MSMEs face thorny problems in the contribution of the Yogyakarta culinary MSME economic sector. Although MSMEs have a vital role in economic growth and employment, negative impacts on the environment are a pressing issue. This research explores the concept of Green Knowledge Management to improve green business capabilities in overcoming waste problems and sustainable practices. The quantitative approach was chosen with an online survey of Indonesian Culinary MSMEs with SEM PLS analysis techniques. The results showed that Green Knowledge Management had a significant positive impact on the performance of Indonesian culinary MSMEs. It helps identify green practices, innovation, tax compliance, CSR, and digitalization. It promotes sustainability, operational efficiency, and competitiveness. Recommendations include training, tax incentives, green innovation, CSR, digitalization support from the government, and MSMEs’ focus on green knowledge management for sustainable growth.

中文翻译：

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绿色知识管理与可持续商业能力的互联：印度尼西亚食物垃圾紧急区烹饪中小微企业部门的调查

中小微企业在日惹烹饪中小微企业经济部门的贡献方面面临着棘手的问题。尽管中小微企业在经济增长和就业方面发挥着至关重要的作用，但对环境的负面影响是一个紧迫的问题。本研究探讨了绿色知识管理的概念，以提高绿色企业克服废物问题和可持续实践的能力。通过使用 SEM PLS 分析技术对印度尼西亚烹饪中小微企业进行在线调查，选择了定量方法。结果表明，绿色知识管理对印尼烹饪中小微企业的绩效产生了显着的积极影响。它有助于识别绿色实践、创新、税务合规、企业社会责任和数字化。它促进可持续性、运营效率和竞争力。建议包括培训、税收激励、绿色创新、企业社会责任、政府的数字化支持以及中小微企业对可持续增长的绿色知识管理的关注。