The role of resource based variables in enhancing environmental sustainability through food waste management with the moderating effect of ISO 14001 IN the Malaysian restaurant sector

In Malaysia, food waste has become a big problem that affects both the economy and the environment. Every day, restaurants—famous for their rich and diverse food culture—produce between 10 and 30% of this waste, which is a major contribution to the issue. This study looks at why food is wasted in Malaysian restaurants and focuses on the role of intangible, technical, and financial resources in managing food waste and improving environmental sustainability. Using the Resource-Based View (RBV) framework, the study explores how these resources affect sustainability and help reduce food waste. It also includes ISO 14001 as a moderating factor, showing how this international environmental standard can make food waste management more effective. ISO 14001 gives restaurants a clear system to manage their environmental impact, encourages continuous improvement, and ensures compliance with regulations. By using resources wisely and following ISO 14001, restaurants can strengthen the link between resource use, waste reduction, and sustainability. The findings give practical guidance for policymakers and business owners on tackling Malaysia’s growing food waste problem. They show how resource-based strategies and ISO 14001 practices can work together to create more sustainable restaurant operations. By emphasizing the need to align resources with international sustainability standards, this framework supports long-term improvements in the restaurant sector. Overall, the study adds to the discussion on sustainable food systems and offers both theoretical and practical ideas for reducing food waste and protecting the environment.