Canteen Food Waste Reduction Strategies Using The Life Cycle Assessment Method
Strategi Pengurangan Food Waste Kantin Dengan Menggunakan Metode Life Cycle Assessment
DOI:
https://doi.org/10.21070/ups.383Keywords:
Food Waste, Canteen , Life Cycle AssessmentAbstract
Food waste is a global issue which is currently the center of attention of the world community. Starting from developing countries to developed countries trying to solve the problem of food waste that occurs in the country. For large companies with thousands of employees, food scraps will definitely pile up every day. Therefore, this study aims to find a strategy to reduce food waste company canteen. The method used in this research is the LCA (Method life Cycle Assessment) which can help to solve problems, find the cause and effect of the main problem widely. In this research, the result is Waste percentage is the percent of product loss caused in cooking, trimming, portioning or cleaning. With the normal limit of the waste percentage generated by a restaurant or canteen is 37-41%, PT. ECCO is still on the normal threshold with a percentage of 39%.
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