Cikrak, the food waste business

Published on July 1, 2014 um 11:06

Summary of your idea

Based on several studies, it is estimated that more than 1.3 billion tonnes of food are wasted every year. This waste represents one-third of global production (FAO, 2011). This wastage not only has enormous negative impact to the global economy and food availability, but also to the environment. Obviously, the economic status in developing countries have reached such a high level that thousands of tons of wholesome edible food are thrown away as waste at every stage of the marketing system. Indonesia has about 60% organic waste that contains of food waste and has not managed wisely. Meanwhile, in Bandung, West Java, Indonesia, food waste contributes nearly 42% of the total waste in the city (LIPI). That is almost a half. That is the reason why Cikrak is founded. Cikrak means tools for picking up a waste in Sanskrit languange. The main objectives of Cikrak are fighting for food waste reduction, helping the culinary businesses to extract the maximum possible value from their waste and generating waste as little as possible. Cikrak also produces some products by using food waste as the raw material and give an alternative recommendation of sustainable food waste management for commercial sectors, especially for culinary business sectors. Cikrak offers waste management services for culinary business whose food waste are from pre-consumption (raw) and post-consumption (cooked) phase. The system of the services include : separated waste collection bin, food waste processing to become new products, then selling and using the product. The products can be used for other sectors, such as farm and livestocks. In addition, the commitment of taking care of their waste by Cikraks clients (owners of the culinary business) will be documented and published as a campaign and education for public and other culinary businessman.

Expected impact of your idea on sustainable development

As food is one of the main resources and most energy demanding product group, the prevention of wasting food could be an important contribution to implement. Not only resources savings, but also to reduce environmental impact during production, transport and waste management of food. Cikraks targets for now is the culinary business in urban areas, especially starts from those who have already have concern about organic and healthy food, also about the food scraps and waste that have effects to the environment. Cikrak have several impacts to be expected from our project. First, by maximizing the value of the food waste as a resource, Cikrak could reduce the food waste that are discarded in a landfill as much as possible. The second impact from this project is that it could give knowledge to people that they could also recycle their own waste and change it into new valuable thing. For example, the food waste could be recycled into animal feed, so people who have an animal farm wouldnt need any money to buy their animal feed. Furthermore, people could make their own sustainable cycle of food in their own places and minimizing the footprints. The long-term impact of this project is that it could reduce waste not only for culinary business section, but it could also reduce waste in the whole city. By reducing food waste to be thrown to a landfill site, the methane (greenhouse gas) that produced by the food waste could be prevented from releasing into the atmosphere. The most important impact is to encourage people for having more awareness about their waste, so they will start to reduce their avoidable food waste.

Plans for implementation and sustainability

Cikraks first step now is doing some research to create the ideal system. The implementation of the program starts from making agreements with the owner of the culinary business about the waste collecting management in their kitchen. As the owner is becoming Cikraks clients, the system can starts running. CIkrak is also making some agreements with partners who will use our products. Cikraks first product are compost and animal feed. The waste management activities will be documented and published to public to increase the added value of the culinary business who use our services. This publication will become public education media. The collaborators are the livestock farmers, organic farmers, the waste bank and the community or institution who works about waste. With the increasing ofpeople awareness and the value of Cikrak,it will increase the number of clients, collaborators and profits for programs development. Cikrak will receive payment for the waste management services and client will receive high responsibility of foodwaste label as the return. Besides, Cikrak can run some programs with their clients such as making a Standard Operational Procedure (SOP) in their restaurant, catering, etc. for reducing the possibility of avoidable food waste. Increased revenue will develop other alternative products, researches and programs to solve the food waste problems. According to the data from Department of Culture and Tourism Bandung in 2012, there were 313 hotel service enterprises and 616 culinary business. So Cikrak has opportunity to reduce a mountain of foodwaste and convert them into some valuable things.

Your profile

Aranti Adriarani, known as Rani, is the founder of Cikrak. She just graduated from Environmental Engineering in April 2014. She has interest with environmental issues, art, culture and community based development. She has joined some organizations that have focus on environmental issues in her city since her first year in college, 2009. She used to be the management team in Forum Hijau Bandung, the forum that facilitate some communities in Bandung city to discuss and collaborate about the environmental issues in Bandung. She also joined the student green community in her college: as a vice coordinator of Ganesha Hijau, the ministry in Student Union which has concern about eco-campus, and used to be the head of public relation department of U-Green Bandung Institute of Technology (ITB). She also used to be the ministrial coordinator of student and academic affair in ITB Student Union 2013-2014. Now she works in a waste project with her lecturer while doing some research with her team for their start up of Cikrak, the food waste business in Bandung, West Java, Indonesia.

Stage of Idea

planning stage

Your idea has a positive impact on

environment, food security

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July 12, 2014 17:07

Bravely go toward! I encourage you.