ACCORDING to recent studies, Malaysians waste approximately 16,688 tonnes of food daily, enough to feed thousands of people. This includes edible food discarded by households, restaurants, supermarkets and food manufacturers. Shockingly, nearly 60% of this waste is avoidable, meaning it consists of food that could have been consumed if managed properly.
Food waste is not just a moral issue; it is an environmental and economic crisis. Here’s why we need legislation to reduce food waste.
> Environmental impact: Food waste is a major contributor to environmental degradation. The production, transportation, and disposal of wasted food generate significant carbon emissions. By reducing food waste, we can lower our carbon footprint and mitigate the effects of climate change. Legislation can enforce sustainable practices across the food supply chain, from production to consumption.
> Economic losses: Food waste represents a significant economic loss for Malaysia, costing billions of ringgit annually, affecting businesses, consumers, and the economy as a whole. Legislation can incentivise businesses to adopt measures that minimise waste, such as better inventory management and donation of surplus food to those in need.
> Social responsibility: While food is being wasted, some Malaysians struggle with food insecurity. Legislation can encourage the redistribution of surplus food to charities and food banks, ensuring that no one goes hungry.
> Global commitments: One of the 17 United Nations Sustain-able Development Goals Malaysia has committed to is to halve food waste by 2030. A legal framework will provide the necessary structure and accountability to achieve this target.
> Changing consumer behaviour: Legislation can also play a role in raising awareness and changing consumer behaviour.
To address this urgent issue, I propose the following actions:
> Introduce a Food Waste Reduction Act: This legislation should set clear targets for reducing food waste, mandate reporting for businesses, and provide guidelines for food donation and recycling. It should also include penalties for excessive waste and incentives for businesses and individuals who adopt sustainable practices.
> Run public awareness campaigns: Educate the public about the impact of food waste and how they can contribute to reducing it. Simple actions, such as meal planning, proper storage and composting, can make a significant difference.
> Encourage collaboration: The government, businesses, NGOs and citizens must work together on this issue. Partnerships among supermarkets, restaurants and food banks can ensure that surplus food reaches those in need.
> Invest in food waste management infrastructure: Develop facilities for composting, anaerobic digestion and other methods of recycling food waste. This will reduce the amount of waste sent to landfills and create valuable resources such as fertiliser and energy.
> Support research and innovation: Invest in research to develop new technologies and solutions for reducing food waste. This includes innovations in food preservation, packaging and supply chain management.
TAN SRI LEE LAM THYE
Chairman
Alliance for a Safe Community
Already a subscriber? Log in
Get 20% OFF The Star Digital Access
Cancel anytime. Ad-free. Unlimited access with perks.
