Turning rice waste into 0pportunity: circular economy approaches for food waste reduction

Jamaludin, Husna and Mohamad, Azhar and Elshreef Elmaky, Hashim Suliman and Sulaiman, Sarina (2025) Turning rice waste into 0pportunity: circular economy approaches for food waste reduction. Cleaner Waste Systems, 10. pp. 1-13. ISSN 2772-9125

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Abstract

Food waste presents a significant challenge, highlighting the need for sustainable solutions within a circular economy framework. This study examines the potential of upcycling post-consumer rice waste into high-value rice crackers, analyses customer preferences, and assesses the costs and benefits of these products. In an experimental framework, a Face-Centered Central Composite Design was used to optimise and validate a three-phase process. Under optimal treatment conditions, the produced crackers are crisp and safe to consume. The consumer survey revealed a high level of acceptance and preference for the circular economy model. The cost-benefit analysis indicated economic viability, with higher net gains compared to conventional crackers. This study addresses gaps in rice waste management and illustrates the potential for utilising post-consumer waste to mitigate food waste, thereby contributing to the Sustainable Development Goals. Recommendations for policy and directions for future research are presented to improve food security and sustainability.

Item Type:	Article (Journal)
Uncontrolled Keywords:	Circular economy; Rice waste; Sustainability; Food waste management. Treatment
Subjects:	H Social Sciences > HC Economic History and Conditions > HC79.E5 Environmental policy and economic development. Sustainable development. Sustainability.
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Economics and Management Sciences > Department of Finance Kulliyyah of Engineering
Depositing User:	Dr Azhar Mohamad
Date Deposited:	10 Feb 2025 16:41
Last Modified:	14 Feb 2025 09:22
URI:	http://irep.iium.edu.my/id/eprint/119429

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