Management Strategy Risk For Support Transformation of the Surya Kencana Bogor Tourism Area

Dina Cahyanti — 2025-08-14

Development area Surya Kencana tourism in harmony with The vision of the 2025–2045 Bogor City RPJPD is become a creative, advanced, and sustainable science city. This area own potential unique Because combine inheritance culture (heritage), tourism culinary typical local approach sustainability through green gastronomy, as well digital innovation by MSMEs. Approach thematic that integrates four target the give direction strategic in make Surya Kencana as destination tour featured based community. Research This identify eight risk main spread in three Category: security, safety, and comfort. Risks the covering low participation figure local, low awareness perpetrator culinary to sustainability, limitations infrastructure friendly environment, and not yet effectiveness utilization technology by MSMEs. Mitigation strategies risk done through involvement multi-stakeholder, education based community, improvement infrastructure, digitalization of MSMEs, and collaboration between government, society, and sectors private. Analysis results show that management risk No only tool technical, but become element strategic in build area resilient and empowered tourism competitiveness. Utilization digital technology, narrative culture local, and involvement community proven capable increase resilience area to disturbance physical, social, and environment. With approach this, Surya Kencana can contribute to development term length of Bogor City in sector inclusive and sustainable tourism

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

Fitri Agustiani — 2025-08-12

The Surya Kencana area in Bogor City is a culinary and cultural center that is full of historical values and ethnic diversity, especially Chinese, Sundanese, and Betawi. However, the region faces challenges due to climate change, urbanization, and environmental degradation that threaten the preservation of local cultures and food systems. This research aims to identify regional revitalization strategies through the green gastronomy approach, namely culinary practices that are sustainable, environmentally friendly, and based on local wisdom. Using qualitative methods with field observations, interviews, and document studies, this study found that the preservation of heritage buildings, the use of local and seasonal foodstuffs, waste management, and community education are important pillars in the transformation of Surya Kencana as a sustainable gastronomic tourism destination. The study also highlights the potential of rare fruits such as menteng and alkesa as innovative elements in local culinary development. A comparison with green gastronomy practices in Bali shows that Surya Kencana has a great opportunity to become the "Ubud of Bogor" through strengthening branding, community collaboration, and adaptive regional governance strategies. The results of this research are expected to be the basis for the development of sustainable culinary tourism policies in other cultural heritage cities

Journal of Global Tourism

Management Strategy Risk For Support Transformation of the Surya Kencana Bogor Tourism Area

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