Clean Our Plate, in short, COP is a project run by AIESEC in Universiti Kebangsaan Malaysia since January 2016 which focuses on tackling the food waste issue in Malaysia. This project is run fully by youths of The National University of Malaysia, or Universiti Kebangsaan Malaysia (UKM). It works upon the vision of increasing awareness, changing attitudes and initiate easy & obvious actions for youth towards reducing preventable food waste & fully utilizing food waste while influencing their peers and their household.
Malaysians waste 15,000 tonnes of food daily including 3,000 tonnes that is still fit for consumption and should not be discarded. Citing statistics from solid waste and public cleansing management service operator, SW Corporation, most of the food wasted were avoidable food waste. In the aspect of Municipal Solid Waste (MSW) disposed daily in Malaysia, 50% of it is food waste.
Food waste in Malaysia causes three problems mainly:
1) Increasing carbon footprint in the process of waste management
2) Increasing land usage due to catering of food waste in landfills
3) Green House Gases (GHG) emission from landfills.
This is very contradictory and ironic for Malaysia considering how we had always taken pride of Malaysian delicacies. People in Malaysia tend to take things for granted as they don’t go through the same problem as 795 million people in this world that goes to bed hungry everyday (World Hunger, 2016).
Thus, Clean Our Plate was organised by AIESEC in Universiti Kebangsaan Malaysia to tackle this issue in Malaysia.
Aligning ourselves to Sustainable Development Goal 12 – Rseponsible Consumption and Production,
Clean Our Plate aim to increase awareness, change attitude of youth and get them to initiate easy & obvious actions towards reducing preventable food waste & fully utilizing food waste for them to influence their peers and their households.
High schools students aged between 13-17.
Clean Our Plate project is not only an awareness project, it also provide practical experience for youths/students by carrying out their own activities within their school. We believe that high school students have the potential and passion in running the activities thus increase the awareness towards their peers.
Size and Measurement
We are expecting to reach 3 high schools in Bangi and Kajang area with at least 200 students.
We have 4 key activities in the project:
1. Preparation Week (Trainings)
– Cultural integration for the international volunteers
– Properly equipping international volunteers with the right knowledge in food waste issues in Malaysia.
– Training the international volunteers in presentation skills, project management, etc.
2. Food Waste Awareness Programmes (Workshop)
– Workshops in schools targeting the school students.
– Contents are delivered based on the problems of food waste, why does it happen, what can they do about it.
3. Action Space
– Platform to facilitate the students to plan their own activities to run in their own community/school.
– Incentives will be provided for the students to run their activities to tackle the issues in their own community/school.
4. Follow up on Influence
– As the international volunteers will only be here for 6 weeks, the organising committees will consistently follow up with the students to track their progress in project planning.
– There will also be monitoring and evaluation on the impact of the project by the students at the end of the project initiated by the students.
How is it measured?
There are four outcomes for this project:
1. They Know – To raise the awareness of importance of food waste management amongst youths in a targeted community.
2. They Care – To change youth’s attitude towards food wastage, by personally connecting this issue towards themselves, so that they are willing to take actions against food wastage.
3. They Do – To ensure youths consistently take action to solve the food waste issue either through the action initiative created by COP or through their own effort.
4. They Influence – To encourage the youth to take action in influencing their peers and family to take actions against food wastage, creating the ripple effect.
These outcomes relate directly to reducing GHG emission (Carbon Dioxide and Methane) through reducing food waste and re-purposing food waste.
Further enquiries please contact:
Gee Jia Ho (Vice President of Partnership Development) (+60 10-901 1109)
Sai Nagendra Rao A/L Sivaraman (Director of Clean Our Plate) (+60 10-823 9447)