Chaerul M.Setiadi M.A.Fujiwara T.Surinkul N.Mahidol University2025-04-152025-04-152025-01-01Journal of Material Cycles and Waste Management (2025)14384957https://repository.li.mahidol.ac.th/handle/123456789/109550Apart from households, large amounts of waste are also generated from commercial areas, including restaurants. One of the trending restaurant innovations nowadays in Indonesia is all-you-can-eat (AYCE) restaurants. The study aims to determine waste generation, composition, and characteristics of waste from AYCE restaurants in Bandung, consumer behaviour and subsequently propose better waste management. Primary data was collected from six AYCE restaurants through waste generation sampling for 8 consecutive days, analyzing samples at laboratory, distributing questionnaires, and interviews. The results show that waste generation at AYCE restaurants in Bandung City reached 0.74 kg/consumer/day, with the largest proportion being food waste (55.74%) and the composition of food waste dominated by waste containing carbohydrates (32.15%). Most consumers were known to be conscious of food waste, as shown by the questionnaire findings, and the awareness was reinforced by the behaviour of taking small portions of food and finishing food. The proposed waste management starts with segregating food waste from other wastes carried out by each AYCE restaurant. The segregated waste from all AYCE restaurants is then transported to the proposed centralized treatment facility. Using a simple method of weighing multicriteria, food waste treatment technology chosen was open windrow composting.Environmental ScienceEngineeringArticleSCOPUS10.1007/s10163-025-02206-72-s2.0-10500223813916118227