Paving the way to zero food waste

FOOD waste should be viewed as a problem that everyone, from individuals to industries, need to solve.

At the individual level, just being mindful of our food consumption habits can address this problem and contribute to the big picture.

According to statistics from the Solid Waste Management and Public Cleansing Corporation (Swcorp), Malaysians throw away about 39,078 tonnes of solid waste daily with food making up the largest component at 30.6%.

The issue of food waste intensifies during festive seasons. While festivities bring our communities together, we unfortunately also witness a surge in food wastage due to excess preparation and consumer purchasing habits.

Therefore, understanding that every person is accountable and responsible for zero food waste in our daily lives is crucial as it allow us to make the right decisions in food purchasing and preparation.

In addition, efforts should be made to promote food rescue initiatives by redirecting surplus food to those in need. The establishment of neighbourhood food banks should be encouraged to bridge the food waste and food insecurity gap.

F&B businesses and manufacturers also have a significant role to play in this matter. Many small and medium-sized food enterprises (SMES) hesitate to implement business policies and technologies that encourage food waste management. This is largely due to the fear and perception that such measures would be economically burdensome.

While not all F&B businesses and SMES would find it easy or affordable to use advanced technologies in waste management, it is crucial to recognise that the cost of doing nothing is far heavier than the costs associated with implementing waste reduction strategies.

Numerous studies have revealed that many companies can experience substantial cost savings over time by setting waste reduction initiatives, which include curtailing the overproduction of food products as well as optimising inventory management. 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 SMES implement cost-effective waste reduction strategies is by providing grants or subsidies.

Also, organising programmes that target the community and working together with local organisations can help F&B businesses and SMES find affordable resources, and provide the solutions they need to deal with waste management.

By applying innovative problem-solving techniques, 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 no one is denied access to a healthy diet.

Let us work together towards creating a sustainable and resilient food system that will serve the generations to come.