Reimagining Rural Tourism Through Food and Community Power: A Model for Sustainable Culinary Tourism Development in Bali

DOI

10.2991/978-94-6239-809-2_32How to use a DOI?

Keywords

Bali; Culinary Tourism; Community Empowerment; Food Value Chain; Sustainable Rural Tourism

Abstract

Culinary tourism has emerged as an important driver of sustainable rural development, yet its role in fostering community empowerment remains insufficiently understood, particularly in developing tourism destinations. This study examines how culinary tourism contributes to community empowerment and sustainable rural tourism development through a qualitative multiple-case study of three tourism villages in Bali, Indonesia: Serangan, Sebatu, and Aan. Data were collected from 18 key informants, including tourism village managers, Pokdarwis representatives, culinary entrepreneurs, fishers, a farmer, community leaders, and tourists, complemented by three focus group discussions, participant observation, and document analysis. Data were analysed using the interactive qualitative analysis model of Miles, Huberman, and Saldaña. The findings reveal three distinct pathways of culinary tourism development: seafood-based experiences in Serangan, farm-to-table tourism in Sebatu, and traditional culinary heritage in Aan. Community participation was strongest in food production and visitor experiences but remained limited in strategic planning, destination branding, and collaborative governance. Synthesising the empirical findings with community-based tourism and empowerment theories, the study develops an empirically grounded integrative conceptual model linking culinary tourism, community empowerment, and sustainable rural tourism. The findings provide practical guidance for strengthening inclusive and sustainable rural destination development.

Copyright

© 2026 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.

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TY  - CONF
AU  - Dewa Made Suria Antara
AU  - Ni Gst Nym Suci Murni
AU  - Ni Nyoman Triyuni
AU  - I Wayan Pugra
AU  - I Nyoman Winia
PY  - 2026
DA  - 2026/10/24
TI  - Reimagining Rural Tourism Through Food and Community Power: A Model for Sustainable Culinary Tourism Development in Bali
BT  - Proceedings of the International Conference on Sustainable Green Tourism Applied Science - Social Applied Science 2026 (ICoSTAS-SAS 2026)
PB  - Atlantis Press
SP  - 323
EP  - 334
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-94-6239-809-2_32
DO  - 10.2991/978-94-6239-809-2_32
ID  - Antara2026
ER  -