Food waste quantification and characterization in tourism site: A circular economy framework for on-site treatment design

Managing food waste is key to tackling climate change

Food waste is a growing environmental, nutritional, and economic concern, particularly in tourism-dependent regions. Labuan Bajo, a priority tourism destination in Indonesia, faces challenges in food waste management due to seasonal tourist influx, limited infrastructure, and reliance on outsourced food. This study aimed to comprehensively assess food waste generation, composition, destinations, recovery potential, and associated impacts across households and non-household sources, including hotels, restaurants, food stalls, cafés, traditional markets, and tourist boats. Data were collected through direct weighing, surveys, interviews, and secondary sources. The total food waste was estimated at 4,836 tons, with non-household sources contributing slightly more than households (51%). Most waste was repurposed as animal feed (58.9%), while 25.4% went to landfill and 8.7% was disposed of at sea. Edible parts accounted for over half of the waste (55%), with a notable portion recoverable for human consumption (24%). Drivers of food waste included consumer preferences, cultural habits, inadequate food management, and strict quality and safety standards. The findings highlight the substantial influence of tourism on waste generation and emphasize the potential for surplus food recovery. Evidence-based, context-specific strategies are recommended to reduce food waste, enhance food security, and support sustainable tourism in Labuan Bajo.

The world’s population is expected to grow at an increasing rate, leading to increased food consumption and waste production. Even though food waste represents one of the most challenging economic and environmental issues of the 21st century, it also provides a vast array of valuable resources. To address the challenge, this study uses resource recovery from food waste to close the supply chain loop, which is the cornerstone of a circular economy. By applying the bibliometric review technique, trends and patterns in food waste and circular economy were studied. The analysis of frequent keywords in the field provided insights into further research directions. A Boolean search of the keywords in the Scopus database resulted in 288 articles, published between 2015 and 2021. Further screening of titles, keywords, and abstracts resulted in 155 journal articles. Bibliometric coupling, including authors’ co-citation data, co-occurrence, and the occurrence of keywords, was graphically mapped using VOSviewer software. From the analysis of the publications, eight broad themes emerged: (1) anaerobic digestion of food waste for circular economy creation; (2) food waste systems and life cycle assessments for circular economy; (3) bio-based circular economy approaches; (4) consumer behavior and attitudes toward circular economies; (5) food supply chains and food waste in a circular economy; (6) material flow analysis and sustainability; (7) challenges, policies, and practices to achieve circularity; and (8) circular economy and patterns of consumption. Based on the eight themes, we emphasize an urgent need to promote the collaboration of governments, the private sector, educational institutions, and researchers, who should combine efforts to promote, integrate and accelerate acceptance of circularity, which will potentially mitigate greenhouse emissions associated with food loss and waste. We also highlight an opportunity to encourage consumer acceptance of upcycled food in the food waste hierarchy. In addition, we deduce that there is a need to quantify food waste and emissions of greenhouse gases due to this waste along the food value chain; this is important as it is one pathway of examining the ‘food leaks’ along the food supply chain. This can then inform optimal strategies targeting specific areas of the food supply chain experiencing food leaks. Lastly, food wastage affects the entire globe; however, future studies and funding need to be channeled towards investigating the possibility of implementing circularity in developing countries.

Highlights The case study farm produces 66% of its biogas from off-farm food waste sources, highlighting the potential to increase the circularity of food and agricultural systems when farms capture and recycle external waste sources. The farm can meet 78% of its crop nitrogen needs from waste products recycled in digestion, assuming a 37% nitrogen use efficiency (NUE). However, phosphorus in the imported food waste creates an excess relative to crop needs. The farm creates an excess of energy that is returned to the electric grid, providing broader off-farm benefits through a circular economy approach. Widespread commercial implementation of circular economy principles in the U.S. dairy sector requires more measured data about how farms successfully implement circularity within the constraints of market incentives and farm operations. Abstract. Coupling agricultural production with sustainable bioenergy systems may help us improve the circular economy of the food system and work within planetary boundaries for climate stabilization. However, leading sustainable dairies often do not have data to support that claim. As a result, practical case studies of circular economies with measured data from commercially operating farms are lacking in the literature, which is instead dominated by hypothetical and theoretical analyses. To grow and scale commercial implementation of circular economy and sustainability principles, it is important to understand how commercial farms implement these principles within the constraints of market incentives and actual farm operations. We conducted a case study of a commercial dairy farm in Pennsylvania, where a well-managed anaerobic digester system serves as the basis for a circular farm economy and allows the next generation to grow the farm business and expand the portfolio of revenue streams. The farm recycles food and agricultural waste into heat, renewable electricity, and fertilizer to heat and power the farm, amend the soil, and reduce farm costs. We also highlight the potential to scale the case study farm's circular economy approach in Pennsylvania using the state's projected 2030 manure, corn stover, winter double crops, switchgrass, and food waste resources to produce energy via biogas or renewable natural gas (RNG). We estimate the state could generate 40 million MJ annually from such integrated anaerobic digestion systems, meeting 3% of its electricity consumption. Circular economies like this case study can be designed in food and agricultural systems to operate within the constraints of an operating farm and recycle waste, produce nitrogen- and phosphorus-rich soil amendments and reduce imports of synthetic fertilizers, reduce and offset fossil energy consumption and greenhouse gas emissions associated with crop and livestock production, regenerate natural ecosystems, help ensure agricultural resilience and sustainability, and provide economic benefits. Keywords: Anaerobic digestion, Biogas, Circular economy, Digestate, Food waste.

Towards transparent valorization of food surplus, waste and loss: Clarifying definitions, food waste hierarchy, and role in the circular economy

Review of household food waste quantification methods: Focus on composition analysis

With around one third of food produced globally going to waste each year, attention is increasingly being focused on reducing, reusing and recycling this waste. This is our theme for June. The food waste hierarchy (p27) is a good place to start. It defines the sequence of priorities in which food waste should be managed, depending on its characteristics. The first priority is to prevent the occurrence of waste at source, by identifying where it occurs and taking actions to eliminate it. The second priority is redistribution of surplus edible food to those in need. One of the biggest problems in managing waste food is the logistics of identification, collection and delivery. Charities, such as Fareshare (p24), lead the way in organising the collection and redistribution of surplus food from supermarkets, food producers and farms, while new consumer apps (p38) help citizens to identify and collect surplus food in their area. Another approach to repurposing agrifood waste is to use it as a feedstock from which to produce alternative food, packaging or biofuel products. Examples include the use of coffee grounds to produce coffee flavour, packaging materials and biofuel products (p28), the use of agrifood wastes as a feedstock for producing mushroom mycelium as a meat replacer (p34), or the use of crop residues to produce speciality ingredients (p32). This trend in new startups recovering value from food waste (p44) is accelerating and has led to the formation of the Upcycled Food Association in the US. There are a wealth of opportunities to develop new food and packaging products from agrifood waste, which offer the potential to move towards a more circular economy. If food waste is not fit for redistribution or repurposing, the next priority is treatment by anaerobic digestion, rather than composting, to generate green energy and a biofertiliser byproduct that can be recycled to land (p41). Efficient use of resources is critical to avoid waste and its impacts on food insecurity and climate change. Letters to the editor about any of the articles published in Food Science and Technology are welcomed. The Food Waste Index Report 2021, a new study from UNEP (United Nations Environment Programme) and WRAP (Waste Resources Action Programme), estimates that around 931m tonnes of food waste was generated in 2019, 61% of which came from households, 26% from food service and 13% from retail. This suggests that 17% of total global food production may be wasted (11% in households, 5% in food service and 2% in retail)1. Household per capita food waste generation was found to be broadly similar across country income groups, suggesting that action on food waste is equally relevant in high, upper middle and lower middle income countries. This differs from earlier suggestions that consumer food waste is concentrated in developed countries, while food production, storage and transportation losses occur mainly in developing countries. There is insufficient data on the edible fraction of food waste to allow comparative analysis across country income groups, but even if inedible parts (bones, pits, eggshells, etc.) predominate in lower income countries, there is sufficient total food waste in these regions for circular approaches or other food waste diversion strategies to be adopted. The report publishes a methodology for countries to measure food waste at household, food service and retail level, in order to track national progress towards 2030 and to report on Sustainable Development Goal 12. 3, (Global Food Loss and Waste). Countries using this methodology will be able to generate strong evidence to guide a national strategy on food waste prevention that will enable meaningful comparisons among countries globally. The Food Waste Index covers the later stages of food's journey – food waste occurring at household, food service and retail level – and is intended to complement the Global Food Loss Index, developed by the Food and Agriculture Organization of the United Nations (FAO), which addresses methods for monitoring food losses on a global level for a basket of key commodities in the food system, including crops, livestock and fisheries products2. A new set of innovative digital tools and resources3 for employers to develop or enhance their workforce nutrition programme has been launched by the Workforce Nutrition Alliance, (a partnership between The Consumer Goods Forum and the Global Alliance for Improved Nutrition). The aim is to bring healthier eating to employees at their workplace and maximise the benefits to their business and their wellbeing. One in three people worldwide suffers from malnutrition today, making it a massive global concern impacting individuals, businesses and economies; it is hoped that the initiative will reach millions of people worldwide and have a powerful impact on fighting malnutrition globally, while protecting frontline workers and supporting economies. The tool can be used by an employer with one or multiple workplaces across multiple regions and enables them to assess their system-wide performance across different workplace types including factories, corporate offices, retail stores and warehouses. Leading companies are lending their weight to the expansion of workforce nutrition programmes. Olam International has become a Lighthouse Leader for Nutrition Education in the workforce. Google, Inc is a Lighthouse Leader in Healthy Food at Work, and Unilever is a Lighthouse Leader in Nutrition Focused Health Checks. The Workforce Nutrition Alliance is also developing an accompanying implementation support programme that will provide employers with access to leading technical experts who can guide them in putting their enhanced workforce nutrition programme into action. The programme will include resource materials as well as online video training courses. The IGD (Institute of Grocery Distribution) has launched a new guide to help manufacturers take urgent action to increase the amount of food that is redistributed4. The guide, entitled Maximising Food Surplus Redistribution: A Guide For Food Manufacturing Businesses, is the first step in a new programme of work aimed at mobilising the industry to take collective action on this critical issue and urgently accelerate the amount of surplus food being redistributed. With 16% of adults (one in six people) across England, Wales and Northern Ireland experiencing food insecurity, IGD has joined forces with Ben Elliot, Food Surplus and Waste Champion for Defra, and WRAP to launch the guide. This will be followed by the creation of a new online redistribution hub later in June, which will host a comprehensive set of resources to help and support businesses seeking to accelerate food surplus redistribution. Based on conversations with industry partners, IGD has identified the following five stages for successfully accelerating food surplus donations in a manufacturing business: 1 Provide leadership and establish governance 2 Identify levels and types of surplus 3 Select redistribution partner(s) 4 Revise processes and policies 5 Embed processes and continually review. A new study from Rothamsted Research has shown that soybean, an important source of plant-based protein, could be more widely farmed in the UK6. Currently much of Europe's soybean is imported, but there are strong economic and agronomic arguments for boosting local production. Soybean is grown in central and eastern Europe but is less favoured in the North due to climate. Researchers conducted field trials across three seasons and at two sites in the UK to test the viability of early-maturing soybean varieties and used the data from these trials to calibrate and validate the Rothamsted Landscape Model. The model was used to predict the probability that soybean would mature and the associated yield for 26 sites across the UK based on weather data under current, near-future (2041–60) and far-future (2081–2100) climate. The researchers concluded that soybean is likely to be a viable crop in the UK and for similar climates at similar latitudes in Northern Europe in the future but that for yields to be economically attractive for local markets, varieties must be chosen to align with the growing season. Ivy Farm Technologies, an Oxford University spin-out, is aiming to become the first commercial producer of sustainable, cultured meat in the UK5. The initial product will be a slaughter-free sausage – for supermarkets and the restaurant trade from 2023 - followed by meatballs and beefburgers. The company has launched a £16m fund-raising to build a pilot R&D facility in the first step towards producing 12,000 tonnes of cultured pork a year by 2025. A small number of cells are taken from an animal and placed in a bioreactor. The cells are exposed to a mix of vitamins and nutrients so they replicate and produce meat on a unique ‘scaffold’ system in as little as three-to-four weeks. The system is continuous – so muscle and fat can be harvested without disturbing cells growing underneath. The company is already in discussions with the Food Standards Agency, which will have to approve cultured meat before it can go on sale in the UK. Plans are in progress to develop the UK's first School of Sustainable Food and Farming at Harper Adams University, in Shropshire7. Supported by Morrisons, with co-partner RAFT Solutions, the school will draw on academic and practical expertise, as well as industry networks, to develop knowledge and skills for farmers and other businesses in the supply chain, which are committed to reducing the environmental impact of food production. Morrisons has set the objective to be directly supplied by net zero carbon British farms by 2030. The initial targets will be centred around how to achieve net-zero UK agriculture. However, the ambition of the school will include wider aspects of sustainability including biodiversity, animal welfare, rural community support, green energy production and farm profitability. Using knowledge from the research, the school will seek to develop practical advice and guidance to help farmers adjust their practices to be more sustainable. RAFT Solutions will play a key role in developing practical skills training associated with animal breeding and health. Capital investment in real farming projects will enable direct farming engagement with the school, for the benefit of all. Work placements, apprenticeships and other workforce development initiatives are also being considered to support the need for future sustainable food and farming professionals. The Food Standards Agency (FSA) has published the findings of a report exploring people's experiences of food during the COVID-19 pandemic in partnership with cross-party think tank Demos8. The report looks to understand how a new food environment created during the pandemic has impacted the public's behaviours and preferences. The research included: a nationally representative survey of 10,069 UK adults, a nationally representative online deliberative method called Polis with 1,006 UK respondents, a series of four deliberative workshops, and an open access survey of 911 adults. Key findings on the public's experience during the pandemic were as follows: • People have stepped in to help prevent new forms of food insecurity caused by people self-isolating by offering informal support, such as shopping for others. • There is a public appetite for the Government to take action to help feed those without the means to feed themselves. Just under two thirds (63%) agreed in the Polis that ‘it is the government's responsibility to make sure no-one goes hungry’. • A significant proportion of the population have bought food more locally or grown more food during the pandemic, reflecting a wider move towards individual self-sufficiency. Many of those who have made this move expect it to continue after the pandemic. • 78% of those surveyed supported the UK keeping its current food quality standards, even if food is more expensive and less competitive in the global market. A similar proportion (82%) also supported maintaining the UK's current animal welfare standards, when presented with the same trade-off against prices and competitiveness. • There has been a complex shift in people's diets during COVID-19, with more home cooking. Although a third (32%) of respondents in the poll reported eating more healthy main meals, a third (33%) ate more unhealthy snacks. • Some of the restrictions and public health advice, such as stay at home, might have encouraged more healthy eating. Those who have cooked more or eaten healthier main meals tend to expect this change to continue. However, this is likely to be somewhat dependent on other changes, such as continued flexible working. Campden BRI is updating guidance on heat preserved foods to help the food and drink industry manage risk in this area with the best practices9. The project, which involves close collaboration with industry experts, will align the new document with current technologies used in the heat preserved foods sector. Covering all packaged and ambient stable foods that receive a thermal process to extend shelf-life, the new guideline will provide expert advice to a large portion of the industry. The guidance will reflect changes in computing technology that have enabled food businesses to operate much more efficiently in all aspects, from ingredient control through to electronic data capture and storage. The bulk of the content will cover four main areas, which are critically important for ensuring food safety, including: • Management of pre-processing stages to avoid spoilage before the thermal process is applied • Correct application of the thermal processing step • Ensuring the packages are hermetically sealed 29-30 June and 16-17 November 2021 FOOD MATTERS LIVE Venue online Web foodmatterslive.com 5-7 July 2021 FOODEX Venue NEC, Birmingham Web foodex.co.uk/ 5-7 July 2021 THE INGREDIENTS SHOW Venue NEC, Birmingham Web theingredientsshow.co.uk/ 19-21 July 2021 IFT ANNUAL MEETING & FOOD EXPO Venue online Web iftevent.org/ 6-7 October 2021 7TH ANNUAL TRANSLATIONAL MICROBIOME CONFERENCE Venue Washington DC, USA Web microbiomeconference.com/ 15-16 October 2021 PLANT BASED WORLD CONFERENCE AND EXPO Venue business Design Centre, London Web plantbasedworldeurope.com/ 1-4 November 2021 35TH EFFOST INTERNATIONAL CONFERENCE - HEALTHY INDIVIDUALS, RESILIENT COMMUNITIES, AND GLOBAL FOOD SECURITY Venue Lausanne, Switzerland Web effostconference.com/ 22 Novemeber-2 December 2021 FOOD INGREDIENTS EUROPE Venue Frankfurt and online Web figlobal.com/fieurope/en/home.htm

In 2015, the United Nations defined the Sustainable Development Goals (SDG), which include a target (12.3) on food waste. The target requires “by 2030, to halve per capita global food waste at the retail and consumer levels and to reduce food losses along production and supply chains, including post-harvest losses”. The target has increased awareness about the food waste problem and boosted research in food waste quantification. Nevertheless, there is a lack of studies that adopt a systematic approach to account for food waste providing disaggregated values per food supply chain stage and per food groups. Such an approach could support policy makers in prioritizing interventions for food waste reduction. To fill this gap, this paper presents a high-level top-down approach to food waste accounting in the European Union. The study aims to support the understanding of the mass flows associated with food production, consumption, and waste, addressing different food groups along the food supply chain. The method for accountin is the mass flow analysis. According to the results, cereals, fruit, and vegetables as the food groups are responsible for the highest amount of food waste, and the consumption stage to be responsible for the largest share of food waste for most food groups. This work highlights the need for further primary research on food waste generation in the EU. Ultimately, this would allow to robustly estimate the food waste generated at EU level, and establishing a more accurate baseline to track the progress towards SDG target 12.3.

The tourism sector have the impact to environmental as it shifts towards sustainable tourism development. Food waste is a one of environment continuing global issue possessing sustainability challenges in the tourism sector. Food waste is edible food that is discarded, negatively impacting environmental health. As per the 2020 report from the Food and Agriculture Organization (FAO), approximately one-third of all food produced for human consumption globally is wasted or discarded. Indonesia is among the leading producers of food waste in Southeast Asia. The 2021 UNEP annual report, food waste in Indonesia totals 20.93 million tons. The Tourism food and beverage sector, some of the biggest contributors to food waste, along with, is also by the behavior of people who may not be aware of the negative effects on food waste. This study using Qualitative method approach, with the data such as media journals, reports, journals articles and books, and will explore the behavior of domestic tourists towards food waste, especially in the Labuan Bajo area, which is one of the super priority tourist destinations in Indonesia. The study's findings give an overview of how people's attitudes and knowledge are influenced food wastage behavior.

The reduction of food losses and waste is part of the 2030 Agenda Sustainable Development Goals (target 12.3) and, consequently, is one of the EU’s political priority in the field of circular economy. In this framework, the target 12.3 of the UN’s 2030 Agenda for Sustainable Development stated, by 2030, a not quantified reduction in post-harvest losses and a halving of food waste at the retail and consumers levels; while the EU Commission has recently set the target, by 2030, of reducing by 10% food losses occurred at the stage of processing and manufacturing and by 30% food waste occurred at the stage of retail and consumption. Food losses and waste should primarily be considered an expression of inefficiency of agricultural production processes determining several environmental, social and economic impacts. The quantification of food losses and waste is still an unsolved problem so much so that, in EU; currently available data are only related to the period 2020–2021 and, in many cases, are based on estimates and are not uniform in individual Member States. This makes reliable predictions of results achievable by the European Union particularly difficult. The aim of this paper is to analyze whether the plan of losses and waste reduction established by the EU Commission is able to both ensure the achievement of 2030 Agenda target 12.3 and to make a contribution to improving the sustainability of agri-food systems. In doing so, in addition to Eurostat data on losses and waste, the EU-Commission projections and the latest results of recent studies on environmental, social and economic impact of food losses and waste in EU were used, including indicators on hidden costs of agrifood systems developed by FAO. What observed shows that the EU-Commission reduction plan, if implemented, should result in a reduction of losses and waste inadequate for complying with the recommendation given by the target 12.3. Furthermore, the EU-Commission’s decision not to provide for losses reduction at the agricultural stage should significantly limit environmental benefits, given that much of the negative environmental impacts (GHG, land and water use, etc.) are ascribable to this stage as are, according to FAO estimates, hidden environmental costs. Besides limiting environmental benefits, the EU-Commission reduction plan, focusing only on the food losses and waste reduction in the final stage of supply food chain, could lead to negative social and economic impacts caused by a decline in the demand, which will reduce supply, jobs losses and GDP reduction. The conclusion on this, is that the reduction of food losses and waste is an issue that cannot be addressed separated but needs to be included in a wider program of integrated and complementary measures as a whole clearly aimed at realizing forms of circular economy.

Cutting edge technologies to end food waste

Assessing the environmental performance for more local and more circular biowaste management options at city-region level

Background: Sri Lanka faces food security and poverty challenges amplified by economic shocks, rising food prices, post-harvest losses, and waste. Circular economy (CE) strategies such as food rescue/redistribution, waste valorization, circular agriculture, and closed-loop food chains have been proposed to reduce waste, improve nutrient/food access, and generate livelihoods. This review synthesizes empirical and policy literature on CE interventions relevant to food security and poverty reduction in Sri Lanka. Methods: We searched PubMed, Scopus, CINAHL and ScienceDirect (plus selected policy reports and project summaries) up to 10 October 2025 for studies, reviews, and reports addressing circular economy strategies applied to food systems, food waste, and poverty/food security in Sri Lanka. Search terms combined “circular economy” OR “circular agriculture” OR “food rescue” OR “food waste” with “Sri Lanka”, and with outcome terms (“food security”, “poverty”, “livelihood”, “post-harvest losses”). Inclusion criteria: empirical studies, case studies, systematic or narrative reviews, policy reports, and project evaluations in the Sri Lankan context (or with explicit Sri Lanka case material) that discussed CE strategies with implications for food security or poverty. Exclusions: non-English items without an English abstract, purely theoretical CE papers not tied to food systems, or items outside the Sri Lankan context (unless they provided transferable evidence cited in Sri Lanka analyses). Results: From searches and snowballing of references, we identified key empirical studies and reports describing (a) surplus food redistribution/food rescue, (b) food waste re-use (including animal feed and insect-based bioconversion), (c) circular agriculture and resource recovery (composting, nutrient cycling), and (d) enabling policy and implementation challenges. A prominent case study on food rescue in Sri Lanka documented food redistribution initiatives and their effects on food access and livelihoods. Studies of food waste valorization (e.g., diverting waste to livestock feed; insect larvae systems) indicate technical feasibility and potential livelihood benefits, but highlight regulatory, food-safety and logistical barriers. National policy and projects show increasing institutional attention to CE principles, but implementation gaps remain. To address these issues, the study recommends using web platforms and smartphone apps to better match food donors with front-line organizations, thereby improving coordination and reducing food spoilage. Conclusions: The literature suggests CE approaches (food rescue, waste-to-feed, composting, circular agricultural practices) hold promise to reduce food loss, improve household food access, and create income-generating activities in Sri Lanka. However, evidence remains concentrated in case studies and small-scale projects; stronger empirical designs, attention to food safety, policy coordination, and scaled-up pilot-to-policy pathways are needed. Policy coherence, logistics, and EPR/market incentives are recurring barriers. Keywords: Food Security, Circular Economy, Food Waste, Food Rescue, Circular Agriculture

There has been an increasing emphasis on food waste in the past decade. Food waste also persists along the supply chain, especially in Latin American countries. Thus, quantifying food waste is the first step in addressing this critical issue. This study quantifies fruit and vegetable (F&V) waste in six Paraguayan retail stores. Two categories of food waste were analyzed: warehouse waste and post-shelf waste. The total food waste was 11.5%, representing 622.5 tons of waste from 5418.6 tons purchased from suppliers on the Paraguayan market. Warehouse waste accounted for 73.3% of all food waste. The retail store average was 3.5%, while the warehouse final average was 8.4%. Due to the high degree of perishability and the poor infrastructure of the market, the economic and logistical effort to do something with the rejected F&Vs at the warehouse does not offset the benefits to the supplier of doing something with those goods. Therefore, those rejected products (mainly edible) end up as waste. Providing suppliers with a defined quality standard can help reduce the warehouse's food waste ratio (FWR).

This study aims to analyze the poem "Keindahan Alam, Kelana Cinta" by Misnawati and determine whether the poem can provide better understanding for students about the importance of preserving the natural beauty of Indonesia and become an inspiration for them to visit and love tourist destinations in Indonesia. The research method used is descriptive method with content analysis technique. The results of this study indicate that the poem "Keindahan Alam, Kelana Cinta" is able to provide better understanding for students about the importance of preserving the natural beauty of Indonesia. In this poem, Misnawati conveys a message that we should love and preserve the beautiful nature of Indonesia. Additionally, this poem can also inspire students to visit and love tourist destinations in Indonesia. The poem offers a description of stunning tourist destinations in Indonesia. By reading this poem, students can feel the beauty of nature in Indonesia and it is expected to motivate them to visit and love tourist destinations in Indonesia. This study can be a reference for teachers in teaching about the importance of preserving the natural beauty and introducing tourist destinations in Indonesia through literary works.