IMPLEMENTASI GREEN PRACTICE DALAM MENDUKUNG KEBERLANJUTAN LINGKUNGAN DI ROOSTERFISH BEACH CLUB, BADUNG, BALI

Abstract

This study aims to analyze the implementation of green practice in supporting environmental sustainability at Roosterfish Beach Club, Badung, Bali, examined through three dimensions, namely green action, green food, and green donation. This research is motivated by the increasing volume of waste and environmental pressure resulting from tourism growth in Bali, as well as the limited number of studies on green practice implementation at beach clubs in tropical coastal areas. This study employs a descriptive qualitative approach, with data collected through in-depth interviews, observation, and documentation involving four informants, namely the manager, sous chef, engineering team, and styling supervisor. The data were analyzed using the Miles and Huberman model through data reduction, data display, and conclusion drawing, while data validity was tested through source, technique, and time triangulation. The results show that green action has been implemented across five indicators, with the strongest achievements in waste sorting and waste management, supported by automatic timer systems, LED lighting, and electricity consumption consistently below the contract limit, although energy and water efficiency still rely on manual supervision. Green food is strongly implemented through the use of local ingredients that account for the majority of purchasing value, certified organic products, supply chain carbon footprint reduction through centralized distribution, and the application of zero waste principles and a bottomless brunch system that effectively reduces food waste. Green donation is realized through coral planting integrated with the Sunday Brunch, beach clean-up, and mangrove planting, as well as partnerships with local communities such as Pandawa Management and BUMDA of Kutuh Village, which not only support the sustainable management of coastal waste but also bring a positive impact on the empowerment of the local community. Overall, the three dimensions of green practice are proven to contribute to environmental sustainability, in line with the Sustainability Index achievement of 71% on the Balanced Scorecard, which is categorized as good and falls only marginally short of the K-category target (above 72%); thus, strengthening the automation of energy and water monitoring as well as the elimination of plastic use can potentially bring this achievement beyond the ideal target.