Enhancing food operator intention on specialty café using 3R waste management approach for eco-enzyme production as an implementation of SDGs 12 (Study on Akkar Specialty Cafés)

Abstract

Handling café business waste is essential for environmental protection, especially for organic food waste. After all, organic food waste decomposes quickly and produces methane gas, which has a pungent odor if not appropriately managed. This research analyzes and describes the waste management activities of specialty café businesses, starting with showing the development potential for managing by-product waste to increase added value and increase customer awareness. The research method used is descriptive qualitative analysis based on literature study, observation, interviews, and analysis of other supporting documents. The practice of waste management can positively impact the amount of waste generated from the café business because the amount of waste that must be submitted to the landfill can be reduced and provide by-products to increase income and café aesthetics. Waste management can be implemented by collecting and sorting waste and then processing it into by-products, one of which is by making eco-enzymes. The impact of this activity is that café businesses can educate employees and consumers to care more about the environment through simple waste management. The limitation of this study is that the research was conducted without a waste treatment trial process. Although this research is locally focused and qualitative, the results and methods of this research can be used to guide the implementation of wiser and more sustainable café business waste management.