Widihardjo
Cooking activity is one of main and also complex activity which held on a house, therefore cooking activity needs special areas/room. As one of the vital space in residential, kitchen design needs to consider a balanced relationship between the human-space-ecological environment so as to create a good and healthy environment, given the activity of cooking often "produce" pollution, whether it be the smoke from the fire stove, rest/piece food, waste water, waste packaging, etc.. In principle, zero waste can be understood as an effort to maximize the recycling system and minimize waste. By using the principle reduse-Reuse-Recycle (3R) in zero waste management, all the waste is not expected to be "useless junk". This is a great first step for the purpose of minimizing the production of household waste that is the key problem areas of cleanliness, due to excess household waste, especially in densely populated areas. Through an understanding of the concept of waste management kitchen, cooking activity is expected to be cleaner and healthier.
Pelaksanaan Kegiatan Kepedulian Sosial berupa pendidikan/penyuluhan/pendampingan
the activity of cooking often "produce" pollution,