Handling Food Waste in the Employee Canteen of Tentrem Hotel Yogyakarta: The Role and Innovation of Waste Processing in Reducing Food Waste to Landfill

Abstract

This research aims to analyze strategies of handling food waste in Tentrem HotelYogyakarta employee canteen and waste processing innovations to reduce it. Theresearch used a mixed method with a quantitative approach to record the volumeand type of waste, and a qualitative approach through interviews andobservations to get an insight on employee behavior regarding food waste. Theresearch results show that food waste occurs due to too many menu choices,excessive portions, poor food quality, and suboptimal storage. The proposedsolutions include portion adjustments, individual menu rotation, food qualityimprovement, and education programs for employees. The application of FoodSafety/HACCP based standards is also recommended to reduce food waste moreefficiently. Waste processing innovation such as the use of automatic compostingmachines that can convert food waste into fertilizer is also proposed as a solutionthat contributes to reducing environmental impacts, while providing economicand social benefits. Food donation programs are also considered as an alternativefor dealing with unavoidable waste through reducing, reusing, and recyclingstrategies. This research concludes that effective handling of food waste requiresactive employee participation, innovation in waste processing, and full supportfrom hotel management. It is hoped that the implementation of this strategy canbecome a useful model for other hotels in reducing food waste and supportingenvironmental sustainability and corporate social responsibility (CSR).