Manajemen Rantai Pasok dan Intervensi Gizi dalam Upaya Pengurangan Food Waste di Berbagai Konteks Layanan Pangan

Diah Retno Wahyuningrum; Deddy Ray Girsang

doi:10.30872/jsk.v7i1.893

Authors

Diah Retno Wahyuningrum Program Studi Gizi, Fakultas Teknik, Universitas Negeri Medan, Indonesia Author
Deddy Ray Girsang Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Medan, Indonesia Author

DOI:

https://doi.org/10.30872/jsk.v7i1.893

Keywords:

food waste, supply chain management, intervensi gizi, layanan pangan, keberlanjutan

Abstract

Food waste merupakan tantangan global yang berdampak pada ketahanan pangan, ekonomi, kesehatan, dan lingkungan. Indonesia menghadapi masalah serius dengan estimasi Food Loss and Waste sebesar 23–48 juta ton per tahun. Kajian ini bertujuan meninjau strategi Supply Chain Manajemen (SCM) dan intervensi gizi serta integrasinya dalam mengurangi food waste di berbagai konteks layanan pangan, termasuk rumah tangga, sekolah, universitas, rumah sakit, dan food service umum. Literatur diperoleh melalui pencarian sistematis pada basis data internasional dan nasional dengan kata kunci “food waste,” “supply chain management,” dan “nutrition intervention,” yang menghasilkan sejumlah artikel relevan.

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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