By DayakDaily Team
KUCHING, Sept 28: Sarawak should explore the volume-based radio frequency identification (RFID) system by South Korea, which charges fees based on the weight of organic waste collected in bins, as one of the many actions that can be adopted to prevent food waste in landfills.
As part of Sarawak’s broader strategy to achieve zero food waste, Deputy Premier Datuk Amar Dr Sim Kui Hian highlighted that South Korea’s approach has successfully reduced household food waste significantly.
“Developed countries are adopting policy frameworks and regulations to minimise food waste generation.
“I strongly encourage everyone, from both the public and private sectors, to collaborate on zero food waste campaigns or initiatives. This is essential for raising awareness among food producers, retailers, and the community,” he stated.
His remarks were delivered by Deputy Minister of Energy and Environment Sustainability Datuk Dr Hazland Abang Hipni during the launch of the “Scraps to Scrumptious” awareness video series by Trienekens Sarawak, supported by Natural Resouces and Environement Board (NREB), at a hotel here today.
Dr Sim, who is also Minister of Public Health, Housing and Local Government, emphasised various collective efforts that food producers, retailers, and consumers can undertake to combat food waste.
He suggested recycling food surplus or waste to prevent it from entering landfills and harming the environment.
“Establishing food banks for the underprivileged is another meaningful initiative, allowing the consumption of food products or crops that are no longer in demand or meet aesthetic standards.
“Additionally, food waste from homes can be converted into compost for fertiliser. We can also reduce food waste by consuming mindfully and making responsible purchasing decisions. Proper food storage can extend its shelf life,” he added.
Dr Sim praised the “Scraps to Scrumptious” initiative as timely, as it teaches the community to “upcycle” food waste by reintegrating edible components back into the supply chain.
“With a bit of creativity and resourcefulness, we can transform food waste into new and delicious recipes for our families and friends. By doing so, we not only shift towards a circular and sustainable economy but also create a circular food system that minimises waste and enhances long-term food security,” he concluded.
“Scraps to Scrumptious” is a 12-episode zero-food-waste initiative showcasing creative recipes that turn unwanted or discarded ingredients into nutritious meals. Developed by Trienekens Sarawak in collaboration with MasterChef Asia finalist Jasbir Kaur, the series aims to inspire individuals and communities to adopt sustainable practices and reduce food waste.
(NREB) Controller for Environmental Quality Jack Liam, Trienekens Group chief executive officer Stephen Chin, Kuching South City Council (MBKS) deputy mayor Dato Zaiedi Suhaili, and Padawan Municipal Council (MPP) chairman Tan Kai were present. — DayakDaily
