Betawi Ora is an indigenous tribe that lives in Bekasi which is a region of West Java. In terms of cultural distribution, Betawi itself is a tribe originating from Jakarta, but geographically it spreads to the West Java region. The existence of Eco-culinary products cannot be separated from the supply chain management system and environmental sustainability because Eco-culinary is a food that represents the existence of raw materials provided by the environment where the community exists. Based on the background and urgency of this research, the purpose of this research is to find out the relationship between Supply Chain Management, Eco-culinary Product and Environmental Sustainability both directly and indirectly where Eco-culinaru Product mediates the relationship between Supply Chain variables Management and Environmental Sustainability variables. The respondents in this study were 210 managers of Betawi Ora restaurants in Bekasi West Java, Indonesia and employees who maintain supply chain management in that restaurant. Data collection and processing were carried out using the Generalized Structured Component Analysis (GSCA) method. The analytical approach uses the least squares method in the parameter estimation process. The research method is a quantitative survey, analysis of research data is performed using structural equation modeling partial least squares (SEM-PLS) with statistical data processing tools, namely Smart PLS 4.0 software. Results of this research show that supply chain management had a significant effect on environmental sustainability which is mediated by eco-culinary products. Thus, it can be concluded that good quality of supply chain management will be able to produce quality products, and it must be an important consideration that the goal of everything is to create and maintain Environmental Sustainability.

The increasing variety of types of food circulating in Bekasi, has both positive and negative impacts at the same time. The positive impact is the increasing variety of food choices owned by Bekasi residents. In addition, the negative impact is that there is often no guarantee of halalness for the foods offered, both in terms of raw materials, processes and presentations. This study aims to determine the effect of internal control of raw materials and production planning on the smooth process of SMEs, especially based on halal food in Bekasi. The study involved 49 SME entrepreneurs in Bekasi and processed data using the multivariate statistical method and path analysis. The results show that in very specific cases, namely halal food products, internal control and production process planning had a positive influence on the smoothness of the production process and business competitiveness.

The food sector is a sector with great potential to be developed, especially in the Bekasi Regency area in Indonesia. Tight business competition and limited resources have forced entrepreneurs to reconsider production processes, one of which is by implementing Supply Chain Management (SCM). With MSC analysis, it is expected that business processes can be more responsive, so that they can respond quickly, effectively, and efficiently to all forms of changes in the market and further increase business competitiveness. The study involved 87 SME entrepreneurs in the food sector who were randomly obtained from several developing SME communities in Bekasi Regency, West Java and 5 experts related to the food industry. Research variables include; Supply Chain Management (SCM), Business Performance and Business Competitiveness. The results showed that in creating a business competitiveness, entrepreneurs need to improve the SCM system. SCM can affect Business Competitiveness directly, as well as through the Business Performance variable.