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Best Practice Guidebook on Food Waste Management and Responsible Food Sourcing
The Best Practice Guidebook on Food Waste Management and Responsible Food Sourcing is a comprehensive resource developed through collaboration between WWF-Malaysia, the industry, and academia to address the urgent need for effective food waste reduction and responsible sourcing in the hospitality and events industry.
With rising food waste, increasing pressure on natural resources, and shifting consumption patterns, the guidebook equips hospitality and food service students and professionals with actionable strategies to reduce waste, adopt responsible sourcing practices, and integrate sustainability into daily operations.
This guidebook marks an important joint effort towards creating a healthier, more sustainable food system. We invite you to be part of it.
Read the full publication
Best Practice Guidebook on Food Waste Management and Responsible Food Sourcing
