Recycling food waste: [1] Value from discarded things

Resource or trash?

Speaking with Vietnam Agriculture and Nature Newspaper, Dr. Hoang Thi Hue, Head of the Department of Natural Resources Management under the Faculty of Environment, Hanoi University of Natural Resources and Environment, said that the university conducted research on public awareness and behavior in domestic waste management in the 2022-2024 period. According to the research, food waste accounts for roughly 41–60% of total solid domestic waste.

Meanwhile, a survey by the Institute of Strategy and Policy on Agriculture and Environment found that in major cities such as Hanoi, food waste makes up the overwhelming proportion of total solid domestic waste, with over 63% coming from households and up to 97% from some food service facilities.

According to Mr. Nguyen Trung Thang, Deputy Director General of the Institute of Strategy and Policy on Agriculture and Environment, one-third of global greenhouse gas emissions are related to the food system, from farming, livestock production, and processing to consumption and disposal. Food loss and wastage alone account for 8–10% of total global greenhouse gas emissions, nearly five times that of the aviation industry.

If properly sorted and utilized, this source of waste can become a valuable resource, serving multiple sectors such as organic fertilizer production, animal feed, bioenergy processing, and even raw materials for the cosmetics and biopharmaceutical industries.

In practice, many things seemingly considered waste, such as pomelo and orange peels or spoiled vegetables, have been utilized by the people to make essential oils, bio-cleaning solutions, and organic fertilizer. In some localities like Quang Ninh and Hai Phong, the Women’s Union has piloted household-level models that have proven practical and easy to implement. "Food waste truly holds enormous potential if properly recycled. Household-scale models are demonstrating this potential in a practical way," Dr. Hue emphasized.

From a larger perspective, Mr. Hoang Van Tu, Director of the Ireland-Vietnam Agrifood Partnership (IVAP), highlighted the importance of cross-sector collaboration to reintegrate this massive volume of waste into the economy as input materials. He suggested that Vietnam could develop a recycling chain linking households with businesses, citing the partnership model with Ireland as a typical example of technology transfer and consumer behavior assessment to reduce food wastage.

Narrowing the gap between law and practice

From a policy perspective, Articles 75 and 79 of the  Law on Environmental Protection 2020 stipulate that waste must be sorted at the source into three categories: organic, recyclable, and residual waste. Proper and detailed sorting helps reduce treatment service costs for households. However, according to Dr. Hue, a gap between law and practice remains significant, especially as 90% of food waste is still treated through landfilling or incineration.

Relevant decrees and circulars, such as Decree 08/2022/ND-CP (updated under Decree 05/2024/ND-CP) and Circular 02/2022/TT-BTNMT (amended by Circular 07/2025/TT-BTNMT), provide detailed guidance on source waste sorting and require separate collection vehicles for food waste. These documents serve as an important legal basis for synchronous implementation at the local level.

To ensure these regulations are effectively implemented in practice, Dr. Hue emphasizes the need for coordination across three stages: sorting, collection–treatment, and monitoring.

"Although the Law on Environmental Protection 2020 clearly stipulates source waste sorting, a gap between legal provisions and practical implementation remains significant. In reality, around 90% of food waste is still treated through landfilling or incineration. These methods cause pollution and wastage of reusable organic resources," Dr. Hue said.

She noted that the first stage in food waste treatment is collection, which is the responsibility of each household—the direct producers of food waste. Most people still lack proper knowledge of waste sorting or have not formed correct sorting habits. Therefore, it is essential to strengthen communication and knowledge dissemination and provide clear guidance so that households can proactively sort waste at home.

Secondly, collection, transport, and treatment of food waste is the responsibility of urban environmental companies contracted by local governments. To ensure effectiveness, these companies must invest in equipment suitable for the new sorting system. Specifically, under Articles 75 and 79 of the  Law on Environmental Protection 2020, domestic waste must be divided into three categories: organic waste (including food waste), recyclable waste, and residual waste.

Finally, monitoring is a crucial stage, especially during the initial implementation phase. Dr. Hue stated that forming new habits among residents requires time and effective supervision. She suggested learning from South Korea's experience, which uses camera-based monitoring in urban areas, including apartment buildings, residential neighborhoods, and commercial zones. In rural Vietnam, where community ties are strong, monitoring among households or implementing reminders and publicly naming violators can be particularly effective.

Transitioning from a consumer society to a circular society, where waste becomes a resource, requires changes not only in individual behavior but also in the management system, from policy to infrastructure. In this context, food waste will not be seen as a burden if regarded as a resource. However, to harness this resource effectively, Vietnam should have a comprehensive strategy with close coordination among the government, businesses, and citizens.