Food Waste Management of Green-Pesantren; Experience and Strategy From Pondok Pesantren as Salafy Al Asror

Ahmad Nurkhin (), S. Martono, Fachrurrozie Fachrurrozie, Hasan Mukhibad, Kardoyo Kardoyo, Muhammad Feriady and Ahmad Rofiq
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Ahmad Nurkhin: Universitas Negeri Semarang, Department of Accounting Education
S. Martono: Universitas Negeri Semarang, Department of Management
Fachrurrozie Fachrurrozie: Universitas Negeri Semarang, Department of Accounting
Hasan Mukhibad: Universitas Negeri Semarang, Department of Accounting
Kardoyo Kardoyo: Universitas Negeri Semarang, Department of Economic Education
Muhammad Feriady: Universitas Negeri Semarang, Department of Economic Education
Ahmad Rofiq: Universitas Islam Negeri Walisongo Semarang, Department of Sharia

A chapter in Proceedings of the International conference of Economics Business and Economics Education Science (ICE-BEES-24), 2024, pp 19-25 from Springer

Abstract: Abstract The problem of waste management in educational institutions (pondok pesantren) is increasingly becoming an important concern. This study aims to reveal the experience of Pondok Pesantren As Salafy Al Asror Semarang Indonesia in managing food waste. The research method used is qualitative descriptive. Observation, documentation, and interview methods were conducted to collect the research data. Qualitative descriptive methods are used to analyze the data that has been obtained. The results showed that the Pondok Pesantren As Salafy Al Asror has made various efforts to deal with the waste problem in the cottage. Food waste also occurs as leftovers in the kitchen, leftovers in the dining room, and waste from snacks or food purchased by students. Pondok pesantren have provided temporary bins and landfills to manage food waste that occurs. The management of pondok pesantren has emphasized the importance of clean and healthy living so that the behavior of throwing garbage in its place is a habit. In addition, pondok pesantren managers will use maggot cultivation as a solution in dealing with the problem of food waste originating from the kitchen and dining room of students. Pondok pesantren have collaborated with several parties in waste management such as the Semarang City Environmental Office and Sekaran Health Center. The suggestion that can be given is that cottage managers can determine long-term strategies to realize green-pesantren apart from existing food waste management.

Keywords: Educational institutions; Food Waste; Waste management (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:spr:advbcp:978-94-6463-522-5_3

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DOI: 10.2991/978-94-6463-522-5_3

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