟ๐ฑ ๐ถ๐ป ๐๐ฎ๐ฐ๐ธ๐น๐ถ๐ป๐ด ๐ณ๐ผ๐ผ๐ฑ ๐๐ฎ๐๐๐ฒ ๐ฎ๐ป๐ฑ ๐ฝ๐ฟ๐ผ๐บ๐ผ๐๐ถ๐ป๐ด ๐ฟ๐ฒ๐๐ฝ๐ผ๐ป๐๐ถ๐ฏ๐น๐ฒ ๐๐ผ๐๐ฟ๐ฐ๐ถ๐ป๐ด ๐๐ถ๐๐ต๐ถ๐ป ๐๐ต๐ฒ ๐ต๐ผ๐๐ฝ๐ถ๐๐ฎ๐น๐ถ๐๐ ๐ถ๐ป๐ฑ๐๐๐๐ฟ๐.
With nearly ๐ฒ๐ฌ% ๐ผ๐ณ ๐ฑ๐ฎ๐ถ๐น๐ ๐ณ๐ผ๐ผ๐ฑ ๐๐ฎ๐๐๐ฒ ๐ฑ๐ฒ๐ฒ๐บ๐ฒ๐ฑ ๐ฎ๐๐ผ๐ถ๐ฑ๐ฎ๐ฏ๐น๐ฒ and increasing pressure on natural resources, the launch of the Best Practices on Waste Management and Responsible Sourcing Guidebook marks a timely and much-needed shift.
Developed through a strong cross-sector collaboration between industry, academia, and environmental experts, this guidebook bridges the gap between how hospitality is practiced and how it is taught.
More than just a resource, it equips both current professionals and future talent with practical tools, real case studies, and actionable frameworks to embed sustainability into everyday operations, from procurement decisions to waste management strategies.
As Malaysia works towards its goal of halving food waste by 2030, initiatives like this will play a crucial role in driving meaningful, long-term change across the industry.
๐ ๐ง๐ผ ๐ฟ๐ฒ๐ฎ๐ฑ ๐๐ต๐ฒ ๐ณ๐๐น๐น ๐ณ๐ฒ๐ฎ๐๐๐ฟ๐ฒ, ๐๐ถ๐๐ถ๐ ๐๐๐ญ+๐๐ฒ๐ถ๐๐๐ฟ๐ฒ: https://bizandleisure.com/2026/05/malaysias-first-food-waste-and-responsible-sourcing-guidebook-bridges-the-gap-between-hospitality-industry-and-academia/
WWF-Malaysia, Kuala Lumpur Convention Centre, Taylor's University, UCSI University, Malaysian Association of Hotels
Malaysia generates approximately 16,688 tonnes of food waste daily, and nearly 60% of it is avoidable. At the same time, unsustainable sourcing practices continue to place mounting pressure on natural resources โ from overfished seas to supply chains that prioritise cost over conservation. It is a...
