International Journal of Green Tourism Research and Applications

Exploring Tourist Perceptions of Eco-Friendly Hotels in Bali through Online Customer Reviews

Ni Wayan Chintia Pinaria — 2026-06-16

Bali, as an international tourism destination, faces growing sustainability challenges related to overtourism, plastic waste, and environmental degradation, which threaten environmental quality and local cultural preservation. In response, green hotels have been promoted as part of sustainable tourism development. However, empirical research examining how tourists perceive eco-friendly hotel practices through verified online customer reviews, particularly in Bali, remains limited. This study addresses this gap by exploring tourists’ perceptions of green hotels in Bali based on verified online reviews. Using a qualitative descriptive approach with content analysis, this study analysed 4,495 guest reviews collected from Booking.com for ten hotels in Bali certified as Verified Gold by Eco Tourism Bali. Among these reviews, 207 (4.6%) explicitly contained environmental or sustainability-related themes. Overall, tourists’ perceptions of green hotels in Bali were predominantly positive, with the highest appreciation directed toward general green practices, environmentally conscious site design, and sustainable purchasing practices. Word frequency analysis further shows that terms such as sustainable, environment, and eco appeared most frequently, indicating that tourists tend to associate green hotels with a holistic environmental identity rather than isolated technical practices. This study contributes to the literature by providing empirical evidence from verified online reviews on how eco-friendly hotel practices are perceived in a major tourism destination. Practically, the findings offer insights for hotel managers to enhance the visibility and implementation of sustainability initiatives without compromising guest comfort, thereby strengthening the credibility of green hotel practices.

Pusaka Saujana of the Soreang Ancient Volcano Site: A Sustainable Cultural Heritage Tourist Destination

Adhika Graha Irianto Putra — 2026-06-16

Heritage landscapes are increasingly conceptualized as living heritage integrating geological, ecological, cultural, and spiritual dimensions. Despite this recognition, significant gaps remain between conceptual frameworks and their practical implementation, particularly where natural and cultural heritage intersect. This study employs a qualitative case study approach with methodological triangulation in the Soreang Ancient Volcano Area, Bandung Regency, West Java, Indonesia, to examine how pusaka saujana can inform sustainable cultural heritage tourism development. Data were collected through field observations, in-depth interviews with community stakeholders, and documentation studies, and analyzed using SWOT analysis combined with adaptive management principles. The findings indicate that the area embodies key characteristics of pusaka saujana, where ancient volcanic formations and ecological practices are closely intertwined with local cultural traditions and spiritual values. However, institutional weaknesses, limited infrastructure, and risks of environmental degradation and cultural commodification constrain sustainable management. To address these challenges, this study proposes a phased adaptive framework comprising recognition and protection of values, integration and reinterpretation, and consolidation and regeneration of heritage. This framework positions pusaka saujana not merely as a tourism asset but as a paradigm for living heritage governance. Conceptually, the research advances discourse on integrated heritage landscapes, while practically it offers a replicable community-based model for sustainable tourism governance in Indonesia.

Green Performance Management Practices in Enhancing Employee Green Behaviour at Mercure Bali Legian

I Nengah Sudiarta — 2026-06-16

This study examines the influence of Green Performance Management (GPM) on Employee Green Behaviour (EGB) and develops a model of GPM practices that enhance environmental performance at Mercure Bali Legian. A mixed-method approach was employed, combining quantitative and qualitative techniques. Quantitative data were obtained through a survey of 85 employees, selected using purposive sampling, and analysed with Pearson correlation and simple linear regression using SPSS version 26. The results revealed a significant positive relationship between GPM and EGB, with a correlation coefficient of r = 0.344 and a determination coefficient (R²) of 0.119, indicating that 11.9% of the variation in EGB can be attributed to GPM practices. Qualitative findings, supported by interview excerpts and FGD validation, revealed that green initiatives remain concentrated at the managerial level with limited individual accountability. Qualitative data were collected through interviews with department heads and staff, observations, and validated through a Focus Group Discussion (FGD) with the management team. Findings highlighted that while GPM practices such as environmental goal setting, green KPIs, waste management, and sustainable procurement were implemented, employee behavioural consistency remained limited due to weak accountability and inconsistent training. The study concludes that GPM exerts a positive yet relatively modest effect on EGB. To strengthen outcomes, it is recommended that the hotel improve integration of GPM practices through structured dissemination, routine training, individualized performance monitoring, and formal feedback mechanisms. These enhancements are expected to increase employee engagement in sustainability initiatives and align behaviour more effectively with environmental performance.

The Gastrodiplomacy Model as an Optimization of the Sustainable Tourism Sector in Semarang City

Kamal Ramadhani — 2026-06-16

Gastrodiplomacy has increasingly been recognized as a strategic approach to promote cultural identity and tourism development through culinary heritage. However, most existing studies focus on gastrodiplomacy at the national level, whereas research on city-level gastrodiplomacy models integrated with sustainable tourism systems remains limited. This study aims to examine the role of gastrodiplomacy in optimizing the sustainable tourism sector in Semarang City, Indonesia. This research employs a qualitative descriptive approach involving 20 informants representing the ABCGM stakeholders (academics, business actors, communities, government, and media). Data were collected through in-depth interviews, observation, and documentation. The validity of the data was ensured through source and methodological triangulation, and the data were analyzed using the Miles and Huberman interactive analysis model, including data reduction, data display, and conclusion drawing. The findings reveal that Semarang's gastrodiplomacy is manifested through three main culinary clusters: milkfish, herbal medicine, and lumpia, which function as cultural and economic assets for tourism promotion. The study identifies that the effectiveness of gastrodiplomacy depends on stakeholder collaboration, the development of culinary identity, tourism integration, and digital promotion strategies. This study proposes an integrated gastrodiplomacy model that connects culinary clusters, tourism destinations, transportation accessibility, and multi-stakeholder collaboration to strengthen sustainable tourism development. The findings contribute theoretically by expanding the gastrodiplomacy literature from a city-level sustainable tourism perspective, while offering practical policy insights for developing culinary-based destination branding and strengthening local economic resilience.

Hidden in Plain Sight: The Glass Kitchen and Women’s Culinary Innovation in Rural Tourism

Luh Putu Kartini — 2026-06-16

Sustainable gastronomy has become an important lens for understanding how rural tourism can connect food heritage, local ingredients, community livelihoods, and more responsible forms of development. Yet, within many rural tourism villages, the everyday culinary practices that sustain local food systems often remain hidden behind destination branding and formal tourism planning. This study examines this overlooked dimension through the concept of the “glass kitchen”, a metaphor used to describe women’s culinary labour as highly visible in daily community life but structurally invisible within tourism governance and economic recognition. Based on fieldwork in Angseri and Tegaljadi, two rural tourism villages in Bali, this research adopts a qualitative exploratory approach involving semi-structured interviews, field observations, and focus group discussions with 45 participants engaged in food production, tourism coordination, village governance, and community-based culinary activities. Thematic analysis reveals three interconnected findings: the persistence of indigenous ingredients and household-based food production, the emergence of informal culinary innovation through everyday experimentation, and the gendered organisation of culinary labour within rural tourism systems. The findings show that culinary innovation often emerges gradually from domestic kitchens, inherited knowledge, seasonal resources, and adaptive practices rather than from formal enterprises. However, these contributions remain weakly integrated into tourism narratives and decision-making structures. By advancing the glass kitchen concept, this study contributes a gender-sensitive perspective to sustainable gastronomy and rural tourism studies, arguing that inclusive tourism development requires recognition of women’s everyday culinary labour as cultural heritage, social practice, and economic potential.

From Green Marketing to Loyalty: Analyzing Generation Z Dining Experience at Paon Nirwana Restaurant, Jembrana, Bali

Ida Bagus Nyoman Krisna Prawira Yuda — 2026-06-16

The rapid growth of Bali's tourism industry necessitates innovative and sustainable culinary approaches, with “green dining” emerging as a key trend, particularly appealing to environmentally conscious Generation Z. However, a limited understanding of sustainability-based branding strategies among restaurant employees presents a challenge. This study aims to analyze the implementation of the green marketing mix (4Ps), explore the green dining experience, and examine the formation of customer loyalty at Paon Nirwana Restaurant. This study employed a phenomenological qualitative approach involving five purposively selected informants. Data were collected using semi-structured interviews, participatory observation, and documentation. The findings reveal that Paon Nirwana effectively implements comprehensive green marketing strategies, including paper takeaway boxes, QR code menus, local suppliers, and eco-friendly design. Generation Z highly values the restaurant’s open concept, natural surroundings, and non-smoking environment, leading to positive dining experiences and minimal food waste. Customers actively share positive online reviews, which significantly contribute to customer retention. In practice, these findings confirm that value-based, affordable green strategies can be a competitive advantage for restaurants in developing destinations and support the implementation of green tourism without charging premium prices.

Rebranding Bali’s Hospitality Industry Through Green Marketing: Can Brand Awareness Strengthen Brand Image?

Gratika Eka Wati — 2026-06-16

Bali’s hospitality industry is facing increasing tension between rapid tourism growth and mounting environmental pressure, which may weaken the destination’s sustainable positioning. In this context, green marketing plays an important strategic role by integrating environmental considerations into product, price, place, and promotion. When sustainability signals are visible, credible, and consistent, green marketing can support hospitality rebranding while reducing the risk of greenwashing perceptions. This study examines the effect of green marketing on brand awareness and brand image, and tests the mediating role of brand awareness through the lens of Signaling Theory, where green marketing functions as the signal, brand awareness reflects signal reception, and brand image represents the cognitive outcome. A quantitative survey was conducted with 144 guests who had stayed between February 2025 and January 2026 at Ini Vie Hospitality villas or resorts in Bali holding Eco Climate Badge Gold or Silver certification from Eco Tourism Bali. The data were analyzed using PLS-SEM. The findings reveal that green marketing has a positive and significant effect on brand awareness (β = 0.764, p < 0.001) and brand image (β = 0.520, p < 0.001), while brand awareness also positively influences brand image (β = 0.411, p < 0.001). In addition, brand awareness significantly mediates the relationship between green marketing and brand image. These findings show that credible and verifiable sustainability signals can strengthen brand image through stronger brand awareness, while also offering practical guidance for hospitality managers in aligning environmental practices with consistent communication across guest touchpoints.

The The Role of Indonesian Animal Quarantine Procedures in Supporting Sustainable Event/Exhibition Management

Annisa Wardhani — 2026-06-16

The organization of international pet exhibitions presents significant challenges related to public health, animal welfare, and event sustainability. Without strict quarantine procedures, the risk of spreading Animal Quarantine Diseases (in Indonesia regulation known as Hama dan Penyakit Hewan Karantina/HPHK) may threaten ecosystems, undermine event reputation, and erode stakeholder trust. Within the framework of green exhibitions and sustainable event management, animal quarantine is not merely a risk-control mechanism but also an ethical instrument that supports the three pillars of sustainability: environmental, social, and economic. This study aims to explain how animal quarantine procedures in Indonesia can be integrated into sustainable exhibition standards. The research design employs a descriptive qualitative approach, with the Indonesian Quarantine Agency at Tanjung Priok and Banten. Data were collected through direct observation and interviews with quarantine agency and examined thematically to identify procedural stages and their relevance to sustainability principles. The findings reveal that quarantine procedures in Indonesia encompass document preparation, physical examination, isolation with clinical and laboratory monitoring, and final stages including release, rejection, or destruction. These procedures contribute to green exhibitions by ensuring public health protection, safeguarding animal welfare, promoting digital administrative efficiency, and reinforcing compliance with international regulations. The implications of this research highlight that integrating animal quarantine into sustainable exhibition standards provides practical guidelines for exhibition organizers in Indonesia, while strengthening Indonesia’s position as a responsible and sustainable host within the global MICE industry.