FOOD WASTE MANAGEMENT FEASIBILITY STUDY IN HOTEL X

• Main Author: Hasan Albana, Muhammad
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/64519
• Institution: Institut Teknologi Bandung

Waste become a problem in recent years. Food waste is also considered a concern, although food has a shorter time to be degradable. Consumer food waste has the greatest economic, social and environmental impact due to its value-added loss, opportunity costs of not feeding other people who might be in hunger and loss of natural resources, biodiversity, and other resources such as labor and energy (Aktas et al., 2018). Food waste is also generated in the hotel industry. According to one study, the average hotel generates more than 1kg of waste per guest per day (Bohdanowicz, 2005). Hotel X is a 5 star hotel that has a good reputation in Bandung which also has problems with waste, especially food waste where they produce about 300kg of food waste daily or 40% of its total waste and they have to pay Rp8.000.000 per month to PD Kebersihan to pick up waste. In cooperation with 1000Kebun, Hotel X wants to implement waste management, especially food waste so this waste can provide added value and 1000Kebun believes that by implementing food waste management, Hotel X will reduce costs from paying PD Kebersihan, generate revenue from pre-composts selling, and create healthy environment. However, 1000Kebun stated that this will be their first time in handling food waste management project, so they faced several problems in structuring food waste management, from detailing the food waste management process until calculating the cost of implementing food waste management. In addition, this will be a new activity for Hotel X, thus the business model canvas must be applied to help Hotel X in structuring its food waste management business. Based on the problem, this research was conducted with the aim of determining the detailed food waste management process, to determine the costs, feasibility, and benefits from food waste management project, and also to determine its business model canvas. The duration for the author in working on this study is 6 months. The cost benefit analysis used in this study are Net Present Value (NPV) and Payback Period (PBP). NPV is used to determine the feasibility of the Hotel X food waste management project, while PBP is used to determine the length of time needed to recover investment costs. This research is focused on analyzing the feasibility of implementing food waste management in the pre-compost process because the process is faster and easier to implement than black soldier fly process and the vermicompost process. After gathering and analyzing data based on the theories of BPMN, NPV, Payback Period, and BMC, it can be concluded that the detailed process that can be applied in food waste management at Hotel X consists of the overall business process from collecting waste at the waste source until deliver the pre-composts to local farmers. With cost benefit analysis, the NPV of this project is Rp12.547.002 and the project is feasible. The PBP of this project is 3.6 years. Hotel X food waste management business model canvas is built by nine building blocks. In overall, Hotel X has to implement food waste management, negotiate monthly fees with PD Kebersihan, and make 1000Kebun as partners. It is also necessary to carry out further research on the BSF and Vermicompost processes for comparison for Hotel X. Expansion of research can also be carried out to inorganic waste including those related to environmental and social aspects.