Model Inovasi Wisata Wellness dan Gastronomi Berbasis Penghidupan Lestari di Kawasan Pantai Pangandaran
Abstract
The innovative tourism model based on wellness and gastronomy through the Sustainable Livelihood Approach (SLA) in the Pangandaran coastal area is designed as a strategy for inclusive and sustainable tourism development. This model addresses the challenges of mass tourism, such as overcapacity, environmental degradation, and unequal distribution of economic benefits. By integrating dimensions of health, local culture, and community empowerment, this approach positions tourism as a tool for poverty alleviation, environmental preservation, and social transformation. This study employs a qualitative method with an exploratory-conceptual approach, through literature review and participatory observation. The findings reveal that the combination of wellness and gastronomy can encourage economic diversification, create decent employment, strengthen local identity, and reduce pressure on coastal ecosystems. This model has proven to support the achievement of the Sustainable Development Goals (SDGs), particularly Goals 1, 3, 8, 12, 14, 15, and 17. The involvement of nine stakeholders through the nona-helix framework strengthens cross-sector collaboration in realizing systemic destination transformation. This study offers a conceptual contribution to community-based destination development and recommends replicating similar models in other coastal tourism areas in Indonesia.
References
Jamal, T., Budke, C., & Barradas-Bribiesca, I. (2019). "Chapter 7: Community-based tourism and ‘development’". In A Research Agenda for Tourism and Development . Cheltenham, UK: Edward Elgar Publishing. Retrieved May 27, 2025, from https://doi.org/10.4337/9781788112413.00013
Karami Dehkordi, M., Bawary, S. A., & Layani, G. (2023). The Impact of Human Capital on Improving Sustainable Rural Livelihood Using System Dynamics Approach. Journal of Agricultural Science and Technology, 25(6), https://doi.org/10.22034/jast.25.6.1323
Li, Y., Liu, Y., & Solangi, Y. A. (2024). Analysis of factors and strategies for the implementation of sustainable tourism in a green economic structure in China. Journal of Cleaner Production, 434, 140011. https://doi.org/10.1016/j.jclepro.2023.140011
Nyongesa, Destaings N.; Amata, Mathias M.; and Irungu, Samuel (2025) "Examination of the Interaction of Tourism Seasonality, Hospitality Enterprise Size, and Patronage Rate in Visitor Flow Dynamics in Kisumu Region, Kenya.," ICHRIE Research Reports: Vol. 10: Iss. 3, Article 4. https://doi.org/10.61701/251861.519
Opiyo, S. B., Opinde, G., & Letema, S. (2023). A perspective of sustainable livelihood framework in analysis of sustainability of rural community livelihoods: evidence from Migori River watershed in Kenya. International Journal of River Basin Management, 22(4), 627–643. https://doi.org/10.1080/15715124.2023.2216019
Patil, A., Raj, M. P., Shankar, R. G., & Lakshmi, R. B. (2025). Cultivating Wellness: Synergy of Emerging Technologies in Spiritual and Wellness Tourism. Meaningful Tourism, 145-162. https://doi.org/10.1108/978-1-83797-837-320251022
Richards, G. (2021). Evolving research perspectives on food and gastronomic experiences in tourism. International Journal of Contemporary Hospitality Management, 33(3), 1037-1058. https://doi.org/10.1108/IJCHM-10-2020-1217
Rizky, F. M., & Maryani, E. (2024). Evaluation Study of the Joint Movement Strategy “Geber” in Improving the Preservation of Pananjung Pangandaran. Journal of Event, Travel and Tour Management, 4(2), 23-29.https://doi.org/10.34013/jett.v4i2.1778
Rizky, F.M., Ningsih, C., Turgarini, D., Hurriyati, R., Setiyorini, H.P.D., Nasution, F.N.H., Hendrayati, H., Wulandari, L.W. (2024). Digital Mapping Information System for Gastronomic and Wellness Travel Patterns in the Pangandaran Tourism Area. The Journal Gastronomy Tourism. https://doi.org/10.17509/gastur.v11i2.75211
Sati, V.P., Vangchhia, L. (2017). Sustainable Livelihood Approach to Poverty Reduction. In: A Sustainable Livelihood Approach to Poverty Reduction. SpringerBriefs in Environmental Science. Springer, Cham. https://doi.org/10.1007/978-3-319-45623-2_9
Scoones, I. (1998) Sustainable Rural Livelihoods: A Framework for Analysis, IDS Working Paper 72, Brighton: IDS.
Smith, M., & Puczkó, L. (2014). Health, tourism and hospitality: Spas, wellness and medical travel. Routledge.
Tambe, S. (2022). Sustainable Livelihoods Approach. In: Teaching and Learning Rural Livelihoods. Sustainable Development Goals Series. Springer, Cham. https://doi.org/10.1007/978-3-030-90491-3_4
Zhong, F., Chen, R., Luo, X., Song, X., & Ullah, A. (2024). Assessing regional resilience in China using a sustainable livelihoods approach: Indicators, influencing factors, and the relationship with economic performance. Ecological Indicators, 158, 111588. https://doi.org/10.1016/j.ecolind.2024.111588
Authors
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.