Green Practice at Suku Restaurant in Conrad Bali
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Institusion
Politeknik Negeri Bali
Author
Bastyan, I Wayan Untung
Ernawati, Ni Made
Wendri, I Gusti Made
Ernawati, Ni Made
Wendri, I Gusti Made
Subject
Ilmu Sosial
Datestamp
2022-09-26 07:19:14
Abstract :
This research discusses the implementation of green practice at Suku Restaurant in Conrad Bali. This research is a qualitative study with the aim of finding out the implementation of green practice at Suku Restaurant in Conrad Bali. This research uses qualitative type of data obtained through observation, documentation, as well as interview. The method used in this research is descriptive qualitative by explaining green practice implementation classified into green action, green food, and green donation. The results showed several green practices implemented including water saving practice, energy saving practice, reducing waste, sorting waste (segregation), using eco-friendly goods, the utilization of land through mini garden, supporting locally produced ingredients, offering organic food and using organic ingredients, using seasonal ingredients, supporting plant-based food by offering vegetarian items, supporting Bali Pink Ribbon and SOS Bali, Creating staff awareness of green behavior, Education to customers regarding un-environmentally friendly product and green education, Staff of Suku Restaurant contribution to beach cleaning activity, as well as staff of Suku Restaurant contribution to mangrove plantation and conservation. It can be concluded that green practice at Suku Restaurant in Conrad Bali has been well implemented. Academically, the study results enriches publication and references on green practice particularly in restaurant as well as providing input, information and consideration for Conrad Bali.
This research discusses the implementation of green practice at Suku Restaurant in Conrad Bali. This research is a qualitative study with the aim of finding out the implementation of green practice at Suku Restaurant in Conrad Bali. This research uses qualitative type of data obtained through observation, documentation, as well as interview. The method used in this research is descriptive qualitative by explaining green practice implementation classified into green action, green food, and green donation. The results showed several green practices implemented including water saving practice, energy saving practice, reducing waste, sorting waste (segregation), using eco-friendly goods, the utilization of land through mini garden, supporting locally produced ingredients, offering organic food and using organic ingredients, using seasonal ingredients, supporting plant-based food by offering vegetarian items, supporting Bali Pink Ribbon and SOS Bali, Creating staff awareness of green behavior, Education to customers regarding un-environmentally friendly product and green education, Staff of Suku Restaurant contribution to beach cleaning activity, as well as staff of Suku Restaurant contribution to mangrove plantation and conservation. It can be concluded that green practice at Suku Restaurant in Conrad Bali has been well implemented. Academically, the study results enriches publication and references on green practice particularly in restaurant as well as providing input, information and consideration for Conrad Bali.
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