Less Sugar In Buffet Menus, As Ministries Work With Hotels To Promote Health-Conscious Practices, Productivity, and Sustainable Tourism

Kuala Lumpur, 10 March – Hotels and tourism establishments across Malaysia are being encouraged to reduce excessive sugar in their menus ahead of the Ramadan season, promoting healthier choices while enhancing productivity through improved well-being and efficiency.

The Hotel Less Sugar Campaign and the food waste campaign, initiated by the Tourism Productivity Nexus (TPN), Malaysia Productivity Corporation (MPC), Malaysian Association of Hotels (MAH), Malaysian Association of Hotel Owners (MAHO), and the Malaysian Budget and Business Hotels Association (MyBHA), with the support of the Ministry of Health Malaysia and Malaysia Healthcare Travel Council (MHTC), aim to promote sustainable and health-conscious practices across the hospitality sector, starting with selected industry players.

To launch this campaign, a group of 72 hotels and establishments, comprising members of the associations, have voluntarily committed to reducing sugar usage in their buffet menus. They are also encouraged to promote awareness of excessive sugar intake by displaying sugar content and calorie labelling.

Building on insights from the initial campaign phase, TPN and its partners will extend the initiative to other sustainability-committed establishments, leveraging the tourism industry to promote public health awareness while simultaneously encouraging responsible consumption among hotel visitors. In the long run, this sustainable practice is expected to attract more industry players, as it enhances productivity and efficiency through cost reduction.

“The participation of the private sector and hoteliers is crucial to ensuring the success and scalability of this campaign. As industry leaders, they have the ability to influence consumer choices and set new standards for responsible dining among both domestic and international visitors. By working together, we can position Malaysia as a destination that prioritises both sustainability and public well-being,” said TPN Champion, Rohizam Md Yusoff.

TPN will lead industry engagements, facilitate partnerships, and support hotels in adopting health-conscious, sustainable food practices. The initiative aims to align the tourism industry with national health strategies by promoting better and healthier food choices as part of a broader public health campaign.

Furthermore, it seeks to position Malaysia as a preferred destination through sustainable lifestyle and well-being initiatives in preparation for Visit Malaysia Year 2026. It is anticipated that collaborations between hoteliers, local communities, and government agencies will accelerate food waste reduction practices within the hospitality sector.

End of Release.

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