Proceedings of the 4th International Conference on Halal Development (4th ICHaD 2023)

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Promoting Sustainability in Utilizing Halal Food Waste in Producing Value-added Products

Authors
Nor Surilawana Sulaiman1, *, Mohamed Syazwan Ab. Talib2
1Halalan Thayyiban Research Centre, Universiti Islam Sultan Sharif Ali, Sinaut Campus, Tutong, Muara, Brunei Darussalam
2UBD School of Business and Economics, Universiti Brunei Darussalam, Universiti Brunei Darussalam, Gadong, Muara, Brunei
*Corresponding author. Email: surilawana.sulaiman@gmail.com
Corresponding Author
Nor Surilawana Sulaiman
Available Online 21 June 2024.
DOI
10.2991/978-2-38476-261-3_17How to use a DOI?
Keywords
Bioproducts; Brunei; Halal Food Waste; Halal Industry; Waste Management
Abstract

The escalating waste generation is becoming an increasingly pressing concern for many countries, including Brunei Darussalam. Every year, tonnes of leftover halal food are consigned to landfills. Landfills remain the most cost-effective and practical disposal method for the government. However, if waste is not managed judiciously, the country faces potential environmental challenges, including the overwhelming accumulation of waste in landfills. Moreover, organic waste disposal can exacerbate global warming, as methane gas is released during the anaerobic decomposition process within landfills. This paper underscores the categorization of waste and introduces the concept of value-added products derived from halal food waste. The goal is to enhance the current state of halal food waste management. Effective waste reduction can bolster halal-certified food enterprises and further the government's aspiration for a robust and sustainable economy, aligning with Goal 12 of the United Nations’ Sustainable Development Goals (SDG).

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 4th International Conference on Halal Development (4th ICHaD 2023)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
21 June 2024
ISBN
978-2-38476-261-3
ISSN
2352-5398
DOI
10.2991/978-2-38476-261-3_17How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Nor Surilawana Sulaiman
AU  - Mohamed Syazwan Ab. Talib
PY  - 2024
DA  - 2024/06/21
TI  - Promoting Sustainability in Utilizing Halal Food Waste in Producing Value-added Products
BT  - Proceedings of the 4th International Conference on Halal Development (4th ICHaD 2023)
PB  - Atlantis Press
SP  - 184
EP  - 194
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-261-3_17
DO  - 10.2991/978-2-38476-261-3_17
ID  - Sulaiman2024
ER  -