Gambaran Food Waste Behavior pada Pemilik dan Karyawan Rumah Makan di Kota Medan

Abstract

This study aims to describe the behavior of leftovers on the owners and employees of restaurants in the city of Medan. This study uses quantitative methods with descriptive analysis using a Likert scale. Subjects examined 103 people obtained through accidental sampling technique. The measuring instrument used in this study is the food waste behavior scale based on the theory of Legrand, (2017). The results showed that many restaurant owners/employees described in general were categorized as moderate towards the behavior of leftover food by 68.9%. Research shows that restaurant owners/employees in the city of Medan have begun to show behavior to overcome problems regarding the behavior of this food waste.