IMPLEMENTASI KONSEP SUSTAINABILITY BUSINESS DALAM PRODUK SNACK BAYAM CHAISO SEBAGAI UPAYA PENGURANGAN LIMBAH PERTANIAN DAN PEMBERDAYAAN PETANI LOKAL

Abstract

This community service project aims to analyze the application of sustainable business concepts to spinach snack products (Chaiso) as a step to reduce agricultural waste and strengthen the competitiveness of local farmers. The methods used include market studies, direct field observations, interviews with potential consumers, and evaluations of production strategies, partner collaborations, and digital promotions. The community service findings indicate that Chaiso has implemented sustainability principles through three main aspects: environmental, social, and economic. From an environmental perspective, Chaiso contributes to reducing spinach waste and reducing carbon emissions by utilizing materials previously considered waste into high-value products. From a social perspective, this business helps improve the welfare of local farmers and strengthens public awareness of the importance of healthy food consumption. Meanwhile, from an economic perspective, Chaiso's business model is considered efficient because it is able to optimize production costs, expand market access through digital promotions, and encourage sustainable local economic growth.