LETTERS: A third of all the food produced in the country goes to waste.
During Ramadan this year, it was reported that traders in the Klang Valley's bazaars dumped more than 120 tonnes of food per day. On average, Malaysians generate 1.17kg of waste per day, with food being the largest component.
Food is valued as a core component of the Malaysian identity. However, to what extent do we really "value" food if we are continuously wasting it?
Many Malaysians are feeling the pinch as result of the rising cost of living, particularly in the Klang Valley.
There are policies that aim to keep essentials accessible, such as the Payung Rahmah initiative. However, much of the policy seeks to tackle demand for essentials through the control of supply.
Even with government assistance through a period of high living costs, Malaysians still produced large amounts of food waste during Ramadan.
Food-surplus apps are one way to resolve this. In Malaysia, social enterprises, such as What A Waste, are leading the way by enabling excess food to be directed to those who need it the most.
This concept can be extended to even more Malaysians.
For many families, cooking at home can be taxing after a long day, making dining out or takeaway the more feasible option.
Let's look at solutions from other countries.
In the United Kingdom, Too Good To Go is an app that allows restaurants to list a surplus of food near closing time. Customers can opt to pick it up at one-third off the price.
If Malaysian social enterprises were to extend their platform to incorporate this strategy, it would be a win-win situation.
This would mean cheaper takeout options for those returning late after work; restaurants could reduce financial losses from surplus food; and, Malaysia would reduce the amount of food waste, contributing to the sustainability agenda.
However, the effectiveness of food surplus apps is likely to vary depending on several factors, such as the level of public awareness, app adoption rates and business take-up of the initiative.
The execution of this idea can be made more effective by ensuring collaboration between social enterprises and the government to maximise impact.
Public awareness campaigns and tax deductions can be used to incentivise restaurants to participate in food-surplus initiatives.
A study in Romania showed that public awareness campaigns can improve food waste behaviour, and with the rising cost of living, people are likely to be interested in a campaign that can help them save money.
Offering tax deductions to businesses that participate in food-surplus initiatives is a common practice in the United States that has increased adoption rates.
At the recent Praxis 2023 conference held by the Institute of Strategic and International Studies Malaysia, panellists emphasised the importance of reducing food waste to improve Malaysia's food security.
While there is much focus on increasing domestic food production and reducing food imports, more needs to be done to incentivise a reduction in food waste. Measures to address the former will not have as great of an impact if the latter is not addressed.
As long as Malaysia continues to waste significant amounts of food, it will not be able to achieve food security.
Malaysia's food waste problem is a pressing one, but we have a unique opportunity to address it and make a real difference through new strategies.
We can capitalise on heightened public interest in sustainability to push for innovation in food waste strategies. By doing so, we can accelerate progress towards the sustainable development goals (SDGs), especially SDGs 2, 12 and 17, which target food security, responsible consumption patterns, and building partnerships for the goals.
The recommendations outlined in this letter offer a cost-efficient, win-win solution to all, including the government, the people, businesses, and the enviroment, especially during a time of rising costs.
Karisma Putera Abd Rahman
Research and Advocacy Analyst, Bait Al Amanah, Kuala Lumpur
The views expressed in this article are the author's own and do not necessarily reflect those of the New Straits Times