FOOD waste remains a concern in Malaysia, peaking during periods such as Ramadan, Hari Raya, Chinese New Year, Deepavali and Christmas.
While these occasions are meant to celebrate togetherness, it is also a period when food wastage tends to increase significantly.
For example, during Ramadan it is often reported that large amounts of food prepared for the break of fast at bazaars, hotels and homes go uneaten and end up in landfills (StarMetro “Food Rescue” cover story on March 10).
This pattern is mirrored across all major celebrations and social events throughout the year.
This is not merely a matter of leftovers; it is a moral and environmental crisis.
As the cost of living rises and families struggle, such waste is both regrettable and avoidable.
Furthermore, decomposing food in landfills releases methane, a potent greenhouse gas.
Addressing this requires a collective shift in mindset across the board for all stakeholders.
Firstly, public awareness must move towards responsible consumption – consumers should buy or prepare only what they need.
Secondly, vendors at festive markets must plan production more accurately to minimise unsold stock.
Redistribution is also key.
Support for food banks and community groups should be strengthened to ensure surplus food reaches those in need.
Simultaneously, hotels and large-scale event organisers must adopt better portion planning and composting initiatives.
Education also plays a vital role. Schools should instil a culture of food appreciation in the younger generation, while local councils should expand waste separation schemes to turn scraps into organic fertilisers.
Ultimately, respecting food reflects our values as a compassionate society.
Every grain of rice represents the hard work of farmers and producers.
By embracing moderation and sharing, we can significantly reduce waste and build a more sustainable Malaysia.
TAN SRI LEE LAM THYE
