SUSTAINABLE PROCUREMENT AND SUPPLIER COLLABORATION IN FOOD BUSINESS SECTOR: ADVANCING CIRCULAR ECONOMY PRACTICES – STUDY CASES IN SMALL MEDIUM ENTERPRISE WITHIN RESTAURANT AND BAKERY

• Main Author: Mutiarani Rahmawati, Dea
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/84187
• Institution: Institut Teknologi Bandung

In the last twenty years, the global food system's sustainability has become a pressing concern due to the increasing population, which is expected to hit 10 billion by 2050. The food sector contributes to greenhouse gas emissions and resource consumption, creating significant global environmental and food security challenges. The Circular Economy (CE) framework offers a potential solution by promoting a sustainable, closed-loop product life cycle approach. This study focuses on Bandung and Yogyakarta, whose cities have serious problems in waste management. The food and beverage industry is a major contributor to waste in Indonesia, making sustainable procurement a crucial avenue for waste reduction and resource efficiency. Collaborative efforts with suppliers can drive innovation and foster a more sustainable food system. Despite the economic significance of Indonesia's food service sector, research on collaborative sustainable procurement in the restaurant industry remains limited. This study addresses this gap by examining how restaurants and suppliers co-create value through collaboration.