Sustainable Culinary Business: Responding to Environmental Damage from the Perspective of Maqashid Sharia

Abstract

This study aims to analyze the concept of sustainable culinary business and analyze the implementation of sustainable culinary business as a solution to extreme environmental damage caused by the exploitation of natural resources from the perspective of maqashid sharia. This study employs a library research method with a qualitative approach. Data is collected through literature sources such as articles, books, news, and relevant research findings related to the study topic. Data analysis involves data reduction, data presentation, and drawing conclusions. The results of the study indicate that culinary businesses need to prioritize environmental principles. This is because environmentally friendly businesses are a solution that can overcome or at least minimize damage to natural resources and the environment. Through innovation, the courage to change, and cooperation among stakeholders, sustainable culinary businesses can make a positive contribution to the economy and society without sacrificing environmental health. This business concept is also aligned with the objectives of Islamic law (maqashid sharia), as it prioritizes the principle of public welfare. Whether it be economic or social welfare. This research is expected to raise awareness among entrepreneurs/companies, particularly those in the culinary sector, to pay more attention to the environment in conducting their businesses.