At the Pertamina Creativepreneur Summit on 25 August 2024, Ratna Kartadjoemena, Chairperson of the Paloma Sjahrir Foundation, joined Chef Arnold Poernomo (Founder of Mangkokku), Iman Kusumaputra (Co-Founder & Director of Kopi Kalyan), and moderator Reynold Poernomo (Founder of KOI Dessert Bar) to discuss “Building Global F&B Business.” Ratna shared her journey from twelve years at Potato Head, highlighting their commitment to the “Good Times Do Good” philosophy, to her current role at Paloma Sjahrir Foundation, where she continues to lead efforts in promoting sustainability in the F&B industry.
Ratna illustrated the significant environmental impact of the F&B sector, responsible for a third of global greenhouse gas emissions and 70% of freshwater use. She emphasized the urgent need for sustainable practices, noting that organic waste makes up half of landfill content in Indonesia. Yet, despite these pressing issues, many in the industry still lack sustainable practices.
In the panel, Ratna shared Potato Head’s efforts to showcase practical solutions. In Jakarta, their partnership with Waste4Change processes organic waste into animal feed, recycles all recyclables and converts residue waste into energy. Potato Head has also creatively reused materials in Bali—plastic bottles become ceiling decorations, discarded cement walls are transformed into seating, and upcycled waste contributes to hotel amenities. Desa Potato Head reduced landfill waste from 50% to 3% through its in-house recycling facility.
Through Paloma Sjahrir Foundation, Ratna is driving similar initiatives by connecting F&B players with sustainable solutions. Recent collaborations include Brightspot Mall and Taman Brightspot, which now manage waste with zero landfill, and innovative startups like noovoleum and Boolet turning used cooking oil into biofuel and chopsticks into benches, respectively. Partnerships between Kecipir and Common Grounds Coffee are turning coffee and eggshell waste into organic fertilizer.
Ratna stressed that implementing sustainability starts with embedding it in the company’s values and culture. Early efforts may face challenges, especially for smaller businesses with limited resources, but consistency and creativity are key. Importantly, Ratna also noted that sustainable solutions are becoming increasingly available and affordable.
To support F&B entrepreneurs, Paloma Sjahrir Foundation hosts networking events to introduce sustainable solutions and foster collaborations. The goal is to make sustainability accessible, even for those with tight budgets and small spaces. As Reynold Poernomo aptly concluded, starting small can lead to significant changes.
Let’s embrace these insights and continue to drive sustainable change in the F&B industry.
