EFFECT OF FOOD HANDLING ON FOOD WASTE AT DISTRIBUTOR AND CONSUMER LEVEL CASE STUDI: GARUT REGENCY

• Main Author: Pristiani, Rosalia
• Format: Final Project
• Language: Indonesia
• Subjects: Teknik saniter dan perkotaan; teknik perlindungan lingkungan
• Online Access: https://digilib.itb.ac.id/gdl/view/63933
• Institution: Institut Teknologi Bandung

Food waste becomes a global issue in last few years. Garut Regency produces as much as 1700 ton/day of waste and waste transported to the TPA 200 ton/days. food waste being the largest composition with the amount 67,16%. The market is a place for buying and selling fresh food, which is one of the major sources of waste. The waste generated by the market in Garut Regency can reach 20.25 tons/day. This study aims to (1) identify the process of food wasted in traditional markets, supermarkets, and consumer markets in Garut Regency (2) identify the impacts that arise from food waste, (3) determine alternative strategies for handling food waste. The research focuess on food waste that occurs at the retailer and consumer market level in Garut Regency, site selection is done by purposive method and the sampling method using random sampling method. The results of this research is indicate that food waste at the distribution stage occurs due to the influence of human behavior such as employee knowledge and skills, tools, processes, and raw materials which include storage, handling, packaging and transfer of raw materials. Traditional markets produce food waste of 15.3 tons/day while food waste produced by supermarkets is estimated at 3 kg/day. Meanwhile, food waste to consumers can occur due to shopping habits, cooking processes, household composition and size, and prevailing culture in the household which can affect consumption habits. Based on the results of the study, as many as 30 samples of consumers disposed of food waste as much as 11.1 kg/day. Food waste has a significant impacts on the environment such as increasing greenhouse gas emissions, generating leachate, causing a decrease in natural ecosystems, and also cause problems for the food supply chain. Strategies for handling the impact can be carried out by (1) reducing food loss through a transportation and storage system, (2) reducing food loss through the sales system, (3) reducing food loss through the consumption stage, (4) handling of food waste by composting method, Black Soldier Fly (BSF), or by anaerobic digester.