Applying the Multilayer Zero-Waste Concept through Design Thinking in the Food and Beverage Industry: A Case Study of Rummi Kopi Lan Tresna

Indonesia is one of the largest contributors to global food waste, creating significant environmental, economic, and social challenges. The high volume of organic and packaging waste generated by the Food and Beverage (F&B) industry threatens sustainability and highlights the urgent need for innovative and effective waste management strategies. This study explores the application of a multilayer zero-waste concept using a Design Thinking approach within the F&B industry, focusing on reducing both food and packaging waste while enhancing operational efficiency and promoting sustainable business practices. A qualitative research method was employed, conducted at Rummi Kopi Lan Tresna in Bogor, West Java, Indonesia, using data collected through direct observation and interviews with kitchen staff, baristas, and management. The research applied the five stages of Design Thinking—Empathize, Define, Ideate, Prototype, and Test—to identify key waste management challenges and develop tailored, practical solutions. The findings reveal that approximately 30% of served food remained uneaten, primarily due to oversized portions and limited customer awareness, while waste separation practices were minimal, resulting in organic and non-organic waste being mixed. The structured application of Design Thinking enabled the establishment of a comprehensive waste management system focused on preventive measures, process improvements, and post-use handling, significantly reducing waste and improving resource efficiency. This study concludes that integrating zero-waste principles with Design Thinking not only optimizes resource use but also fosters sustainable operations and increases stakeholder engagement within the F&B sector. The research offers original insights by synthesizing zero-waste strategies with Design Thinking in a real-world F&B context, providing actionable and scalable solutions for practitioners, policymakers, and businesses aiming to implement environmentally responsible and economically viable waste management practices. Keywords: Zero waste, Design Thinking, food waste, circular economy, F&B industry