Food cooked using donated raw ingredients being distributed by Be Good Do Good Association for residents at a PPR during the MCO. — Filepic
THE Covid-19 global pandemic has brought to the forefront weaknesses in the food supply chain.
At a time when more hungry people are lining up at soup kitchens and food banks, farmers have had to discard perishables like fruits, vegetables and dairy products because of transportation and manpower challenges.
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Food waste made good
Food cooked using donated raw ingredients being distributed by Be Good Do Good Association for residents at a PPR during the MCO. — Filepic
Cheah (centre) receiving surplus produce from Tesco Extra Selayang. — Filepic
Heng says she embarked on her first zero food waste programme in 2010. — Filepic
Food from eateries like Sunway Resort Hotel & Spa is distributed to B40 communities to eliminate wastage.
Tengku Zatashah (second from left), who is a regular volunteer with Kechara Soup Kitchen, mooted the Zero Food Wastage initiative a few years ago. — Filepic
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