The Model of Green Hotel Implementation in Achieving Sustainable Development at Infinity8 Bali Hotel

Rema, Joy and Aryana, I Nyoman Rajin and Triyuni, Ni Nyoman (2022) The Model of Green Hotel Implementation in Achieving Sustainable Development at Infinity8 Bali Hotel. Repositori Politeknik Negeri Bali.

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Abstract

This research aims to find out the implementation of green hotel implementation at Infinity8 Bali Hotel. The data of the research was collected through observation, interview, questionnaire distribution, literature study, and documentation. The questionnaire was distributed to the 27 employees at Infinity8 Bali Hotel and analysis technique used qualitative descriptive analysis. The research results states that the average value of the implementation of the green hotel indicator of recycled material aspect and recyclables aspect the value was 88.8 percent or “strongly implemented” meanwhile, the green hotel indicator of low-polluting aspect, saving-energy aspect, and water conservation aspect the value was 77.7 percent or “very implemented”. It is proven that the green hotel implementation at Infinity8 Bali Hotel has been implemented very well and has contributed to support the SDGs sustainable development goals; quality education, gender equality, clean water and sanitation, affordable and clean energy, economic growth and decent work for all, responsible consumption and production, climate change. However, there are some things that have not been implemented yet and need to be improved to maximized the implementation of the green hotel so it can to contribute to support sustainability development at Infinity8 Bali such as: (1) guest amenities (shampoo, soap, etc.) still using from bottle plastic; (2) the leaks are often occurred in certain location; (3) Smart controls for chiller and refrigerator are not in placed; (4) there are still food waste during event; (5) lost and breakage are high; (6) separation of garbage (organic, non-organic) around guest area are not found. So, it can be suggested to used eco materials for the packaging of the amenities, tracking, monitoring and supervising should be done regularly to each possible location of the pipes to leaks, using smart control also for chiller and refrigerator, (worth-consuming food) donation to the charity, and provide waste separation around guest area.

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