Abstract:The poor management of municipal solid waste in Malaysia has worsened over the years especially on food waste. Food waste represents almost 60% of the total municipal solid waste disposed in the landfill. Composting is one of low cost alternative method to dispose the food waste. This study is conducted to compost the food waste generation in Makanan Ringan Mas, which is a medium scale industry in Parit Kuari Darat due to the lack knowledge and exposure of food waste recycling practice. The aim of this study is to identify the physical and chemical parameters of composting food waste from Makanan Ringan Mas. The physical parameters were tested for temperature and pH value and the chemical parameter are Nitrogen, Phosphorus and Potassium. In this study, backyard composting was conducted with 6 reactors. Tapioca peel was used as fermentation liquid and soil and coconut grated were used as the fermentation bed. Backyard composting was conducted with six reactors. The overall results from the study showed that the temperature of the reactors were within the range which are from 30° to 50°C. The result of this study revealed that all the reactors which contain processed food waste tend to produce pH value within the range of 5 to 6 which can be categorized as slightly acidic. Meanwhile, the reactors which contained raw food waste tend to produce pH value within the range of 7 to 8 which can be categorized as neutral. The highest NPK obtained is from Reactor B that process only raw food waste. The average value of Nitrogen is 48540 mg/L, Phosphorus is 410 mg/L and Potassium is 1550 mg/L. From the comparison with common chemical fertilizer, it shows that NPK value from the composting are much lower than NPK of the common chemical fertilizer. However, comparison with NPK of organic fertilizer shown only slightly difference value in NPK.

For several decades, food waste has been a worldwide concern, but this problem has arisen extensively within the Malaysian context, seen in the alarming amount of food waste reported. This study aims to examine the relationship between attitudes towards behaviour, subjective norm, and perceived behavioural control towards behavioural intention not to waste. The problems occur when the wastage caused by behavioural has become uncontrollable. Also, food waste is caused by mismanagement and disposal issue. With insight concerning this matter, this study aims to extract the household's intention not to waste food in the scope of Klang Valley. Since this study emphasises seeking behavioural intention in the depth of households in relation to food waste, convenience sampling methods were conducted to gain data from reputable 394 respondents. This study was conducted using questionnaires through a self-administered technique in Klang Valley. The Google form platform for online survey and physical questionnaires were distributed sufficiently. Theoretically, this study uses the Theory of Planned Behaviour (TPB). Based on the reliability and descriptive analysis, the hypothesis on the respective variables was accepted. The process mentioned in this study and the results have shown that the model used was successfully asserted. This study aims to contribute to the practical foundation in which the results will be helpful to identify factors that contribute to consumer behavioural intention towards food waste. One of the limitations of this research has been the biggest problem for the researcher. This study only focuses on Klang Valley. For future studies, this study suggested widening the research area, including all top cities in Malaysia.

Food waste refers to food spoilage and losses that happen in the process the of food supply chain. The occurrence of waste could happen intentionally or accidentally, and towards the end, it can impact others. In this situation, consumer behaviour plays an important role in food waste management. By identifying types of behaviour that influence food waste behaviour in order to improve consumer behaviour, it can lead to success in waste management. This research used the quantitative approach to measure consumers behaviour in Kuantan and self-administered surveys were used to collect data. The survey was distributed in Kuantan’s main areas such as shopping malls, tourist attractions and higher educational institutions. Online platforms were also used to collect data via Google Form on Facebook, Instagram and WhatsApp. Data analysis was conducted to solve the research objectives, questions, and to examine the hypotheses. The data was analysed by using SPSS (version 20) (SPSS, Inc.). All the questionnaires were returned and the data was then successfully collected and gathered. In total, 98 respondents responded via Google form and 302 respondents responded via hard copy in Kuantan. Based on the result, it shows that the subjective norm and attitude are not predictors of consumer food waste behaviour whereas perceived behavioural control displays a significant relationship with the dependent variables. Additionally, this study is limited to research that is dependent on self-reported data in Kuantan only. Further research on actual food waste by consumers, and how to prevent and reduce food waste in Malaysia is necessary to minimize waste that is sent to landfills. Hence, this study concludes that food waste is a major problem in Malaysia that ends up in  landfills as food is not recycled properly.