With the overgrowing population in the world today, food wastage have become an important issue to deal with. It is undeniable that the production of food is related to food waste. Food wastage should also be avoided in order to improve the food security in Malaysia. A news article from The Star stated that Malaysians waste 15000 tonnes of food daily including 3000 tonnes that are still fit for consumption. We believe that no good food should go to waste. Issues of hunger and affordability on low-income society on purchasing food exist in Malaysia, especially around our site at Jalan Putra and Jalan Chow Kitt.

Site location at city centre is challenging and unique.  The main issued that is highlighted is on merging two classes of society.  A circulation and connection of programmes are needed in order to allow the high-income people to indirectly pay for the low-income society. A big number of markets, restaurants are useful to support the surplus food programmes.A definite landmark is needed to increase the traffic flow in order to prevent negative activities and crime to happen in that area.

In such cases, definition of surplus food is product that has an excess amount of food that is more than necessary; Food that cannot be finished before the expiry date; and food that have been rejected due to appearance and packaging but still safe to eat. The program of the cuisine hub intended to tackle the issue through collecting surplus food from industry around the site such as hotels, retail markets, bakery and turn them into nutritious meals. Other surplus food that is left would be redistributed to charities and the community that are in need.

In order to reduce the food bill for the people who are low-medium income society, the surplus food market is provided to sell off surplus food that is >30% cheaper than normal retail price. There are also surplus food restaurant and start-up restaurant that uses surplus food and change them into a whole new dish out of it. Start-up Restaurant allows newcomers from the community that have potential in culinary to allow them to obtain experience before opening another restaurant in the community. It is a place for them to understand and about the process, maintenance, culinary skills of a restaurant. Gallery and Cooking classes are provided for tourist to learn more about Malaysian food while generating income. Surplus food would be used on Cooking classes instead of new food to minimize wastage . Last but not least, inedible food will be transported to Anaerobic Digestion Processing Factory in order to generate energy back to the grid through food.