Manajemen Rantai Pasok dan Intervensi Gizi dalam Upaya Pengurangan Food Waste di Berbagai Konteks Layanan Pangan
DOI:
https://doi.org/10.30872/jsk.v7i1.893Keywords:
food waste, supply chain management, intervensi gizi, layanan pangan, keberlanjutanAbstract
Hasil tinjauan menunjukkan bahwa SCM melalui demand forecasting, manajemen stok, prinsip first-expired-first-out (FEFO), dan kemitraan pemasok lokal mampu menekan kehilangan pangan di hulu. Sementara itu, intervensi gizi seperti penyesuaian porsi, pelabelan gizi, menu engineering, edukasi konsumen, dan strategi nudge terbukti efektif menurunkan plate waste di tingkat konsumen. Integrasi kedua pendekatan ini menghasilkan dampak lebih signifikan dibandingkan penerapan tunggal. Tantangan implementasi meliputi keterbatasan infrastruktur, preferensi konsumen, serta lemahnya kebijakan institusi.
Kajian ini menegaskan pentingnya kolaborasi lintas disiplin dalam mengembangkan strategi pengelolaan pangan berkelanjutan yang mendukung pencapaian SDG 12.3 dan SDG 3.
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