Sustainability in tourism is rarely a straight line. Across destinations worldwide, progress is shaped by long-term commitment, collaboration, and the ability to improve over time – often while managing real operational and environmental challenges. Bali is no exception. What increasingly matters for buyers is not flawless narratives, but visible effort and consistency: who is embedding responsibility into daily operations and working with local partners rather than operating in isolation. As Bali & Beyond Travel Fair (BBTF) 2026 approaches, these practical examples provide useful insight into how sustainable heritage is being advanced through steady action and shared responsibility.
Within Bali’s tourism ecosystem, international hotel and resort management groups play an important role in translating global sustainability commitments into local practice. Rather than positioning sustainability as a one-off initiative, some operators are integrating it into operational systems, supply chains, and partnerships – allowing progress to accumulate over time.
One such reference point is Marriott International, whose global sustainability framework, Serve 360: Doing Good in Every Direction, sets long-term priorities around environmental impact reduction, responsible sourcing, and community empowerment, aligned with the UN Sustainable Development Goals. For buyers, the relevance lies less in the framework itself and more in how it is implemented at property level.
At The Westin Resort Nusa Dua, Bali, sustainability is embedded across daily operations. The resort has been recognized among the Top 10 Sustainable Hotels in Asia (Smart Travel Asia Reader Poll 2025) and holds Green Globe Certification, reflecting consistent performance against international standards. Operational initiatives include an 807 kWp solar power installation generating more than 1.2 million kWh of clean energy annually, alongside energy-efficient heat pump systems for water and pool heating.
Waste reduction is addressed through a combination of internal systems and local collaboration. The resort works in partnership with Shiva Industries and community groups to implement comprehensive waste management practices, including food waste segregation to ensure dry and wet waste are properly processed. In food and beverage operations, zero-waste cocktails are created using overripe fruits and leftover wine, while aerobic digester technology converts organic waste into nutrient-rich compost within 24 hours – significantly reducing landfill contribution.
Sustainable heritage is also expressed through food culture. Across dining outlets, approximately 95% of ingredients are locally sourced, supporting Balinese producers and ensuring that local culinary traditions remain part of the guest experience rather than displaced by standardized global menus.
Community engagement forms another layer. Through Marriott Bonvoy’s Good Travel programme, guests are invited to participate in local initiatives, including educational support at SLB Negeri 1 Badung, contributing to social inclusion and longer-term community development.
This operational approach extends to the adjacent Bali International Convention Centre (BICC), where responsible event practices are integrated into large-scale conventions – demonstrating that sustainability can be applied consistently across both hospitality and MICE environments.
As BBTF 2026 approaches, these examples offer buyers a grounded view of how sustainability and heritage are being addressed in real operating environments. Progress is ongoing – but consistency, collaboration, and intent are increasingly visible across Bali’s tourism ecosystem.
