LETTERS: Globally, one billion meals are wasted daily in households, according to a United Nations report.
In Malaysia, the Solid Waste Management and Public Cleansing Corporation reports that Malaysians discard 39,078 tonnes of solid waste daily, equivalent to 1.17kg per person.
Despite a national recycling rate of 35.38 per cent in 2023, Malaysia has over a year to reach the targeted 40 per cent rate by 2025. The irony of wasting food while grappling with the rising cost of living is stark.
Food waste not only carries an economic burden but also squanders the energy and water used in food production processes.
When discarded food ends up in landfills, it generates methane, a greenhouse gas that is harmful to the environment.
It is imperative to encourage the public to embrace the 4R practice of recover, reduce, reuse and recycle to foster a culture of environmental conservation.
RECOVER involves avoiding or declining practices, products and behaviours that contribute to excessive food consumption and the generation of waste that cannot be reused or recycled.
It means one should decline the use of plastic bags and avoid overbuying by purchasing only what is necessary to prevent food waste.
Reject single-use plastics, like straws, cutlery and food containers, and choose reusable alternatives; say no to unnecessary packaging; and opt for products with minimal or no packaging.
Also, resist large portions. Opt for smaller servings when dining out to minimise leftovers, decline promotional items, such as free samples, pamphlets, flyers, catalogues or other promotional materials that encourage excessive consumption or create waste.
REDUCE involves adopting practices and behaviours that minimise food waste.
Buy only what you need by reviewing your inventory and create a shopping list to prevent unnecessary purchases. Plan your meals in advance to buy only what is required.
Make it a habit to store leftovers and perishables in sealed bags or airtight containers to extend their shelf life and to stop rotting.
Leftovers should be consumed within two to three days of preparation or frozen for later use to prevent waste.
REUSE involves revitalising items that might otherwise be thrown away, like sharing surplus food with those in need or donate to food recovery initiatives to avoid waste and opt for reusable containers over disposable packaging to reduce waste.
Create natural face masks or scrubs using food waste such as cucumber, aloe vera or ripe avocados. Transform vegetable scraps into broth or convert overripe produce into sauces or jams.
RECYCLE involves transforming food waste into resources or products like compost food scraps and yard waste to create nutrient-rich soil for gardening.
Reducing food waste not only cuts costs but also offers solutions to environmental and social issues, such as combating climate change and addressing food insecurity.
This is in line with the move by United Nations since 2022 that designated March 30 as the International Day of Zero Waste.
TAY BEE HOONG
Universiti Teknologi Mara, Johor
The views expressed in this article are the author's own and do not necessarily reflect those of the New Straits Times