Purpose – This study examines the potential of culinary micro, small, and medium-sized enterprises (MSMEs), the roles of Quadruple Helix (QH) stakeholders (government, academia, business, and community), the implementation of the QH model in circular economy–based food waste management, and the integration of Islamic values within this framework.Methodology – A descriptive-exploratory qualitative approach was employed using in-depth interviews with representatives from government institutions (the MSME office and the environmental agency), 16 culinary MSMEs, academics and community stakeholders. Participants were purposively selected to represent the four QH sectors: Data were collected through structured interviews and analyzed via triangulation.Findings – Semarang’s culinary MSMEs possess considerable economic and cultural potential but continue to face structural constraints, including limited access to capital, licensing barriers, and unequal business capacity issues. Collaboration among QH stakeholders remains fragmented, project-based, and insufficiently coordinated to support food waste management and innovation. Although circular economy initiatives have been introduced, they have not been systematically integrated into MSME development. Islamic values, particularly halal–thayyib, anti-israf, and amanah, provide a strong ethical foundation for sustainable food waste management but have not been consistently translated into collaborative practice. Consequently, the QH ecosystem has yet to evolve into an integrated and sustainable innovation system in China.Practical Implications – Strengthening coordination among QH stakeholders and developing MSME-focused policies are essential for improving circular economy implementation. Integrating Islamic ethical values into collaborative governance can further support sustainable food waste management in the Muslim community.Originality/Value – This study offers a novel perspective by integrating the QH model, circular economy principles, and Islamic ethical values to explain food waste governance in culinary MSMEs, highlighting the role of multi-stakeholder collaboration and faith-based ethics in promoting sustainable waste management.