Roles and Responsibilities of Stakeholders in Implementing Green Tourism Practices in Restaurants: A Global Perspective on Ecological and Social Impacts

Wim Johannes   Winowatan; I Putu  Suarta; Bayu Indra  Putra Wijaya; Jeanny Pricilia  Anneke W; Masri Ridwan

doi:10.47540/ijsei.v5i2.1549

Authors

Wim Johannes Winowatan Food and Beverage, Makassar Polytechnic of Tourism, Indonesia
I Putu Suarta Food and Beverage, Makassar Polytechnic of Tourism, Indonesia
Bayu Indra Putra Wijaya Food and Beverage, Makassar Polytechnic of Tourism, Indonesia
Jeanny Pricilia Anneke W Hospitality Management, Omna Trisakti Chandra Polytechnic, Bali, Indonesia
Masri Ridwan Tourism Destinations, Makassar Polytechnic of Tourism, Indonesia

DOI:

https://doi.org/10.47540/ijsei.v5i2.1549

Keywords:

Ecological and Social Impacts, Green Tourism, Stakeholders' Role Restaurants, Sustainability

Abstract

Many restaurants face challenges in implementing sustainable practices due to various constraints, including financial limitations, access to eco-friendly products, and infrastructural inadequacies. Lago'Ta Cafe & Resto in Pare-Pare is no exception, despite its commendable efforts in waste management and sourcing local ingredients. This study employs a qualitative approach, combining interviews with top management, employees, and policymakers at Lago'Ta Cafe & Resto. The focus is on exploring their current sustainability practices, identifying challenges, and evaluating potential solutions. The research highlights Lago'Ta Cafe & Resto's strong commitment to sustainability through effective waste management and support for local farmers and fishermen. However, significant challenges such as financial constraints, limited availability of eco-friendly products, and infrastructural limitations pose obstacles to their sustainability efforts. To enhance its sustainability initiatives, Lago'Ta Cafe & Resto should prioritize strategic financial planning, and diversification of their supply chain to include more eco-friendly options and infrastructure improvements. Effective communication with customers about their sustainability efforts and advocacy for supportive policies are also crucial steps toward maximizing their positive impact on the environment and the local community in Pare-Pare.

Downloads

Download data is not yet available.

References

Abdou, A. H., Hassan, T. H., & Salem, A. E. (2023). Promoting Sustainable Food Practices in Food Service Industry: An Empirical Investigation on Saudi Arabian Restaurants. Sustainability (Switzerland), 15(16).

Agustang, A., Adam, A., & Upe, A. (2021). Community Empowerment Strategy towards a Sustainable Rural Community-based Tourısm Village. Turkish Online Journal of Qualitative Inquiry (TOJQI), 12(3).

Akbar Zaenal, F., & Rijal, S. (2024). Commercial Kitchen Management: From 4.0 to 5.0. KnE Social Sciences. https://doi.org/10.18502/kss.v9i2.14923

Arsalam, S., Rijal, S., Akib, H., Salam, R., Wirawan, H., Badollahi, Z., Machmury, A., & Hutapea, G. N. (2022). Predicting Business Resilience in Hospitality Industry: A Study of Indonesian Hotels. In Proceedings ASEAN Academic Summit (1).

Baloch, Q. B., Shah, S. N., Iqbal, N., Sheeraz, M., Asadullah, M., Mahar, S., & Khan, A. U. (2023). Impact of tourism development upon environmental sustainability: a suggested framework for sustainable ecotourism. Environmental Science and Pollution Research, 30(3), 5917–5930.

Carissimi, M. C., Creazza, A., & Colicchia, C. (2023). Crossing the chasm: investigating the relationship between sustainability and resilience in supply chain management. In Cleaner Logistics and Supply Chain (Vol. 7).

Chaturvedi, P., Kulshreshtha, K., Tripathi, V., & Agnihotri, D. (2024). Investigating the impact of restaurants’ sustainable practices on consumers’ satisfaction and revisit intentions: a study on leading green restaurants. Asia-Pacific Journal of Business Administration, 16(1).

Creswell, J. (2014). Second Edition Qualitative Inquiry & Research Design Choosing Among Five Approaches. In Public Administration, 77(4).

Elshaer, I. A., & Saad, S. K. (2022). Entrepreneurial resilience and business continuity in the tourism and hospitality industry: the role of adaptive performance and institutional orientation. Tourism Review, 77(5).

Eren, R., Uslu, A., & Aydın, A. (2023). The Effect of Service Quality of Green Restaurants on Green Restaurant Image and Revisit Intention: The Case of Istanbul. Sustainability (Switzerland), 15(7).

Esmaeilishirazifard, N., Ekhtiari, M., Nikkar, M., & Fattahi, K. (2024). Investigating the impact of technical, economic and social behavioral saving strategies on domestic water-saving consumption patterns in Shiraz. Cleaner and Responsible Consumption, 12.

Filimonau, V., Krivcova, M., & Pettit, F. (2019). An exploratory study of managerial approaches to food waste mitigation in coffee shops. International Journal of Hospitality Management, 76.

Ginanjar, R., Dian, S., & Prajanti, W. (2021). Economics Development Analysis Journal Development Strategies for Tourism Destinations in Semarang Old Town Article Info. Economics Development Analysis Journal, 10(1).

Hadi, D. K., Setiawan, A. P., Indrian, O. V., & Rosyid, E. F. (2023). Evaluation of Sustainability Supply Chain Performance in the Food Industry: A Case Study. Jurnal Teknik Industri, 24(2).

Hu, B., He, F., & Hu, L. (2022). Community Empowerment Under Powerful Government: A Sustainable Tourism Development Path for Cultural Heritage Sites. Frontiers in Psychology, 13.

Ingrao, C., Strippoli, R., Lagioia, G., & Huisingh, D. (2023). Water scarcity in agriculture: An overview of causes, impacts and approaches for reducing the risks. In Heliyon, 9(8).

Jarzebowski, S., Bourlakis, M., & Bezat-Jarzebowska, A. (2020). Short food supply chains (SFSC) as local and sustainable systems. Sustainability (Switzerland), 12(11).

Junaid, I. (2024). Examining the practices and success of community-based tourism: A study at Barru Regency, Indonesia. Masyarakat, Kebudayaan Dan Politik, 37(1).

Junaid, I., Ilham, M. D. M., Riani, R. L., Fiarta, A. F., & Rizkiyah, P. (2023). The management of rural tourism in Barru Regency from a supply and demand perspective. Masyarakat, Kebudayaan Dan Politik, 36(1).

Kim, M. J., & Hall, C. M. (2020). Can sustainable restaurant practices enhance customer loyalty? The roles of value theory and environmental concerns. Journal of Hospitality and Tourism Management, 43.

K.Jabbar, A. B., Wulandari, Z., & Suryati, T. (2021). Karakteristik Itik Olahan Khas Sulawesi Selatan (Nasu Palekko) Dengan Metode Pengolahan dan Lama Simpan Berbeda. Jurnal Ilmu Dan Teknologi Peternakan Tropis, 8(3).

Kusa, R., Suder, M., & Duda, J. (2023). Impact of greening on performance in the hospitality industry: Moderating effect of flexibility and inter-organizational cooperation. Technological Forecasting and Social Change, 190.

Madanaguli, A., Dhir, A., Kaur, P., Srivastava, S., & Singh, G. (2022). Environmental sustainability in restaurants. A systematic review and future research agenda on restaurant adoption of green practices. Scandinavian Journal of Hospitality and Tourism, 22(4–5).

Mai, K. N., Nhan, D. H., & Nguyen, P. T. M. (2023). Empirical Study of Green Practices Fostering Customers’ Willingness to Consume via Customer Behaviors: The Case of Green Restaurants in Ho Chi Minh City of Vietnam. Sustainability (Switzerland), 15(5).

Moise, M. S., Gil-Saura, I., & Ruiz Molina, M. E. (2021). The importance of green practices for hotel guests: does gender matter? Economic Research-Ekonomska Istrazivanja, 34(1).

Núñez-Cacho, P., Leyva-Díaz, J. C., Sánchez-Molina, J., & van der Gun, R. (2020). Plastics and sustainable purchase decisions in a circular economy: The case of Dutch food industry. PLoS ONE, 15(9 September).

Pratama, H. C., Sinsiri, T., & Chapirom, A. (2023). Green Roof Development in ASEAN Countries: The Challenges and Perspectives. In Sustainability (Switzerland), 15(9).

Rijal, S., Badollahi, Muh. Z., & Akbar Saenal, F. (2022). Equality Model for Developing Community Tourism (A Case Study of Kadingeh Tourism Village in Enrekang Regency, South Sulawesi). KnE Social Sciences.

Röös, E., & Karlsson, H. (2013). Effect of eating seasonal on the carbon footprint of Swedish vegetable consumption. Journal of Cleaner Production, 59.

Rusyani, E., Lavuri, R., & Gunardi, A. (2021). Purchasing eco-sustainable products: Interrelationship between environmental knowledge, environmental concern, green attitude, and perceived behavior. Sustainability (Switzerland), 13(9).

Salim, M. A. Bin, Ibrahim, N. A. B., & Hassan, H. (2012). Language for Tourism: A Review of Literature. Procedia - Social and Behavioral Sciences, 66.

Shabir, I., Dash, K. K., Dar, A. H., Pandey, V. K., Fayaz, U., Srivastava, S., & R, N. (2023). Carbon footprints evaluation for sustainable food processing system development: A comprehensive review. Future Foods, 7.

Supriyanto, E. E. (2022). Blue Tourism: Treating Marine Ecosystems and Increasing The Potential of Maritime Tourism in Indonesia. Jurnal Kepariwisataan Indonesia: Jurnal Penelitian Dan Pengembangan Kepariwisataan Indonesia, 16(2).

Tan, B. C., Lau, T. C., Yong, G. F., Khan, N., & Nguyen, T. P. L. (2019). A qualitative study of green practices adoption for restaurants in Malaysia. Social Responsibility Journal, 15(8).

Vargas, A. M., de Moura, A. P., Deliza, R., & Cunha, L. M. (2021). The role of local seasonal foods in enhancing sustainable food consumption: A systematic literature review. Foods, 10(9).

Vidal-Ayuso, F., Akhmedova, A., & Jaca, C. (2023). The circular economy and consumer behaviour: Literature review and research directions. In Journal of Cleaner Production (418).

World Water Council. (2018). 8th World Water Forum Highlights. World Water Council Report. In World Water Council.

Yarıs, A., & Yazıcıoglu, I. (2022). Intentions to Adopt Eco-friendly Practices in Restaurant Operations. Journal of Culinary Science and Technology, 20(5).

Yuliani, S., & Setyaningsih, W. (2023). Green architecture in tourism sustainable development a case study at Laweyan, Indonesia. Journal of Asian Architecture and Building Engineering.

Zeng, L., Li, R. Y. M., Nuttapong, J., Sun, J., & Mao, Y. (2022). Economic Development and Mountain Tourism Research from 2010 to 2020: Bibliometric Analysis and Science Mapping Approach. Sustainability (Switzerland), 14(1).