Kuala Lampur, Oct. 5 -- When nasi lemak, roti canai and teh tarik were officially recognised by UNESCO in 2024 as part of Malaysia's breakfast culture, the nation celebrated with pride. These dishes are more than comfort food. They are vessels of history, identity and community.

Yet behind the celebration lies a sobering question: how can Malaysia preserve its food heritage, while ensuring sustainability in production, supply chains and cultural continuity? The answer requires more than nostalgia. It demands foresight, investment and transformative change.

At the heart of heritage food, lies agriculture and the environment. Climate change and ecological pressures are disrupting the very ingredients that define Malaysia's cuisine. Rice, ...