STRENGTHENING COMMUNITY-BASED CULINARY TOURISM RESILIENCETHROUGH LOCAL FOOD INNOVATION AND DIGITAL EMPOWERMENT INLOMBOK

Abstract

Community-based culinary tourism can help Lombok diversify tourism benefits, preserve Sasak food heritage, and improve the resilience of micro and small enterprises. However, culinary businesses commonly face fragmented supply networks, uneven product quality, limited branding, weak digital capabilities, and exposure to disasters and market disruptions. This article develops a participatory community-service model that integrates local food innovation with digital empowerment for culinary micro, small, and medium-sized enterprises, tourism awareness groups, women and youth organizations, and village tourism actors in Lombok. The model applies four connected stages: participatory needs assessment, co-design of culinary value propositions, capacity-building clinics, and action-based mentoring with monitoring and handover. Its tangible outputs include a culinary asset map, improved products and packaging, digital brand narratives, optimized business profiles, simple financial and continuity tools, and a community collaboration mechanism. Evaluation is designed through pre-post capability assessments, product-quality rubrics, platform analytics, transaction records, observation, and participant reflection. The article argues that resilience is not produced by online promotion alone. It emerges from the interaction of local ownership, adaptive innovation, diversified market channels, knowledge sharing, and continuity planning. The proposed framework offers universities, local governments, tourism villages, and MSME support agencies a replicable basis for measurable and culturally grounded culinary-tourism empowerment in Lombok.