Designing an Eco-Industrial Park Blueprint for a Kerupuk MSME Cluster to Support Circular Green Culinary Tourism Value Chains in Bogor, Indonesia

Abstract

Traditional kerupuk production is closely tied to Indonesia’s culinary identity and can support local gastronomic tourism, yet many small producers still lose materials and energy through everyday inefficiencies and are unmanaged by products. This study explores how an eco-industrial park approach can be adapted for a kerupuk micro and small enterprise case in Bogor Regency to strengthen circular practices and contribute to a greener culinary tourism value chain. Using a course-based case study design, we conducted an EIP quick scan guided by the International Framework for Eco Industrial Parks, then mapped the main production steps from mixing and steaming to drying, frying, and packaging. A simplified inventory of material, water, and energy flows was compiled to pinpoint the most visible waste streams, especially wastewater, organic residues, and used cooking oil. From this baseline, potential industrial symbiosis options were proposed and screened qualitatively using practicality for small-scale operations, expected environmental benefit, and ease of implementation with local partners. The resulting blueprint prioritizes feasible circular actions such as separating starch-based residues for composting or animal feed, introducing shared wastewater treatment with non-potable reuse where appropriate, organizing the collection of used cooking oil for conversion into biodiesel or soap, and improving energy performance in frying through cleaner fuel options and better equipment practices. The study offers a practical starting point for cleaner production, collaboration, and simple monitoring within a kerupuk cluster that aims to support sustainable culinary tourism.