LETTERS: According to statistics from Solid Waste Management and Public Cleansing Corporation (SWCorp), Malaysians throw away about 39,078 tonnes of solid waste daily, and food makes up the largest component of domestic waste at 30.6 per cent.
Food waste should be reduced through a combination of innovation and action by individuals and industries.
The amount of food waste increases during the festive season.
While festivities bring communities together, we also witness a surge in food wastage due to excessive preparation and purchasing habits.
One way to address this is by being mindful of our food consumption. Understanding that every person is accountable for food waste is crucial.
In addition, efforts should be made to promote food rescue initiatives, by redirecting surplus food to those in need rather than allowing it to go to waste. The establishment of neighbourhood food banks should be encouraged to bridge the food waste and insecurity gap.
Food and beverage businesses also have a significant role to play.
Numerous studies have found that many companies experience substantial cost savings over time by setting up waste reduction initiatives, which include minimising overproduction and optimising inventory.
In addition, companies that are committed to sustainability can strengthen their brand and gain a competitive advantage with the growing number of environmentally conscious customers.
One way that our government can help F&B businesses and small-and-medium enterprises implement cost-effective waste reduction strategies is by providing grants or subsidies.
Building programmes that target the local community and working with local organisations can help F&B businesses and SMEs find affordable resources, and provide the training they need to deal with waste management.
The issue of food waste is multifaceted, and we need to find a balance between the promotion of inclusivity, economic concerns and personal responsibility.
By applying innovative problem-solving techniques and approaches, encouraging stakeholder engagement, and building up a collective action base, Malaysia can move towards a future in which food waste is minimised, resources are optimised, and the emphasis is on a healthy diet.
Let's create a sustainable and resilient food system that will serve generations to come.
ASSOCIATE PROFESSOR DR CHONG LI CHOO
Director of the Food Security and Nutrition Impact Lab, Taylor's University