Study of Behavioral Changes in Efforts to Mitigate the Generation and Carbon Footprint of Food Waste from Lodging and Culinary Businesses in the City of Semarang

Abstract

Food waste is a type of waste that has an enormous generation potential. The Ministry of Environment and Forestry (KLHK) through The National Waste Management Information System (SIPSN) released that in 2022 waste generation reached 18,826,763.61 (tons/year) with a food waste composition reaching 41.3%. The large amount of food waste generated creates the potential for quite serious problems if it is not handled immediately and properly. This research aims to analyze the amount of greenhouse gas (GHG) emissions in the form of carbon (CO₂) based on waste generation calculations from the Hotel and Restaurant sector in the city of Semarang in 2022. Problems arise when the existing potential for waste generation cannot be handled optimally, so an in-depth study is needed as one of the influencing factors, including changes in the behavior of economic actors as an important study in mitigation efforts. To achieve this goal, research was carried out using a mix methods of quantitative and qualitative methods using a literature database from the Semarang Satu Data Portal page and a literature review of behavioral change. The existing data is inventoried and the potential for waste generation is calculated, after which the conversion of waste generation into Green House Gas carbon is calculated. Furthermore, a qualitative study was also carried out regarding mitigation efforts in terms of behavior change interventions. The results are data on the potential magnitude of food waste generation in accommodation and culinary businesses in Semarang City as well as the GHG Carbon Footprint in 2022 and a study of changes in the behavior of economic actors as mitigation steps.