From Waste to Value: Leveraging Leftover Food into Traditional Snacks at Gallery Prawirotaman Hotel

From Waste to Value: Leveraging Leftover Food into Traditional Snacks at Gallery Prawirotaman Hotel. The hospitality industry plays a vital role in the tourism sector, not only by providing accommodation but also by providing food and beverage services. One of the most pressing challenges in hotel kitchen operations is the large volume of food waste, particularly from buffet breakfasts. This study explores the utilization of leftover food in traditional snacks at the Gallery Prawirotaman Hotel, Yogyakarta. A descriptive qualitative method was employed using observation, in-depth interviews, documentation, and literature review as data collection techniques. The findings reveal that the hotel has implemented Standard Operating Procedures (SOPs) for storing, reprocessing, and repurposing leftover food into products such as talam ubi, carang gesing, bread pudding, and gandasturi. However, the challenges include limited storage space, lack of staff training, and insufficient creativity in developing new menus. To address these issues, the hotel has strengthened staff training, developed written guidelines, and provided innovation spaces. These initiatives highlight the hotel’s commitment to reducing food waste, while creating added value through traditional culinary innovations rooted in local wisdom.