The global attention towards the surge in food waste stems from its far-reaching implications across society, the economy, and the environment.
According to the High-Level Panel of Experts on Food Security and Nutrition, food wastage encompasses the discard or deterioration of foods initially meant for human consumption, leading to contamination. Aligned with this concern, the United Nations has integrated a food loss and waste reduction objective into the Sustainable Development Goals (SDG), known as SDG Target 12.3, aiming to halve food loss and waste by 2030.
Malaysia’s Food Waste Crisis
In Malaysia, the issue of food waste has become increasingly salient, aligning with this global initiative. The Solid Waste Management and Public Cleansing Corporation (SWCorp) reported that Malaysians generate approximately 17,000 tonnes of food waste daily. Alarmingly, 24% of this waste remains edible, equating to a staggering 4,080 tonnes or 4.08 million kilograms of perfectly good food wasted each day in the same year.
As emphasized by the Food and Agriculture Organization (FAO) of the United Nations, food waste poses a barrier to achieving various objectives, including reducing greenhouse gas emissions, enhancing food security and nutrition, alleviating pressure on water and land resources, and boosting productivity and economic development. Moreover, the environmental consequences are substantial, leading to water source depletion, contributing to climate change, and impacting human health, particularly when disposed of in unsanitary landfills, thereby also threatening food security.
Currently, landfilling serves as the primary waste disposal method in Malaysia, despite its numerous environmental drawbacks. The Waste Management Association of Malaysia (WMAM), which promotes the exchange of practical information and ideas on waste management, warned that Malaysia could face a shortage of landfill space by 2050 if the present trend continues. This concern arises as approximately 82% of the country’s waste was directed to landfills nationwide, as per data from 2021.
Conversely, reducing food loss and waste would result in more effective land utilization and improved water resource management, which would have a positive influence on climate change mitigation and livelihoods.
Strategies for Reducing Food Waste
Reducing food waste is a critical pillar of sustainability efforts worldwide, essential for preserving the environment, supporting communities, and bolstering the economy. Food waste contributes significantly to environmental degradation through the emission of greenhouse gases, with approximately 60% of food waste ending up in landfills. Consequently, the organic matter decomposes in landfills, releasing methane, which accounts for about 6%-8% of human-caused greenhouse gas emissions.
By reducing food waste, we can alleviate pressure on landfill capacity and decrease the need for additional landfills, thereby mitigating harmful emissions and combating climate change. Moreover, landfills give rise to various environmental issues, including the creation of leachate, contamination of groundwater, and the possible emission of harmful gases.
Additionally, food production consumes substantial resources such as water, land, and energy. Consequently, by minimizing waste, we conserve these resources, ensuring they are used more efficiently. This is especially crucial as global populations continue to grow, putting strain on these limited resources.
The Role of Policy and Individual Action
Moreover, food waste exacerbates food insecurity, with millions worldwide lacking access to nutritious food. Addressing food waste can redirect surplus food to those in need, improving overall food distribution and tackling food insecurity. Moving forward, reducing food waste requires collaborative efforts from individuals, businesses, governments, and organizations across the food supply chain.
Ensuring the integration of responsible consumption and production principles into the Sustainable Development Goals is essential for advancing global sustainability efforts. Governments and organisations can advance Sustainable food waste management using a mix of rewards for reduced waste generation and consequences for excessive waste production. Hence, the implementation of policies supporting sustainable practices and decoupling economic growth from resource use is crucial.
For example, the European Commission proposed legally binding food waste reduction targets for Member States by 2030, as part of the Waste Framework Directive revision. Building upon the findings from the 2020 EU-wide food waste monitoring, there is a mandate for reductions of 10% in processing and manufacturing and 30% per capita in retail and consumption sectors.
Furthermore, businesses, including supermarkets, restaurants, and food manufacturers, can implement food recovery programs, diverting surplus food to food banks or shelters instead of landfills. Concurrently, consumers play a pivotal role by adopting sustainable consumption habits, planning meals, buying only what is needed, storing food properly, and using leftovers creatively. By taking collaborative action and unwaveringly committing to reducing food waste, we can advance significantly in fostering a more sustainable and equitable food system.
In conclusion, the global imperative to address food waste resonates deeply due to its multifaceted impact on society, the economy, and the environment. Aligned with the SDG, initiatives like SDG Target 12.3 aim to halve food loss and waste by 2030. In Malaysia, the alarming statistics emphasize the urgency of action, with substantial food waste exacerbating environmental degradation and threatening food security. Embracing collaborative efforts and innovative solutions is crucial for a sustainable and equitable food future.
The opinions expressed in this article are the author’s own and do not reflect the view of Swinburne University of Technology Sarawak Campus.
Heng Kiat Sing specializes in economics and organizational behaviour, while Dr Maggie Tang May Jean focuses on economics and financial statistics. Their research interests include economics education, quality assurance, organizational behaviour, applied econometrics, and asymmetric analysis. They can be contacted at kheng@swinburne.edu.my and mtang@swinburne.edu.my