ON the i-FB@KFC programme, Armizan said QSR Brands (M) Holdings Bhd has joined as a strategic partner through a project focused on rescuing surplus food for distribution to communities in need.
As owner and operator of the KFC restaurant chain in Malaysia, QSR Brands will coordinate the collection of unsold surplus food from participating outlets before managing it according to food safety procedures to ensure it remains safe and suitable for consumption.
“Through this initiative, the i-FB@KFC project will be implemented more systematically through collaboration between KPDN, QSR Brands and strategic NGO and institutional partners, including in identifying target beneficiary groups.
“In accordance with established procedures, the NGOs and institutions involved will be responsible for storing, distributing or reprocessing the food products before they are distributed to recipients within three days of collection from KFC restaurants,” he said.
Armizan said KPDN has identified 10 NGOs and institutions as implementation partners that will work directly with participating KFC outlets to manage and distribute food donations.
“As a start, 10 KFC outlets in Sabah have been selected to participate in the project, namely KFC Putatan, KFC Plaza Juta, KFC Papar, KFC Kinarut, KFC Benoni, KFC Tuaran, KFC Sepanggar, KFC Wawasan Plaza, KFC Emart Lintas and KFC Bandaran Kota Kinabalu Utara,” he said.
The project is expected to be expanded in stages to involve more KFC restaurants and strategic partners nationwide, with QSR Brands targeting participation from 30 KFC outlets across Sabah and Sarawak in the near future.
“NGOs will identify target groups within their localities and provide reports on recipients, distribution volumes and locations. This allows us to ensure food bank initiatives benefit more communities while rescuing food that would otherwise go to waste,” he said.
Armizan said unsold food from participating outlets would be collected daily and distributed through NGOs on a weekly basis according to agreed schedules.
Food quantities may vary from week to week, with surplus stock temporarily stored at NGO facilities equipped to maintain food safety and quality standards.
“This is why grants are provided to NGOs, to ensure food can be stored safely, hygienically and in good condition. Once the food is handed over to the NGO, it must be
distributed within three days in accordance with established standard operating procedures,” he said.
The food, which has already been cooked and frozen, can be reheated or further processed by participating NGOs, with KFC providing technical guidance to ensure compliance with food safety requirements.
Armizan added that designated NGOs would receive training to ensure adherence to the prescribed SOPs.
Meanwhile, he said KPDN is finalising a national Food Bank Action Plan, which is currently undergoing stakeholder engagement and consultation.
“We already have a draft framework and are obtaining feedback from stakeholders. We hope to implement it this year.
“But we will first launch the Cost of Living Action Plan, followed by the Malaysia Food Bank Action Plan,” he said.
