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Abstract
The tourism industry is expanding rapidly, but it also has significant negative impacts on the environment, particularly in relation to food waste. Food waste has become a pressing global issue, especially in the tourism sector. Each year, the amount of food wasted reaches alarming levels, resulting in economic, social, and environmental losses. Indonesia, as the second-largest contributor to food waste globally, generates an average of 300 kg of food waste per capita annually (Ministry of Agriculture of the Republic of Indonesia, 2019). This study focuses on understanding how small and medium-sized restaurants manage food and food waste, as well as examining the level of awareness among restaurant managers about the environmental impacts caused by food waste. Research shows that while consumers are often major contributors to food waste, restaurant managers also fail to fully implement effective waste management policies (Fajri & Shauki, 2023; Hermanu, 2022). One challenge restaurants face is balancing customer satisfaction with waste reduction. Overproduction, misjudged portion sizes, and improper food storage contribute to significant waste. Moreover, consumer behavior, especially in tourist areas, plays a major role, with visitors often ordering more food than they can consume. Several strategies can reduce food waste, such as offering smaller portions, encouraging takeaways, and using food waste tracking systems. However, these are not widely adopted. In Indonesia, some efforts to connect restaurants with food recovery programs have started, but their impact is still limited. The role of policymakers is crucial, with incentives and regulations needed to encourage sustainable practices. Addressing food waste in the tourism sector requires a multi-faceted approach involving better restaurant practices, consumer education, and stronger policy support.