Judul: Restaurant Food Waste Management Strategy in Asia Using the Restaurant Food Waste Map (RFWM) Approach
Abstrak: Food waste merupakan isu global yang sedang meningkat karena masalah jangka panjang yang ditimbukannya terhadap lingkungan, ekonomi, sosial dan gizi. Salah satu sumber food waste adalah restoran. Khususnya di Asia, penelitian mengenai manajemen strategi food waste restoran masih terbatas. Sebagai langkah awal, dilakukan studi literatur untuk mengintegrasikan informasi mengenai manajemen food waste restoran dengan pendekatan Restaurant Food Waste Map (RFWM) dengan tujuan mengidentifikasi pelaku utama, jenis food waste, dan faktor yang mempengaruhi, serta mengkaji manajemen strategi food waste pada setiap tahap operasional restoran di Asia. Tahapan studi literatur ini meliputi identifikasi research questions, pencarian literatur, penyaringan judul dan abstrak, penyaringan teks secara lengkap, ekstraksi, analisis, dan sintesis data. Berdasarkan penelusuran dari 385 artikel teridentifikasi, melalui proses penyaringan, terpilih 12 artikel untuk ditelaah lebih lanjut. Hasil penelitian dapat diidentifikasi pelaku utama food waste adalah manajer, chef, staf dapur, pramusaji, dan pelanggan/konsumen. Sebagian besar jenis food waste yang dihasilkan berupa avoidable food waste kecuali pada tahap kitchen food preparation berupa unavoidable food waste. Faktor-faktor yang mempengaruhi di antaranya pengelolaan persediaan bahan makanan, serving style dan customer behaviors. Manajemen strategi yang dapat dilakukan yaitu memperbaiki persediaan bahan pangan, menggunakan alat makan lebih kecil, dan berbagai intervensi untuk meningkatkan kepedulian pelanggan terhadap food waste., Food waste is a global issue that is on the rise because of the long-term problems it causes, ranging from environmental, economic and social. One source of food waste is restaurant. Particularly in Asia, research on strategic management of restaurant food waste is still limited. As a first step, literature review was conducted to integrate information on restaurant food waste management using the Restaurant Food Waste Map (RFWM) approach with the aim of identifying the main actors, types of food waste, affecting factors, and reviewing food waste management strategies at each restaurant operational stage in Asia. The stages of this research include identifying research questions, literature search, title and abstract screening, complete text screening, data extraction, analysis, and synthesis. Based on a search of 385 identified articles, 12 articles were selected for further study. The results of the research can identify the main actors of food waste are managers, chefs, kitchen staff, waiters, and customers. Most of the types of food waste generated are avoidable food waste except for the kitchen food preparation stage in the form of unavoidable food waste. The affacting factors include food supply management, serving style and customer behaviors. Strategic management that can be done is to improve food supplies, use smaller plates, and various interventions to increase customer awareness of food waste.
Keyword: food waste restoran, manajemen strategi, studi literatur, management strategy, literature review, restaurant food waste