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This is a Observational study (also classified as: Literature Review).

August 17, 2025

The Role of Green Gastronomy-Based Gastronomy as a Sustainable Culinary Tourism Attraction: A Case Study in Surya Kencana, Bogor

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Authors

FAFitri AgustianiIndonesian Institute of Sciences IMIhtisham MalikUniversity of Kuala Lumpur DNDifa Zuhdi Naufal

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Implication

Qualitative research reveals regional revitalization strategies for sustainable culinary tourism in Bogor, highlighting green gastronomy's potential and community engagement.

Key Points

Green gastronomy practices aim to enhance culinary tourism in Bogor, focusing on sustainability and local culture.
Important strategies include preserving heritage buildings, using local food, and enhancing community education.
Qualitative methods such as interviews and document studies provided insights into regional culinary practices.
The findings suggest that adapting green gastronomy approaches could make Bogor a culinary tourism hotspot like Ubud in Bali.

Cite This Study

Agustiani et al. (2025) studied this question.

synapsesocial.com/papers/68a36a360a429f797332e32f https://doi.org/10.59261/jht.v2i2.27

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Implication

Qualitative research reveals regional revitalization strategies for sustainable culinary tourism in Bogor, highlighting green gastronomy's potential and community engagement.

The Role of Green Gastronomy-Based Gastronomy as a Sustainable Culinary Tourism Attraction: A Case Study in Surya Kencana, Bogor

Discussion

Member takes

Implication

Key Points

Cite This Study

The Role of Green Gastronomy-Based Gastronomy as a Sustainable Culinary Tourism Attraction: A Case Study in Surya Kencana, Bogor

Discussion

Member takes

Implication

Key Points

Cite This Study

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