Key Resources for Circular Micro-Small Culinary Industry 4.0 Transformation: A Systematic Literature Review

Indonesian Culinary MSMEs support the Indonesian economy. With the development of Industry 4.0, businesses are expected to move much more sustainably and environmentally friendly. This study explores the key resources needed for adopting micro-culinary industry 4.0 in supporting sustainable business and circular economy macro-effects. The method used in this study is a systematic review of PRISMA (Preferred Reporting Items for Systematic Review). This research has determined the criteria for selected journal articles: scientific articles, publications and relevance to industry 4.0, micro and small sectors from 2019 to 2024. The result has 36 key resource industry 4.0 for culinary SMEs. The use of key resources can increase the circular productivity of culinary businesses in developing countries, especially by adapting digital and green economic forces.