SPATIAL DISTRIBUTION OF ECO-FRIENDLY COFFEE SHOPS IN MALANG CITY

Along with the increasing population and lifestyle of people drinking coffee, coffee shops increased significantly. This not only impacts socially and economically but also impacts the environment. Sustainability demands coffee shops to manage environmental problems that arise from business activities. This article aims to examine the environmental aspects (energy, water, waste) and spatial aspects of coffee shops in Malang city. The methodology of this research was focused on data acquisition related to tabular and geospatial information provided online through social media, news websites, and online food order applications. Descriptive quantitative and spatial approaches were made in this research. The results showed that most coffee shops in Malang city-operated daily for 7-12 hours, provided food and beverages, and used a combination of glass/porcelain and disposable materials as the packaging. These could trigger problems related to high energy and water consumption and waste generalization. Meanwhile, several coffee shops began to initiate the green action by using steel straw, reusing cups, and reducing plastic. As located mainly in the city center and densely populated area, the local government should pay more attention to this area regarding environmental management and urban planning. Hopefully, the emergence of coffee shops can contribute positively socially and economically without exacerbating the urban environmental problems.


A. INTRODUCTION
International Coffee Organization (2021) states that world coffee consumption has increased from 2016 to 2020. The largest consumption comes from European countries, followed by countries in Asia. Indonesia itself is the largest coffee exporting country in the world after Brazil. Coffee is even used as a diplomacy strategy among countries (Intentilia, 2020).
Along with increasing the population and people's lifestyle in consuming coffee, the number of coffee shops has increased significantly (Si et al., 2015;Yun & Kim, 2019 (Jeon & Jo, 2011).
There are some benefits of growing coffee shop business to economic and social aspects. It enhances economic growth, provides jobs to people, stimulates local investment to the community and triggers development of the city (Suarez et al., 2017 and spatial (Maulana et al., 2021) approaches. Nevertheless, environmental aspects of coffee shop are rarely discussed.
This study intends to fill this need. The aim of this study is to examine the environmental aspects (energy, water, waste) and spatial aspects of coffee shops.
Analyzing the environmental and spatial   in Table 1.
Based on the results of the assessment, coffee shops were categorized into three categories. The higher scores mean the coffee shops are more eco-friendly.
Categorization of coffee shop made only for the spatial analysis purpose. Categories of coffee shops described in Table 2. These two targets will use more time from afternoon to evening to simply gather or do assignments. In Indonesia, local coffee culture also affects the standards of hospitality in coffee shops (Purnomo et al., 2021). This is also likely to influence the operational time of coffee shops.  (Nonaka et al., 2015). However, the use of energy-  (Sirikan, 2018).

Water
The research results showed that 55% The more diverse the menu is served, the more water use in the coffee shop will be (Singh et al., 2014). The activity of using water is mainly needed for the process of washing food ingredients, water used to process coffee and other foods, the process of washing used cooking equipment and the glasses or plates used to serve dishes (Styles et al., 2013). Not only focusing on food processing, water is also needed for sanitation purposes such as the routine cleaning process of floors or coffee shops, as well as toilet and sink needs. If there are fewer menus served and the simpler the processing process, the water needed can be suppressed even though the number of orders or the number of buyers will affect how much the menu is served and in the end the water is used (Saito, 2013) .
In addition to the number of menus served, the use of water in the coffee shop can also be seen from the area, seating capacity, number of consumers, number of workers, type of cafe, type of kitchen, average food prices and number of operating hours (Sirikan, 2018).

Waste
The most   Therefore, coffee shops in Malang City had the potential to produce large amounts of inorganic and organic waste. This could increase the urban waste load and influence the municipal solid waste management (Nurani, Wibowo, Prihastopo, et al., 2020). is needed by applying the principles of reduce, reuse, and recycle (3R) and

Spatial Distribution of Coffee Shops
From  This triggers an increase in economic profits that form an agglomeration of activities around growth centers (Richardson, 1976). In addition to developing in the field of education, coffee shops are also developing along the road. If the population density is high, it will affect the development of the region (Harrison & Kain, 1974). A regional development, especially the economy, can explain the structure of the region, population density, activities and relations between regions (Li et al., 2018;Linard et al., 2012). In this regard, the high population density will also trigger an