Implementation of Green Practices  at Natys Restaurant Ubud, Bali

I Wayan  Wenten; I Ketut  Suarta; I Ketut  Suparta; Ni Ketut  Bagiastuti; I Ketut  Suarta; I Nyoman Cahyadi  Wijaya

Authors

I Wayan Wenten Politeknik Negeri Bali
I Ketut Suarta Politeknik Negeri Bali
I Ketut Suparta Politeknik Negeri Bali
Ni Ketut Bagiastuti Politeknik Negeri Bali
I Ketut Suarta Politeknik Negeri Bali
I Nyoman Cahyadi Wijaya Universitas Pendidikan Nasional

Keywords:

restaurant, food, green practices, good impact

Abstract

Purpose: The purpose of this research is to explore the implementation of green practices and the impact of implementing green practices at Natys Restaurant Ubud at Natya Resort Ubud, Bali, Indonesia.

Research methods: The research method used is a qualitative method. Its variable is green practice including green action, green food, and green donation. The data collection techniques used are questionnaires, observations, document studies, and interviews using purposive sampling techniques.

Findings: The green food variable has a relatively high average value and respondents consider this indicator important, so this is done by innovating Natys Restaurant Ubud to create environmentally friendly products and processes and the impact of implementing green practices is good for companies to carry out the 3Rs (reduce, reuse and recycle).

Implications: The concept of green tourism is an important aspect that needs to be implemented in protecting the environment. Green restaurants are an option for the tourism industry to implement green tourism towards sustainable environmental sensitivity. ‘

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