Bali Tourism Polytechnic Supports SDGs and Local Cultural Preservation Through Taksu Bali: The Sacred Keeper The Island of God
Bali Tourism Polytechnic (BiTP) continues to demonstrate its commitment to supporting the achievement of the Sustainable Development Goals (SDGs) by integrating environmental sustainability and cultural preservation into its initiatives. One such initiative is the Food and Beverage Management (FBM) practice themed "Taksu Bali: The Sacred Keeper The Island of God," carried out by 5th-semester students of the Food and Beverage Service Program. This event not only provided hands-on operational experience but also emphasized the importance of safeguarding cultural heritage and the environment.
The event was held under the guidance and supervision of Food and Beverage Service lecturers, Mrs. Ni Luh Suastuti, S.St.Par., M.Par., CHE, and Mrs. Ni Kadek Eni Juniari, S.ST.Par., MM. With their mentorship, students successfully combined sustainability values with cultural preservation throughout the event.
The theme "Taksu Bali," which highlights the sacredness and cultural heritage of Bali, was not only reflected in the event's decorations and atmosphere but also in the use of local ingredients in the food and drinks. A standout feature of the event was the use of arak—a traditional Balinese fermented drink—along with various local herbs like ginger, mint leaves, and chili. This initiative aligns with SDG 12 on Responsible Consumption and Production by utilizing locally produced, sustainable ingredients.
Using arak not only enhanced the authenticity of the beverages but also contributed to preserving traditional Balinese drink-making techniques, which have been an integral part of Bali's cultural identity for centuries. This supports SDG 8 on Decent Work and Economic Growth, as it promotes the use of local products and supports the livelihoods of arak producers. Local herbs such as ginger and mint also contribute to SDG 15 on Life on Land, encouraging sustainable local agriculture and reducing reliance on imported materials.
Furthermore, the students demonstrated their commitment to environmental sustainability by using natural materials such as coconut leaves and coconut stems as alternatives to conventional bowls and plates. This initiative not only reduced single-use plastics but also supported SDG 13 on Climate Action by minimizing plastic waste and reducing carbon footprints. The use of biodegradable, natural materials also honors Balinese traditions, where locals have long relied on renewable resources in daily life.
The event’s décor was also a testament to a strong commitment to cultural preservation. Balinese paintings, traditional ornaments, and a layout that evoked the mystical essence of Bali, combined with traditional music, created an atmosphere that was not only visually stunning but also educational. This effort supports SDG 11 on Sustainable Cities and Communities, as it helps to protect and promote Bali’s cultural heritage in an ever-changing world.
Under the lecturers' guidance, students not only gained practical experience in managing a restaurant and bar but also learned the importance of integrating sustainability values into the tourism industry. The "Taksu Bali" event served as a platform for students to showcase that innovation in the tourism sector doesn’t have to come at the expense of tradition but can work hand-in-hand to preserve culture and protect the environment.
By blending sustainability, cultural preservation, and practical education, Bali Tourism Polytechnic remains committed to supporting the SDGs and preserving Bali’s rich cultural heritage. Events like this are expected to inspire the tourism industry to place greater emphasis on sustainability and the preservation of local cultures, paving the way for a brighter and more harmonious future.
The event was held under the guidance and supervision of Food and Beverage Service lecturers, Mrs. Ni Luh Suastuti, S.St.Par., M.Par., CHE, and Mrs. Ni Kadek Eni Juniari, S.ST.Par., MM. With their mentorship, students successfully combined sustainability values with cultural preservation throughout the event.
The theme "Taksu Bali," which highlights the sacredness and cultural heritage of Bali, was not only reflected in the event's decorations and atmosphere but also in the use of local ingredients in the food and drinks. A standout feature of the event was the use of arak—a traditional Balinese fermented drink—along with various local herbs like ginger, mint leaves, and chili. This initiative aligns with SDG 12 on Responsible Consumption and Production by utilizing locally produced, sustainable ingredients.
Using arak not only enhanced the authenticity of the beverages but also contributed to preserving traditional Balinese drink-making techniques, which have been an integral part of Bali's cultural identity for centuries. This supports SDG 8 on Decent Work and Economic Growth, as it promotes the use of local products and supports the livelihoods of arak producers. Local herbs such as ginger and mint also contribute to SDG 15 on Life on Land, encouraging sustainable local agriculture and reducing reliance on imported materials.
Furthermore, the students demonstrated their commitment to environmental sustainability by using natural materials such as coconut leaves and coconut stems as alternatives to conventional bowls and plates. This initiative not only reduced single-use plastics but also supported SDG 13 on Climate Action by minimizing plastic waste and reducing carbon footprints. The use of biodegradable, natural materials also honors Balinese traditions, where locals have long relied on renewable resources in daily life.
The event’s décor was also a testament to a strong commitment to cultural preservation. Balinese paintings, traditional ornaments, and a layout that evoked the mystical essence of Bali, combined with traditional music, created an atmosphere that was not only visually stunning but also educational. This effort supports SDG 11 on Sustainable Cities and Communities, as it helps to protect and promote Bali’s cultural heritage in an ever-changing world.
Under the lecturers' guidance, students not only gained practical experience in managing a restaurant and bar but also learned the importance of integrating sustainability values into the tourism industry. The "Taksu Bali" event served as a platform for students to showcase that innovation in the tourism sector doesn’t have to come at the expense of tradition but can work hand-in-hand to preserve culture and protect the environment.
By blending sustainability, cultural preservation, and practical education, Bali Tourism Polytechnic remains committed to supporting the SDGs and preserving Bali’s rich cultural heritage. Events like this are expected to inspire the tourism industry to place greater emphasis on sustainability and the preservation of local cultures, paving the way for a brighter and more harmonious future.
