PETALING JAYA: Bringing home extra food from restaurants, making compost and freezing fruits are some of the ways Malaysians try to avoid wasting food.
Business owner Mohd Adam Khairulnizam, 35, said there were times when his family could not finish the food they ordered when dining out.
“At times like this, we would ask the waiter for a bag or box so we can take home the extra food,” he said, adding that he didn’t mind if the restaurant charged a small fee for the food packaging.
He was asked to comment on a proposed new law in the works to tackle food wastage in Malaysia.
On the possibility of penalties, Mohd Adam said such actions would be good to deter people from wasting good food.
“However, enforcement could be challenging and you can only catch people in the act at public eateries.
“Perhaps we can start by putting up signs at food courts and mamak shops to warn those who waste excessively,” he said.
Accountant Cindy Wong, 49, said she chose to freeze fruits like blueberries and strawberries to preserve their freshness.
“Sometimes, I freeze such fruits before I go on long trips away from home,” she said.
A communications executive, known only as Joe, 40, said this might lead to better management of food to prevent wastage.
“But in the past, I had no choice but to dump expired instant noodles and bread that I couldn’t eat on time.
“It has since served as a lesson for me to be more careful,” he said.
Retiree KC Chan, in his 70s, said he makes compost out of discarded fruits and vegetables.
“They make quite a good fertiliser for my plants,” he said.
On the proposed law, Chan said he supported the idea to have penalties, saying that many people did not finish eating what they put on their plates.
“Credit should be given to those who tapau (take home food) leftovers to eat later,” he added.
