Penerapan Formulasi Menu Vegan Berbasis Bahan Lokal sebagai Alternatif Menu Ramah Lingkungan di Hotel The Kana Kuta

Abstract

This study aims to describe the application of local food ingredients in vegan menu formulation, to identify the constraints encountered, and to explain the chef's efforts to overcome them at The Kana Kuta Hotel. A descriptive qualitative method was used through observation, in-depth interviews with the Head Chef and Chef de Partie, and documentation. The findings show that the hotel adopts a farm-to-fork approach using local ingredients such as tempeh, tofu, sweet potato, young jackfruit, cassava, and moringa leaves to create five vegan dishes across the appetizer, main course, and dessert categories. The main constraints include unstable ingredient supply, technical processing challenges, kitchen staff adaptation, and limited understanding of vegan standards. The efforts undertaken cover local supplier partnerships, adaptive recipe development, staff training, attractive plating, and planned collaboration with nutritionists. The application of local-based vegan menus is proven to support green hospitality practices and sustainable tourism.