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All Journal Journal of Management
Evi Sofiati
Internasional Women University
Economics, Econometrics & Finance

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Healthy Menu Innovation in Ready-to-Eat Food Security Catering for the Productive Generation Wandi Kurniadi; Evi Sofiati
Journal of Management Vol. 5 No. 1 (2026): January - June
Publisher : Yayasan Pendidikan Belajar Berdikari

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Abstract

Food security among the productive generation has become a growing public health concern in Indonesia, where rapid urbanization and shifting dietary patterns increasingly favor convenience over nutritional quality. This study investigates the innovation of healthy menus in ready-to-eat (RTE) food catering services as a strategy to address food security for individuals aged 18–45 years. Using a mixed-methods approach combining nutritional analysis, consumer surveys, and menu development trials, this research evaluates the nutritional adequacy, affordability, palatability, and sustainability of newly developed RTE catering menus. A total of 150 participants from urban areas in West Java participated in the consumer acceptability study. Results indicate that innovated healthy menus achieved a 78.4% acceptability rate, met 80–95% of recommended daily nutritional requirements, and were priced competitively within a budget accessible to productive-age consumers. The study concludes that strategic menu innovation in RTE catering systems can serve as a viable intervention for improving food security and dietary quality among Indonesia’s productive generation. Policy recommendations for catering businesses, health authorities, and community nutrition programs are discussed.
Co-Authors Wandi Kurniadi