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Yusmaneli
Lembaga Mitra Solusi Teknologi Informasi (LMSTI)
Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management

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Inovasi Desain Produk Kuliner Berkelanjutan untuk Dekarbonisasi Yusmaneli; Nabila
Design Journal Vol. 2 No. 1 (2024): January
Publisher : Yayasan Pendidikan Mitra Mandiri Aceh (YPMMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58477/dj.v2i1.164

Abstract

In the realm of culinary design, sustainability has emerged as a critical imperative to mitigate environmental impacts, particularly carbon emissions. This research explores innovations in sustainable culinary product design aimed at decarbonization. Through a comprehensive literature review and case studies, the study identifies and evaluates various strategies and technologies employed to reduce carbon footprints in food production and distribution. The methodology involves analyzing current innovations and their effectiveness in achieving sustainable outcomes. The findings highlight key innovations such as eco-friendly packaging, efficient energy use, and sourcing practices that minimize environmental harm. By examining these innovations, the research contributes to understanding their potential for broader application in the culinary industry. This study underscores the significance of integrating sustainability into culinary product design to foster a more environmentally responsible food ecosystem
Dapatkah Desain Produk Kuliner Aceh Mengurangi Emisi Karbon dan Melestarikan Kearifan Lokal? Yusmaneli
Design Journal Vol. 3 No. 1 (2025): January
Publisher : Yayasan Pendidikan Mitra Mandiri Aceh (YPMMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58477/dj.v3i1.200

Abstract

This study examines the potential of Acehnese culinary product design in reducing carbon emissions while maintaining local wisdom. The focus of the study is on identifying product design innovations that support decarbonization without ignoring the characteristics of regional culinary culture. The case study method and literature review reveal that the application of green technology and sustainability principles can reduce the environmental impact of the Acehnese culinary industry, while maintaining traditional values. The results of the analysis show that the synergy between environmentally friendly technology, production process innovation, and the use of local ingredients has the potential to create a low-carbon culinary ecosystem. These findings recommend an integrative strategy for industry players in achieving sustainability targets while strengthening cultural identity.
Co-Authors Nabila