Strategi Minimalisasi Economic Losses Pada Industri Jasa Makanan: Pencegahan Pemborosan Pangan Di Bogor
Article Sidebar
Main Article Content
Abstract
Food wastage is a major challenge in achieving global food security, especially with the increasing demand for food due to population growth. The food service industry sector has a significant contribution to food wastage, which results in economic losses and environmental sustainability. The objective of this study is to estimate food wastage from the food service industry, especially restaurants in Bogor City, and recommend strategies that can be implemented to minimize it. Data were collected from 13 restaurants in Bogor City based on SNI 19-3964-1994 guidelines, food waste was calculated using food weighing and conversion factors, then strategies to reduce food waste were formulated using the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) method. The results showed that the average restaurant in Bogor City produces food waste of 1.56 kg/day, which consists of 67.6% still classified as avoidable food waste and the rest including unavoidable food waste. Analysis using TOPSIS shows that the best strategy recommendations that can be applied by restaurant managers in minimizing food waste are; 1) donating food waste to people in need; (2) planning the amount of food to be made and planning in purchasing raw materials; (3) inventory management and updating appropriate technology; (4) utilizing food waste as feed for the food industry; (5) using food waste as feed for the food industry; (6) using food waste as feed for the food industry; and (7) using food waste as feed for the food industry.
Article Details
Section
This work is licensed under a Creative Commons Attribution 4.0 International License.
Jurnal Agribisnis Indonesia (JAI) is an Open Access Journal. The authors who publish the manuscript in this journal agree to the following terms:
Creative Commons License
JAI is licensed under a Creative Commons Attribution 4.0 International License. This permits anyone to copy, redistribute, remix, transmit, and adapt the work provided the original work and source are appropriately cited.
This means:
(1) Under the CC-BY license, authors retain ownership of the copyright for their article, but authors grant others permission to use the content of publications in Jurnal Agribisnis Indonesia in whole or in part provided that the original work is properly cited. Users (redistributors) of JAI are required to cite the original source, including the author's name, JAI as the initial source of publication, year of publication, volume number, issue, and Digital Object Identifier (DOI); (2) Authors grant JAI the right of first publication. Although authors remain the copyright owner.
How to Cite
References
Aditya, A., & Kurniawati, K. (2023). Food Waste Management Challenges and Strategies in the Hotel Industry in Jakarta. Journal of Social Research, 2(9), 2983–2989. https://doi.org/10.55324/josr.v2i9.1295
Betz, A., Buchli, J., Göbel, C., & Müller, C. (2015). Food waste in the Swiss food service industry – Magnitude and potential for reduction. Waste Management, 35, 218–226. https://doi.org/10.1016/j.wasman.2014.09.015
Christioko, B. V., Indriyawati, H., & Hidayati, N. (2017). Fuzzy Multi-Atribute Decision Making (Fuzzy Madm) Dengan Metode Saw Untuk Pemilihan Mahasiswa Berprestasi. Jurnal Transformatika, 14(2), 82. https://doi.org/10.26623/transformatika.v14i2.441
El-Mobaidh, A. M., Razek Taha, M. A., & Lassheen, N. K. (2006). Classification of in-flight catering wastes in Egypt air flights and its potential as energy source (chemical approach). Waste Management, 26(6), 587–591. https://doi.org/10.1016/j.wasman.2005.02.022
Gustavsson J, Cederberg C, Sonesson U, Otterdijk R, & Meybeck A. (2011). Global Food Losses and Food Waste: Extent, Causes and Prevention. Food and Agriculture Organization of the United Nations (FAO).
Ibtiyah, A. K., Romadlon, F., & Nurisusilawati, I. (2023). Emphasizing Food Expenditure as a Food Waste Mitigation Initiative at Restaurants in Banyumas, Indonesia. Habitat, 34(3), 299–310. https://doi.org/10.21776/ub.habitat.2023.034.3.27
Isa, W. A. R. W. M., Suhaimi, A. I. H., Noordin, N., & Taslim, N. N. (2022). Foodrescue: Excess Food Donation Mobile Application. International Journal of Academic Research in Business and Social Sciences, 12(9). https://doi.org/10.6007/ijarbss/v12-i9/14852
Kattiyapornpong, U., Ditta-Apichai, M., & Chuntamara, C. (2023). Sustainable Food Waste Management Practices: Perspectives From Five-Star Hotels in Thailand. Sustainability, 15(13), 10213. https://doi.org/10.3390/su151310213
Khalid, S., Malik, A. U., Ullah, M. I., Khalid, M. S., Javeed, H. M. R., Naeem, M. A., & Naseer, A. (2023). Food Waste: Causes and Economic Losses Estimation at Household Level in Pakistan. Environmental Science and Pollution Research, 30(44), 99284–99297. https://doi.org/10.1007/s11356-023-28775-4
Neff, R. A., Kanter, R., & Vandevijvere, S. (2015). Reducing Food Loss and Waste While Improving the Public’s Health. Health Affairs, 34(11), 1821–1829. https://doi.org/10.1377/hlthaff.2015.0647
Nikmah. (2020). Pengaruh Pasokan Siap Saji Produksi Tanaman Hortikultura Terhadap Tingkat Penurunan Sampah Organik di Wilayah Jakarta Timur.
ReFED. (2018). Rethink Food Waste.
Santeramo, F. G. (2021). Exploring the Link Among Food Loss, Waste and Food Security: What the Research Should Focus On? Agriculture & Food Security, 10(1). https://doi.org/10.1186/s40066-021-00302-z
Sobaih, A. E. E., & Abu Elnasr, A. E. (2023). Exploring the 5Rs Holistic Model for Zero Food Waste in Saudi Arabian Food Service Outlets. Recycling, 8(6), 91. https://doi.org/10.3390/recycling8060091
Soma, T. (2022). Critical Food Guidance for Tackling Food Waste in Canada. Canadian Food Studies / La Revue Canadienne Des Études Sur L Alimentation, 9(1). https://doi.org/10.15353/cfs-rcea.v9i1.490
Syahrizal S. (2014). Usaha Pengelolaan Makanan Untuk Meningkatkan Kualitas Makanan di Warung Makan Ulegfood Bantul. Jurnal Khasanah Ilmu, 1(1), 69–75.
Thamagasorn, M., & Pharino, C. (2019). An analysis of food waste from a flight catering business for sustainable food waste management: A case study of halal food production process. Journal of Cleaner Production, 228(2019), 845–855. https://doi.org/10.1016/j.jclepro.2019.04.312
Vinck, K., Scheelen, L., & Bois, E. Du. (2019). Design Opportunities for Organic Waste Recycling in Urban Restaurants. Waste Management & Research the Journal for a Sustainable Circular Economy, 37(1_suppl), 40–50. https://doi.org/10.1177/0734242x18817714
Wilewska-Bien, M., Granhag, L., & Andersson, K. (2018). Pathways to Reduction and Efficient Handling of Food Waste on Passenger Ships: From Baltic Sea Perspective. Environment Development and Sustainability, 22(1), 217–230. https://doi.org/10.1007/s10668-018-0192-1
Wu, Y., & Takács-György, K. (2023). Why Does Food Loss and Waste Matter for Food Security - From the Perspective of Cause and Magnitude. Ecocycles, 9(3), 47–61. https://doi.org/10.19040/ecocycles.v9i3.337
Yosia E. (2013). Rancangan Sistem Manajemen Sediaan Restoran Top Ten Group Surabaya. Jurnal Ilmiah Mahasiswa Universitas Surabaya, 2(1), 1–13.
Zahedi, F. (1986). The Analytic Hierarchy Process—A Survey of the Method and its Applications. Interfaces, 16(4), 96–108. https://doi.org/10.1287/inte.16.4.96