Abstract
AbstractSustainability in the hospitality industry has been an area of growing interest among stakeholders in the last decades. However, sustainable projects that are often proposed by foreign/international stakeholders have met various obstacles during their implementation. Beyond economic and political barriers, this paper focuses on sociocultural specificities that jeopardize sustainable projects in luxury hotel settings in Bali, Indonesia. Through unique organizational and communal values such asbapakism, banjar, kira kiraandsuka duka, the paper highlights the complexity of the local sociocultural environment that plays a crucial role in managerial decisions at luxury hotels. Understanding these sociocultural specificities of the Balinese society will facilitate the efficient implementation of projects in the field of sustainable development. In a more general context, the research indicates the importance of both creating awareness of local sociocultural dynamics and establishing efficient intercultural communication among stakeholders that influence the future success of development projects in Bali.
Highlights
Bali, a volcanic island in Indonesia, has experienced massive tourism growth from 30,000 tourist arrivals in 1970 to 7.6 million in 2011 (BPS Provinsi Bali, 2012)
In response to the environmental and health issues caused by the uncontrolled waste management of the tourism industry in Bali, Caritas Switzerland, a Swissbased non-governmental organization launched a recycling project (Sertori, 2011)
This research paper presented the difficulties arising in the implementation of an innovative project in Bali, Indonesia
Summary
A volcanic island in Indonesia, has experienced massive tourism growth from 30,000 tourist arrivals in 1970 to 7.6 million in 2011 (BPS Provinsi Bali, 2012). The Balinese population benefited from this growth which provided employment opportunities and regional development This growth had an adverse impact on the local communities and on the nature of the island by contributing to environmental pollution and the deterioration of natural and cultural resources (Tang, 2004). The used cooking oil is transported to a recycling plant in northern Denpasar, where the oil is chemically and mechanically filtered and transformed into biodiesel (Christensen, 2012; Nurhayati, 2012). This biodiesel is resold to the participating hotels as industrial diesel which can be used for hotel generators. The hotels benefit from reduced carbon emissions and are able to advertise their sustainability efforts in their annual reports
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