MasterChef Indonesia Finalist Opens New Food Stall Despite Pandemic, Boosting Eco-Friendly Packaging

Friday, 4 September 2020 | 14:32 WIB
  • Vanty Veronika believes Dapur Cikur has potential to succeed.
    Vanty Veronika believes Dapur Cikur has potential to succeed.

    Eco-Friendly Packaging

    Many of us are fed up with the phrase “reduce, reuse, recycle” that is always imposed on the customers. Finally, Dapur Cikur is one of few businesses that reflect these same values by boosting biodegradable packaging.

    Thus, every Dapur Cikur’s food name begins with the word sepetak, referring to its eco-friendly packaging.

    “Food industry produces the most waste, with fourteen percent of them are plastics,” said Vanty.

    Read Also: Chandra Yudasswara On Being Celebrity Chef and A-List Restaurateur: 'Never Forget My Roots'

    Collaborating with local food packaging company plepah¸ the food packaging uses areca nut tree as the main material. Dapur Cikur also uses cassava-based plastic bag that is believed to decompose within six years.

    “We hope that Dapur Cikur can inspire other F&B SMEs to be more eco-conscious,” said Vanty Veronica.

    Dapur Cikur, Point 11 Jalan Metro Pondok Indah Blok TC No.11

     

    Sera B
    David Togatorop

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