IMPLEMENTASI TRIPLE BOTTOM LINE PADA BISNIS LOKAL BERBASIS KEARIFAN OMAH DONAT

Abstract

Changes in consumer behavior toward a healthy and environmentally friendly lifestyle require small and medium-sized businesses to adopt a sustainable business model. This community service aims to analyze the application of sustainable business principles to the local culinary business "Omah Donat" through a Triple Bottom Line (TBL) approach that encompasses social, environmental, and economic dimensions. The community service method uses a qualitative descriptive approach through literature studies and observations of production activities, marketing strategies, and resource management. The results of the community service show that Omah Donat has implemented sustainability principles by utilizing local raw materials, empowering local workers, and using environmentally friendly packaging as a form of social and ecological responsibility. However, aspects of energy efficiency and consumer education on the value of sustainability still need to be strengthened to optimize the positive impact. Overall, the results of the analysis confirm that the concept of sustainable business can be effectively implemented at the micro, small, and medium enterprise scale. The implementation of this model not only contributes to increased competitiveness but also supports long-term business resilience and creates added value for society and the environment.