Students who are part of 'Projek Pinggan Licin: Every Scrap Matters', to raise awareness among the public about food waste. — Photos: Projek Pinggan Licin
Even with escalating prices of goods, more than half of Malaysians waste food daily despite knowing that the act is wasteful and possessing good household skills – cooking included – according to a study by researchers from Universiti Putra Malaysia (UPM) last year.
The Food Waste Behaviour and Awareness of Malaysians report also found that more than 70% feel wasting food is irresponsible and a waste of money, natural resources and agricultural efforts, but less than 10% really understand the impact food waste has on the planet.
Tengku Nur Zahirah says everyone should do his or her part in reducing food waste.Globally, the United Nations Environment Programme 2021 records that Malaysia generates 91kg of annual waste per capita, the highest in Southeast Asia. Recent data shows even a staggering amount of food waste. During the first half of Ramadan this year, it was reported that Ramadan bazaar traders in Kuala Lumpur, Putrajaya and Selangor dumped over 120 tonnes of food daily.
And this has not even taken into account unconsumed food from hotels and restaurants that customarily served buffet for breaking of fast.
Every scrap matters
It was this alarming report that made advertising student Tengku Nur Zahirah Tengku Mahmood, 25 chose food waste as the subject for her final year project.
The Faculty of Mass Communication, Universiti Teknologi Mara student is the leader of "Projek Pinggan Licin: Every Scrap Matters", an online public service campaign with an on-ground event held last Saturday in Setia Alam, Selangor.
“We want to advocate the public to take baby steps in reducing food waste, and the first step is to simply polish their plate, or in Malay, makan sampai licin,” Tengku Nur Zahirah says, adding that #KasiLicinLah is the campaign’s main hashtag.
She's not advocating people to overeat, but to take only what they need and finish their meal. “If one person who wastes a plate of food per meal now wastes nothing, we can have three plates less of food waste daily. It may be small for a start, but we have to begin somewhere,”
The campaign also collaborated with The Lost Food Project, a non-profit organisation that rescues quality, nutritious food that would end up in landfill, and redistribute them to those who need it.
Rubynee showing off her compost heap. — Photos: RUBYNEE RAVINDRAN“The food wasted by Malaysians is enough to feed millions of people. If we are able to contribute in improving this issue, maybe in the long run we are able to beat hunger issues in Malaysia, instead of having unconsumed food piling up the landfills which are already running out of space,” she adds.
Scraps to stock
Graphic designer Rubynee Ravindran, 26 from Puchong, Selangor says rotting food in the landfill produces methane, a potent greenhouse gas that contributes to climate change.
“We think that it will decompose in the landfill and that’s about it. But what we don’t know is that all that waste will eventually affect our food supply system,” she says.
A vegetarian who is going vegan, Rubynee says she has less food waste now that she has consciously taken steps to reduce it. “Most of my food waste is food scraps from my vegetables which I usually make the most out of,” she says.
Her close friend taught her to save carrot heads and putting them in water to let it grow. “Not only does it supply me with carrots for my next meal but it gives me another plant in the house,” adds Rubynee, who also makes her own compost for her potted plants.
While turning leftovers into a new dish is nothing new to her, Rubynee goes the extra mile by turning food scraps into vegetable stock and natural skin care.
Student Nurul Hanisah Md Zin (left) at the on-ground event to educate the public on the importance of reducing food waste.“I make potato skin scrub. Potato starch contains an enzyme called catecholase that can actually make your skin brighter. It’s a perfect dark spot solution,” she adds.
On top of these kitchen DIY efforts, Rubynee also strongly believes that planning one’s meals and grocery shopping list will save money.
But what hurts her most while grocery shopping is the sight of food wastage in the supermarket. “It’s a lot. And the fact that they need to separate the imperfect but still edible food is heartbreaking. Consumers are fussy so supermarkets put only perfect-looking vegetables on the shelves, and if we want to reduce food waste, I think we need to collectively change that mindset," she says.
Pack leftovers
With global inflation and the rising prices of goods, mother of two Amy Koh, 39 says she feels the financial pinch. “Prices of groceries, including fresh food are much higher now, especially after the Covid-19 pandemic. Even non-branded items and generic brands are expensive,” she says.
Believing in the adage of “wasting food equals wasting money”, Koh believes it is very important for everyone to reduce food waste.
“This is of course not more important than the fact that there are less fortunate people who probably won’t know when and what their next meals are,” she adds.
Koh is a firm believer that no food should go to waste. “If there are leftovers from our meal outside, we pack them and eat them at another time. This saves us the money to be spent on our next meal. We also save time and energy,” she says.
Koh says she plans and prepares meals for her family in advance, and cooks them in bulk. And when the family goes out for dinner, they will order food to share.
“As adults, we eat less. So we let the kids order their food while my husband and I share one meal and finish the remaining food from the kids’ plates,” she concludes. "It helps reduce our restaurant spending and we will only order what we can eat," she says.
