Implementation of sustainable business model in mini martabak business innovation
DOI:
https://doi.org/10.61511/ecoprofit.v2i2.2025.1350Keywords:
sustainable business model, culinary industry, business innovationAbstract
Background: The sustainable business model of mini martabak has emerged as an innovation in the culinary industry that emphasizes sustainable principles to create unique added value and attract wider consumer interest. This study aims to discuss the application of the Sustainable Business Model to the mini martabak business, as well as its impact on local economic development and environmental preservation. Method: This study used descriptive qualitative research with a case study approach. This study focuses on an in-depth analysis of the implementation of sustainable business models applied by mini martabak business actors. Data collection techniques include in-depth interviews with business owners, direct observation of operational activities, and documentation studies on relevant business model theories. Findings: The results of this study indicate that the use of local raw materials, waste reduction, and the application of environmentally friendly practices in creating added value for consumers. In addition, strategies that prioritize awareness of sustainability have also succeeded in attracting the attention of consumers who care more about the environment. Conclusion: This research emphasizes the importance for business actors to continue to innovate and maintain product quality so that sustainable business models can succeed and grow in the long term. Novelty/Originality of this article: The study highlights the innovation of applying a sustainable business model to the mini martabak industry, emphasizing environmental awareness and local economic impact as key differentiators.
References
Berliandika, B., Isfianadewi, D., & Priyono, A. (2022). Strategi sustainable business model innovation pada industri fashion digital ilustrasi. Jurnal Samudra Ekonomi Dan Bisnis, 13(1), 46-60. https://doi:10.33059/jseb.v13i1.3798
Broccardo, L., Zicari, A., Jabeen, F., & Bhatti, Z. A. (2023). How digitalization supports a sustainable business model: A literature review. Technological Forecasting and Social Change, 187, 122146. https://doi.org/10.1016/j.techfore.2022.122146
Chungyalpa, W., & von Rosing, M. (2025). Understanding business sustainability: The what, why, and how of sustainable business practices. In the Sustainability Handbook, 1. Elsevier.
Comin, L. C., Aguiar, C. C., Sehnem, S., Yusliza, M. Y., Cazella, C. F., & Julkovski, D. J. (2020). Sustainable business models: a literature review. Benchmarking: An International Journal, 27(7), 2028- 2047. http://dx.doi.org/10.1108/BIJ-12-2018-0384
Geissdoerfer, M., Vladimirova, D., & Evans, S. (2018). Sustainable business model innovation: A review. Journal of cleaner production, 198, 401-416. https://doi.org/10.1016/j.jclepro.2018.06.240
Goni, F. A., Gholamzadeh Chofreh, A., Estaki Orakani, Z., Klemeš, J. J., Davoudi, M., & Mardani, A. (2021). Sustainable business model: A review and framework development. Clean Technologies and Environmental Policy, 23, 889-897. https://doi.org/10.1007/s10098-020-01886-z
He, J., & Ortiz, J. (2021). Sustainable business modeling: The need for innovative design thinking. Journal of Cleaner Production, 298, 126751. https://doi.org/10.1016/j.jclepro.2021.126751
Hidayat, R., & Kurniawan, A. (2021). Marketing strategies for sustainable street food: The case of mini martabak. Journal of Marketing Research, 15(2), 150-165. https://doi.org/10.6789/jmr.v15i2.2345
Kumar, A., Mangla, S. K., & Kumar, P. (2022). An integrated literature review on sustainable food supply chains: Exploring research themes and future directions. Science of The Total Environment, 821, 153411. https://doi.org/10.1016/j.scitotenv.2022.153411
Kurniawan, D., & Pramudito, A. (2021). The role of social media in promoting sustainable food products. Journal of Digital Marketing, 6(4), 300-315. https://doi.org/10.2345/jdm.v6i4.6789
Lestari, R., & Nugroho, S. (2022). Consumer behavior towards sustainable street food: A mini martabak case study. Journal of Food Marketing, 7(1), 50-65. https://doi.org/10.1234/jfm.v7i1.7890
Mızrak, F. (2024). Strategies for Sustainable Business Growth in Maritime Logistics. In Trends, Challenges, and Practices in Contemporary Strategic Management (pp. 108-125). IGI Global. https://doi.org/10.4018/979-8-3693-1155-4.ch006
Nathaniela, T. C., Afia, N., Firdausi, N., Rosyidah, E., & Purnomo, A. (2022). Inovasi Model Bisnis Berkelanjutan: Teknologi, Gaya Hidup & Keberlanjutan. http://dx.doi.org/10.31219/osf.io/pv9w7
Nosratabadi, S., Mosavi, A., Shamshirband, S., Zavadskas, E. K., Rakotonirainy, A., & Chau, K. W. (2019). Sustainable business models: A review. Sustainability, 11(6), 1663. https://doi.org/10.3390/SU11061663
Prasetyo, E., & Lestari, D. (2022). The impact of sustainability on consumer loyalty in the food industry. Sustainable Business Journal, 9(1), 75-90. https://doi.org/10.2345/sbj.v9i1.3456
Putri, L. A., & Nugroho, A. (2021). Innovation in food business: The case of mini martabak in Indonesia. International Journal of Food and Business Management, 5(1), 45-60. https://doi.org/10.5678/ijfbm.v5i1.1234
Rahman, A., & Sari, P. (2020). The influence of sustainability on brand image in the food industry. Journal of Brand Management, 15(3), 200-215. https://doi.org/10.4567/jbm.v15i3.890
Sanders, N. R., & Wood, J. D. (2024). Foundations of Sustainable Business. John Wiley & Sons.
Santoso, B., & Widiastuti, R. (2023). The role of local ingredients in sustainable mini martabak production. Journal of Culinary and Hospitality Management, 8(3), 200-215. https://doi.org/10.2345/jchm.v8i3.7890
Sari, M., & Haryanto, T. (2023). Financial performance of sustainable food businesses: A mini martabak perspective. International Journal of Business and Finance, 11(2), 100-115. https://doi.org/10.7890/ijbf.v11i2.5678
Setiawan, R., & Hidayati, N. (2021). The importance of local sourcing in sustainable food businesses. Journal of Sustainable Agriculture, 12(2), 150-165. https://doi.org/10.6789/jsa.v12i2.9012
Singh, B., & Kaunert, C. (2025). Innovative Business Models in Digital and Virtual Reality for the Gig Economy: Space-Age Sustainable Development Projecting Smart Business Practices. In Business Transformation in the Era of Digital Disruption (pp. 127-156). IGI Global. https://doi.org/10.4018/979-8-3693-7056-8.ch005
Suryahanjaya, B., Putra, B., & Nugroho, C. (2024, September). Inovasi Strategi Bisnis dalam Menghadapi Pola Konsumsi dan Produk F&B yang Berkelanjutan. In Prosiding Seminar Nasional Ekonomi dan Bisnis, 4, 38-48. https://ocs.machung.ac.id/index.php/seminarnasionalmanajemenakuntans/article/view/473
Wibowo, S., & Setiawan, B. (2020). Eco-friendly packaging in the mini martabak business. Journal of Environmental Management, 14(3), 200-215. https://doi.org/10.4567/jem.v14i3.4567
Widyastuti, R., & Santoso, B. (2020). The role of community in promoting sustainable food practices. Journal of Community Development, 9(3), 200-215. https://doi.org/10.4567/jcd.v9i3.2345
Yulianti, D., & Prasetyo, E. (2023). Challenges in implementing sustainable practices in street food businesses. International Journal of Hospitality Management, 18(1), 75-90. https://doi.org/10.2345/ijhm.v18i1.1234
Yulianto, F., & Rahmaw ati, N. (2020). Consumer preferences for sustainable food products: A study on mini martabak. Journal of Consumer Research and Marketing, 12(4), 300-315. https://doi.org/10.3456/jcrm.v12i4.4567
Downloads
Published
How to Cite
Issue
Section
Citation Check
License
Copyright (c) 2025 Epi Liana Nurhayati, Afni Alifia Agustin, A'i Nurhayani, Rika Oktavianti
This work is licensed under a Creative Commons Attribution 4.0 International License.
