FOOD-RELATED WASTE MANAGEMENT PRACTICES AMONG STREET FOOD MICRO-ENTREPRENEURS: A PILOT STUDY IN ALOR GAJAH, MELAKA
DOI:
https://doi.org/10.35631/JTHEM.1144006Keywords:
Food Waste, Linear Pathway, Micro-Enterprise, Street Vendor, SustainabilityAbstract
Street food vending is an important micro-entrepreneurial activity in Malaysia, providing ready-to-eat meals to communities while creating unique challenges in managing food-related waste. This pilot study explored current food waste management practices among street food vendors in Alor Gajah, Melaka, focusing on waste generation, handling, and disposal. Observations and structured interviews revealed that vendors operate under different business models, including snack resellers, food preparers, and beverage sellers, each producing distinct types and volumes of waste. Most vendors rely on linear disposal methods such as municipal bins or plastic bags, with little segregation, reuse, or recycling. Improper practices, including pouring excess beverages into drains and repeated reuse of cooking oil, highlight operational challenges and potential health risks. Some vendors demonstrate emerging sustainable practices such as sales forecasting, inventory control, and donation of unsold food, but these are primarily motivated by cost reduction rather than environmental concern. The study highlights a gap between current practices and circular waste management principles, emphasizing the need for practical interventions, guidance, and infrastructure to help vendors manage food-related waste effectively while maintaining viable micro-business operation.
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