Application of Soft Systems Methodology Approach to Find Sustainable Gastronomic Solutions in Bali, Indonesia

Authors

  • I Gede Mudana Politeknik Negeri Bali
  • I Nyoman Cahyadi Wijaya University of National Education
  • I Gede Ginaya Politeknik Negeri Bali
  • Dedi Gusman Udayana University
  • Ni Wayan Ardini Indonesia Institute of the Arts Denpasar

Abstract

The research described spans from December 2022 to September 2023, covering the application of Soft Systems Methodology (SSM) to understand stakeholder interactions and gastronomy tourism elements in Bali, Indonesia, and the subsequent exploration of sustainable gastronomic solutions within this timeframe. The study utilizes a case study approach to investigate the challenges and opportunities of gastronomy tourism development in Bali. Through interviews, document study, and observations, diverse stakeholder perspectives, including those of local communities, tourists, restaurateurs, and government bodies, are captured and modelled. The findings underscore preserving culinary traditions, supporting local businesses, and ensuring environmental sustainability for gastronomy tourism’s positive impact. SSM proves effective in promoting inclusive and sustainable practices in gastronomy tourism development. Insights from the case study stress the need for context-specific strategies and engaging diverse stakeholders in decision-making processes. The study advocates for the widespread adoption of SSM in gastronomy tourism initiatives, fostering a harmonious blend of cultural heritage preservation, local economic growth, and ecological sustainability in Bali and similar destinations worldwide. It has value for ongoing discourse regarding the development of sustainable and culturally sensitive gastronomic tourism.
Keywords: Soft Systems Methodology, gastronomy tourism, Balinese cuisine

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Published

2024-09-16

How to Cite

Mudana, I. G., Wijaya, I. N. C., Ginaya, I. G., Gusman, D., & Ardini, N. W. (2024). Application of Soft Systems Methodology Approach to Find Sustainable Gastronomic Solutions in Bali, Indonesia. Academica Turistica - Tourism and Innovation Journal, 17(2). Retrieved from https://academica.turistica.si/index.php/AT-TIJ/article/view/732

Issue

Vol. 17 No. 2 (2024): Academica Turistica - Tourism & Innovation Journal

Section

Articles

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Copyright (c) 2024 I Gede Mudana, I Nyoman Cahyadi Wijaya, I Gede Ginaya, Dedi Gusman, Ni Wayan Ardini

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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