Agriculture Secretary Francisco Tiu Laurel Jr. on Tuesday reiterated calls to reduce rice wastage in the country, stressing that the current levels could feed 2.8 million Filipinos annually.
This prompted Tiu-Laurel to call on legislators to institutionalize half cup rice options in restaurants to avoid wastage.
According to the Philippine Rice Research Institute (PhilRice), household rice wastage decreased to 255,000 metric tons in 2019, down from 340,000 metric tons in 2009.
Tiu Laurel said that while this showed progress, the figures remain troubling.
“This progress is encouraging, but the numbers are still alarming. The rice we waste yearly could sustain millions of families. It’s time to revisit initiatives like the ‘half-cup rice’ proposal to promote more responsible consumption,” Tiu Laurel said.
The “half-cup rice” initiative, first introduced by President Ferdinand Marcos Jr. in 2013, advocates serving smaller rice portions to reduce waste and encourage meal diversity.
Data from a 2018 to 2019 Food and Nutrition Research Institute (FNRI) survey revealed that Filipino households waste an average of 53 grams of cooked rice daily—equal to 6.4 grams of uncooked rice per person.
These figures exclude waste from restaurants and food establishments, suggesting the actual amount is even higher.
PhilRice executive director John de Leon endorsed the push for smaller portions, citing both environmental and health benefits.
“Serving half a cup of rice not only cuts down on waste but also promotes healthier and more balanced diets,” he said.
The Philippines’ high rice consumption has also been linked to rising diabetes cases.
In 2021, one in 14 Filipinos had diabetes, according to the International Diabetes Federation, with the country’s white rice-heavy diet identified as a key contributor.
Tiu-Laurel said reducing rice waste aligns with the United Nations’ Sustainable Development Goal to halve global food waste by 2030.
He said tackling rice wastage could ease financial strain on rice imports and reduce healthcare costs.
Othel V. Campos
“This isn’t just about ensuring food security—it’s about sustainability, public health, and the future of our nation,” he said.
