BULACAN 6th District Rep. Salvador Pleyto is pushing for a measure that seeks to institutionalize food waste reduction and prevention education in all public and private basic education institutions in the country.

Pleyto’s House Bill No. 11438, or the proposed Menu Labeling and Nutritional Transparency Act, aims to promote responsible food consumption and instill sustainable eating habits among learners.

In his explanatory note, Pleyto described food waste as a major socioeconomic and environmental concern that threatens national food security, economic efficiency, and environmental sustainability.

Citing estimates from the World Wide Fund for Nature Philippines and the Department of Agriculture, the lawmaker noted that thousands of tons of edible food are wasted daily in the country, even as millions of Filipino families continue to experience involuntary hunger and nutritional deficiencies.

While supply chain inefficiencies and retail practices contribute significantly to food loss, Pleyto stressed that consumer behavior, particularly wasteful consumption patterns, also plays a crucial role in generating preventable food waste.

He emphasized that lifelong habits of mindful consumption, respect for food resources, and awareness of nutritional value should be developed at an early age.

“Schools serve as the primary institutional setting for shaping the values, social consciousness, and daily behaviors of young citizens,” Pleyto said in his explanatory note.

The proposed measure seeks to integrate food waste reduction and prevention education into the programs of all public and private basic education institutions nationwide.

It mandates the Department of Education (DepEd), in coordination with relevant government agencies, to incorporate practical food management skills, zero-waste concepts, and agricultural literacy into existing curricular frameworks.

The bill also encourages schools to adopt zero-waste canteen management guidelines, establish composting initiatives, and implement school garden programs to promote sustainable food practices among learners.