THE EFFORTS OF GRASSROOTS INITIATIVES IN ADDRESSING FOOD WASTE ISSUE IN INDONESIA

• Main Author: Pratami Putri, Ismarini
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/81259
• Institution: Institut Teknologi Bandung

<p align="justify">Food waste is a complex issue closely linked to sustainability. In Indonesia, the amount of food waste generated at the consumption stage is the highest compared to other stages in the supply chain. One of the contributors is the non-household sector, such as food businesses and hotels. Currently, grassroots initiatives are emerging in Indonesia to address the issue of food waste. One such initiative is the establishment of food banks aimed at redistributing surplus food produced by the food and hotel businesses to underprivileged families. However, research on the issue of food waste and food banks in Indonesia is still limited, especially regarding the efforts made by grassroots initiatives to tackle food waste. Therefore, this research aims to analyze the handling of surplus food by food banks as grassroots initiatives, the factors influencing their development, and their impact on sustainability. To achieve this, a qualitative approach with multiple case studies was conducted on the Food Bank Bandung (FBB) and Garda Pangan Surabaya. Data collection was done through in-depth interviews, participatory observation, and documentary studies. The collected data were then analyzed using content analysis. This study examines the handling of surplus food from the perspectives of organizational direction, food sources and activities conducted, as well as the relationships between food banks and stakeholders. From the organizational direction perspective, food banks may start with different initial missions, such as a social or environmental mission, and can shift from a social mission to an environmental mission or vice versa. Despite originating from different initial missions, food banks engage in similar activities in managing surplus food, which simultaneously impacts both social and environmental aspects. The food sources for food banks are partners from the food business and hotel sectors, specifically from the supply and marketing chains as well as consumption. Generally, the activities carried out by food banks include collecting food, sorting, and distributing food, supported by volunteers or their own staff. The beneficiaries of this food are underprivileged families identified and assessed by the food banks beforehand. Food banks also play a crucial role in bridging the needs of the stakeholders involved, including volunteers, donors, partners, and beneficiaries. This study also reveals various factors influencing the development of food banks, encompassing individual, group, and community factors. Notable individual factors include meaningfulness, life quality, and peer example; group factors include funding sources, steering group members’ skills and education, competencies and capabilities, and openness in process and goal setting; and community factors include network, external communication, contacts with other stakeholders, and windows of opportunity. Finally, the study finds that food banks can impact social, economic, and environmental issues. Qualitatively, the social impact felt by stakeholders is positive. Meanwhile, data analysis indicates that the social (number of portions and beneficiaries), economic (potential losses avoided), and environmental (potential reduction in waste volume) impacts generated by the Garda Pangan food bank are greater than those of FBB.<p align="justify">