Design Thinking Approach in Handling Food Waste In PT Atim and Wanti Saiyo Jaya Catering Business
Background: Waste and environmental management are important factors to improve the quality of life of the community. As a business actor, especially a business engaged in the F&B sector, innovation in managing waste generated from their business is one of the major challenges to the sustainabil...
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Bogor Agricultural University
2024-09-01
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| Series: | Jurnal Aplikasi Bisnis dan Manajemen |
| Online Access: | https://journal.ipb.ac.id/index.php/jabm/article/view/59483 |
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| _version_ | 1825206654184980480 |
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| author | Asep Taryana Ummi Kalsum Md Ivan Zachary Yatim Muhammad Azman |
| author_facet | Asep Taryana Ummi Kalsum Md Ivan Zachary Yatim Muhammad Azman |
| author_sort | Asep Taryana |
| collection | DOAJ |
| description | Background: Waste and environmental management are important factors to improve the quality of life of the community. As a business actor, especially a business engaged in the F&B sector, innovation in managing waste generated from their business is one of the major challenges to the sustainability of a business. Thus, the topic related to handling food waste in this food business is considered important to study.
Purpose: This study aims to obtain solutions in handling food waste that can be done to minimize the impact caused by food waste produced by the catering business of PT Atim and Wanti Saiyo Jaya.
Design/methodology/approach: The analysis of problems and solutions in this study uses a qualitative approach with the design thinking method.
Findings/Results: The results of the analysis show that this business's ability to process food waste is still lacking so it ends up in a landfill, which is widely complained about by the local community. Internal training, creating a waste cycle process, and establishing partnerships are alternative solutions that can be done to overcome these problems.
Conclusion: The design thinking approach is one of the comprehensive alternatives to help business people in mapping problems and finding solutions to these problems.
Originality/Value (State of The Art): The catering business of PT Atim and Wanti Saiyo Jaya is a catering business that has been established for quite a long time. The support of the government, community, and private sector in improving waste management can help this catering business become a more sustainable business.
Keywords: environment, food waste, design thinking, catering business, waste management |
| format | Article |
| id | doaj-art-f178bf84a17043a6a573b1369481d848 |
| institution | Kabale University |
| issn | 2528-5149 2460-7819 |
| language | Indonesian |
| publishDate | 2024-09-01 |
| publisher | Bogor Agricultural University |
| record_format | Article |
| series | Jurnal Aplikasi Bisnis dan Manajemen |
| spelling | doaj-art-f178bf84a17043a6a573b1369481d8482025-02-07T08:01:38ZindBogor Agricultural UniversityJurnal Aplikasi Bisnis dan Manajemen2528-51492460-78192024-09-011031059105910.17358/jabm.10.3.105959483Design Thinking Approach in Handling Food Waste In PT Atim and Wanti Saiyo Jaya Catering BusinessAsep Taryana0Ummi Kalsum1Md Ivan Zachary Yatim2Muhammad Azman3School of Business, IPB University, Jl. Padjajaran, Bogor 16151, IndonesiaSchool of Business, IPB University, Jl. Padjajaran, Bogor 16151, IndonesiaSchool of Business, IPB University, Jl. Padjajaran, Bogor 16151, IndonesiaSchool of Business, IPB University, Jl. Padjajaran, Bogor 16151, IndonesiaBackground: Waste and environmental management are important factors to improve the quality of life of the community. As a business actor, especially a business engaged in the F&B sector, innovation in managing waste generated from their business is one of the major challenges to the sustainability of a business. Thus, the topic related to handling food waste in this food business is considered important to study. Purpose: This study aims to obtain solutions in handling food waste that can be done to minimize the impact caused by food waste produced by the catering business of PT Atim and Wanti Saiyo Jaya. Design/methodology/approach: The analysis of problems and solutions in this study uses a qualitative approach with the design thinking method. Findings/Results: The results of the analysis show that this business's ability to process food waste is still lacking so it ends up in a landfill, which is widely complained about by the local community. Internal training, creating a waste cycle process, and establishing partnerships are alternative solutions that can be done to overcome these problems. Conclusion: The design thinking approach is one of the comprehensive alternatives to help business people in mapping problems and finding solutions to these problems. Originality/Value (State of The Art): The catering business of PT Atim and Wanti Saiyo Jaya is a catering business that has been established for quite a long time. The support of the government, community, and private sector in improving waste management can help this catering business become a more sustainable business. Keywords: environment, food waste, design thinking, catering business, waste managementhttps://journal.ipb.ac.id/index.php/jabm/article/view/59483 |
| spellingShingle | Asep Taryana Ummi Kalsum Md Ivan Zachary Yatim Muhammad Azman Design Thinking Approach in Handling Food Waste In PT Atim and Wanti Saiyo Jaya Catering Business Jurnal Aplikasi Bisnis dan Manajemen |
| title | Design Thinking Approach in Handling Food Waste In PT Atim and Wanti Saiyo Jaya Catering Business |
| title_full | Design Thinking Approach in Handling Food Waste In PT Atim and Wanti Saiyo Jaya Catering Business |
| title_fullStr | Design Thinking Approach in Handling Food Waste In PT Atim and Wanti Saiyo Jaya Catering Business |
| title_full_unstemmed | Design Thinking Approach in Handling Food Waste In PT Atim and Wanti Saiyo Jaya Catering Business |
| title_short | Design Thinking Approach in Handling Food Waste In PT Atim and Wanti Saiyo Jaya Catering Business |
| title_sort | design thinking approach in handling food waste in pt atim and wanti saiyo jaya catering business |
| url | https://journal.ipb.ac.id/index.php/jabm/article/view/59483 |
| work_keys_str_mv | AT aseptaryana designthinkingapproachinhandlingfoodwasteinptatimandwantisaiyojayacateringbusiness AT ummikalsum designthinkingapproachinhandlingfoodwasteinptatimandwantisaiyojayacateringbusiness AT mdivanzacharyyatim designthinkingapproachinhandlingfoodwasteinptatimandwantisaiyojayacateringbusiness AT muhammadazman designthinkingapproachinhandlingfoodwasteinptatimandwantisaiyojayacateringbusiness |