THE ANALYSIS OF WASTE MANAGEMENT IN PAWON21 BONJERUK IN SUPPORTING GREEN TOURISM CONCEPT

Abstract

The growth of the culinary business in Bonjeruk Villages has given positive impact on local economic development, but also increased the amount of organic waste. Although organic waste management is essential for supporting green tourism, limited studies have examined how small-scale culinary enterprises in rural tourism destinations implement an integrated and circular waste management system. Pawon21 Bonjeruk, which produces organic waste daily from production and consumption activities, provides a relevant case for analysis. This study aims to analyze the waste management practices implemented by Pawon21 Bonjeruk in supporting the green tourism concept. A descriptive qualitative approach with a case study design was employed. Data were collected through direct observation, semi-structured interviews with business owners and staff, and documentation review. Data were analyzed using an interactive model consisting of data reduction, data display, and conclusion drawing. The finding shows that Pawon21 Bonjeruk applies waste separation, processes organic waste into solid and liquid compost, and produces an eco-enzyme. These outputs are reused as fertilizers for local agriculture and as ecofriendly dishwashing liquid for kitchen and bar operations. Theoretically, this study extends the concept of green tourism by integrating circular economy principles at the micro-enterprise level. It proposes a localized closed-loop model linking waste management, agricultural production, and tourism services, shifting sustainability practices from waste reduction toward a regenerative and value-creating system. This study concludes that effective waste management contributes significantly to the implementation of green tourism in Bonjeruk Tourism Village.