Local Culinary Development Strategies as a Sustainable Tourism Product: A Qualitative Study in Les Village, Buleleng Regency, Bali

DOI

10.2991/978-94-6463-882-0_4How to use a DOI?

Keywords

Cultural Heritage; Strategic Empowerment; Sustainable Development; SWOT Analysis; Traditional Culinary Les Village; Wellness Tourism

Abstract

This study explores the potential of Bubur Mungguh, a traditional Balinese dish from Les Village, as a distinctive culinary heritage product with promising prospects for cultural tourism and local economic development. Using a Focus Group Discussion (FGD) approach, a SWOT analysis was conducted to identify the internal strengths and weaknesses as well as external opportunities and threats affecting the sustainable development of Bubur Mungguh. Results indicate that the dish’s authentic taste, use of local natural ingredients, cultural significance, and strong community involvement are key strengths. Opportunities lie in the rising demand for authentic culinary experiences, government support for rural tourism, and growing wellness tourism trends. However, challenges such as limited product innovation, inadequate marketing and branding, lack of standardization, and infrastructural deficiencies pose constraints. External threats include competition from established culinary destinations, generational shifts in food preferences, and environmental vulnerabilities. Based on these findings, strategic recommendations focus on enhancing product innovation, capacity building, digital marketing, intellectual property protection, and community empowerment. Integrating traditional culinary practices with modern tourism and digital strategies is essential to position Bubur Mungguh as a flagship product, preserving cultural heritage while supporting sustainable rural development. This study contributes valuable insights into leveraging local culinary assets within the context of experiential and wellness tourism.

Copyright

© 2025 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

TY  - CONF
AU  - Made Suardani
AU  - Luh Linna Sagitarini
AU  - Ida Ayu Kade Werdika Damayanti
AU  - Putu Yunita Wacana Sari
AU  - Made Randy Andhika Wijaya
AU  - I Gede Dharma Yasa
PY  - 2025
DA  - 2025/11/14
TI  - Local Culinary Development Strategies as a Sustainable Tourism Product: A Qualitative Study in Les Village, Buleleng Regency, Bali
BT  - Proceedings of the International Conference on Sustainable Green Tourism Applied Science - Social Applied Science 2025 (ICOSTAS-SAS 2025)
PB  - Atlantis Press
SP  - 23
EP  - 33
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-94-6463-882-0_4
DO  - 10.2991/978-94-6463-882-0_4
ID  - Suardani2025
ER  -