RAAP—061
PAGPAG
Pagpag refers to leftover food recovered from restaurant or fast-food waste, cleaned, recooked, and resold in low-income areas of the Philippines, especially Metro Manila. The term, from the Tagalog word meaning “to shake off,” describes the removal of dirt or debris before preparation.
The practice began in the 1960s during economic hardship and continues due to food insecurity and rising prices. Discarded meat, often fried chicken from chains such as Jollibee and McDonald’s, is collected from refuse, then washed, boiled, or fried before being sold cheaply, typically at 20 to 30 pesos per portion.
While providing sustenance for those unable to afford fresh food, pagpag carries health risks including bacterial contamination, food poisoning, and malnutrition, with children most affected.
Government responses focus on poverty alleviation through aid programs, but its persistence reflects the resilience of informal food economies and the difficulty of addressing hunger in marginalized communities.
The practice began in the 1960s during economic hardship and continues due to food insecurity and rising prices. Discarded meat, often fried chicken from chains such as Jollibee and McDonald’s, is collected from refuse, then washed, boiled, or fried before being sold cheaply, typically at 20 to 30 pesos per portion.
While providing sustenance for those unable to afford fresh food, pagpag carries health risks including bacterial contamination, food poisoning, and malnutrition, with children most affected.
Government responses focus on poverty alleviation through aid programs, but its persistence reflects the resilience of informal food economies and the difficulty of addressing hunger in marginalized communities.