Implementation of Green Practices in Supporting Triple Bottom Lines at Arwana Restaurant of The Laguna Bali

Dewi, Widya Kristyanti (2024) Implementation of Green Practices in Supporting Triple Bottom Lines at Arwana Restaurant of The Laguna Bali. Undergraduate thesis, Politeknik Negeri Bali.

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Abstract

This study aims to analyze the implementation of green practices at Arwana Restaurant of The Laguna Bali and the interrelation of implementation of green practices in supporting triple bottom lines at Arwana Restaurant of The Laguna Bali. The data collection techniques in this study are: interviews, observations, questionnaires, documentation, and literature review. The sample consisted of 27 Arwana Restaurant staff as respondents and 2 informants, using the saturated sampling technique. Processing data is done using Microsoft Excel. The analysis techniques used in this study are qualitative descriptive and statistics descriptive. The steps involved in processing the data are to find the percentage and average of each indicator. The result shows the implementation of green practices at Arwana Restaurant has been very high implemented, with an overall score of 88%. From the three green practices indicators, green action scored 87%, green food scored 91%, and green donation scored 86%. All green practices indicators relate to the three aspects of the triple bottom lines. Green action has a dominant relation to the profit aspect; green food has a dominant relation to the people aspect; and green donation has a dominant relation to the planet aspect.

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