On October 26th and 27th, 2024, Plaza Merdeka was abuzz with energy as young change-makers gathered for the Hari Terbuka Keusahawanan Sosial Belia (HTKSB), a social entrepreneurship event organised by Jabatan Belia dan Sukan Negara (JBSN).
This initiative, aligning with the Malaysian Social Entrepreneurship Blueprint 2030 (SeMY2030), aimed to introduce the youth to the concept of social entrepreneurship, encourage them to create businesses that prioritise social and environmental impacts, and provide networking opportunities with established social enterprises and government agencies.
HTKSB aims to serve as a vital platform for the youth to explore how they can drive positive change within their communities and across Sarawak.
The event’s objectives were multifaceted, focusing on increasing awareness of social entrepreneurship among youth, demonstrating how business can serve social causes beyond profit, and fostering a supportive ecosystem for young social entrepreneurs.
By hosting workshops, exhibitions, and panels, the event highlighted the importance of sustainable business practices and gave youth a space to exchange ideas, understand networking dynamics, and gain inspiration from seasoned entrepreneurs.
With over 20 booths featuring social enterprises, HTKSB allowed visitors to engage with innovative social solutions addressing various community issues.
The event aimed to elevate the youth’s role in solving social problems, encouraging the development of businesses that benefit both society and the environment.
Notable Social Entrepreneurs at HTKSB
HTKSB featured innovative social entrepreneurs committed to sustainability. Here is a look at two noteworthy entrepreneurs who are addressing environmental challenges through technology and sustainable practices:
Feliciti of WormingUp
An affiliate of Fly Technology Agriculture PVT LTD, WormingUp is an inspiring initiative started by Jeff Wee, a UNIMAS graduate in 2015. Focused on promoting a circular economy in Sarawak’s food supply chain, WormingUp uses black soldier fly technology to recycle food waste into high-quality bio-protein and nutrient-rich fertilisers, significantly reducing landfill waste and greenhouse gas emissions.
With four primary goals—community awareness, surplus food donations, waste recycling, and up-cycling organic waste—WormingUp supports local sustainability on multiple fronts.
According to Feliciti, the organisation also specialises in training farming-based villages—especially single mothers—in insect farming and waste collection, enabling them to produce local products such as dried banana crisps and even unique items like sago worm sushi. In addition to food products, they also train the villagers in the art of crafting sustainable fashion items made from repurposed materials like old jeans that are otherwise discarded into local landfills.
As the villagers focus on creating their products, WorkingUp also helps market and sell the items on their behalf in urban areas for a wider market reach.
A key highlight of WormingUp’s operations is its collaboration with Bioloop to produce Soldier Frass—an organic fertiliser derived from the excrement of black soldier fly larvae, which break down food waste with incredible efficiency, capable of reducing its volume by up to 90% within 24 hours.
Bioloop’s innovations, including modular climate systems and an intelligent feeding system (BIFS), optimise the larvae’s life cycle and facilitate high-quality production.
“Because waste consists of different materials that tend to be discarded away indiscriminately, even thought it shouldn’t be. We sincerely believe that there is always something we can do with it, so we apply that philosophy in our operations.”
At the time of writing, WormingUp has already reached over 200 women in Sarawak, empowering them with skills to create marketable goods and benefit financially.
The enterprise’s holistic approach to waste reduction and community empowerment is a testament to the potential of technology-driven social entrepreneurship.
Her advice to aspiring social entrepreneurs? “Don’t give up.”
Zainal Abidin Yakub & Radin of Doliya Palace Co.
Doliya Palace Co., led by Zainal and Radin, brings another perspective to social entrepreneurship by tackling food preservation and waste. Specialising in traditional packaged meals like satay and pansuh chicken, Doliya Palace uses UV and Retort technology to extend shelf life without refrigeration, preserving flavour, texture, and nutritional value while eliminating the need for chemical additives.
Retort pouches not only reduce food spoilage but are lightweight and require less energy for production and transport, contributing to a reduced environmental footprint.
As the packaging is specially designed to withstand high temperatures, they could be prepared by simply boiling the package in a pot of hot water before serving.
Doliya Palace also collaborates with rural communities, training them to prepare and package meals, creating a mutually beneficial model where profits are shared: “We want to make sure our community can earn a living while retaining the authenticity of their cultural food. So we came up with this idea to teach the people how to package their food with this technology so that it can last much longer without sacrificing the quality of the taste.”
“Every single item you see on our website is owned by one of these individuals. We train them, and then we help them advertise and sell their products. We split the profit after.”
In addition to training individuals from rural communities in food preparation and packaging techniques, Doliya Palace also operates a restaurant in Kota Samarahan to feed the hungry.
Currently, the duo are piloting an anaerobic fermentation process to turn food waste into organic fertilisers, inspired by the recent waste management crisis in Kota Samarahan that was spurred by the closure of a major landfill.
This method of biogas production offers a sustainable alternative to synthetic fertilisers, harnessing methane, and ammonia from organic waste for agriculture.
Zainal heartily shared that the process not only reduces waste, but also produces a product that has shown promising results, enhancing the taste of produce grown with their fertiliser.
“We’ve used some of the trial products on the papaya crops we grew in our office. I don’t think we’re ever had any that tasted sweeter than that.”
As they scale up, they seek partnerships with restaurants and supermarkets to collect food waste, aiming to reach a sustainable food ecosystem with broader environmental benefits.
“We’re hoping to get our organic fertiliser certified one day. But to do that, we need at least a thousand tons of food waste to generate enough fertilise for research and development. So if anyone is interested in helping out by giving us these waste materials, we are more than happy to organise a mutual exchange. Bags of rice, cooking oil — we are open to discussion.”
Zainal’s advice to aspiring social entrepreneurs is straightforward: “Identify the social problem first. Only then, create a viable business model out of it.”
The Larger Impact: Tackling Food Waste and Climate Action
These social entrepreneurs share a common focus on food waste management, a significant issue in Malaysia where each individual generates about 1.17 kg of food waste daily, contributing to an estimated 8% of global greenhouse gas emissions.
This effort aligns with the United Nations Sustainable Development Goal to halve food waste by 2030 and reduce food loss throughout the supply chain.
Through initiatives like HTKSB, the youth are encouraged to address these pressing issues with innovative solutions.
Shaping the Future of Social Entrepreneurship in Sarawak
HTKSB was a transformative event for Sarawak’s young entrepreneurs, spotlighting sustainable social enterprises that address waste reduction, food security, and environmental stewardship.
The event not only fostered an appreciation for sustainable business but also empowered the youth to engage with experienced entrepreneurs, build networks, and envision their roles as the next generation of change-makers.
Events like HTKSB are essential for cultivating a culture of responsible entrepreneurship, ensuring a more resilient and environmentally conscious Sarawak.
References
- SEHebat Sarawak: A Blueprint for the Social Enterprise Landscape Within the Sarawak Digital Ecosystem — Unlocking the Potential of Sarawakian Social Enterprises
- Bioloop official website
- From Grub to Gold: Black Soldier Fly’s Circular Solutions Against Food Waste
