Canteen Food Waste Reduction Strategies Using the Life Cycle Assessment Method

Food waste is a global issue which currently the center of attention world community. Starting from developing countries to developed trying solve problem food that occurs in country. As well known, amount or increasing every day, both industry and households restaurants, Sidoarjo alone can produce as much 2,400 tons per day with 116 TPSTs, only manage 600 day. managed. Part consists leftover vegetables restaurant industrial including wastefood ,from company canteen. For large companies thousands employees, scraps will definitely pile up Therefore, this study aims find strategy reduce In order output line expectations, it must be used an appropriate method. The method research LCA (Method life Cycle Assessment)which help problems, cause effect main widely. analyze potential environmental impacts arising activity, by reducing use raw materials transportation, implementing pollution control, emissions utilizing waste. research, result Waste percentage percent product loss caused cooking, trimming, portioning cleaning. With normal limit generated canteen 37-41%, PT. ECCO still on threshold 39%.