LETTERS: In Malaysia, there is a lack of awareness of food waste.
It was reported in 2022 that the country had generated 16,667 tonnes of food waste daily, 24 per cent of which was still edible and could feed nearly three million people.
Food waste not only represents an economic loss, but also exacerbates environmental issues.
Discarded food will decompose in landfills, producing methane and carbon dioxide, which are contributors to global warming.
Additionally, the disposal of food waste involves the squandering of water resources and increased processing costs.
Despite these, public awareness about food waste remains low, which may be due to inadequate education and insufficient policy support.
Economic development and changes in consumer psychology also impact the amount of food we throw away.
As living standards improve, people often flaunt their purchases and dining experiences on social media, a practice known as "conspicuous consumption", which encourages buying more food than needed.
The proliferation of shopping centres and supermarkets has facilitated bulk food purchases, with uneaten food ending up as waste.
To address this, raising consumer awareness about the value of food resources and encouraging more rational and sustainable buying behaviours are crucial.
Despite having access to information via the Internet, consumers still misunderstand food preservation and expiry standards.
These lead consumers to discard food before they expire. For example, many do not understand that the "best before" date is merely an indicator of quality, not safety.
To address this issue, improving the clarity of labels and boosting public education about interpreting these labels are essential.
Urbanisation and a fast-paced lifestyle also contribute to food waste.
Urban dwellers tend to opt for convenience, frequently using food delivery services, which not only increases packaging waste, but also food waste due to improper portion control.
The busy urban work schedule reduces the time people spend on shopping for food and preparation, increasing their reliance on ready-to-eat food.
Incorporating more communal cooking and food-sharing facilities into urban planning, and encouraging residents to reduce dependence on takeaways through education and community activities might reduce food waste.
ANG WEI ZHI
Penang
The views expressed in this article are the author's own and do not necessarily reflect those of the New Straits Times