Sumarmi Sumarmi, Yosini Deliana, Andi Dirpan, Eli Hendrik Sanjaya, Umar Haiyat Abdul Kohar
Background: Green packaging represents a viable solution to address environmental issues, contributing to the creation of a quality living environment. This study aimed to: (1) identify potential forms of green products and green packaging; (2) examine the driving factors, constraints, opportunities, and challenges associated with the use of green products and green packaging in tourism SMEs; and (3) develop strategies for the implementation of green products and green packaging in tourism SMEs to support the SDGs. Methods: This study employs a mixed-methods research design. Primary data collection was carried out through field observations at tourism SMEs in East Java. Data analysis was using SWOT analysis. Results: The findings indicate (1) Green products and green packaging have significant potential and the materials used are largely derived from local natural resources. (2) Strengths include the use of local materials. Weaknesses involve the ongoing need for innovation. Opportunities arise from the potential of higher prices due to increasing environmental awareness and the potential for export due to the unique cultural products. Threats include the need for continuous branding to enhance product recognition. (3) Strategies for implementing green products and green packaging in tourism SMEs to support the SDGs include socialization, education, guidance, and supportive government policies. Conclusions: This study is an important step in implementing a green product and green packaging strategy in Tourism MSMEs to support SDGs through socialization, education, and government policies. In addition, the implications can provide important references for decision makers to implement green product and green packaging strategies in Tourism MSMEs and support SDGs. © 2025 by the author(s).
Geography Department, Faculty of Social Science, Malang State University, Malang, 65145, Indonesia; Agricultural Economics, Faculty of Agriculture, Padjajaran University, Bandung, 45363, Indonesia; Food Science and Technology, Faculty of Agriculture, Hasanuddin University, Makasar, 90245, Indonesia; Department of Chemistry, Faculty of Mathematics and Natural Sciences, Malang State University, Malang, 65145, Indonesia; Faculty of Management, University of Technology Malaysia (UTM), Johor Bahru, 81310, Malaysia
