Implementation of the Green Hotel Concept to Support Sustainable Tourism

Lisna Bantulu; Asminar Mokodongan

doi:10.63922/ijebir.v5i06.7109

Lisna Bantulu Universitas Negeri Gorontalo
Asminar Mokodongan Universitas Negeri Gorontalo

DOI: https://doi.org/10.63922/ijebir.v5i06.7109

Keywords: Green Hotels, Sustainable Tourism, Environmental Management

Abstract

This study aims to analyze the implementation of the green hotel concept in support of sustainable tourism. A qualitative approach with a case study design was employed. Research informants were selected using purposive sampling. Data were collected through interviews, observations, and documentation. Data analysis followed the interactive model developed by Miles and Huberman, consisting of data reduction, data display, and conclusion drawing. To ensure data validity, the study utilized both source and technique triangulation. The findings indicate that the implementation of the green hotel concept is realized through energy efficiency, water conservation, the reduction of single-use plastics, waste management, and the utilization of local products. Such practices have the potential to enhance operational efficiency, strengthen a hotel's competitiveness, and foster the engagement of both employees and the local community. Implementation is supported by staff involvement, the availability of facilities and technology, and guest participation. However, the process faces several challenges, including budget constraints, uneven levels of guest awareness, varying degrees of understanding among employees, and suboptimal communication regarding sustainability efforts. Overall, the green hotel concept has the potential to support sustainable tourism, provided it is integrated into operational policies and accompanied by consistent oversight and measurable impact evaluation.

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