REDUCING FOOD WASTE BY REUSING LEFTOVER CROISSANT INTO DESSERT AT SHANGRI-LA JAKARTA

Abstract

This study aims to examine food waste management strategies in the hospitality sector through the innovation of repurposing leftover croissants into dessert products as a means to reduce food waste at Shangri-La Hotel Jakarta. The background of this research stems from the high volume of food waste, particularly pastry products such as croissants, which are frequently left over during buffet breakfast services. A descriptive qualitative approach was employed, utilizing data collection techniques such as direct observation, in-depth interviews, and documentation of the croissant repurposing process. The findings indicate that the application of circular economy principles and zero waste practices by transforming leftover croissants into new products such as mini fruit tarts and almond croissants contributes significantly to food waste reduction, generates economic value, and enhances product diversification in the hotel’s bakery operations. These practices reflect the effective implementation of reuse within the 3R (reduce, reuse, recycle) framework and align with Sustainable Development Goal (SDG) 12 on responsible consumption and production