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Planet Saving Meals, a sustainability-focused cookbook developed by the Sunway Centre for Planetary Health (SCPH) in collaboration with the School of Hospitality and Tourism Management at Sunway University, has earned international acclaim at the prestigious 2025 Gourmand World Cookbook Awards in Lisbon, Portugal.
The cookbook was placed 2nd in the Hospitality School Cookbook category, standing out among hundreds of global entries for its vibrant celebration of plant-based cuisine and environmental consciousness.
Planet Saving Meals features 60 crowd sourced and curated plant-based recipes from cultures around the world, each designed to be climate-conscious, meat-free, and rooted in cultural heritage, aligning with the principles of planetary health. The cookbook was officially launched during the 2024 Planetary Health Annual Meeting (PHAM2024) at Sunway University, where over 1,500 global delegates gathered to explore solutions for a more sustainable and equitable future.
Led by Nur Hazirah Marzuki, then Communications Manager at SCPH, and Prof. Tan Sri Dr. Jemilah Mahmood, Executive Director of SCPH, the project was brought to life through a dynamic collaboration with Chef Soon Pau Voon, who contributed culinary expertise, and illustrator Cheang Sueeth, whose whimsical hand-drawn artwork gave the book its distinctive visual charm.
“This is not just a cookbook; it's a call to action,” said Prof. Tan Sri Dr. Jemilah. “It’s about how we eat, how we live, and how we share our cultures in a way that supports the health of our planet.”
"We have collaborated with SCPH from its establishment in bringing to the public alternative meals replacing meat with healthier non meat options that are not just good for health but for the planet,” said Chef Soon. He added “We are delighted that this collaboration between science and culinary arts has been recognised.”
This cookbook is designed for environmentally and health-conscious individuals, and novice cooks eager to make a difference. Planet Saving Meals caters to those seeking to align their dietary choices with the well-being of the planet. The goal is to make cooking enjoyable and approachable to everyone, regardless of their culinary expertise.
“Food is a universal language,” said Hazirah. “With Planet Saving Meals, we are showing that sustainable eating can be delicious, inclusive, and respectful of traditions around the world.”
The Gourmand World Cookbook Awards, often referred to as the "Oscars of the cookbook world", recognise excellence in food writing and publishing. Winning second place on this esteemed global platform is an extraordinary honour for Malaysia, one that exemplifies the nation's growing leadership in the planetary health movement.
The success of Planet Saving Meals is not just a win for Malaysia, it is a win for the planet. As the world faces escalating climate and health crises, this recognition amplifies Malaysia’s voice in the urgent global conversation around food systems, sustainability, and cultural resilience.