CONCEPTUALIZING ECO-GASTRONOMY FOR SOCIO-ECOLOGICAL RESILIENCE: THE CASE OF BALI, INDONESIA

Authors

Bondan Pambudi Institut Pariwisata dan Bisnis Internasioanal
I Made Darsana Institut Pariwisata dan Bisnis Internasioanal

DOI:

Keywords:

Gastronomy; Resilience Theory; Tri Hita Karana; Sustainable Tourism

Abstract

Bali’s tourism economy has become increasingly vulnerable to ecological degradation and disasters such as the 2025 Bulana Lau flood and landslide. This study examines how eco-gastronomy, the integration of food culture, ecology, and sustainability ethics, can serve as a framework for fostering ecological and social resilience. Methods:A qualitative, interpretive design was employed using a library-based analytical approach. Literature, institutional reports, and contextual data from the Bulana Lau disaster were analyzed through conceptual mapping, cross-regional comparison, and analytical generalization informed by resilience theory and Tri Hita Karana philosophy. Results Findings show that eco-gastronomy strengthens resilience through five mechanisms: environmental stewardship, economic diversification, social capital, adaptive innovation, and equitable benefit distribution. Upland Bangli communities illustrate stronger adaptive capacity than Bali’s coastal mass-tourism areas. Discussion and Conclusion Eco-gastronomy in Bali forms a hybrid model of cultural–ecological resilience aligned with SDGs 2, 11, 12, and 13, offering a transferable framework for sustainable tourism and environmental recovery.

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