Nutritious Food waste affects us all as a community and as a nation.

“Those with lower incomes tend to go for cheaper and less nutritional food due to their limited financial resources, which has been made worse by the rising cost of living over the past few years.
29.7% of children within daycare age (zero to four years old) had or are currently suffering from stunted growth, according to ministry's data.”

More and more studies and news reported heart disease is on the rise amongst young people due to poor diet, causing health difficulties especially children's cognitive, impacting growth development, immune system, diabetics and malnutrition and more which leads to financial/medical/ burden and income generation, worsening the poverty cycle in future generations.

“Children suffering from stunted growth are more at risk of developing non-communicable diseases like obesity which will affect their productivity capability as they reach adulthood that will in turn hurt the future productivity of the country.” -Ministry of Health Malaysia.

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Preventable High Value Food Waste

Driven by the invisible hand of the free market, and compounded by the timing, scale, and other complexity of food wastage.

Surplus is food that failed to reach its primary consumer due to various reasons i.e; overstocking, mishandling, appearance, near expiry, rejects, and etc. If you “rescue” last night’s pasta, you won’t order freshly made apple pie, shifting waste from A to B. Real waste prevention occurs when surplus food nourishes those without access and contributes to better diets.

Every day, farms and markets overproduce, leading to surplus food that is often discarded. This not only results in the loss of nutritious food but also represents a significant loss in potential profit. Moreover, much of this waste ends up in landfills, causing environmental damage and imposing additional costs on the nation. While perfectly matching supply with demand is nearly impossible, this inefficiency doesn't mean the market is broken—it simply needs smarter solutions.
Our Solutions
Our Partners

Local restaurants meals serving lesser and lesser nutritious ingredients, excessive flour & etc. We can blame them as have too sustain to pay for rising cost, salary increment, bonuses, shelf life, wastages & etc. Furthermore and more younger entrepreneurs in F&B would rather operate a bakery, dried or processed goods rather than fresh produce.

What is food(to you)?

Everyone sees food differently as everyone came from different background, upbringing, classes, culture, location and local market(rural/urban), and etc.
Photos shown for illustration purposes only.

Food Recovery Hierarchy

We promote and encourage the
SUKU SUKU SEPARUH
diet to the community through

• Affordability of nutritious fruits & vegetables as well as other essentials.

• Accessibility via community market and programmes directly in their community.

• Awareness programmes to the communities as well as the general public.