FOOD WASTE REDUCTION STRATEGY IN RESTAURANTS AND BARS FOR ZERO WASTE (CASE STUDY IN UBUD BALI)

Abstract

Abstract

Environmental problems are currently an issue that is often discussed. The large use of plastic, especially in packing goods including food ingredients and ready-to-eat food, causes environmental problems. One of the contributors to waste is from leftover food (food waste). Ubud as a tourist destination also produce a lot of food waste. Nowadays there have been several movements in Ubud carried out by several parties related to food waste and zero waste,  such as on 2019 Ubud Food Festival which actively promotes reduction of food waste, the rice barter waste movement in Lodtunduh Village, Ubud, and the emergence of shops that carry the zero waste theme. This movement is certainly good at reducing waste, especially food waste and can be used as an example for waste management in other tourism areas in Bali. Ubud can later be used as a comparative study for other destinations in Bali such as Kuta, Nusa Dua, Sanur, Canggu and many other tourist destinations that still do not manage their own waste and still hand over their waste management to partners or third parties.This is a simple quantitative research by conducting interviews with 10 restaurant and bar managers in Ubud Bali who were used as informants.This study found that From the discussion above it can be concluded that food waste reduction strategies aimed at achieving zero waste have been widely implemented in restaurants and bars in Ubud, Bali. Out of the 14 indicators for food waste reduction, 11 indicators have been effectively applied, with only 3 indicators not yet maximally implemented: “Give customer more option menu, compost food waste and Ask if customers want to take leftovers home . This is primarily because they need more equipment to composing the food waste and hey do not have it,  and the left over meal they just give to local people for feeding the pig. Also the not creating new menu because they think their menu available already the best choises.

Keywords: Food Waste, Restaurant, Bar, Zero Waste.