THE House of Representatives, voting 247 against zero with one abstention, on Tuesday approved on third and final reading a measure requiring covered establishments to donate safe and edible surplus food to accredited food banks—an effort lawmakers said would cut waste at the source while helping families who struggle to put food on the table.
House Majority Leader Ferdinand Alexander “Sandro” A. Marcos of Ilocos Norte said House Bill (HB) No. 8043 or the Food Waste Reduction and Prevention Act is a practical bridge between two realities that exist side by side in many communities: edible food that ends up discarded and households that remain food insecure.
Marcos added the House’s work on measures that combine social impact with practical governance reflects a steady legislative push under Speaker Faustino “Bojie” G. Dy III.
The bill was introduced by Reps. Jesus “Bong” C. Suntay, Marlyn L. Primicias-Agabas, Brian Poe, Janice Degamo, Raymond Adrian E. Salceda, Rufus B. Rodriguez, Maximo B. Rodriguez Jr., Agatha Paula Aguilar Cruz, Audrey Kay T. Zubiri, Salvador A. Pleyto, Jose Manuel “JM” F. Lagdameo, Timothy Joseph E. Cayton, Ciriaco B. Gato Jr., MD, FPSO-HNS, Rebecca Maria Alcantara Ynares, Atty. Jennifer “Karen” A. Lagbas, Lani Mercado-Revilla, Eulogio “Leo” R. Rodriguez, Arlyn P. Ayon, Robert Nazal, and Sarah Jane I. Elago.
Under the proposed law, the State adopts a policy that links food security with responsible resource use, requiring the donation of edible food surplus to accredited food banks, requiring covered establishments to adopt food waste prevention measures, promoting the recycling of inedible surplus into useful products such as compost, fertilizer or energy and integrating food waste reduction into climate and sustainable development planning.
The measure defines key terms to guide implementation, including what counts as edible surplus fit for consumption, what qualifies as a food bank accredited under the Act, who is considered food insecure and the preferred management hierarchy that prioritizes prevention, redistribution for human consumption, use as animal feed, recycling and disposal only as a last resort.
The bill covers food manufacturers, restaurants, cafes, diners, fast food chains, hotels, supermarkets with at least 500 square meters of selling space, culinary schools with at least 50 students and similar businesses as may be determined in the implementing rules.
It tasks the Department of Social Welfare and Development (DSWD), in coordination with LGUs, to set criteria for identifying food-insecure individuals or groups who may be prioritized as beneficiaries.
To build public participation, the National Nutrition Council, together with DSWD and other agencies, is directed to run a nationwide food surplus campaign and consumer awareness drive on food waste, its impacts and reduction strategies, starting at the household level, while DepEd is directed to include in the curriculum lessons on the food waste situation, ways to minimize surplus and national and local prevention programs.
The bill also calls for clearer “best before” and “use by” labeling and consumer education to reduce avoidable household waste.
On distribution, the measure lays down guidelines requiring covered establishments to segregate edible and inedible surplus, require LGU health inspectors to certify edible surplus as fit for consumption and donate certified surplus to accredited food banks designated by DSWD, with food banks required to distribute to food-insecure beneficiaries, maintain storage, hygiene and handling standards and keep donation records for six months for traceability.
The bill also requires covered businesses to submit annual reports to DSWD and DENR on surplus and disposal methods, enter into contracts with accredited food banks, ensure donated surplus is unadulterated and safe upon delivery and submit and implement a Food Waste Prevention Plan.
It provides an incentive for businesses that achieve at least a 20 percent annual reduction in edible surplus at source by granting a 150 percent tax deduction on documented prevention investments, while directing DSWD to issue guidelines for collection, storage and distribution, promote partnerships with LGUs, develop a self-sufficiency program for skills and livelihood training and accredit food banks through certification with annual inspections.
To strengthen enforcement and protect good-faith donations, the bill exempts food donors from civil or criminal liability once donations are accepted by accredited food banks or farms, prohibits resale of donated surplus and penalizes offenders, with fines escalating per offense for those who render edible surplus unfit for consumption or obstruct redistribution.
It also assigns LGUs responsibilities tied to segregation campaigns, reporting and support for composting and animal feeding, while setting a national target to reduce food waste by at least 50 percent by 2030 and requiring annual inventories and reporting on estimated greenhouse gas emissions avoided.
