HIGHER EDUCATION CONTRIBUTION IN PROMOTING SUSTAINABLE TOURISM DESTINATION IN THOUSAND ISLANDS, INDONESIA
Abstract
Sustainable tourism destination is the term that used to identify the promotion of sustainable development in tourism. In practice the activities need support of multi stakeholder include university or higher education. This article aims to explain of higher education contribution promoting sustainable tourism destination in Thousand Island, especially in Pramuka and Panggang Island. Both islands have long collaboration with Binus University in developing tourism destination and community empowering, and in the second period of collaboration the team fostering community to promote sustainable tourism destination by adding zero-waste tourism destination branding and fish processing as additional to culinary tourism. Result of co-creation and collaboration in promoting sustainable tourism destination fosters community in explore new idea and innovation of their natural and social resources as tourism activities, and exploitation of existing tourism activities to a new market and customer. Training and assistance in branding activities for environmentally friendly tourism destination make the community more confidence in developing ideas for economic and tourism activities on the two island being assisted.
Downloads
References
Butler, R. (1999). Sustainable tourism: A state-of-the-art review. . Tourism Geographies, 1(1), 7–25. https://doi.org/ 10.1080/14616689908721291
Lu, J., & Nepal, S. K. (2009). Sustainable tourism research: An analysis of papers published in the Journal of Sustainable Tourism. . Journal of Sustainable Tourism, 17(1), 5–16.
Okumus, B., Okumus, F., & McKercher, B. (2007). Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey. Tourism Management, 28(1), 253–261. https://doi.org/10.1016/j.tourman.2005.12.020
Richards, G. (2015). Food experience as integrated destination marketing strategy. The World Food Tourism Summit, 8–11 April 2015. Estoril, Portugal,.
Rinald, C. (2017). Food and gastronomy for sustainable place development: A multidisciplinary analysis of different theoretical approaches. . Sustainability, 9(10), 1748, 1–25. https://doi.org/10.3390/su9101748
Rinaldi, C., Cavicchi, A., & Robinson, R. N. (2022). University contribution to co-creating sustainable tourism destination. Journal of Sustainable Tourism , https://doi.org/10.1080/09669582.2020.179705
Robinson, R., & Clifford, C. (2012). Authenticity and foodservice festival experiences. Annals of Tourism Research, 39(2), 571–600. https://doi.org/10.1016/j.annals.2011.06.007
Streimikiene, D., Svagzdiene, B., & Jasinskas, E. (2020). Sustainable Tourism Development and Competitiveness: The systmatic literature review. Sustainable Development, 1-13, DOI: 10.1002/sd.2133
UNWTO. (2017). Tourism and the Sustainable Development Goals – Journey to 2030. . https://doi.org/10.18111/ 9789284419401.
UNWTO. (2004). Indicators of Sustainable Development for Tourism Destinations: A Guidebook. . UNWTO.
UNEP. (2004). Sustainable tourism development in UNESCO. Vienna, Austria: : UNEP.
USDA. (2021, October 9). Biomass Pyrolysis Research. Retrieved from USDA Agricultural Research Service: https://www.ars.usda.gov/northeast-area/wyndmoor-pa/eastern-regional-research-center/docs/biomass-pyrolysis-research-1/what-is-pyrolysis/#:~:text=Pyrolysis%20is%20one%20of%20the,in%20the%20absence%20of%20oxygen.
Waligo, V., Clarke, J., & Hawkins, R. (2013). Implementing sustainable tourism: A multi-stakeholder involvement management framework. . Tourism Management, 36, 342–353. https://doi.org/10.1016/j.tourman.2012.10.008
Williams, H., Yuan, J., & Williams Jr, R. L. (2019). Attributes of memorable gastro-tourists’ experiences. Journal of Hospitality, Tour and Res. 43,, 327–348.