Integrating Green Costing into the Cost of Goods Manufactured of Catering MSMEs in Malang
DOI:
https://doi.org/10.35870/ljit.v4i2.8770Keywords:
Cost of goods manufactured; Environmental management accounting;Green costingAbstract
Food-sector MSMEs contribute substantially to the Indonesian economy, yet their conventional cost of goods manufactured (COGM) calculation ignores environmental costs such as waste handling and energy consumption. This study implements a green costing approach in the COGM model of catering MSMEs in Malang City as a strategy towards simultaneous economic and environmental sustainability. A mixed methods explanatory sequential design with a multiple-case study was applied to three catering MSMEs selected purposively. Qualitative data from nine in-depth interviews, participant observation and internal documents were analysed using reflexive thematic analysis, while quantitative data were analysed using descriptive statistics and a costing model that traces five environmental cost components through the eco-costs and averting costs methods and charges them per portion. Coding produced 142 initial codes consolidated into ten sub-themes and four themes: habit-based COGM calculation, environmental costs as hidden costs, limited resources and accounting literacy as barriers, and market pressure as a driver. Integrating environmental costs raised COGM by 8.40 to 15.60 percent, with an average of 12.33 percent and an average environmental cost of IDR 1,890 per portion, the increase being inversely related to business scale. A joint display of the two strands explains this pattern, and a four-module spreadsheet-based COGM model was developed and pilot-tested.
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Copyright (c) 2026 Apit Miharso, Rizky Prasetya, Hesti Wahyuni, Subekhi Hadi Purnomo

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