Circular Economy Principles in Fish Restaurant MSMEs to Improve Operational Efficiency

Abstract

This study aims to analyze the application of circular economy principles in fish restaurant micro, small, and medium enterprises (MSMEs) to improve operational efficiency. The circular economy focuses on reducing waste and reusing resources to achieve long-term sustainability. The research employs a qualitative descriptive approach using case studies of several fish restaurant MSMEs in specific regions. Data were collected through in-depth interviews, observations, and document analysis. The data were analyzed using thematic coding techniques to identify patterns and circular practices in restaurant operations. The results indicate that implementing circular economy strategies, such as utilizing fish waste to create value-added products (organic fertilizers or animal feed) and optimizing energy management, can enhance operational efficiency by up to 25%. The novelty of this research lies in its focus on applying circular economy principles to the fish restaurant MSME sector, which has been underexplored, particularly in developing country contexts. The impact includes reduced environmental waste, increased profitability, and long-term business sustainability. This study provides practical guidance for MSME operators to integrate circular economy principles into their operations effectively