Sustainability business in the culinary sector: A systematic literature review

Helin G Yudawisastra; Faza Layalia

doi:10.61511/safses.v2i2.2025.2231

Authors

Helin G Yudawisastra Management, Economic and Business Faculty, Universitas Muhammadiyah Bandung, Bandung, West Java 40614, Indonesia
Faza Layalia Urban and Regional Planning, School of Architecture, Planning and Policy Development, Institut Teknologi Bandung, Bandung, West Java 40132, Indonesia

DOI:

https://doi.org/10.61511/safses.v2i2.2025.2231

Keywords:

sustainability business, culinary sector, systematic literature review, sustainable practices

Abstract

Background: Business sustainability issues arise in the culinary sector due to the need to balance growth with environmental, social, and economic impacts. The purpose of this study is to analyze the business strategies used by culinary businesses to achieve sustainability. Methods: This research uses the Systematic Literature Review (SLR) method with the PRISMA protocol. Literature searches were conducted on the Google Scholar database using keywords such as "sustainability business," "culinary business," and "Indonesia." Using Harzing's Publish or Perish application, 17 articles were selected that met the criteria. Finding: This research uses the Systematic Literature Review (SLR) method with the PRISMA protocol. Literature searches were conducted on the Google Scholar database using keywords such as "sustainability business," "culinary business," and "Indonesia." Using Harzing's Publish or Perish application, 17 articles were selected that met the criteria. Conclusion: The study concludes that the sustainability of culinary businesses in Indonesia depends on the ability to integrate environmental, social, and economic strategies simultaneously. Novelty/Originality: This article provides originality by being one of the first Systematic Literature Reviews (SLR) that specifically maps sustainability strategies in Indonesia’s culinary sector using the PRISMA protocol.

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