Track: Sustainability

Abstract

Research on sustainability has steadily increased in the last few decades, one of them being the food loss and waste issue. Indonesia generated 23 – 48 million tons of FLW per year, whereas most of it was generated in the consumption stage. The consumption stage, especially the Hospitality and Food Service (HAFS) sector, continues to become a key concern because of its contribution to total food waste of around 12%. Therefore, the goal of this study is to provide a set of relevant food waste reduction strategies that could be used in the food service sector in Indonesia. Initially, a literature review was conducted to identify several food waste reduction strategies that could be used in the foodservice sector. Then, the list was validated by a group of experts consisting of restaurant owners and managers, government, non-government, and academics. Content validity index (CVI) method was used to evaluate the list of food waste reduction strategies, and to get consensus from all of the experts that participated. From 24 strategies that were identified, it then became 19 strategies with seven strategies from the literature review discarded, and two additional strategies added from the suggestion of the expert. Further development of this food waste reduction strategy could be done by employing decision-making methods like multi-criteria-decision-making (MCDM).