PETALING JAYA: Tax incentives should be provided to businesses that donate unsold food items to stem food wastage in the country.
Public education should also be given to change consumer behaviour to stem the problem.
Such is the call from businesses like restaurants, hotels, supermarkets and retailers when asked about the government’s proposed law to tackle food wastage, which is currently in the works.
“Food donations should be encouraged by the government giving tax relief or recognition incentives for businesses that donate unsold food items,” said the Malaysia Retail Chain Association (MRCA) when contacted.
On the law, it said a collaborative approach works better than imposing punishments at the start.
“Campaigns to educate consumers to order food portions wisely could also be implemented,” said the association.
Currently, MRCA members, particularly supermarkets, bakeries and food operators, have existing practices to cut wastage like marking down bakery items or fresh produce nearing the end of their shelf life.
“Certain members also collaborate with food banks and charities to channel surplus items to communities in need,” it said.
On the possibility of penalties being imposed, the MRCA said fines could be considered only for large-scale offenders, and only after proper support mechanisms are available.
Malaysian Muslim Restaurant Owners Association president Datuk Mohammed Mosin Abdul Razak supported the intent behind introducing the law but said a balanced approach is needed.
For restaurant owners, especially small and medium-sized ones, Mohammed Mosin said food wastage often occurs not out of negligence but due to factors like a sudden drop in customer turnout.
“There are still many challenges on the ground such as lack of awareness, unpredictable customer demand and infrastructure limitations in food storage and redistribution,” he said.
Restaurant and Bistro Owners Association vice-president Jeremy Lim called on the government to engage with food businesses before introducing the proposed legislation.
“We should also have a ‘carrot and stick’ approach – incentives and not just focus on penalties,” he said.
He said many association members were already taking steps to minimise waste, including having better inventory to reduce over-purchasing and re-purposing ingredients before they expire.
Malaysian Association of Hotels president Datin Christina Toh also hoped the government would consult industry players before the new law is tabled.
She suggested that education on how to reduce food waste should begin at schools.
For hotels, Toh said they have gotten creative, for example, by having on-demand cooking at buffets so that ingredients are not wasted.
“Aside from working together with food collection NGOs, we have also organised seminars for hotel operators on this,” she said.
Toh said hotels also used procurement systems to forecast demand for food for guests at certain periods, so that only sufficient food supply is ordered.
