THE restaurant industry contributes significantly to the production of waste, consumption of fossil fuels, unsustainable water management, improper sorting of wastes, and recycling activities. As a result, the catering sector contributes significantly to greenhouse gas emissions. This has resulted in global climate change and is affecting ecosystems and natural habitats around the world, thus posing a serious threat to the health and safety of humans.

To counter this threat, leaders have introduced Sustainable Development Goal 12 (SDG-12): Ensure sustainable consumption and production patterns.

To accelerate the attainment of SDG-12, Malaysia plans to achieve a 20% rate of Government Green Procurement (GGP) throughout the country (MyHijau, 2017, 11th Malaysia Plan). Although attaining this target will be challenging, it can be achieved through various undertakings.

The green cafeteria model is recommended as part of GGP activities in Malaysia to reduce the negative impact of the food and beverage industry on the environment.

A green cafeteria model can be described as a cafe/canteen that is environmentally sustainable. Green restaurants gained popularity in the 1990s in several parts of the world, following their disprovement of being too expensive to run.

However, an observation of the restaurant industry in Malaysia reveals green cafeterias are still fairly new in the market. When there is greater consciousness among businesspeople and the general public, complete government guidance and support, and professionals who can oversee the use of green practices, operators of restaurants in Malaysia are more likely to adopt them. 

The green cafeteria model must be portrayed as a successful green initiative that serves to remind patrons about minor efforts that can be taken to care for our environment and motivate them to undertake these efforts through observational learning, which is a great tool to promote a green cafeteria model.

A green cafeteria model contains six dimensions.

First, the restaurant sector as is well known utilises a lot of energy in its everyday operations and activities. In this regard, the restaurant business must primarily resort to the use of sustainable energy sources, such as solar panels and photovoltaic cells. They might also engage in small energy-saving activities such as switching off inactive appliances, using high-performance equipment, and maximising natural day lighting.

Second, according to SWCorp estimates, Malaysians throw away about 16,688 tonnes of food every day, which is enough to feed about 2.2 million people three times a day. This implies the level of consciousness to food waste management is relatively low among Malaysians. Therefore, it is essential to efficiently manage food waste by recycling, sorting waste, reducing plastic waste, avoiding single-use plastic, donating food to the needy and proper disposal.

Third, restaurants use a significant amount of fresh water in their everyday operations. Water-saving techniques are required to lower the costs of treating both wastewater and fresh water as well as the energy required for pumping and treating the water.

Fourth, is offering a high-quality and healthy menu. To reduce plate waste, restaurants should strive to provide healthy and hygienic meals to its customers.

Fifth, to support the initiatives of the GGP, the model should encourage consumers and operators to go green and generate awareness on sustainability and responsible consumption and production.

Lastly, eco-friendly interior design can significantly impact human psychology and encourage people to engage in green consumption.

Cafeteria workers are generally aware of healthy cafeterias, but additional training is required. Providing the proper understanding, knowledge, practices, and promotions will foster a healthy eating attitude among employees.

In Malaysia, the establishment of a Green Restaurant Association (GRA) is highly required to guide restaurant operators on ways to effectively run green restaurants to appeal to Malaysians.

To avoid food, electricity and water wastage, societies and support groups could aid green restaurant operators in their everyday management. By doing so, healthy cooking techniques can be administered, culinary nutrition can be improved, and sustainable menus can be introduced in Malaysia.

The GGP policy highlights the concept of public accountability under its procurement principles. By contributing to the GRA and the societies/support groups that will be formed, the principles listed in the GGP will be attained.

The government can safely express support for the promotion of green restaurants via its platforms and programmes on various advertising platforms. The government should also provide overarching support to green restaurant operators in Malaysia and safeguard their interests and survival, especially during the pandemic. – May 5, 2023.

* Rulia Akhtar reads The Malaysian Insight.

* This is the opinion of the writer or publication and does not necessarily represent the views of The Malaysian Insight. Article may be edited for brevity and clarity.