Makassar, April 10, 2026 — The Culinary Arts Study Program of Politeknik Pariwisata (Poltekpar) Makassar organized an expert lecture focusing on food waste management at the I Wayan Bendhi Hall. The session aimed to raise awareness of sustainable practices within the culinary field.
The event featured Fajar Harianto, S.Sos., SST.Par, an innovator recognized in the Innovative Government Award (IGA). He presented material on the preparation of eco enzyme as an environmentally friendly solution for processing organic waste.
In his session, Fajar Harianto emphasized the importance of proper food waste management, starting from organic waste separation, fermentation processes, to its reuse. This approach is considered highly relevant in the culinary industry, which is increasingly expected to adopt sustainability principles.
The lecture was conducted interactively through a question-and-answer session between students and the speaker. Participants actively explored practical insights on managing kitchen waste and its potential application in professional and business environments.
As a follow-up, the implementation of food waste management through eco enzyme production is planned to be carried out in the Culinary Arts laboratory (kitchen). This initiative is expected to provide students with hands-on experience in sustainable waste management practices.
Through this activity, the Culinary Arts Study Program of Poltekpar Makassar reaffirms its commitment to producing graduates who are not only skilled in culinary techniques but also environmentally conscious and capable of applying sustainability principles in the industry.
