New data released by the Department of Statistics Malaysia (DOSM) revealed that a huge amount of food was wasted in Malaysian households each year. The new survey showed that there was a considerable amount of food waste across the country, with each person losing between 31.9kg and 97.3kg of food every year. Improper meal preparation and food control at home could be a culprit for unnecessary food waste, officials state.
The findings came from the National Household Indicators Survey (NHIS) 2025, which studied food waste habits among Malaysian households. According to Chief Statistician Datuk Seri Dr. Mohd. Uzir Mahidin, most food waste happens after meals are prepared rather than before cooking. The survey showed that 94.1 percent of Mohd. Holdings threw away cooked or processed food, while 88.7 percent disposed of raw food.
Cooked Food Wasted Most
The survey found that cooked food makes up the largest share of household food waste. Officials said this highlights the importance of planning meals carefully, preparing suitable portions, and using leftovers instead of throwing them away. They also found that 79.3 per cent of households mixed food waste with other household rubbish. In the meantime, just 20.7 per cent sorted food waste away from the rest of the waste before it could be disposed of.
The report noted that limited food waste separation makes it harder to improve organic waste management and increases reliance on landfill sites. Authorities hope more households will adopt proper waste separation practices in the future.
Rice Tops Waste List
Among raw foods, vegetables recorded the highest waste rate at 29.1 per cent, followed by fruits at 22.4 per cent and fish or seafood at 15 per cent. For cooked food, rice ranked first at 16.7 per cent, followed by cooked vegetables at 15.8 per cent and takeaway food at 13.8 per cent.
According to the survey, the main reasons for food waste include expired food (19.3 per cent), keeping leftovers in refrigerators or freezers for too long (18.1 per cent), buying more food than needed (15.2 per cent), and cooking excessive amounts (15.1 per cent).
Better Food Management Needed
Dr. Mohd. Uzir said Malaysia’s household food waste pattern is generally similar to the global average of 79 kg per person each year. However, he noted that Malaysians waste more rice and vegetables because of local eating habits.
The survey results will also guide policymakers in creating more effective waste and resource management strategies and encourage households to better plan, store, and control their food portions,” he added. The officials also hope the findings will help to build awareness and promote Malaysia’s long-term sustainable development objectives.
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