Ramadan is known as a month of self-restraint and moderation. Yet, ironically, an average of 90,000 tonnes of food ends up in landfills during this sacred period.
Amid this growing concern, the Universiti Kuala Lumpur (UniKL) Accounting Students Association has taken an active role in redistributing unsold food from the Wangsa Maju Ramadan bazaar to the student community.
According to its President, Mohamad Afiq Zikry Zulkeflee, the association has been involved in the MySaveFood initiative since 2024, in collaboration with Pertubuhan Pemuda Gema Malaysia (GEMA) Kuala Lumpur, Dewan Bandaraya Kuala Lumpur (DBKL), and Kementerian Perdagangan Dalam Negeri (KPDN).
The impact of the initiative has been significant. With the participation of over 250 bazaar, the 2025 programme successfully diverted a record 69 tonnes of food from landfills to those in need.
Throughout the programme, 17 committee members from the association, supported by an average of more than 50 volunteers daily, worked closely to manage operations, coordinate food collection, and ensure smooth on-site distribution, held from 9 March to 15 March 2026.
“In 2025, ReMeal Organisation joined as a key partner in driving the programme. For 2026, our collaboration has grown even stronger with the integration of the ReMeal app during the MySaveFood initiative,” said Mohamad Afiq.
He added that the team actively promotes the app among students and volunteers to increase awareness and participation.
This initiative primarily benefits students from UniKL Business School, with food distribution carried out at student hostels, particularly Residensi ZetaPark, as well as to surrounding communities such as PPR Wangsa Sari.
“As UniKL Business School is a city campus, the cost of daily living can be relatively high. Through this initiative, we aim to help ease students’ financial burden by reducing their daily food expenses,” he explained.
While many are preparing to break their fast, Mohamad Afiq and his team begin their operations.
Activities typically continue until after Tarawih prayers, around 9:30 PM, ensuring that students have food not only for moreh but also for sahur preparations.
Collected food is promptly sorted, weighed, inspected, and repacked where necessary before distribution. Volunteers work swiftly to ensure that all items remain safe for consumption.
On 9 March, the team collected more than 350 kilograms of food and beverages, consisting mainly of drinks, snacks, and fried items.
Beyond the numbers, the initiative has also created a meaningful personal impact among its volunteers.
“Through this initiative, our team has developed a deeper sense of empathy and gratitude in our daily lives. It has also strengthened our leadership and organisational skills, particularly in coordinating bazaar operations, managing logistics, and working collaboratively with various stakeholders.
“Additionally, we have gained greater awareness of food wastage issues and the importance of sustainable consumption. This initiative has also helped cultivate a strong spirit of volunteerism, especially among younger participants,” he added.
Participants come from diverse backgrounds and age groups, including members of the IIUM Eco Club, students from Smart Al-Amin Wangsa Maju, and other external parties.
This collective effort is further strengthened by the full support of the UniKL Business School society, along with continuous guidance from advisors Mdm Nur Hidayah Ahmad and Dr Nur Jannah Mohaidin.
Note: In line with Malaysia’s aspiration to achieve the Sustainable Development Goals (SDGs), Universiti Kuala Lumpur (UniKL) continues to strengthen and expand its efforts through various initiatives. This article particularly supports SDG 2 (Zero Hunger), SDG 12 (Responsible Consumption and Production) and SDG 17 (Partnerships for the Goals).
