| Rokiah Mahmud |
AS FASTING days in the holy month of Ramadhan pass on, most restaurants, cafes and food cubes in the country are facing a problem of plenty.
The eateries that offer a wide variety of Sungkai (breaking of fast) dishes, from budget meals to buffet spreads, are finding it increasingly difficult to handle the leftover food at their outlets on a daily basis.
Despite the many awareness campaigns that have been carried out to remind people not to waste food and restaurant owners to show moderation in food preparation, large scale food wastage can be seen at most eating joints in the country.
It is fasting days and tummies are naturally hungry, still a lot of food is being wasted across the country.
The Bulletin approached a number of food vendors to ask for their opinion on what and how are they going to do about the leftover food after their operating hours.
Nur Hakeemi, who has been in the food business for almost four years now, said that during every Ramadhan, her stall prepares a variety of meals.
“For Sungkai, usually we will cook at least 10 types of meals ranging from beef, chicken and vegetable dishes, in addition to others to meet our customers’ likings. Often, when there are leftovers, especially during Sungkai hours, we will give extra quantities of food to our customers.
“If there is still surplus food, we will pack them up and send (Sedekah) it to a mosque so that it will not go waste,” she added.
Eateries that offer a wide variety of Sungkai dishes, from budget meals to buffet spreads, are finding it increasingly difficult to handle the leftover food at their outlets on a daily basis
Various methods to avoid food wastage have been suggested by food operators, such as giving surplus food to mosques or religious events. – PHOTOS: DEAN KASSIM
Another food vendor, Lisa A, on the other hand, advised food vendors and operators to sell their food according to their customers’ demands.
She said that vendors need to plan ahead so that they would be able to estimate how much food is needed to be prepared and they should cook the dishes during their business hours.
“If they aren’t sure of the volume of customers on any particular business day, they need to test the market first and plan the quantity of food accordingly,” she said.
She also advised food operators and businesses against selling food that have been kept out overnight.
“This is to avoid selling bad quality food to customers and to prevent food poisoning. Food quality needs to be maintained to attract more customers,” Lisa A added.
According to Billah Hassan, operator of a food outlet, “Leftover foods should be given to mosques, not only for Sungkai but also during Tedarus (mass recitation of Al-Quran) which is usually practised in the month of Ramadhan. This food can be distributed to the mosque congregant.”
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