Sustainable Procurement Guideline for Small to Medium Hotel, Restaurant, and Cafe (HoReCa)

The hospitality and food & beverage (F&B) sector in Indonesia is both a key contributor to the national economy and an integral part of cultural identity. At the same time, it is among the most resource-intensive industries with significant environmental impacts. The rapid growth of tourism and rising demand for F&B services have led to environmental degradation, social issues, and economic challenges—primarily driven by unsustainable procurement practices such as deforestation, overfishing, and high consumption of energy and water. This Sustainable Procurement Guideline is designed to support small- and medium-scale HORECA businesses in making responsible procurement decisions aligned with sustainability principles. Developed in response to the growing need for sustainable business practices, the guideline provides practical advice on integrating environmental, social, and governance (ESG) considerations into procurement processes. This initiative is a collaboration between KEM, ETB, and Kopernik, incorporating insights from a range of stakeholders in the HORECA sector.