Responsible Food and Beverage Procurement as a Driver of Sustainability: A Case Study of Luxury Resort in Bali
DOI:
https://doi.org/10.55927/marcopolo.v3i8.114Keywords:
Corporate Social Responsibility, Food and Beverage Management, Responsible Procurement, sustainable hospitality, waste reductionAbstract
The hospitality industry faces growing pressure to integrate sustainability while balancing economic, environmental, and social objectives. This study explores how responsible procurement supports sustainability in the food and beverage operations of a luxury resort in Bali. Using a qualitative descriptive method, data were collected through interviews, observation, and document analysis. The research examines procurement stages including planning, recipe design, supplier selection, purchasing, receiving, inventory, food preparation, and waste management. Findings show responsible procurement reduces costs and waste, improves guest satisfaction, fosters collaboration, and strengthens brand positioning. Challenges include limited certified suppliers and higher organic product costs, addressed through supplier development, green pricing, and guest education. Sustaining responsible procurement requires systematic monitoring, cross-departmental coordination, and proactive supplier partnerships.
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