By: Abdur Rahman
The purposes of this research is are (1) Describe the process of food waste in the workplace canteens in Palembang City (2) Calculate the amount and economic value of food waste in the workplace canteens (3) Identify the biggest contributors of food waste in the workplace canteens (4) Analyze the factors that lead food waste in the workplace canteens (5) Describe how to handle food waste in the workplace canteens. This research was conducted at four workplace canteens in Palembang City, namely: office canteen of Bulog Regional Division of Sumsel & Babel, office canteen of Dinas Perkebunan, office canteen of PT. Sri Trang Lingga Indonesia and office canteen of PT. Telkomsel. The method used in this research was the survey method by direct interviews using questionnaire. Data collection in this research focused on quantitative data sourced from primary and secondary data.
The results of this study indicate that the process of food waste at workplace canteen occurred at lunchtime. The average weight of food waste is 1.357 grams in the form of raw rice or 3.91 grams in the form of cooked rice per individual per lunch. The amount of economic value wasted on food waste is 13.2285 IDR (Indonesian Rupiah) per individual per lunch. From a total of 60 respondents, 31 respondents left rice, consisting of 18 female respondents and 13 male respondents. From 234.70 grams of cooked rice left by 31 people, 147.30 grams or 62.76% of the wasted cooked rice was contributed by female respondents aged 20-26 years. Factors that significantly affect the amount of food waste (rice) in the workplace canteens in Palembang City is the appetite of the respondents for the food, the duration of lunch break and the age of respondents. Some of the solutions that can be used to handle the food waste (rice) that occurs in the workplace canteens are: prevent or reduce the number of food waste from the source, utilize food waste as organic fertilizer, provide food waste for livestock or wild animals and utilize it as a source of energy.
Keyword : Food Waste, Economic value of food waste and Factors that affecting food waste