@Green January/February 2026 | Page 2

@ green | January-February. 2026

@ green says...

IN the middle of February, the arrival of Ramadan once again brought the familiar sights and aromas of bustling bazaars, where families gather to purchase dishes for iftar after a long day of fasting.

The colourful markets are an important part of the month’ s atmosphere, offering opportunities for small traders while providing communities with a wide range of traditional and modern meals.

Yet festive periods can also pose a common challenge worldwide: managing food waste. With large crowds and high volumes of food prepared each evening, it can be difficult for vendors and organisers to accurately predict demand. As a result, surplus food and leftovers may accumulate once the bazaars close.

Recognising this issue, the Penang Island City Council( MBPP) has taken steps to explore more sustainable ways of handling food waste during the Ramadan bazaar season.

On Penang Island, the council estimates that up to 30 tonnes of waste can be collected daily from 26 bazaar sites, potentially reaching around 900 tonnes throughout the fasting month.

Rather than viewing this waste solely as a disposal problem, MBPP has begun testing ways to convert it into useful resources. At the Bayan Putra Ramadan Bazaar, a food processing machine has been introduced to separate discarded food into three components: oil, finely ground organic material, and water.

The organic matter can be turned into compost, returning nutrients to the soil, while used cooking oil is collected and recycled into biodiesel with the support of Petronas.

The initiative highlights a broader sustainability principle: waste can often become a resource when the right systems are in place. Composting organic material helps reduce waste sent to landfills, while recycling cooking oil supports the production of alternative fuels.

At the same time, awareness plays an important role. Waste segregation bins placed at several bazaar sites encourage traders and visitors to separate food waste from other materials, making recycling efforts more effective.

Ramadan bazaars will always remain a cherished part of Malaysia’ s cultural and economic landscape. Efforts like these show that even in festive seasons, practical actions can reduce environmental impact.

By turning food waste into compost and clean fuel, initiatives such as MBPP’ s offer a powerful reminder: sustainability can take root where communities gather, transforming traditions into a legacy of positive change.

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