Waste Awareness Campaign and Printer Donation

Authors

  • Rezki Alhamdi Manajemen Kuliner, Politeknik Pariwisata Batam
  • Natal Olotua Sipayung Manajemen Tata Hidangan, Politeknik Pariwisata Batam
  • Dailami Manajemen Tata Hidangan, Politeknik Pariwisata Batam
  • Siska Amelia Maldin Manajemen Tata Hidangan, Politeknik Pariwisata Batam
  • Eryd Saputra manajemen kuliner, Politeknik Pariwisata Batam
  • Wahyudi Ilham Manajemen Tata Hidangan, Politeknik Pariwisata Batam
  • Tito Pratama Manajemen Tata Hidangan, Politeknik Pariwisata Batam
  • Moh Thandzir Manajemen Tata Hidangan, Politeknik Pariwisata Batam
  • Syafruddin Rais Manajemen Tata Hidangan, Politeknik Pariwisata Batam

DOI:

https://doi.org/10.59193/jkw.v4i2.517

Keywords:

Food waste, socialization, printer donation, community service, environmental awareness, SMAN 3 Batam

Abstract

This community service program (PKM) conducted by Batam Tourism Polytechnic at SMAN 3 Batam aimed to increase students' awareness of food waste reduction and support the teaching-learning process through a printer donation. The one-day activity involved 50 students and 5 teachers, utilizing interactive socialization methods such as presentations, videos, and small group discussions to address the causes, impacts, and solutions of food waste, followed by the handover of a multifunction printer with a technical demonstration. Qualitative evaluation through observation and informal interviews revealed that students significantly improved their understanding of food waste, actively participated in proposing practical solutions (e.g., taking adequate portions, utilizing leftovers), and expressed intentions to form a student-led waste management club, while the printer donation immediately facilitated the printing of teaching materials and assignments, reducing learning delays. This integrated approach combining environmental education with physical facility support, even in a short period, produced meaningful and sustainable impacts, aligning with SDGs 4 (Quality Education) and 12 (Responsible Consumption and Production).

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References

Choy, M., Cheng, J., & Yu, K. (2021). Evaluating the environmental sustainability strategies of the housekeeping department : the case of an international hotel. 2(1), 115–132. https://doi.org/10.1108/TRC-01-2021-0001

dailami, pratama, tito, Alhamdi, R., thamdzir, M., sipayung, N. O., Rais, S., maldin, siska A., Ilham, W., Rezeki, S. R. I., sukmamedian, haufi, & yusuf, abd R. (2023). Handover of Prenters as an Effort to Improve Administra Tive Support Facilities for Teachers and Students at Al- Azhar Private High School, Batam. JURNAL KEKER WISATA, 1(1), 1–11. https://doi.org/10.59193/jkw.v1i1.93

Pizzo, A., Suter, M., Bauer, J. M., & Reisch, L. A. (2025). Food waste salience and task knowledge to reduce individual food waste: A field experiment in a restaurant setting. Journal of Behavioral and Experimental Economics, 117. https://doi.org/10.1016/j.socec.2025.102375

Syahputri, D. E., & Dailami. (2023). Pengaruh Kualitas Pelayanan Terhadap Kepuasan Pelanggan Di Hobby Coffee Kota Batam. 2(1), 24–34.

Topaloglu, O., Topaloglu Calkan, Z., & Topaloglu, E. (2025). The impact of retail strategies, utilitarian benefits, shopping and holiday habits on consumer’s food waste behavior. Journal of Foodservice Business Research. https://doi.org/10.1080/15378020.2025.2523623

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Published

2026-07-31

How to Cite

Alhamdi, R., Sipayung, N. O., Dailami, Maldin, S. A., Saputra, E., Ilham, W., … Rais, S. (2026). Waste Awareness Campaign and Printer Donation. JURNAL KEKER WISATA, 4(2), 234–241. https://doi.org/10.59193/jkw.v4i2.517

Issue

Section

JULI 2026

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