GREEN PRACTICES FOR SUSTAINABLE RESTAURANT OPERATIONS: EVIDENCE FROM THE BAY, KARMA RESORTS JIMBARAN

Authors: I Wayan Parwata, Dewa Made Suria Antara*, Elvira Septevany & Ni Gst Nym Suci Murni

ABSTRACT

This study aims to identify the implementation of green practices at The Bay Restaurant, Karma Resorts Jimbaran, and to analyze their contribution to the development of environmentally conscious restaurant operations. Employing a qualitative approach with a case study method, data were collected through in-depth interviews with restaurant management and staff, direct observation, and internal documentation. The findings reveal that The Bay has adopted various green practices, including energy efficiency, water management, waste management, recycling, environmental awareness initiatives, and community engagement. Although these practices contribute positively to sustainability, certain aspects, such as the comprehensive utilization of energy-saving technologies, still require improvement. This research contributes to the sustainability literature in the hospitality sector while also providing practical recommendations for restaurant managers to more comprehensively integrate green practices.

Keywords: green practices, sustainable restaurant, sustainability, restaurant management, Karma Resorts Jimbaran

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