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@ Halal | July-August. 2026
Are we asking the right questions about waste?
• The real issue is not whether discarded material is labelled“ halal” or“ nonhalal”, but whether it is managed safely, hygienically and responsibly while
protecting halal integrity.
• Responsible waste management embraces cleanliness, safety, sustainability and stewardship. Reducing waste, recycling, food recovery,
composting and circular-economy practices reflect the broader principles of toyyib.
• Segregation is valuable when it prevents contamination, supports traceability or improves recovery— but rules should be evidence-based,
practical and clearly explained rather than becoming symbolic procedures.
THE recent discussion about halal and non-halal waste separation in Selangor has attracted considerable public attention. The issue arose after a provision in the 2025 Selangor Planning Guidelines and Standards requiring the separation of halal and non-halal waste at waste collection areas within commercial developments was highlighted( Loh, 2026).
Although some perceived this as a new requirement, the state government clarified that similar provisions had existed since 2010 and announced a review in response to public feedback and concerns about implementation.
The discussion quickly moved beyond technical waste management. Questions arose on social media and in public conversations: Can waste still be considered halal or non-halal once it has been discarded? Does this constitute an extension of halal certification requirements? Would such segregation impose additional burdens on businesses?
WHY THE DEBATE STRUCK A NERVE
These questions are understandable. Halal is closely tied to religious responsibility, consumer trust and product integrity. But the debate also reveals a broader challenge: when halal requirements are discussed without sufficient explanation of their purpose, technical issues can easily become public controversies.
So, the question worth asking is not whether waste should be separated by halal status, but what purpose such separation serves and whether it genuinely advances halal integrity, hygiene, sustainability or the public interest.
A WASTE ISSUE THAT GOES BEYOND THE BIN
Answering that means stepping back from the bin. While the debate focuses on separation, Malaysia faces a far larger challenge: the sheer volume of waste generated daily.
BY ANIS NAJIHA AHMAD
AND
BY YUMI ZUHANIS HAS- YUN HASHIM
International Institute for Halal Research and Training( INHART)
International Islamic University Malaysia
The country produces about 17,000 tonnes of food waste each day, roughly 24 per cent of which is still edible— about 4,080 tonnes of food that could still be consumed are discarded every day( The Star, 2024).
Behind these numbers lie familiar realities. Restaurants prepare food that goes unsold, supermarkets discard products nearing their expiry dates, hotels and events generate leftovers, and households over-purchase and plan meals poorly.
Food waste is not only what ends up in landfills; it also represents wasted water, energy, labour and agricultural effort across the food supply chain.
From an Islamic perspective, avoiding unnecessary waste is a fundamental principle. The Qur’ an reminds believers:
“ Eat and drink, but do not waste. Surely
He does not like the wasteful.”( Qur’ an, Al-A‘ raf, 7:31) This principle extends beyond individual consumption to the way societies manage resources entrusted to them. Discussions about waste should therefore begin with prevention, not merely with how it is sorted after disposal.
WASTE IS NOT SIMPLY WASTE
Prevention, however, is only half the picture. What is discarded still has to be handled, and a common misconception intrudes here: that all waste is the same. In practice, discarded materials differ in their characteristics, risks and treatment requirements: organic food waste, recyclables, hazardous waste and clinical waste each require different handling.
Food waste is particularly challenging. If poorly managed, it attracts pests, produces odours, contaminates surrounding areas and generates methane, a potent greenhouse gas.
These are not merely environmental concerns; they are matters of public health, hygiene and responsible stewardship. The question, then, is not how waste is labelled but whether it is managed safely, effectively and responsibly.
WHERE DOES HALAL COME INTO THE PICTURE?
If the real test is whether waste is managed safely and responsibly, where does halal fit? Much of the confusion stems from misunderstanding the scope of halal requirements, which are chiefly concerned with keeping products intended for Muslim consumption permissible under Shariah( Islamic law).
Throughout production, storage, transport and food preparation, segregating halal from non-halal materials is necessary to prevent contamination and preserve integrity. Waste management is part of this same concern, although its role is less widely understood.
Existing halal standards and guidelines recognise this. MS1500:2019 Halal Food— General Requirements, under subclause 4.4.2( b), requires establishments to“ manage the waste effectively”.
The Malaysian Protocol for the Halal Meat and Poultry Production sets out how non-halal waste from slaughterhouse operations should be identified, segregated and recorded. These requirements demonstrate that halal-certified establishments are expected to manage waste responsibly( Syifa et al., 2021).
ONCE FOOD BECOMES WASTE
Once food has been discarded, the question changes. Since the material is no longer intended for consumption, the primary concern is no longer its permissibility for consumption.
Attention shifts to whether its handling, transformation or disposal poses risks to hygiene, safety, the environment or halal operations.
It becomes relevant when bins are located near food preparation areas, leaking liquids contaminate equipment or ingredients, overflowing waste attracts pests, or poorly designed collection areas expose workers to biological hazards.
In these situations, the issue is not the religious status of the waste in itself, but whether practices maintain cleanliness, safety and responsible operations. Status remains relevant, chiefly because of the risk it poses downstream.
A more meaningful distinction may therefore be between organic waste from halal food operations and waste containing materials such as pork derivatives or other substances classified as najis mughallazah, particularly when waste materials may enter another cycle of use, such as animal feed, composting or other recovery processes.
HALALAN TOYYIBAN: LOOKING BEYOND COMPLIANCE
This shift in emphasis, from permissibility to risk, is precisely what halalan toyyiban captures. While halal determines permissibility, toyyib encompasses wholesomeness, cleanliness, safety, ethical responsibility and the avoidance of harm.
From this perspective, waste management is more than a disposal issue. A business may meet halal requirements