Food Wise Project

Long description

The food waste phenomenon in Indonesia has become a concerning issue. The data states that Indonesia is the second largest food waste contributor in the world (EIU, 2018). About 39.97% of food waste from 35.400.785,63 tons produced each year (SIPSN, 2020). Amount of food waste production in 2020, mostly produced from the hospitality area (13,69%). About 130 kilograms/day of food waste generated by the restaurant business (Kresna, 2017).  On the other hand, the accumulation of food waste also contributes to the environmental problems such as the production of greenhouse gases (GHG) emissions (Kiswadayani, Susanawati, & Wirosoedarmo, 2016). The hospitality industry (hotels and restaurants) was closely related to sustainable tourism development, meanwhile Banyuwangi Regency has good results in developing sustainable tourism (Ministry of Tourism and Creative Economy, 2020). As a tourism area, Banyuwangi has more than 75 guesthouses with 5,408,676 visitors throughout 2019. One of the target priorities in Banyuwangi Regency is 75% of managed waste (Development Plan of Banyuwangi Regency, 2016-2021). Based on the Banyuwangi goals, The Food Wise Lifestyle campaign was created to encourage visitors around the hospitality industry to start reducing food waste. This campaign program will be supported by behavioural approach intervention. Furthermore, this project also developed to encourage managers to create company regulations in preventing food waste production. In the end, this program aims to support sustainable tourism by creating sustainable waste solutions. Kindly check for program details in https://bit.ly/AppendixNWCIdea

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