Analisis Pemanfaatan Bahan Lokal dalam Konsep Sustainable Menu Hotel Raffles Bali

Abstract

This study aims to analyze the utilization of local ingredients in implementing the sustainable menu concept at Hotel Raffles Bali. A descriptive qualitative approach was employed to obtain an in-depth understanding of the hotel’s sustainable culinary practices. Data were collected through interviews with key informants, direct observations, and documentation, and were analyzed descriptively. The findings reveal that Hotel Raffles Bali implements sustainable menu practices by collaborating with local farmers and suppliers, prioritizing seasonal ingredients, applying green culinary principles, and maintaining food quality through a Hazard Analysis and Critical Control Points (HACCP)-based system. These strategies contribute to reducing dependence on imported ingredients, minimizing carbon emissions associated with food transportation, supporting the local economy, and preserving Balinese culinary heritage. Furthermore, the integration of local ingredients enhances the hotel’s reputation as an eco-luxury hospitality destination that emphasizes environmental responsibility and cultural authenticity. Nevertheless, the study identifies several challenges, particularly the inconsistency in the quality, quantity, and availability of local raw materials, which may affect kitchen operations and menu consistency. Therefore, strengthening collaboration with local suppliers and improving supply chain management are essential to ensure the long-term sustainability and effectiveness of local ingredient utilization in the hospitality industry.