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Upscaling Sound Food Waste Management Practices through Youth and Community Education in Schools and Institute of Higher Learning - Malaysia

  • Published on June 15, 2017
The project aims to ignite the behavioural transition to responsible food consumption and preparation, reducing food waste, as well as improving source separation and composting of food waste. Activities include the development of tools and materials for responsible food consumption, preparation and waste management, which will eventually allow for replicability in the future. The project covers different target sectors such as households, schools, and the hospitality industry.
The project is to create transition in behaviour to responsible food consumption and preparation, reduce food waste generation and improve source separation and composting of food waste to minimize food waste ending up in largely unsanitary landfills in Malaysia – thus, contributing to greenhouse gas (especially methane) reduction from landfills. (1) Development of supporting tools and materials to help sustain responsible food consumption, preparation and waste management – also basis for replicability in other locations in Malaysia (Composting and waste cooking oil management) (2) Organise Responsible Preparation, Consumption and Waste Management of Food – among households/ schools (3) Organise Responsible Preparation, Consumption and Waste Management of Food – among FSOs (4) Incorporate best practices and the MS in Food and Beverage and Hospitality course modules The impact of this initiative is to encourage the behavioural transition to responsible food consumption and preparation, reducing food waste, as well as improving source separation and composting of food waste. The project is expected to impact different target sectors such as households, schools, and the hospitality industry. Please contact Forum Air Malaysia (lead organisation on the project) for more information on how to get involved.
Project start date
01/05/2017
Project end date
30/06/2018

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