THE earth needs healing — we have seen how global warming affects the world and how earthquakes and tornadoes become regular news updates. As mankind progresses, without proper sustainability goals, the condition of the earth may continue to deteriorate. We hear of fishes consuming plastics and deforestation causing soil erosion. The biodiversity of the earth has changed thereof compared to centuries ago, and if there isn’t any action done, it will continue to be in despair.
In this year’s World Earth Day, the highlight is to raise awareness of the importance of taking care of the earth — the very place we call home. Change starts with us, so if not us, who else?
This year, I decided to raise awareness about food wastage. It goes beyond the issue of poverty and lack of access to food; it is also a reminder for us to appreciate what we have on our tables. More importantly, food wastage raises serious concerns about its impact on the environment.
“Ensure sustainable consumption and production patterns”, which addresses the issue of food wastage, is the 12th of the United Nations’ 17 Sustainable Development Goals. Under this goal, Target 12.3 aims to halve per capita global food waste at the retail and consumer levels, and to reduce food losses along production and supply chains, including post-harvest losses, by 2030.
According to a report by the United Nations, in 2022, 19 per cent of global food was wasted, totalling 1.05 billion tonnes, with household waste accounting for 60 per cent. On average, each person wastes 120 kilogrammes of food per year. The waste generates significant greenhouse gas emissions, costing over US$1 trillion annually, while 783 million people suffer from hunger.
Addressing this issue is crucial for halving food waste by 2030, yet only 9 out of 193 countries have included food waste in their Nationally Determined Contributions as of 2022. Meanwhile, the percentage of food lost globally after harvest on farm, transport, storage, wholesale, and processing levels is estimated at 13.2 per cent in 2021.
In Malaysia, food wastage has been a long-standing issue. According to the Solid Waste and Public Cleansing Management Corporation (SW Corp) in 2020, Malaysians churned out an estimated amount of 17,000 tonnes of food waste daily. About a quarter of the food waste, which totals 4,080 tonnes, is classified as edible and is enough to feed three million people three meals a day.
From waste to harmful substances
Sharing on food waste and its harmful effects, UNIMAS Associate Professor Dr Elexson Nillian from the Faculty of Resource Science and Technology said that once dumped, the waste became harmful and could cause pollution. Waste dumped in landfills also emit methane gas, which is poisonous to the air.
“When food waste is not properly disposed of, either it is thrown onto the landfill or dumped in the river; it will produce a by-product whereby the mechanism between the microorganisms turns the food waste into something else — something which is more harmful to the soil,” Dr Elexson explained.
Furthermore, food waste not only occupies the landfill but also attracts rodents and pests, which can cause diseases to happen. In the cities, there is proper waste management. However, many communities in the rural areas are used to dumping food waste in their backyards or in the rivers.
“Therefore, whenever I am back at my kampung, I would advise the villagers to dig holes to bury the waste. Sometimes, people will opt to burn the waste but then this will lead to another problem, which is air pollution, and that’s equally harmful for us too,” he added.
Since one of his areas of expertise is food biotechnology, the associate professor continues to explain the harmful effects — especially with food waste that contains genetically modified organisms (GMO).
GMO refers to plants, animals, or microorganisms whose genetic materials have been modified using genetic engineering techniques. This process introduces new traits or enhances existing ones to improve crop yields and nutritional content, or make the crops resistant to pests and diseases.
“GMO is scientifically good for humans and is strictly controlled by the health ministry but it can be harmful to animals who consume it.
“For example, the GMO process makes corns resistant to diseases. But when a butterfly lands on a corn to consume it, it may die.
“The same goes for other GMO food consumed by other animals. They are allergic to GMO food and this is one of the challenges when food waste is thrown into our landfills,” said Dr Elexson.
Making environmentally conscious decisions
Recently, Dr Elexson secured a grant that enables him to convert food waste into bio-fertiliser for plants — essentially giving back to the earth what has been taken.
As food waste contains a variety of nutrients, it is highly beneficial for cultivation. To reduce the pungent odour typically associated with food waste, Dr Elexson develops a biocontrol agent to ensure the process is more user-friendly.
“And through this, we promote a circular economy which lowers the carbon footprint, with the aim of reducing waste and keeping resources in use by reusing, recycling and repurposing materials.”
The types of plastics used to pack food waste are also an important aspect to consider when making environmentally conscious decisions.
Dr Elexson explained that using a normal plastic bag or a biodegradable one could have different impacts on the landfill.
“When talking about the environment, there are so many things to consider. Hence, having a sustainable ecosystem here means an ecosystem that can stay healthy and can sustain itself for a long time. And for this to happen, it begins with everyone’s effort. With food wastage, it starts with becoming a responsible consumer,” said Dr Elexson.
Simply put, it is crucial to make environmentally conscious decisions and look deeper at how we may harm the earth with our actions. From what we dispose of to how we dispose of them — each action leads to different consequence.
