THE PUNCH HOTELS
Four Seasons Resort Bali at Jimbaran Bay Unveils New Innovative Telu Cocktail Bar
Four Seasons Resorts Bali strives to minimize its impact on the environment and is proud to be recognised as a responsible tourism operator. Guests are invited to join sustainability activities such as Zero Waste Cocktail Classes where the resort’s bartenders share eco-tips, walking tours of the on-site gardens, self-driving tours with a new Toyota eco-car, Ocean-to-Table fishing adventures and the cultural and artist outreach programme.
Expanding on the passion for sustainability and community engagement that lies at the heart of Four Seasons Resort Bali at Jimbaran Bay, its new rustic-chic cocktail bar TELU is a celebration of modern mixology rooted in a soulful connection to Bali’s heritage, environment and people. Fusing traditional products and techniques with creative artistry, TELU offers an elevated and inspiring experience crafted with conscious care for the island and its resources.
Taking its name from the Balinese word for “three” – a reference to the traditional Balinese philosophy of Tri Hita Karana – TELU celebrates harmony with nature, people, and soul as the basis for wellbeing and prosperity, as well as the three local community initiatives the bar supports.
By documenting and implementing a clear sustainability plan, Four Seasons Bali and its team are demonstrating their commitment to the environment and their communities.
Sustainable Building & Design
By designing clean and functional buildings & products, Four Seasons Bali is minimizing the use of resources, unnecessary waste, and harmful emissions.
Cultural Interaction & Heritage
By incorporating authentic elements of traditional culture in their operations, Four Seasons Bali is committed to celebrating and preserving Bali’s local cultural heritage.
Sustainable & Local Sourcing
By giving priority to sustainable, local, Fairtrade, organic and/ or recycled produce, Four Seasons Bali is emitting less carbon emissions while celebrating the local economy.
Equal & Local Employment
By giving equal opportunities to local residents including management positions, Four Seasons Bali is promoting diversity and elevating employees engagement.
By engaging their staff in the implementation of the company’s sustainability goals, Four Seasons Bali is increasing sustainability knowledge, competence and action.
No Single Use Plastic
By not using single use plastics, Four Seasons Bali minimizing by millions the amount of plastic ending up in the streets, in the rivers and in the ocean.
By having a clear waste management plan in place with actions to reduce, separate and reuse / recycle waste, Four Seasons Bali is not only minimizing the amount of waste in Bali; the brand is also leading the example to their employees and customers.
By using sustainable, natural, recycled and/or biodegradable packaging, Four Seasons Bali is significantly reducing their environmental impact.
By using equipment and practices to conserve energy, Four Seasons Bali is contributing to reduce the demand for carbon-intensive power plants which in turn benefits the environment by reducing carbon dioxide emissions.
By using equipment and practices to conserve water, Four Seasons Bali is contributed to the well-being of the environment and their communities.
By actively supporting, protecting, and promoting biodiversity, Four Seasons Bali is contributing to ecosystem productivity and improving the life support system for our planet.
By supporting their local community through various ways, Four Seasons Bali is offering jobs, providing goods, services, and financial support to their community.
By providing accurate and transparent communication regarding the company’s sustainable practices and goals, Four Seasons Bali is helping guests make better purchase decisions.
"TELU is a celebration of everything we stand for in terms of sustainability, connection and community while being an opportunity to showcase Bali’s fantastic array of artisanal products and regional flavours."
Nestled in a hidden aromatic herb garden in the centre of the oceanfront all-villa resort, TELU is home to an inventive drinks menu by Bar Manager Jan Jurecka. Showcasing not only a zero-waste approach but the fragrant flavours of Bali, more than 80 per cent of the menu’s ingredients are homegrown or sourced within Indonesia, including honey from the Resort’s own trigona beehives, part of the country’s bee conservation and community enterprise program.
The menu is divided into three sections inspired by the Tri Hita Karana philosophy, with proceeds supporting inspiring Balinese charities: three drinks honour harmony with nature’s rhythms and support innovative charity Sungai Watch to tackle river pollution; another three celebrate harmony with people, with proceeds going to helping the island’s youngsters escape poverty through education with Bali Children’s Project; and the final three creations represent harmony with soul and are dedicated to the coral reef restoration work of local community initiative Ocean Gardener.
Constantly pioneering fresh ways to address waste is part of TELU’s vision. From choosing suppliers such as ecoSPIRITS – an innovative closed-loop distribution system that vastly reduces packaging waste in the premium spirits supply chain – to using fermentation, distillation and composting to address organic waste as well as preservation techniques such as lacto-fermenting, dehydrating and pickling to help to prolong the shelf-life of homegrown ingredients, every detail is carefully considered.
Meet Dinna Safitri
Sustainability Manager of Four Seasons Bali
WHAT IS YOUR STORY IN HOSPITALITY?
My name is Dina and I am from Tabanan. I graduated in 2022 and started to work here at Four Seasons Jimbaran as a front office before moving to butler in the residence. In 2021, I got promoted to Assistant Environment and Sustainability Manager at Four Seasons Jimbaran.
WHAT IS THE TRI HITA KARANA?
“Tri Hita Karana is something that we are really implementing in the resort. It means the “three causes of a good life”.
It’s our connection to God, our connection human to human, and also to nature. For our connection to God, we have our in-house priest who does the praying every day at the resort. For the human to human connection, we have a lot of community activities. And for the environment, as you can see here, we are really maintaining our environment at Four Seasons Jimbaran.”
"We have stingless bees
in the resort. They help us with the pollination and they collect the honey from it."
CAN YOU TELL US MORE ABOUR YOUR PERMACULTURE PROGRAM?
“Yes, we have permaculture gardens on-site where we take our guests to collect herbs and vegetables for them to cook during the cooking class. We have around 150 items that have been planted around the resort.”
WE HEARD THAT YOU ALSO HAVE A BEE PROGRAM?
“Yes, we have stingless bees in the resort. They help us with the pollination and they collect the honey from it. The type of bees that we have here is Trigona bee, their honey is five times higher in vitamin C compared to the normal honey. It’s fairly slow in production, but they’re really healthy.”
WHAT IS YOUR COLLABORATION WITH WISE & ROLE FOUNDATIONS?
“We are collaborating with Bali WISE to recycle our used soap from the rooms. They process the soaps to remove the part that has been used before donating them to orphanages.
We are also collaborating with ROLE Foundation who send students to our resort to learn how to work in hospitality; most of them are women. We are proud to be able to elevate their knowledge and experience.”
IS FOUR SEASONS BALI A ‘NO SINGLE USE PLASTIC’ RESORT?
“Yes, we have a strict a policy to remove all single-use plastic at the resort. We are still working on just a few items to be replaced before being considered 100% plastic-free.”
"We invite guests to adopted their own beehive before placing it in the mangrove to help the pollination."
WHAT IS YOUR RELATIONSHIP WITH THE GOVERNMENT ABOUT SUSTAINABILITY?
“We are collaborating with Plastic Exchange and Pak Made Janur to educate the community around Jimbaran. The head of Jimbaran district is supporting us in this initiative.
Some of the government heads of Bali are focused on the environment and waste and they even have a program called ‘Dinas Lingkungan Hidup dan Kehutanan’. We submit our waste management progress to them every six months.”
HOW ARE YOU ENGAGING YOUR STAFF IN YOUR INITIATIVES?
“We really focus on education and awareness. We constantly share our initiatives with our team for them to understand how important is it to take care of the environment starting with a good waste management. We have Green Team meetings where we bring awareness of how important it is to segregate our waste.”
WHAT IS YOUR NEXT SUSTAINABLE PROJECT?
“We are collaborating with the concierge to promote the beehive adoption. We invite guests to adopted their own beehive before placing it in the mangrove to help the pollination. Recently, we launched a special cocktail ‘Mangrove Revival’ and for every purchase, we are planting five trees in the mangrove.”