<![CDATA[Household food waste remains a significant environmental issue due to daily purchasing, storage, cooking, and consumption practices that often produce avoidable organic waste. This community service activity aimed to improve the practical understanding of housewives in Gland Valley Housing, Padalarang, regarding the prevention and utilization of household food waste. The activity applied a participatory educational approach through interactive presentations, contextual examples, a 5R visual guide, and two-way discussions. The 5R framework included Refuse, Reduce, Reuse, Recycle, and Rot, beginning with preventing excessive purchases and ending with composting inedible residues. Evaluation was conducted qualitatively by observing participant engagement, questions, and reflections during the activity. Participants identified common kitchen waste sources and discussed practical actions, including meal planning, stock checking, proper storage, portion control, sharing edible surplus, reprocessing leftovers, and composting. The activity demonstrated that simple and low-cost education can increase awareness and provide an applicable framework for household food management. Further mentoring and quantitative evaluation are needed to measure behavioral changes and reductions in food waste generation.]]>
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