IMPLEMENTASI KONSEP SUSTAINABILITY BUSINESS PADA PRODUK KULINER SINGKONG LUMER (SINGLUMER)

Abstract

The community service discusses the implementation of the Sustainability Business concept in the culinary product Cassava Lumer (Singkong Lumer). The purpose of this community service is to analyze the opportunities for implementing the Triple Bottom Line principle, develop a sustainable business model, and develop an implementation strategy. The methods used include market research, a production process that utilizes local raw materials, establishing partnerships with farmers, and digital promotion. The results show that SINGLUMER has integrated three aspects of sustainability. In the economic aspect, the business creates sustainable value through value chain optimization and efficiency. In the social aspect, the business empowers local communities through partnerships and job creation. In the environmental aspect, the business applies the principles of the circular economy by minimizing waste and using environmentally friendly packaging. Despite facing challenges such as high production costs, solutions such as value-based pricing and long-term partnerships are reliable. The implementation of this concept has been proven to not only increase business resilience but also differentiate the brand in the market.