Apakah Konsumen Resto Hotel Mengetahui Isu Food Waste?

Abstract

Konsep prasmanan pada restoran hotel merupakan salah satu faktor penyebab timbulnya food waste, hal ini didasarkan karena adanya perbedaan preferensi konsumen dalam menentukan jenis dan porsi makanan. Penelitian ini bertujuan untuk menganalisis karakteristik dan pengetahuan objektif konsumen resto hotel terhadap isu food waste. Penelitian ini menggunakan pendekatan eksploratori kuantitatif dengan desain cross sectional study. Penelitian ini melibatkan 363 mahasiswa dan pekerja yang pernah mengunjungi restoran hotel berkonsep prasmanan yang dipilih menggunakan teknik snowball sampling. Lokasi penelitian dilakukan di Hotel Amaris, Kota Bandung. Sampel limbah dan komposisi makanan diambil dengan menggunakan metode pengumpulan dan analisis berdasarkan SNI 1903964-1994. Kuesioner dalam bentuk Google Form didiseminasi melalui WhatsApp Group. Selanjutnya, data penelitian dianalisis secara deskriptif menggunakan tabulasi dan grafik. Hasil kajian menunjukkan, hanya sebagian responden yang mengetahui isu food waste. Hasil penelitian ini dapat menjadi dasar pertimbangan pihak pemangku kebijakan serta penelitian lanjutan dalam meningkatkan pengetahuan terkait food waste kepada konsumen untuk mencegah timbulnya food waste di resto hotel.

The Effect of Smart Society Living Standard and Restaurant Consumer Food Waste Awareness on Food Waste Reduction

“…Based on the data processing carried out, the results show that there is a positive and significant influence on living standards, regulations and tourist awareness on reducing restaurant food waste. These findings are also consistent with the results of previous studies [3], [7]- [9]. This study is consistent with previous research in the context that the reduction of food waste is influenced by individual factors, although the individual factors studied, which affect the reduction of food waste are different or slightly different.…”

“…This study is consistent with previous research in the context that the reduction of food waste is influenced by individual factors, although the individual factors studied, which affect the reduction of food waste are different or slightly different. For example, one previous study emphasized the importance of individual factors in the form of knowledge in reducing food waste in restaurants [9], while in this study the results showed individual factors in the form of awareness that influenced the reduction of food waste.…”

“…Furthermore, previous research, which previously evaluated things that affect the reduction of food waste, found that not only awareness, but also applicable regulations and the standard of living of the tourists also affected the presence of food waste [3]. This is reinforced by similar studies that examine the effect of personal attitudes and/or personal behaviour on food waste [7], [8], as well as research that examines awareness of the presence of leftovers in restaurants [9]. Based on the problems, and the results of previous studies that have been described, this study aims to adapt previous research, but examined specifically with case studies on smart society which is a generation that is very familiar with technology.…”

Strategies to Reduce Food Waste at Household Level

“…The several researches related to food waste has been carried out such as Hidayat, et al, (2020) regarding food waste campaigns, Ramadhita et al, (2021) regarding food waste knowledge of hotel restaurant consumers, and Wulandari & Asih (2020) who doing the literature study of household behavior towards food waste in Indonesia. While research related to strategies for reducing food waste at the household level is still limited, it is necessary to conduct research that analyse the strategies for reducing food waste at the household level.…”

Analysis of Food Waste Campaign Content on the Hashtag #Habiskanmakananmu on Instagram

“…Social marketing is the realization of Marketing technology by voluntarily influencing one's behavior and lifestyle and changing people's behavior toward a target (Putri & Prayoga, 2021). Dissemination of information related to food waste issues can encourage someone to reduce their food waste habits (Ramadhita, Ekayani & Suharti, 2021). This is supported by Sumarwan (2014), who explained that the decision model of a consumer in his consumption behavior could be influenced by marketing strategies, individual differences, and environmental factors.…”