Food Waste Management on Restaurants in Jakarta

Abstract

Objective: The purposes of this study were to explain restaurant’s policy on its procedure of food waste, to identify whether restaurant has policy of donating leftover food, to explore how restaurant train and communicate to their employees about restaurant waste disposal standard, and to understand what chefs consider to be the toughest challenges in reducing food waste. Theoretical Framework: The theoretical framework used by the restaurant operational control cycle and Waste Reduction Method Method: In this research the approach used is a qualitative approach. Data collection in this study are using interviews to Demi Chef to Executive Chef have managerial responsibilities in kitchen operations. The transcripts that have been made are analyzed using thematic coding so that data that was previously unsystematic or can be further simplified and grouped so that it is easier to understand better. The quotes from interviews will be used to propose the final description then eventually the differences made between the samples taken can be seen. Result: The result of the study that food waste disposal procedures, not all have separated and weighed food waste from their restaurants. Two main problems, which were their guests and their staffs. They won’t be able to control their guests and on the other hand, it was rather a tougher challenge to raise staff awareness of the importance of reducing food waste. Implications: It was important to educate business actors and all those involved in it, as well as all community about reducing food waste as what we are facing now is lack of knowledge about appropriate ways to measure food waste. Originality/Value: The results of this study contribute to the theory of waste management in hotel restaurants from a restaurant management perspective.