Advancing Circular Gastronomy In Indonesian Tourism

24 Pages Posted: 13 Jan 2026 Dhyana Pura University Independent Date Written: December 01, 2025 This study addresses a critical research gap in the contextual implementation of circular gastronomy within Indonesia’s tourism sector, where the integration of sustainability, culinary heritage, and circular economy principles remains fragmented. Current practices and regulations predominantly focus on technical solutions or isolated waste-reduction efforts, often overlooking the rich cultural context and multi-stakeholder collaboration required for systemic change. Using a qualitative literature review and thematic analysis of global best practices, policy documents, and Indonesian case studies, the research reveals significant barriers—including limited regulatory support, low stakeholder awareness, and fragmented cross-sector engagement— while also identifying opportunities in leveraging local food traditions, empowering communities, and targeting eco-conscious travelers. The findings highlight the urgent need for multidimensional, culturally adaptive frameworks and comprehensive policies that bridge technical solutions and Indonesia’s unique gastronomic identity. In the context- specific circular gastronomy framework that highlights Indonesia’s rich cultural heritage, community engagement, and local ecosystems, Indonesia is positioned as an innovator in sustainable gastronomy. To advance holistic implementation, future efforts should integrate these sociocultural elements into research and practice, in parallel with the development of tailored policies, incentives, and multi-sector collaboration. Keywords: Circular gastronomy, culinary heritage, Sustainable tourism, Food waste, Policy framework, Circular gastronomy, culinary heritage, Sustainable tourism, Food waste, Policy framework Declaration of Interest The authors would like to express their sincere gratitude to Udayana University, Bali, Indonesia; the Ministry of Tourism of the Republic of Indonesia, Dhyana Pura University, Bali, Indonesia; and University Technology MARA (UiTM), Malaysia, for their invaluable collaboration in advancing scientific knowledge and understanding in the field of gastronomy, which has greatly contributed to the preparation of this paper. Ethics Approval The authors would like to express their sincere gratitude to Udayana University, Bali, Indonesia; the Ministry of Tourism of the Republic of Indonesia, Dhyana Pura University, Bali, Indonesia; and University Technology MARA (UiTM), Malaysia, for their invaluable collaboration in advancing scientific knowledge and understanding in the field of gastronomy, which has greatly contributed to the preparation of this paper. Funder Statement The authors would like to express their sincere gratitude to Udayana University, Bali, Indonesia; the Ministry of Tourism of the Republic of Indonesia, Dhyana Pura University, Bali, Indonesia; and University Technology MARA (UiTM), Malaysia, for their invaluable collaboration in advancing scientific knowledge and understanding in the field of gastronomy, which has greatly contributed to the preparation of this paper. Suggested Citation: Suggested Citation Br. Tegaljaya, Dalung, Kuta Utara Badung, Bali Denpasar, Bali 80351 Indonesia +62361426450 (Phone) +62361426452 (Fax) HOME PAGE: http://raiutama.wordpress.com/about-2/ Food Quality, Safety, Regulation & Policy eJournal Subscribe to this fee journal for more curated articles on this topic Food Product Development & Processing eJournal Subscribe to this fee journal for more curated articles on this topic Food Sustainability & Security eJournal Subscribe to this fee journal for more curated articles on this topic Food Science Education eJournal Subscribe to this fee journal for more curated articles on this topic