By UOW Malaysia 

On 4 November 2024, the General Studies Department at the School of Communication and Creative Arts (SCCA), UOW Malaysia hosted a virtual two-hour session titled “Global Classroom Talk on Environmental Conservation in Malaysia: Food Waste”. The event, which attracted 244 participants, focused on one of the most pressing environmental challenges of our time: food waste.

The session opened with a speech by Mr Mohamad Zaki bin Samsudin, the Academic Department Head of SCCA, who highlighted the critical need to address environmental issues in Malaysia, with a particular emphasis on reducing food waste. He was followed by the keynote address from Mr Syazwan Rahimy, Humanitarian and Political Secretary at Malaysia’s Ministry of Natural Resources and Environmental Sustainability. Mr Syazwan discussed the environmental and societal consequences of food waste in Malaysia, noting the growing pressures of urbanisation and changing consumption patterns, which have led to an alarming rise in food waste levels.

The talk, moderated by Ms Yusnaida Binti Mohd Yasin, explored the significant environmental impact of food waste in Malaysia, stressing the strain it places on natural resources, contributes to pollution, and worsens existing waste management challenges. As Malaysia’s urban areas continue to grow, managing food waste has become a major concern for policymakers and environmental groups alike.

A central theme of the session was the shared responsibility to reduce food waste through both individual and collective action. Mr Syazwan emphasised the roles that businesses, households, and government must play in fostering sustainable consumption practices. He also presented innovative solutions, such as public awareness campaigns, improved food distribution systems, and waste-to-energy technologies, as key strategies to mitigate food waste’s environmental impact.

The session concluded with a call to action: individuals must educate themselves about food waste management and adopt sustainable practices to reduce their environmental footprint. Mr Syazwan encouraged attendees to not only make changes in their own lives but also to promote these sustainable habits within their communities. The overarching goal was to inspire a shift towards a more sustainable, environmentally-conscious future—one in which food waste is minimised, and resources are used more responsibly.