Mapping Community Readiness for Wellness Tourism Development through Posyandu Empowerment and Local Culinary Innovation

DOI

10.2991/978-94-6239-809-2_39How to use a DOI?

Keywords

Community Empowerment; Community Readiness; Functional Culinary; Local Food; Supplementary Feeding; Wellness Tourism

Abstract

Community-based nutrition education and wellness tourism are increasingly recognized as complementary approaches to strengthening public health and supporting sustainable local development. This community engagement program aimed to build the capacity of Posyandu (Integrated Health Service Post) cadres and residents of Penatih Dangin Puri Village, Denpasar, Indonesia, in preparing local foods as functional culinary products, and to conduct an initial, descriptive assessment of the village’s readiness for wellness tourism development. The program was designed as a participatory, community-based intervention with descriptive evaluation, comprising outreach sessions, culinary training in the preparation of two local functional products: Bubur Moreng (a moringa-leaf-based porridge) and Bali Herbal Sunset (a traditional spice-based beverage) along with participatory mapping of the village’s tourism assets using the four-A framework (Attractions, Access, Amenities, Ancillary Services). Post-training evaluation indicated positive participant perceptions of the two products and a general readiness to reproduce them at the household or Posyandu level, along with a willingness to promote them as a local culinary attraction. The mapping results suggest that the village possesses preliminary physical and institutional assets including a jogging track through rice fields and an active Posyandu/PKK network that could support future wellness tourism development, although further product testing, continued mentoring, and validation with tourists or consumers are still required. This activity offers a preliminary and potentially transferable model for linking grassroots nutrition programs with early-stage wellness tourism readiness in comparable rural or peri-urban communities.

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  - Ni Wayan Risna Swardani
AU  - Kadek Ayu Dwijuliasri
AU  - Ida Bagus Separsa Kusuma
AU  - I Putu Ari Utama Irawan
PY  - 2026
DA  - 2026/10/24
TI  - Mapping Community Readiness for Wellness Tourism Development through Posyandu Empowerment and Local Culinary Innovation
BT  - Proceedings of the International Conference on Sustainable Green Tourism Applied Science - Social Applied Science 2026 (ICoSTAS-SAS 2026)
PB  - Atlantis Press
SP  - 403
EP  - 411
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-94-6239-809-2_39
DO  - 10.2991/978-94-6239-809-2_39
ID  - Swardani2026
ER  -