PENANG, 13 April 2026 – A tripartite Memorandum of Agreement (MoA) between Universiti Sains Malaysia (USM), Setia SPICE Convention Centre, and Al-Ansar Integrated Sdn. Bhd. was formalised at Setia SPICE Convention Centre, marking a structured advancement in institutional food waste management within Malaysia’s events industry.

The collaboration establishes a systems-based framework integrating waste segregation, biological processing, and applied research, positioning sustainability as an operational model rather than a peripheral initiative.

Representing USM Vice-Chancellor, Deputy Vice-Chancellor Student Development Affairs and Alumni, Professor Dr. Wan Ahmad Jaafar Wan Yahaya emphasised institutional accountability, noting that the MoA must translate into measurable outcomes.

He highlighted the shift within higher education towards implementation-driven sustainability, moving beyond advocacy to system-level impact.

S P Setia Berhad Divisional General Manager, Chan Ching Hiong, provided strategic context, framing the initiative within the organisation’s broader sustainability agenda aligned with the United Nations Sustainable Development Goals (SDGs).

He noted that existing infrastructure, including cold storage systems and structured waste handling protocols, already supports implementation readiness.

He also highlighted the operational urgency of the initiative, citing that Setia SPICE generated over 8.4 metric tonnes of food waste from 57 banquet events in the 2025 financial year.

“While our contribution may seem small, we are still part of the problem. Food waste contributes significantly to global greenhouse gas emissions, contaminates soil and water, and results in long-term environmental damage,” he said.

Globally, an estimated 1.3 billion tonnes of food waste are generated annually, accounting for 8–10 per cent of greenhouse gas emissions. Within this context, the initiative represents a scalable, decentralised intervention contributing to broader sustainability targets.

Early implementation has already demonstrated measurable impact, with two pilot collections diverting 319.5 kilograms of food waste from landfill.

Chan noted that active participation from banquet and housekeeping teams has been critical in ensuring effective segregation at source, stressing the importance of behavioural alignment in operational success.

At the core of the initiative is Black Soldier Fly Larvae (BSFL) technology, using Hermetia illucens as a bioconversion agent.

Food waste from Setia SPICE events is segregated, quantified and transported to a processing facility in Tasek Gelugor, where it is converted into larvae biomass within 10 to 14 days. The resulting larvae, rich in protein, lipids and amino acids, are processed into animal feed, while residual by-products are converted into organic fertiliser.

Wan Ahmad Jaafar expressed optimism that the collaboration will serve as a catalyst for high-impact sustainability initiatives, integrating innovation, economic development, and community engagement.

USM researchers from the School of Biological Sciences, including Dr. Hadura Abu Hasan, Dr. Noor Khalidah Abdul Hamid, and Dr. Intan Haslina Ishak will evaluate key variables such as waste composition, conversion efficiency, and environmental impact.

The initiative functions as a “living laboratory,” enabling continuous data-driven optimisation.

Hadura, who also provides a hybrid link between academia and industry, ensuring that research insights are directly embedded into operational processes, strengthening both efficiency and accountability.

Beyond environmental benefits, the initiative also generates economic value through reduced waste management costs, potential revenue from larvae-based products and the creation of green jobs in logistics, insect farming and related sectors. It also supports national resilience by reducing reliance on imported feedstock.

The MoA clearly defines roles: Setia SPICE as operational coordinator and waste generator, USM as scientific validator, and Al-Ansar Integrated as processing and scaling partner, ensuring structured governance and accountability.

The BSFL initiative also complements wider sustainability efforts at Setia SPICE. According to Chan, parallel projects include collaboration with Design Village Mall to convert food waste into compost and discussions with Majlis Bandaraya Seberang Perai on methane and biofuel recovery systems.

Looking ahead, Setia SPICE targets net-zero food waste to landfill by 2030, while Al-Ansar Integrated focuses on scaling production and commercialising outputs, and USM gains long-term, real-world research opportunities.

Collectively, the initiative reframes food waste as a recoverable resource rather than a disposable by-product, offering a replicable circular economy model for institutional adoption and a potential benchmark for integrating research, industry, and sustainable operations.

Text: PrivinKumar Jayavanan, Media & Public Relations Centre (MPRC)/Editing: Associate Professor Dr. Shaik Abdul Malik Mohamed Ismail, Senior Editorial Consultant @ MPRC USM/Photo: Afimie Baharit, Intern@MPRC