Implementasi 3R Dalam Manajemen Food Waste Pada Food & Beverage Department Untuk Mendukung Sustainability di Hotel W Bali Seminyak
Abstract
This study discusses the implementation of Reduce, Reuse, Recycle (3R) in the food & beverage department to support sustainability at Hotel W Bali Seminyak. The determination of informants as data sources in this study was carried out by purposive sampling technique with 4 informants. The data analysis technique uses qualitative descriptives to find out whether the implementation of 3R has a role to support sustainability or not. The results of the study show that the implementation of 3R has not been optimal in paying attention to indicators so that it has not been optimally implemented 3R to support sustainability. This can be seen from the existence of 2 indicators of the recycle dimension that have not been implemented but are still in the planning stage. Nevertheless, the 3R is proven that each indicator has a role to support sustainability. The implementation of 3R has an impact on environmental sustainability, economic sustainability aspects, and social sustainability aspects.
References
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