Food waste is a global issue that affects the environment, economy, and food security. According to the UNEP Food Waste Index Report 2024, approximately 1.05 billion tonnes of food waste are generated globally every year, highlighting that food loss and waste remain significant challenges throughout the food supply chain. The report also emphasizes the importance of global efforts in achieving Sustainable Development Goal (SDG) 12.3, which aims to halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses, by 2030. In addition to food waste at the consumer level, significant amounts of waste are generated during food processing in the form of by-products such as fruit peels and seeds, vegetable residues, cereal by-products, spent coffee grounds, as well as fish scales and bones.

The Faculty of Food Science and Technology (FSTM), Universiti Putra Malaysia (UPM) organized the prestigious Food Safety Management Training 2026 (HACCP & Auditing), which took place from July 13 to 18, 2026. The program was held at Food 6, Faculty of Food Science and Technology, UPM.