Indonesia is the largest contributor to food waste in ASEAN and produces around 20,938,252 million tons of food waste annually, with the largest amount from household consumption. The increase in the food business also contributes to the amount of food waste. It can be said that food waste occurs not only when consumed by households but also when consumed by restaurants, retailers, hotels, cafes, and other eating establishments. Therefore, the food waste management system is integrated with appropriate management technology is needed. This research explores how ecopreneurs implement food waste management systems to enhance sustainability, particularly in achieving SDG 12 (Responsible Consumption and Production). The research involves four participants utilizing technology-driven methods and another four employing conventional approaches. Qualitative methods are utilized, including in-depth interviews and Nvivo 14 for data analysis. Findings indicate that effective food waste management promotes sustainability by fostering a cleaner environment and sustainable lifestyle. Strategies include managing consumption and packaging waste, optimizing raw material usage, pre-shopping planning, and discouraging wasteful behaviors. Furthermore, integrating technology into food waste management processes enhances effectiveness.