Effectiveness of Food Waste Management through Zero Waste Strategy in STP AMPTA Yogyakarta Kitchen

Abstract

The purpose of this study was to evaluate the effectiveness of the implementation ofthe Zero Waste strategy in managing food waste in the kitchen of STP AMPTAYogyakarta. This strategy involves the principles of reduce, reuse, and recycle as anapproach to creating a more sustainable environment. This study used a qualitativemethod with a case study approach as explained by John W. Creswell (2014). Datacollection techniques included in-depth interviews, participatory observation,documentation, and Focus Group Discussion (FGD). The subjects of the studyconsisted of lecturers, students practicing, kitchen managers, and support staff in thekitchen of STP AMPTA Yogyakarta. Data were analyzed using a thematic analysisapproach. The results of the study showed that: (1) the management of food wastein the kitchen is still conventional, with an average waste volume of 5 kg persession/practice class, consisting of 60% production waste and 40% consumptionwaste; (2) the implementation of the Zero Waste strategy is still in its early stages,with efforts such as production planning and simple composting, but is constrainedby the lack of supporting facilities and minimal ongoing education; (3) Theimplementation of the Zero Waste strategy has proven effective in reducing foodwaste by 30%-40% through more efficient production planning, education, andreprocessing food waste into compost or other food ingredients. The conclusion ofthis study is that the Zero Waste strategy has significant potential in reducing foodwaste in culinary education environments if supported by adequate facilities, clearinstitutional policies, and integration of sustainability education into the curriculum.