Knowledge, Attitude and Practice Toward Food Waste Management Among University Food Vendors: The Case Study from A Malaysian Higher Education Institution
DOI:
https://doi.org/10.53840/e-jpi.v13i3.440Abstract
Food waste generated by institutional food service operations represents a significant sustainability challenge with environmental, economic, and social implications. However, empirical evidence regarding food waste management behaviour among university food vendors in Malaysia remains limited. This study evaluated the knowledge, attitudes, and practices (KAP) of food vendors toward food waste management at the International Islamic University Malaysia (IIUM) Kuantan Campus using a quantitative cross-sectional survey. Data were collected using a structured and validated questionnaire administered to registered food vendors and analysed using descriptive statistics, inferential analysis, and correlation tests. The findings indicate that most respondents demonstrated high levels of knowledge, positive attitudes, and good food waste management practices. Positive associations were observed among knowledge, attitudes, and practices, suggesting that greater environmental awareness contributes to more sustainable operational behaviour. Nevertheless, behavioural improvements require continuous institutional support, regular training, and adequate waste management infrastructure to ensure that environmental awareness is translated into consistent practice. The study highlights the importance of integrating behavioural interventions with operational measures such as inventory optimisation, portion control, food waste monitoring, surplus food redistribution, and organic waste recovery. These findings provide practical recommendations for strengthening Green Campus initiatives and supporting Sustainable Development Goal 12 on responsible consumption and production within higher education institutions.
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