Interconnection of Green Knowledge Management and Sustainable Business Capabilities: An Investigation of the Culinary MSME Sector in the Food Waste Emergency Zone of Indonesia

Abstract

MSMEs face thorny problems in the contribution of the Yogyakarta culinary MSME economic sector. Although MSMEs have a vital role in economic growth and employment, negative impacts on the environment are a pressing issue. This research explores the concept of Green Knowledge Management to improve green business capabilities in overcoming waste problems and sustainable practices. The quantitative approach was chosen with an online survey of Indonesian Culinary MSMEs with SEM PLS analysis techniques. The results showed that Green Knowledge Management had a significant positive impact on the performance of Indonesian culinary MSMEs. It helps identify green practices, innovation, tax compliance, CSR, and digitalization. It promotes sustainability, operational efficiency, and competitiveness. Recommendations include training, tax incentives, green innovation, CSR, digitalization support from the government, and MSMEs’ focus on green knowledge management for sustainable growth.