Assignment on Food Waste and Management in Johor

Running head: FOOD WASTE AND MANAGEMENT IN JOHOR
Final Research Proposal
FOOD WASTE MANAGEMENT IN JOHOR
Students Name: Wai Kian Soon
Student ID: M17040011
Program: MBA3305 Business Research Methods

FOOD WASTE AND MANAGEMENT IN JOHOR 1
Table of Contents
1. Introduction..................................................................................................................................3
1.1 Background.................................................................................................................................3
1.2 Problem statement.......................................................................................................................4
1.3 Research aim and objectives.......................................................................................................5
1.4 Research Questions.....................................................................................................................5
2. Literature review..........................................................................................................................6
2.1 Concept of food wastage in the entire world and Malaysia........................................................6
2.2 Concept of food management using various tools......................................................................8
3. Methodology..............................................................................................................................13
3.1 Research Design........................................................................................................................13
3.2 Data collection...........................................................................................................................13
3.3 Sample size and population.......................................................................................................13
3.4 Data analysis..............................................................................................................................13
3.5 Ethical concerns in research......................................................................................................14
3.6 Limitations of the study.............................................................................................................15
Proposed timeline............................................................................................................................15
4. Expected result...........................................................................................................................16
References...........................................................................................................................................17
Appendices..........................................................................................................................................19
Appendix 1......................................................................................................................................19
Appendix 2......................................................................................................................................21

FOOD WASTE AND MANAGEMENT IN JOHOR 2

FOOD WASTE AND MANAGEMENT IN JOHOR 3
1. Introduction
1.1 Background
Food wastage refers to the loss of food that happens due to food is not eaten and it is
discarded and various other reasons (Balaji & Arshinder, 2016). Food gets wasted at different
stages of the food production, in the processing stage, retailing stage and other stages. Globally
about one third of the food produced throughout the world gets wasted. It occurs in the supply
chain process. The main aim of the paper is to highlight the food wastage through the world and
the same in Malaysia and also discuss about the food waste management tools for the purpose of
reusing and reducing the waste.
Various researches have been done in the same field. A recent research has been dine that
discusses about food waste and management in Malaysia by Yiing Chiee Moh in order to
understand the current practices for managing waste of food material in Malaysia and
transformation of food wastage and the impacts of the same in future (Dou et al., 2016).
However, these reaches have failed to carry out proper waste management systems.

FOOD WASTE AND MANAGEMENT IN JOHOR 4
Figure 1: causes of food wastage
Source: (Balaji & Arshinder, 2016)
The above diagram discusses about various wastages of food at different stages. Initially during the
production stage, harvested crops, spoiled crops, pests, disease and infection have been main issues with
food wastages. During processing and distribution, damaged products, overproduction and trimming
have been main issue with food wastages. In the third stage of retailing, overstocking and expiring dates
have been main issues. Due to overstocking, food get wastes by keeping in warehouses. The main work
of all the private consortiums was to reduce the problems of the local authorities related to solid waste
management (Minten et al., 2016). These problems included illegal dumping, lack of disposal sites for
proper disposal. There has been a continuous increase in the solid municipal waste and this has various
activities in part of the government to create awareness for the same. The methods that are used for
proper treatment of waste is- recycling, incineration, inserting landfills, composting, sanitary landfill
and creation of other disposal sites for treating the municipal waste. The national policy on municipal
solid waste management initiated by the government of Malaysia helps in properly treating the waste.
There are various post harvesting methods for precooling of fruits and vegetables includes maintaining
the quality of the fruits and vegetables by preventing them from ripening and other forms of damages.
These methods help in removing the heat of fields from the crops and improving its longevity. Some of
the major methods of pre-cooling include- hydro cooling, room cooling, vacuum cooling and others.

FOOD WASTE AND MANAGEMENT IN JOHOR 5
Vacuum cooling helps in reducing the pressure of the atmosphere in chambers that are artificially
regulated. In this process the cooling effect in the environment takes place by reducing the atmospheric
pressure. Lastly, food wastages are done in the home due to bulk purchasing of food and unable to
consume, oversized portions and poor planning have been main reason for food wastages. The food
wastage also differs country wise such as in the highly developed nations three food wastage occurs at
the consumption stage because food is wasted by people while consumption. On the other hand in case
of underdeveloped nations the loss happens due to problems with the production process. However
there are different ways in which the waste of food material can be stopped and controlled. Some of the
major causes of food wastage is food production such as wastage of the crops due to pests, diseases and
others, it occurs due to distribution and processing such as in case of overproduction and many other
reasons.
1.2 Problem statement
The main purpose of this research is to highlight the waste of food material globally and
in Malaysia and the management of the same using various techniques that are used in Malaysia.

FOOD WASTE AND MANAGEMENT IN JOHOR 6
1.3 Research aim and objectives
The paper aims at providing the various methods for treating waste of food material
properly and also to highlight the present scenario of food wastage throughout the world and in
Malaysia.
The objectives are:
1.) To analyze the present scenario of food wastage globally and in Malaysia.
2.) To examine the various tools used to carry out waste management of food material.
3.) To identify the gaps in the present waste management techniques used.
1.4 Research Questions
The research questions are as follows:
 What is the present scenario of food wastages in Malaysia and globally?
 What are various tools utilized for carrying out waste management of food material?
 What are gaps in the current waste management techniques utilized?

FOOD WASTE AND MANAGEMENT IN JOHOR 7
2. Literature review
2.1 Concept of food wastage in the entire world and Malaysia
Food wastage is a major issue in the present day because it has serious impact on the
environment such as for waste disposal, various fillings is done in the land that causes land
pollution and degradation. Food wastage can occur due to various reasons and at various stages
of the foods production, processing and distribution process.
Figure 2: global food wastage Source: (Bernstad, Cánovas & Valle, 2017)

FOOD WASTE AND MANAGEMENT IN JOHOR 8
Wastage of food is a major issue in developed countries such as in US the food wastage is
equal to 188kg per capita. About 33% of the food is wasted in south east Asia and the scenario is
expected to rise due to continuously increasing population (Sun et al., 2018). Food wastage will
have serious impacts in not only environment but also the individual because the food wastage
has an impact on the availability of food and further leads to further issues such as starvation and
malnutrition. Food wastage does not only have a social impact, environmental and economic
impact but it also causes various ethical issues (Bernstad, Cánovas & Valle, 2017). In Malaysia
the food waste is considered a part of the municipal solid waste. According to the statistics of
municipal solid waste the food wastage in Malaysia was about 15000 tons out of which
3000tonnesc was fit for consumption and could be consumed but was still discarded. It was also
found in a study that the household sector also was wasting their food resources in the process of
preparation, cooking and other stages (Yildirim et al., 2016).
The production of the solid waste is about 30000 tons for the country and will even cross
that by 2020. The waste production in Malaysia is dominated by the solid municipal corporation
waste, then by the industrial, construction and commercial wastes. The municipal solid waste in
Malaysia consists of 50% of food waste and about 70% of that waste of discarded in the landfills
thereby degrading the quality of land. However, the Malaysian government looks after proper
waste management in order to improve the efficiency of the same and as a result the area of
waste management has been given to private consortiums. This was done in the year 1993 with
the objective of having a proper system of waste management for the purpose of effectively and
efficiently managing the waste (Scholz, Eriksson & Strid, 2015). The bill for Solid waste and
public cleansing management was passed in the year 2007 (Grandhi & Appaiah Singh, 2016).
Various other programs were taken part into by the Malaysian agricultural research and
development institute (MARDI) and ministry of agriculture and agro based industry. The volume

FOOD WASTE AND MANAGEMENT IN JOHOR 9
of production is increasing in most of the developed countries die to which there is wastage of
food. Food is wasted globally from the stage of production to the stage consumption.
In the countries where the per capita income is higher such as in Europe and America the
wastage is higher that is equal to 280kgs approx. the per capita loss of food is higher in Europe
and in America as compared to the south East Asia (Thaib et al., 2018). In the developing
countries most of the food is wasted after the harvesting period and in case of industrialized
countries the losses of food occurs at the consumer levels. In case of countries with low income
the demand for rice is higher and it is higher in populated regions of these countries. However
most of the losses occur in the harvesting stage and the stage of agricultural production and as
compared to the distribution and the consumption stages. In case of country where the per capita
income is medium to high level the main crop that is demanded is cereal and therefore the
countries face food loss in the stage of consumption. In case of the vegetables and the fruits
group of commodity, agricultural loses in the production occurs mostly in the industrialized
regions. Therefore it is clear from the above mentioned facts that the waste of the food is higher
in countries where the per capita income is medium to higher. In case of the industrialized
countries the wastage takes place when the production exceeds the demand. Inn case of average
conditions also the farmers sometimes end up predicting more than the quantity required because
of the fear of loss of crops due to any natural calamities.
In order to avoid this it is necessary to have proper communication between all the farmers as
that will help to reduce the over production. Food is also lost due in the developing countries due
to premature harvesting. In Malaysia it has become difficult to properly manage the waste and
moreover the untreated waste is having serious impact on the environment (Aschemann- Witzel
et al., 2015). One of the major issues is that it is not separated from the municipal waste and as a
result it is treated in the same way as others and this has led to production of greenhouse gases in
disposal sites where these wastes are disposed (Betz et al., 2016). It has been reported by many
studies that because of the disposal of these wastes in the landfills there is formation of
greenhouse gases. Therefore the country requires a proper waste management system in order to
treat the waste properly.
2.2 Concept of food management using various tools
In order to avoid the overproduction the farmers should produce different crops during
different months. They should divide their production equally throughout the different months for

FOOD WASTE AND MANAGEMENT IN JOHOR 10
instance they should try to produce different crops. The farmers can engage in production
through greenhouse farming technique because it improves the productivity and the yield of the
land. Greenhouse farming can help in increasing the growing season as compared to the open
field technique. Green house structure has a better control over the plants growth in these
structures. In fact the greenhouse helps in maintaining various factors related to the plant growth
that help in properly growing the plants such as the temperature, light, fertilizer usage and others.
Green houses help in growing special vegetables, fruits and others. Various vegetables and fruits
can be grown well and less disease attacked compared to the open field. The controlled
environment has a good impact on the productivity over the food crops even it helps to control
the pests and diseases. The greenhouse structure also helps in growing leafy crops.
Leafy crops such as the amaranth, kangkong, kale and pak choy can be properly produced in
the greenhouse within the rainy season. Therefore, the farmers of Malaysia can use greenhouse
planting techniques to avoid fruits and vegetables waste in a particular season and with the help
of greenhouse crops can be grown through the year evenly. There are various post harvesting
methods for precooling of fruits and vegetables includes maintaining the quality of the fruits and
vegetables by preventing them from ripening and other forms of damages. These methods help in
removing the heat of fields from the crops and improving its longevity. Some of the major
methods of pre-cooling include- hydro cooling, room cooling, vacuum cooling and others.
Vacuum cooling helps in reducing the pressure of the atmosphere in chambers that are artificially
regulated. In this process the cooling effect in the environment takes place by reducing the
atmospheric pressure. The vacuum cooling helps in cooling a few vegetable crops easily by field
packing them because it is difficult to cool those crops with water and other sources. These crops
are basically the leafy vegetables such as lettuce.
The conventional methods of precooling for fruits and vegetables include air cooling
technique. This technique makes use of refrigerated air in the traditional room of cold storage, or
a special room of pre-cooling, cooler of forced air and others. In case of the room cooling
technique the produce is kept safely in the storage room with refrigerated air. The main
advantage is that it can be an efficient method if it can be designed properly. In case of forced
cooling of air technique, a fan will be used in the refrigerated room to pass the air through the
produce. By making use of the fan the cooling of the crops is increased as compared to any
techniques. This technique is best suitable for vegetable planation and fruits.

FOOD WASTE AND MANAGEMENT IN JOHOR 11
Figure 3: comparison of the vacuum cooling with other methods of precooling
Source: (Minten et al., 2016)
Figure 4: vacuum cooling of vegetables and fruits
Source: (Thaib et al., 2018)
Climate change is becoming a major concern these days because of the greenhouse gases.
In order to improve the conditions it has become important to mitigate the same. In order to do
the same various methods have been developed one such method is using the catalyzed oil of
wasted vegetables. This will be used to bind the roofing tiles production as against the
conventional

FOOD WASTE AND MANAGEMENT IN JOHOR 12
material (Scholz, Eriksson & Strid, 2015). An innovative method was carried out by combing the
catalyzed oil of wasted vegetables with the fillers and sand and produced tiles that were eco-
friendly and not have environmental impacts. It was find that curing the vegetable oil with
extended heat caused it to polymerize and form rigid binding agents. Therefore it can be seen
from the above example how waste vegetable oil can be used for different purposes and these
techniques need to be adopted in order to manage the waste food material properly. Another
method of waste management of fruit and vegetables includes seven techniques of managing the
same. By discarding the food waste material comprising of fruits and vegetables and other items
the environmental impact can be reduced that will ultimately lead to benefit of the individuals. A
recent study found that there are seven ways in which the waste food material can be discarded
properly. These seven techniques include- storing the fruits and vegetables culled on a particular
disposable site for some time or some other beamed area for some time.
Returning the vegetable and the fruits to then fields in which it was grown. These food waste
material can be used to feed the farms animals especially the waste that comprises of vegetables
and fruits. Giving these culls of vegetables and fruits to the local bank of food. Creating compost
from the vegetable and fruit culls. Processing of this culls to extract juices out of them.
Disposing of the food waste material in some landfill (Yildirim et al., 2016). In Malaysia the
food waste is handled in a nature friendly way using nature friendly methods such as
composting, anaerobic digestion, animal feeding and others. There are various regulations and
policies of the country related to the same. For compositing the food waste is handled through
two practices. These two practices are the systems of in-vessel and windrow. In case of in vessel
system, the food waste is stored in some form of vessel such as silo, batch containers and others
for carrying out composting. This is considered as a better method than windrow. In windrow is
an open system of composting for the purpose through triangular piles of waste and then the
composting activity is carried out. In case of anaerobic digestion, the food waste is treated
biologically using four main steps- hydrolysis, acidogenesis, methanogenesis and acetogenesis.
There is a notable anaerobic digestion technology in Thailand. This process also involves
generating bio gas after proper treatment of the waste. Animal feeding is another technique for
treating the food waste and it is quite common and popular in South Korea and many other
places. In fact it is a common practice to use the food wastage in these countries. there are
various policies of the south Korean government for treatment of food waste. Malaysia does not
have a framework of their own for treatment of the waste but they can

FOOD WASTE AND MANAGEMENT IN JOHOR 13
adopt various global models for treating the food waste. The food waste management strategy
adopted by the Taiwan can be used by all other countries.

FOOD WASTE AND MANAGEMENT IN JOHOR 14
3. Methodology
3.1 Research Design
As commented by Alvesson, M. & Sköldberg, (2017), Research Design focuses on overall strategy that
will be chosen for integrating several parts of research in a logical and coherent manner. Research
Design is of three types including Descriptive, Explanatory and Exploratory design. Exploratory
research design has been aiming at providing insights for understanding issues in the research.
Descriptive method of research design refers to focused approach in analyzing data (Bauer, 2014).
Therefore, this research will utilize descriptive research design for analyzing the issue faced in food
waste management.
3.2 Data collection
As mentioned by Brinkmann, (2014), Data Collection has been an important part of
research. There are two main types of data gathering process including primary and secondary
method. Primary method deals with the data collected from raw sources including online
surveys. Secondary method deals with the secondary sources of data including online journals,
books and articles (Choy, 2014). However, this research has selected primary method of data
collection. Online surveys will be created utilizing Google Forms. Interview will be done in
order to get qualitative data. Online surveys have been helping in gathering raw and statistical
data related to the research topic.
3.3 Sample size and population
As suggested by Dang & Pheng (2015), Population refers to the total targeted participants
for conducting survey. However, based, on certain criteria, sample size for the survey need to be
done. In this case, the population of the study has been 220 participants including local authority
members. However, based on probability sampling method, only 50 participants will be selected
as sample size for the research. There will be unbiased sampling done from a large population
size of 220 participants. Sampling is done for getting accurate results for the study. There will be
8 close ended questions included in the survey questionnaire. There will be demographic
questions, questions related to the objectives and research questions and five point Likert Scale
questions including Strongly agreed, Agreed, Neutral, Strongly disagreed and Disagreed will be
utilized for understanding the satisfaction level of the participants related to survey questionnaire
(Dumay & Cai, 2015).
3.4 Data analysis

FOOD WASTE AND MANAGEMENT IN JOHOR 15
In order to analyze the quantitative data collected through interviews and surveys it will
be converted into numeric variables and percentages and will be converted into tables and graphs
for interpreting the results in another way in order to analyze the qualitative data collected
through various sources it will analyzed using thematic approaches (Silverman, 2018). Several
data analysis techniques including inferential techniques and descriptive statistics will be utilized
for analyzing data. Inferential techniques including ANOVA and Regression will be utilized.
Descriptive techniques including Mean and Standard Deviation will be used. These data analysis
techniques will help in providing accurate results with gathered raw data (Humphries, 2017).
3.5 Ethical concerns in research
All guidelines need to be followed throughout the studies to avoid any unethical
practices. In case of collecting the primary data no type of force should be used with the
participants. Fir carrying out the secondary data collection process in an ethical way it should be
ensured that there should not be any plagiarism and it should be ensured that all the people
answer the survey individually without any influence or force. In case of collecting secondary
data, it should be seen that all the ethical practices are to be used (Jennings et al., 2018). All data
and information of the participants will be kept safe under Data Protection Act 1998.
Participants are allowed to leave the research at any point of time and place.

FOOD WASTE AND MANAGEMENT IN JOHOR 16
3.6 Limitations of the study
In any research there can be different limitations. One of the common limitations is the
limitation of money and timeline. Due to lack of proper time for the research, all the data could
not be collected properly. The response of the respondents cannot be completed trusted due to
various reasons.
Proposed timeline
Activities 1st
to 3rd
Week
4th
to 10th
week
11th
to 13th
Week
14th
to 17th
Week
18th
to 21st
Week
22nd
to 23rd
Week
24th
Week
Topic selection 
Data collection  
Creating layout 
Review of literature   
Interpretation and
analysis of collected
data
  
Findings  
Conclusion 
Draft formation  
Submission 
Figure 6: Gantt chart
Source: (Created by author)

FOOD WASTE AND MANAGEMENT IN JOHOR 17
4. Expected result
It is expected that the waste management activities can be improved and moreover food
waste needs to be reduced. For the same purpose it important to create awareness among the
people regarding the food wastage and how it is going to affect the people ultimately. In order to
properly manage the food waste various frameworks can be used. The food waste is high in
Malaysia and of the same is not controlled it is expected to increase.

FOOD WASTE AND MANAGEMENT IN JOHOR 18
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Consumer-related food waste: Causes and potential for action. Sustainability, 7(6), 6457-
6477.
Balaji, M., & Arshinder, K. (2016). Modeling the causes of food wastage in Indian perishable
food supply chain. Resources, Conservation and Recycling, 114, 153-167.
Bauer, G.R., (2014). Incorporating intersectionality theory into population health research methodology:
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Bernstad, A. K., Cánovas, A., & Valle, R. (2017). Consideration of food wastage along the
supply chain in lifecycle assessments: A mini-review based on the case of tomatoes.
Waste Management & Research, 35(1), 29-39.
Betz, A., Buchli, J., Göbel, C., & Müller, C. (2015). Food waste in the Swiss food service
industry – Magnitude and potential for reduction. Waste Management, 35, 218-226.
Brinkmann, S., (2014). Interview. In Encyclopedia of critical psychology (pp. 1008-1010). Springer New York.
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Economies (pp. 135-155). Springer, Singapore.
Dou, Z., Ferguson, J. D., Galligan, D. T., Kelly, A. M., Finn, S. M., & Giegengack, R. (2016).
Assessing US food wastage and opportunities for reduction. Global Food Security, 8, 19-
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Impacts of food wastage on water resources and environment in China. Journal of
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FOOD WASTE AND MANAGEMENT IN JOHOR 20
Appendices
Appendix 1
Literature review table
Author Paper heading Aims and
objectives
Gap Main
variables
Findings
Nadeem, H., Habib, N.
Z., Ng, C. A., Zoorob,
S. E., Mustaffa, Z.,
Chee, S. Y., &
Younas, M. (2017)
Utilization of
Catalyzed
Waste
Vegetable Oil
as a Binder for
the Production
of
Environmentall
y friendly
Roofing Tiles
To use food
waste to
prepare tiles
Main
focus is on
preparing
tiles and
very less
focus on
food waste
vegetable
oil
Food waste
handling
Roof tiles
Food waste
can be re-
used
Ghafar, S. W. A.
(2017)
Food Waste in
Malaysia:
Trends, Current
Practices and
Key Challenges.
The main
challenges
of food
waste in
Malaysia
Too much
focus on
key
challenges
Food waste
challenges
High rate
food waste
generation
Hawkins, G.L. (2013) Managing Fruit
and Vegetable
Waste
Managing
fruit and
vegetable
waste
No details Food waste
mangement
New methods
have been
found out
Gustavsson, J.,
Cederberg, C.,
Sonesson, U., van
Otterdijk, R., &
Meybeck, A. (2011)
Global food
losses and food
waste
Identifies
the extent of
food waste
No details The rate of
food wastage
is
continuously
increasing

FOOD WASTE AND MANAGEMENT IN JOHOR 21
Lim, W. J., Chin, N. L.,
Yusof, A. Y., Yahya,
A., & Tee, T. P.
(2016)
Food waste
handling in
Malaysia and
comparison
with other Asian
countries
Various
methods for
food waste
handling
Too much
emphasis
on food
handling
than
compariso
n to other
countries
Food wastage
in Malaysia
is high.

FOOD WASTE AND MANAGEMENT IN JOHOR 22
Appendix 2
Survey Questionnaire
Question 1: Please specify your gender
 Male
 Female
Question 2: Please specify your age
 Below 20 years
 21-30 years
 31-40 years
 41-50 years
 Above 51 years
Question 3: Marital Status
 Married
 Separated
 Single
 Divorced
Question 4: Do you have trash bins in your house?
 Yes
 No
Question 5: How often you empty your trash bins?
 Everyday
 Every 3 days
 Every week
 Once a month
Question 6: What kind of household wastes are produced from your house?
 Leftover food
 Broken glass and bottles
 Unused paper
 Food container
 Old plastic bags
Question 7: I care about my household wastages
 Strongly agree
 Agree
 Neutral

FOOD WASTE AND MANAGEMENT IN JOHOR 23
 Strongly Disagree
 Disagree
Question 8: Looking for plastic bags shopping, rather than utilizing new, old can be used
 Strongly agree
 Agree
 Neutral
 Strongly Disagree
 Disagree