In the second of our four-part series on environmental consciousness in conjunction with World Earth Day, we delve into the often-overlooked issue of food wastage. While the day itself has passed, the call to protect our planet remains urgent. From shopping habits to leftovers, our daily decisions around food carry a lasting impact on the environment — and addressing them could be key to a more sustainable future.
Smart eating, sustainable living
World Earth Day may have passed, but the reminder to care for our Mother Earth remains crucial. Every day, we are disheartened by how our planet has changed — for the worse. With climate change and global warming weighing heavily on Earth’s shoulders, who do we turn to when we lose everything? Before that happens, we must ensure that every decision made favours the environment.
Food wastage is often discussed only in passing — a topic many don’t give much thought to. A research paper published by the National Library of Medicine titled “Food Waste Behaviour and Awareness of Malaysians” explores Malaysians’ understanding of food wastage and how it is disposed of.
The survey was conducted on 400 Malaysian respondents, and the results are as follows:
Reasons for food waste: 32.15 per cent cited expired food, 30.32 per cent mentioned spoilage, while 16.93 per cent said the food was no longer fresh. About 0.25 per cent admitted they had forgotten about the food.
Primary triggers for food waste: Food preparation, spoilage before consumption, over-purchasing, and plate leftovers.
Events contributing most to food waste: Wedding banquets or bereavement events (51.77 per cent), commercial banquets (39.14 per cent), family feasts (7.07 per cent), and gatherings with friends (2.02 per cent).
Perception: Over 70 per cent of Malaysians feel that wasting food is shameful — a waste of money, natural resources (including water), and the efforts of farmers.
Awareness: Only 0.72 per cent stated they were unaware of the impacts of food waste.
Food waste disposal methods: Most discard waste in regular dustbins (37.13 per cent), followed by feeding stray animals (27.49 per cent), and composting (18.86 per cent).
The battle against food wastage
As Malaysians, we love our cuisine — from home-cooked meals to dining out. Sometimes we order or store more than we can consume. Stephanie Goh, however, plans her meals and purchases ingredients every two days.
“The market is nearby, so it’s convenient to get fresh food often. I don’t keep much in stock — I just buy what I need. I rarely have food going bad before I use it, and I usually cook just enough for my family. Some days, my children let me know if they’re not coming home for a meal, so I don’t cook extra,” said the 54-year-old mother of four sons.
Any extra food Goh has is packed into containers for the next meal. Meanwhile, leftovers and scraps such as meat or rice are fed to her pet dog and cats. Bones and inedible waste are discarded.
“I’m aware that food wastage not only wastes money and resources, but also harms the environment — especially when it ends up in landfills and produces harmful gases. That’s why I try to avoid food waste. Whatever scraps I can’t reuse or feed to pets, only then do I throw them away,” Goh added.
Sharing a similar sentiment, Connie Tan stated that food waste is not just a loss of edible resources, but also a serious environmental issue.
“I plan all meals in advance and buy only what’s needed. I also store vegetables and meats properly. Leftovers are reused creatively. As for bones, I usually wash them thoroughly, dry them under the sun until crisp, then crush them into smaller pieces to use as natural fertiliser for my plants. When I’m not doing that, I offer them to my dogs as toys,” said the 59-year-old.
Tan composts leftover fruits and vegetables, believing it to be an eco-friendly solution. For meat leftovers, she stores them properly in the fridge and reheats them the next day for her dogs.
“I believe that by reducing food wastage, we help conserve resources, protect ecosystems, and build a more sustainable Earth for our future,” she added.
From the ground up
Tackling food wastage starts at the household level, according to Kuching South City Council (MBKS) mayor Datuk Wee Hong Seng. “Beyond the environmental impact, food wastage has significant financial consequences for families. Emphasising financial losses often results in stronger behavioural change than focusing on environmental concerns alone.”
Wee shared simple but impactful steps:
Mindful Purchasing: Plan grocery trips carefully, particularly for perishables.
Understanding Expiry Labels: Know the difference between “best before” (still safe to consume, though not at its best) and “use by” (should not be consumed after this date) to avoid unnecessary waste.
Portion Management: Serve appropriate amounts to minimise leftovers.
Proper Storage: Store food correctly to prolong its shelf life.
He believes that small actions, multiplied across thousands of households, can bring about substantial positive change. “Through collective awareness and daily conscious choices, we can significantly reduce food wastage in Kuching South,” said Wee.
Though World Earth Day is observed once a year, the duty to care for our planet is a daily commitment. Food wastage is not just about what remains uneaten — it reflects our habits, awareness, and respect for the environment. From individual households to city councils, the call to action is clear.
