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SHAH ALAM – Household food waste statistics in Malaysia show the issue is no longer a minor concern but a national challenge that requires a change in public attitudes.
According to Chief Statistician Datuk Seri Dr Mohd Uzir Mahidin, rice was identified as the most wasted processed or cooked food at 16.7 per cent, followed by vegetables at 15.8 per cent and food purchased from outside at 13.8 per cent.
The fact that rice tops the list of wasted food is particularly worrying as it is the country's staple food and a primary source of sustenance for Malaysians.
Food waste also affects the country's food security at a time when the rising cost of living and increasing prices of goods remain major concerns among the public.
Statistics showed that household food waste in Malaysia was estimated to range between 31.9kg and 97.3kg per capita annually, illustrating the scale of the issue nationwide.
Buying excessively, cooking in large quantities and storing food for too long were identified as some of the main causes of waste that could otherwise be avoided.
The situation showed that many consumers had yet to practise prudent meal planning and food preparation, even though such measures could reduce waste and help households save money.
The practice of disposing of food waste together with domestic rubbish by many households also placed pressure on the waste management system and increased the volume of waste sent to landfills.
Awareness of the value of food needs to be instilled from an early age so that the culture of appreciating sustenance becomes a lasting practice within the family institution.
If the culture of wastefulness is not curbed, not only will household finances be affected, but the country's goal of creating a sustainable and resilient food system will also become increasingly difficult to achieve.
