Malay Heritage Food Competitiveness and Sustainability in Kuala Lumpur

Abstract

Studies on heritage food gained widespread attention driven by concerns about the sustainability of its practice among the community as well as its viability as a commodity for economic development. Although commonly associated with tourism, heritage food is an entrenched local nutritional culture, highlighting the uniqueness of the tradition amid the global variation of food, especially in urban areas. The study analyses Malay heritage food commodification in Kuala Lumpur by engaging with business actors, experts, practitioners, and consumers as stakeholders through qualitative interviews. Business strategies have been identified, emphasizing marketing, innovation, knowledge, and social capital as resources for competitive performance. The authenticity of heritage food is prioritized in line with current business approaches to ensure sustainable traditional food practices. The study also adds multidimensional perspectives on heritage food growth and recommendations for its sustainability.