LETTERS: Waste management company SWCorp estimates that Malaysians throw away about 16,688 tonnes of food every day, which is enough to serve three meals a day to about 2.2 million people.
This implies that awareness about food waste management is relatively low among Malaysians.
It is vital to manage food and kitchen waste by recycling and sorting waste, preventing plastic waste, avoiding single-use plastics or donating food to organisations.
Restaurants use a significant amount of water every day. Water-saving techniques are required to lower the cost of treating water. Using less water will also reduce the amount of energy used to pump and treat it.
Other measures businesses can take to control waste include regularly maintaining oil and grease traps and the connection of rubbish to sewer lines, ensure no water leakages, offer water refill stations, build rainwater collection systems for external use, and instal water-efficient appliances.
Another way to reduce food waste in cafeterias is by offering a high-quality and healthy menu.
It is also vital to support the initiatives under the Government Green Procurement (GGP), and the myHIJAU scheme, outlined in the 11th Malaysia Plan.
The green cafeteria model would encourage consumers and operators to go green and instil awareness of sustainability and responsible consumption and production.
Lastly, eco-friendly interior design of restaurants can psychologically encourage people to engage in green consumption.
Green procurement and sustainable health practices in cafeterias display social responsibility and can be unique selling points for businesses.
Amid the pandemic, operators of green cafeterias were burdened, and multiple stakeholders in green procurement and sustainable health practices have a pivotal role in preserving the environment.
This approach will improve business performance through environmentally-friendly initiatives. Cafeteria workers are generally aware of what it entails to ensure healthy cafeterias, but additional training will be required.
Aside from that, providing proper understanding and knowledge, as well as healthy eating promotions, will foster a healthy attitude among restaurant employees.
To motivate and guide restaurant operators to adopt environmentally sound practices, a Green Restaurant Association (GRA) should be set up. Such a group can unite like-minded businesses and allow them to support each other.
The GRA should also be open to other societies and support groups to help them go green.
Society could also aid green restaurant operators in their everyday management.
By doing so, healthy cooking techniques can be shared, nutrition can be improved and sustainable menus can be introduced in Malaysia.
However, green cafeterias are still fairly new here.
Very few restaurants in Malaysia have adopted green practices, such as recycling and proper disposal of food waste.
The GGP policy highlights the concept of public accountability in procurement principles.
DR RULIA AKHTAR
Research Fellow, Ungku Aziz Centre for Development Studies, Universiti Malaya
The views expressed in this article are the author's own and do not necessarily reflect those of the New Straits Times