The decision by the Selangor Government to review its halal waste guidelines in June 2026 raised a question that has rarely been discussed: does the concept of halal also apply to waste? The debate emerged following the introduction of guidelines governing the separation of halal and non-halal organic waste in shopping malls. Although the government later clarified that the guidelines were not a new policy and applied only to specific waste collection facilities, the controversy sparked a broader discussion on how halal principles should be implemented throughout the final stages of the food supply chain.

At the same time, food waste has become a global challenge. According to the Food Waste Index Report 2024 published by the United Nations Environment Programme (UNEP), the world generated approximately 1.05 billion tonnes of food waste in 2022, equivalent to 132 kilograms per capita annually. These figures demonstrate that food waste is no longer merely an environmental issue but also one that affects food security, resource efficiency, and greenhouse gas emissions.

As the halal industry continues to expand, greater attention is being directed toward waste management. The concept of halal waste has emerged as a new approach that connects the principles of halalan tayyiban with the practices of the circular economy. In other words, halal compliance does not end once a product has been manufactured or consumed; it also encompasses how waste is managed, recovered, and utilized in ways that minimize negative impacts on the environment.

Beyond the Halal Label

Unlike conventional food waste management, halal waste extends beyond the simple disposal or reduction of food waste. It positions waste as an integral part of the halal value chain, ensuring that waste management practices continue to uphold Shariah principles while promoting environmental sustainability.

The concept of halalan tayyiban ideally encompasses six key components of the modern food system: production, distribution, processing, marketing, consumption, and waste recovery. Consequently, waste should not be regarded as the end of the production process but rather as a valuable resource with economic potential when managed appropriately.

In practice, halal waste management involves preventing contamination between halal and non-halal waste whenever the waste is intended for further utilization, reducing food waste throughout the supply chain, converting organic waste into value-added products such as fertilizers, biogas, and industrial raw materials, and ensuring that waste treatment processes comply with the principles of safety, hygiene, and sustainability.

The Missing Link in the Halal Value Chain

The rapid growth of the global halal industry has increased not only production volumes but also the amount of waste generated. As food manufacturing, restaurants, halal slaughterhouses, and halal retail businesses continue to expand, the challenge of managing waste responsibly becomes increasingly significant.

From an Islamic perspective, this issue is closely associated with the prohibition of israf (excessiveness and wastefulness) and the responsibility of humans as khalifah fil ardh (stewards of the Earth). Therefore, reducing food waste is not solely an environmental objective but also an important manifestation of the values embodied in halalan tayyiban.

This perspective is also aligned with Sustainable Development Goal (SDG) 12.3, which aims to halve global food waste at the retail and consumer levels by 2030.

Turning Waste into Worth

One of the most compelling aspects of the halal waste concept is its ability to transform waste into valuable resources through the principles of the circular economy.

Previous studies have demonstrated that waste generated by the halal industry still possesses considerable economic value. Halal-certified cattle bones can be processed into halal gelatin for use in the food and pharmaceutical industries. Food leftovers can be converted into compost or biofertilizers, while organic waste may serve as feedstock for biogas and bioenergy production. In addition, by-products from the food industry can be further developed into raw materials for halal cosmetics and functional food products.

This approach not only reduces the volume of waste sent to landfills but also creates additional economic value while contributing to lower carbon emissions.

Lessons from Malaysia

The discussion surrounding halal waste gained international attention after the Selangor Government announced a review of its guidelines on the separation of halal and non-halal waste in June 2026.

In reality, these guidelines had been implemented for many years in waste collection areas at supermarkets and shopping malls. However, once the document attracted public attention, many interpreted it as requiring all members of society to separate halal and non-halal household waste. The government subsequently clarified that the guidelines applied only to specific commercial facilities and were intended to support organic waste management rather than regulate household waste disposal. The review was therefore undertaken to improve the wording of the guidelines and prevent further public misunderstanding.

Despite the controversy, the Selangor case illustrates how halal waste is evolving from a purely academic concept into a public policy issue that requires a careful balance between Shariah principles, effective waste management, and clear public communication.

Implementation Challenges

Despite its considerable potential, the implementation of halal waste management continues to face several challenges.

First, there is currently no internationally recognized standard that specifically regulates waste management within halal assurance systems. Existing halal standards continue to focus primarily on raw materials, production processes, storage, and distribution.

Second, circular economy infrastructure remains underdeveloped in many Muslim-majority countries, resulting in the majority of food waste ultimately being disposed of in landfills.

Third, academic research on halal waste remains relatively limited compared with studies on halal supply chains, halal logistics, and halal traceability. This suggests that halal waste is still an emerging field that requires greater interdisciplinary research and collaboration.

Conclusion

The growing attention devoted to halal waste reflects a significant shift in the way the halal industry is perceived. Halal is no longer understood solely as the legal status of a product but as a comprehensive ecosystem encompassing the entire product life cycle, from production to waste management.

Looking ahead, the integration of halalan tayyiban principles, the circular economy, and technological innovation has the potential to establish halal waste as one of the new foundations of the global halal industry. The challenge is no longer limited to ensuring that what people consume is halal, but also to ensuring that what remains after consumption is managed responsibly for the benefit of both people and the environment.

– Written by Naflah –

References

Arifin, S. Z., Ahmad, A. N., Hashim, Y. Z.-Y., et al. (2021). Positioning Halalan Toyyiban in Halal Food System: Production, Processing, Consumption, Marketing, Logistic and Waste Management. Halalsphere, 1(2), 17–40. https://doi.org/10.31436/hs.v1i2.30

United Nations Environment Programme (UNEP). (2024). Food Waste Index Report 2024. https://wedocs.unep.org/items/423eafe4-e4e8-47c0-b261-dbd3701be842

United Nations Environment Programme. SDG 12.3: Food Waste Index. https://sdgs.unep.org/article/2a5-food-waste-index

The Star. (21 June 2026). Selangor reviews halal waste guidelines amid confusion. https://www.thestar.com.my/news/nation/2026/06/21/selangor-reviews-halal-waste-guidelines-amid-confusion