Inculcating Sustainability Concepts in a Coffee Shop Business: Multiple-Stakeholders Engagement

. This community program aims to create an environmentally friendly coffee shop business and generate new business opportunities for the local community by utilizing waste and engaging multiple stakeholders, including the university, business enterprises, and the local community. Lecturers and students from various disciplines, including economics and business, engineering, and architecture, are involved. The program also involves the coffee shop owner, workers, and local teenagers in recycling waste into commercial products. As a result of this program, the coffee shop has successfully implemented zero-waste management, and the selected local community has acquired diverse skills in producing products from waste that can be sold to increase their income.


Background
Waste has been defined by the Law of the Republic of Indonesia No. 18 of 2008 concerning waste management as the remains of human daily activities and/or natural processes in solid form.The source of waste is the origin of the generation of waste.A waste generator is any person and/or as a result of natural processes that produce waste generation.Waste management is a systematic, comprehensive, and sustainable activity that includes waste reduction and handling.Waste management aims to improve public health and environmental quality and make waste a resource.
Based on PP RI No. 97 of 2017 concerning National Policies and Strategies for the Management of Household Waste and Types of Household Waste Chapter II Article 5 paragraph (1) states that the targets for reducing and handling household waste as referred to in Article 2 paragraph (1) letter include: (a) reduction of household waste and waste similar to household waste by 30% (thirty percent) of the generation rate of household waste and waste similar to household waste prior to the existence of national policies and strategies for reducing household waste and similar waste to households in 2025; and (b) handling household waste and waste similar to household waste by 70% (seventy percent) of the generation rate of household waste and waste similar to household waste prior to the existence of policies and strategies for handling household waste and waste similar to household waste in 2025 .
Waste is divided into organic and inorganic waste.The color of the trash container serves as a distinguishing factor in the separation or sorting of this type of waste into five different trash bins.Based on the Regulation of the Minister of Public Works Number 1 of 2022 concerning the Implementation of Waste Infrastructure and Facilities in the Handling of Household Waste and Types of Household Waste, it states that the label or sign and color of the waste container consist of red for B3 waste, green for organic waste, yellow for waste reuse, blue for recycled waste, and gray for residual waste.
One of the producers of waste is a coffee shop.A coffee shop is a commercially managed business that offers coffee menus and light management of various menus to consumers [1].[2] found that sustainable coffee shops are coffee shops that can last more than 5 years.A common problem that often occurs is that coffee shops that cannot generate consumer appeal may fail and cannot survive for 5 years [3].According to [1], the strategy used is not only to attract consumers and increase sales but must be balanced with mature operations.
[4] researched the processing of plastic waste that has been developed by a company and business that promises big profits by implementing elements of key partners, value propositions, and customer segments.The coffee shop business is now increasingly mushrooming in every corner of the city in Aceh Province, including in the District of Want Jaya Gampong Lambaro Kaphee.For Acehnese, drinking coffee is synonymous with a friendly atmosphere, a gathering place, a place for family recreation, discussing business, and learning.People of all ages gather in coffee shops, which are always open from morning to night.The planned location for the service is the Barika Coffee Shop, which is located in Gampong Lambaro Kaphee, Want Jaya District, Aceh Besar District.Distance Partner location with Syiah Kuala University: ± 26 m.
Barika Coffee Shop is always crowded with people because the place has a comfortable atmosphere and open space, and it definitely has a delicious coffee taste and smooth internet facilities.Yulia Andira, a young woman who completed her studies at the State Islamic University (UIN) Ar-Raniry, serves as partner 1 in this service activity.This shop started its business in 2018 and has an area of 200 m2 with a total workforce of 4 people.
However, this coffee shop is not yet friendly to the environment.This can be seen in the coffee grounds waste thrown away without any processing.Likewise with other inorganic waste originating from milk packaging, beverage bottles, plastic cups, and so on.Some of the beverage and food containers already use reusable materials, and some use plastic containers.On average, the plastic drink container waste is 100 pieces per day, including drink bottles and coffee grounds that are discarded as much as 3 kg per day.All of these inorganic and organic wastes are disposed of and are no longer used without being sorted first.If this shop processes its own waste, utilizes the results of its waste processing, and reduces the use of plastic containers, then this shop is the only coffee shop that has implemented a sustainability program that is friendly to the environment in Aceh Besar District.Business sustainability, or sustainable business, is also a requirement for companies to be more concerned about the environment and incorporate the principles of sustainable development into their business decisions.Produce or provide environmentally friendly products, and strictly maintain environmental principles in the course of business development [5].
Concern for the waste produced by coffee shops is a shared responsibility between producers, consumers, and the government, as stated in Law Number 18 concerning Waste Management and Aceh Governor Regulation Number 138 of 2018 concerning Policies and Strategies of Aceh Province in the Management of Household Waste and Waste Similar to Waste Households in 2017-2025 for Aceh to be free of waste by 2025.The shop is responsible for reducing waste at the source by processing the waste into items that are of sale value.
The powerlessness of the manager in processing the waste is due to a lack of knowledge, skills, and human resources.To make this happen, partner 1 will work with partner 2 to manage the shop's waste.Yanti is a representative of Mitra 2, a group of young people from the area around the shop.She is a young woman who graduated from Kayee Lee Vocational High School (SMK) and has skills in processing inorganic waste but does not yet have the knowledge of how to run a business and market its products.
Based on the results of discussions conducted between the service team and partner 2, it is necessary to have a place to empower the activities of young women in recycling waste that is around their environment, especially waste from coffee shops.According to partner 2, they do not have the courage to pick up garbage from shops around their village and need knowledge to improve their skills to produce quality products.With this activity, partner 2 will get a lot of waste material that can be processed and produced into reusable goods.
Partner 1 will provide the location of the shop as a place for the waste processing activities and socialize them with consumers by providing them with spoon holders, tissues, and trash cans made of inorganic waste and reducing the use of plastic containers.Partner 2 consists of 3 young women who will be trained to manage the waste in the shop into reusable goods and apply business management to create jobs by marketing the products.Products from processed organic waste will be reused at the shop, and some will be sold to consumers at the shop.The specific purpose of this service activity is to create a coffee shop business that is friendly to the environment and open new business opportunities for teenagers by utilizing waste.The general goal is to reduce waste generation in Aceh Besar District towards a waste-free Aceh by 2025.

Problems Identification
The main problem for partner 1 to achieve the sustainability of an environmentally friendly coffee shop is the lack of human resources, but the potential to achieve it is very large, namely collaborating with partner 2. Other problems based on the background stated above are: 1. How do you create a coffee shop that is environmentally sustainable?2. How can waste recycling be used to create new business opportunities for young women?
3. How can we encourage consumers to care about the environment?Waste originating from coffee shops must be resolved at the source by processing it into reusable goods.To achieve a waste-free Aceh by 2025, it should start now.These problems must be solved immediately so that an environmentally friendly coffee shop can be achieved.

Approaches to Problem Solving
Problem-solving solutions were obtained from the results of discussions between the research team and the two partners.The solution is as described below: 1. Design a coffee shop room that is friendly to the environment.2. Creating a coffee shop atmosphere with an environmentally friendly sustainability concept.
3. Train shop managers in treating waste, namely by sorting waste by type.4.There is a place to process waste in the shop.5. Train partners in processing organic and inorganic waste.

Train business management and marketing to partners
The output of this program is not only to create products from recycled waste but also to open up new business opportunities for young women.If this activity is successful, this shop will serve as a pilot coffee shop that has implemented a sustainability program to achieve a waste-free Aceh by 2025.

Methodology
This case-study-based community service was carried out through the following implementation method, which involves eight (8) systematic steps.The steps comprise: 1) survey and preparation, 2) socialization of activities, 3) designing the sustainability concept for the partner, 4) training; and 5)

Survey and preparation
Survey partner locations by observing the condition of the waste at the shop and interviewing partners.Partner problems and solutions will be obtained based on discussions between the service team and partners.Preparation for the implementation of activities begins with planning activities and implementation time based on an agreement between the service team and partners.Training modules will be prepared before the activity is carried out.

Socialization of activities
The service team will conduct outreach activities with partners to explain the purpose of this activity.In this socialization, it will be explained the importance of implementing a sustainability program in running a coffee business that is friendly to the environment.The national goal for a waste-free Aceh by 2025 will also be explained so that partners know their responsibilities towards the environment.Five members of partner 1, three members of partner 2, and five managers of coffee shops from Gampong Lambaro Kaphee participated in this socialization at partner shops.Staff from DLH will be present to participate in this activity.

Design of the shop space with the concept of sustainability
The design concept of sustainability means that negative impacts on the environment can be reduced through renewable resources, minimizing environmental impacts, and reuniting humans with their natural environment [5].The concept uses the 3Ps (people, profit, and planet).The basic principles of sustainable design are low-impact materials, energy efficiency, quality and durability, reuse and recycling, renewability, and health [6].This shop will be redesigned based on the existing site conditions, the concept of sustainable design, and the wishes of Partner 1.

Train partners in waste sorting
Partners will be trained to select waste based on the principles contained in Law No. 18 of 2008 regarding waste management.Waste management techniques can start from the source of the waste to the final waste disposal site.The purpose of waste management is to improve public health and environmental quality and make waste a resource [8].Three types of trash bins are generally used: green for organic waste such as leaves, tree branches, and food scraps, including coffee grounds; yellow for inorganic waste such as plastic, cans, Styrofoam, and so on; and red for B3 waste bins, which are hazardous materials and toxic [8].

Train partners in processing organic and inorganic waste
Both partners will be trained to turn waste into valuable goods.Coffee grounds can be recycled into organic fertilizer.Inorganic waste such as bottle caps, plastic bottles, and so on will be recycled to become reusable products.The types of products include trash cans, tissue and spoon holders, cup mats, bags, and so on.There are several methods in waste management known as the 3Rs, namely: reduce (reducing waste) means reducing everything that causes waste; reuse (reusing) is the direct reuse of waste without going through the recycling process.For example, colorful papers from used magazines can be used for attractive gift wrapping; used bottles can be used as liquid containers such as spirit or paint oil; recycling (recycling) is the use of waste materials to be reprocessed into the same goods or into other forms (Domestic Government Regulation No. 33 of 2010 concerning Waste Management).Recycling means turning waste into new products, especially for items that cannot be used for a long time.

Sustainable coffee shop business management training for partners.
The discussion and application of sustainable business principles will serve as partner training.The concept of sustainability in business is actually a concept that shows the success of a company in being able to exist and have strong competitiveness.It is resistant to shocks that affect its performance.Sustainable business is also a condition for companies to be more concerned about the environment and incorporate the principles of sustainable development into business decisions [4].Produce or provide environmentally friendly products, and strictly maintain environmental principles in the course of business development.Partner 1 will put this idea into practice by reusing waste that Partner 2 has recycled and selling it to customers who come into the shop.If there are a lot of products, the products will be marketed to the nearest shops.In addition, partners will seek to reduce the use of plastic containers.

7.
Creating a coffee shop atmosphere with an friendly concept of sustainability.Partners, together with the service team, will rearrange the shop according to the designs that have been made with the concept of sustainable design.Green open space is more dominant than closed space, placing processed organic waste products such as tissue and spoon holders, cup and plate mats, trash cans, flower pots, and so on.Organic vegetables such as celery and eggplant will be used as examples of the use of compost from processed organic waste.Indirectly, partners and service teams have communicated to the people who visit that this shop has implemented a sustainability program.

Monitoring and evaluating the implementation of activities
The service team will monitor and evaluate the success of the activity by comparing the reduction in the amount of waste that is wasted before and after this activity is carried out.Measurement of the number of plastic containers used and also calculating the turnover obtained by partners 2. The quality of product results is also monitored by checking whether the product is suitable for marketing.

Results and Discussion
The result achieved in this activity is that partner 1, as the owner of the coffee shop, has carried out the selection and processing of waste independently so that the amount of waste disposed of is reduced.Partner 2, a young woman who will launch her own business, is in charge of managing waste processing at the shop.The activity begins with socialization, training, and application of waste management, as described below: 2.1 Socialization Phase Partners 1 and 2, coffee shop employees, and Syiah Kuala University (USK) students attended the socialization portion of the activity at partner 1 coffee shop.The service team used this activity to explain why it's crucial for us to care about the waste that coffee shops produce by turning it into usable goods.The purpose of this service activity was also explained to the participants, who wanted to create a coffee shop that supports the national government program, namely Indonesia Free of Waste in 2025, and in particular in Aceh Besar District.
In this outreach activity, it was also agreed upon between the research team and partners on the schedule, location, training methods, and implementation to achieve a coffee shop that is sustainable.

Organic and Inorganic Waste Sorting Training
The waste selection training was held at the Barika Coffee Shop by involving partners, especially officers at the coffee shop, and assisted by USK students.At the beginning, prior to this training, coffee shop waste was never separated between organic and inorganic waste.The trash cans provided do not meet the standards set out in waste sorting.The lack of knowledge, skills, and attitudes of the owners and officers at this coffee shop towards treating waste makes this coffee shop seem unconcerned about the environment and the government's program to achieve a waste-free Indonesia in 2025.
The organic waste contained in this shop consists of leaf litter from trees around the shop, coffee grounds, pieces of fruit peels, vegetables, and food scraps.The organic waste produced is an average of 3 kg per day because this coffee shop not only sells all kinds of drinks but also many kinds of food.
Most of the inorganic waste produced consists of plastic waste, such as drink bottles, glasses, straws, and coffee packages.The average amount of plastic waste, such as mineral water bottles and plastic cups, is 1.5 kg per day.Meanwhile, paper-based waste comes from cardboard waste, with an average of 0.5 kg/day.The image above describes the waste disposed of before and after the sorting training that has been carried out.
Actually, there are 5 types of waste sorting and the color of the trash cans, but in this activity, only 3 types of waste are used because the shop only produces food waste, plastic waste, and paper waste.In this activity, the waste sorting consists of 3 types of trash cans, namely trash cans with green labels for organic waste, yellow for inorganic waste made of plastic, and blue for paper-based inorganic waste.

Training of Processing Organic Waste Into Fertilizer
The service team and partners have carried out the training for turning organic waste into fertilizer.The waste is now collected every day in one container and processed into fertilizer.Because partner 1 does not have a dedicated officer for processing the waste, partner 2 assists partner 1 in controlling the organic waste processing process.This is an opportunity for partner 2 to turn the type of waste in the coffee shop into valuable compost.In the meantime, partner 1 will use the compost himself to fertilize organic vegetable crops.
Leaf waste is mixed with fruit peel waste, vegetables, and leftover food in one barrel, which is then stirred evenly.Every day, the barrel is filled with new garbage, a little rice water is poured, and the remaining juice is then tightly closed.Control of the humidity of the waste in the bins must be maintained in a condition that is not too watery and dry.Garbage undergoes a good decay process if it is not infested with flies or ants and does not smell.The picture below describes the activities involved in processing organic waste into fertilizer.

Recycling Waste into Handcraft Products
Partner 2 will use hands-on skills to process the organic waste that Partner 1 has separated and collected in order to create products that Partner 1 can reuse.The service team, assisted by USK students, trains partner 2 in developing several hand skills products from the plastic waste.The hand skills training activity was carried out at Partner Coffee Shop 1.
The service team provides a variety of tools to support hand skills activities that partner 1 will oversee, including glue guns, scissors, iron cutting pliers, thread, adhesive, floral paper, hand skills accessories, and more.The products produced are containers for placing food made of pipettes from drinking straws, coffee mats from bottle caps, table mats, tissue holders, flower vases, and bags made from used coffee packaging.Bottles of Coca-Cola and the like are made into flower pots.The products are arranged on the storefront shelves so that consumers who visit this shop know that this shop has processed waste into reusable goods.By assisting partners in achieving their objectives-namely, the ability to later market these products-creativity and product quality continue to improve.For the time being, the products produced will be used for the benefit of Partners 1. The image below describes the training on recycling inorganic waste and the products that are arranged on the display rack.

Sustainable Business Management Training
A service team trained Mitra 1 on how to run a coffee shop that is sustainable.Businesses that can't maintain quality will fail instantly.Barika Coffee Shop provides all kinds of drinks and food.Food products that are very prominent are Acehnese foods such as Aceh noodles, Aceh fried rice, and Acehnese side dishes.
Before and after the training on the business management of the sustainability shop, there were only slight changes because this shop, from a business management perspective, was adequate.However, there are some things that need to be improved, namely the form of service to consumers.There are some waiters who are less responsive to consumer orders.For example, if consumers at table 20 order their first food for 4 people, then their orders have come and have been eaten.Consumers at table 20 increased again by 3 people and ordered their second food, which was different from the first order menu.However, the second order that came was the same as the first order.So this service is considered very unsatisfactory.The service team had firsthand experience with this incident.
There are several factors that must be met when managing a sustainable coffee business, namely managerial, service, product, company size, and environment.The owner of this coffee shop is in charge of managing it independently, but it has its own tasks and obligations.This shop has a manager who is nicknamed the Captain.This captain will oversee and complete the needs of the shop in terms of the availability of food, drinks, service, shop design and layout, facilities, and shop environment.A cheff with one subordinate chairs it, and a cheff with two subordinates chairs the provision of food.The cashier consists of one person and also serves as a waiter.The number of waiters is as many as 2 people in the morning until the afternoon, and then in the afternoon until the evening, as many as 5 people.
The management of a captain is very influential in the sustainability of a coffee shop.Environmental factors, including concern for waste management, make thirst shops continue to improve because this is one of the attractions for consumers to come to this shop.The image below describes the business management training for partner 1 and shop staff that has been carried out at partner shops.

Recycled Products and Trademark Business Management Training
The service team has trained Partner 2 in recycling product business management, and this training took place at Kedai Kopi Barika.It is very promising if it is developed to produce products that have selling value, such as increasing the selling value of plastic bottle waste by chopping plastic and making products that can be reused.
Because the typical coffee shop generates a lot of plastic waste, partner 2 has the potential to develop the plastic recycling business.What is very important in this business is to establish cooperative relationships with coffee shops that produce waste.Cooperation is also fostered with plastic collectors so that even bigger businesses can be developed, namely recycling plastic waste by chopping and producing basic plastic products such as polybags and so on.For now, the business run by partner 2 is still limited to promotion and is used at partner 1 coffee shops.Creativity and product quality will continue to be improved so that this business can continue.
The trademark design for the products produced by Partner 2 is still in the design and experimental design stages.The trademark design will be adjusted to the ability of partner 2 to develop product creativity at the end of this service activity, which will be proposed as a trademark.The image below describes the activities that have been carried out.

Coffee Shop Design and Atmosphere With the Concept of Sustainability
Based on a study conducted by the service team, the design concept built by partner 1 already meets the sustainability concept because all areas are open spaces without any insulation except for one room, which is designated as a meeting room.However, this shop does not yet have independent management.Garbage is still combined with organic and inorganic waste.Garbage is piled up, thrown away, and not used anymore.
With this activity, the waste has been separated and reprocessed into items of value for sale.For the time being, the inorganic waste that is made into several objects by partner 2 is used for the needs of partner 1's shop.

Conclusions
This community project has resulted in Partner 1 being independent in managing waste at his shop so that the waste has been sorted and used into objects of sale value.Partner 2 has increased his creativity in hand skills from inorganic waste materials obtained from Partner 1's shop, thereby increasing his income.Mitra 1 has become a sustainable shop because it is independent in managing its waste.Partners 1 and 2 are examples of coffee shops that support the achievement of a garbage-free Aceh Besar Regency by 2025.Some of the suggestions put forward below based on the obstacles obtained during the implementation of the activity are as follows:.Partner 1, namely the owner of the shop, should have a special officer who manages waste so that the dependence on partner 2 is slightly reduced.Partner 2 in the future must have cooperative relationships with other coffee shops so that they can collect more inorganic waste to produce recycled products.Subsequent activities can collaborate with the Environment Service (LLH) and the Aceh Besar District Industry Service.
The authors are thankful to the Institute for Research and Community Service (Lembaga Penelitian dan Pengabdian kepada Masyarakat/LPPM), Universitas Syiah Kuala, for funding this project.This appreciation also goes to the partners in this community project who are willing to participate and cooperate throughout the project.

References
This community project has been funded by USK through the 2022 Product-Based Community Service Program (PKMBP) under the Institute for Research and Community Service (Lembaga Penelitian dan Pengabdian kepada Masyarakat/LPPM), Universitas Syiah Kuala.