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Article Details
Vol. 7 No. 2 (2025): December
The impact of over tourism on Balinese traditional food and beverages as part of image destination
29 Dec 2025
Abstract
Purpose: This study examines how over-tourism affects Balinese traditional food and beverages in terms of market demand, destination image, and long-term sustainability.
Methods: A mixed-method design was applied in key culinary areas (Sanur, Ubud, Bangli, Denpasar, and Kintamani) using direct observations, semi-structured interviews with culinary actors, and questionnaires to domestic and international tourists; data were processed descriptively using SPSS-supported analysis.
Results: Over-tourism increases demand and sales for iconic foods/beverages (e.g., Nasi Campur Men Weti, Nasi Ayam Kedewatan, Mujair Nyat-nyat, Bungkil Kunyit, Loloh Cemcem, Kopi Kintamani), supporting income growth, business expansion, job creation, and cultural visibility. However, it also triggers higher raw-material costs, supply-chain and logistics disruption, congestion, competition, quality-control pressure, environmental stress, and risks of cultural commodification that can reduce authenticity.
Conclusion: Over-tourism delivers strong economic and branding benefits but simultaneously threatens culinary authenticity, service quality, and sustainability without targeted management.
Limitation: The study covers selected sites/products and the post-pandemic period (2022–2024); broader external policy/economic drivers were not deeply analyzed.
Contribution: The paper provides empirical insights linking over-tourism, culinary systems, and destination image, offering practical implications for policy and culinary-business decision making toward sustainable tourism strategies.
Keywords
Bali Tourism
Balinese Food and Beverage
Cultural Preservation
Destination Image
Local Economy
Over Tourism
Sustainable Tourism
Traditional Culinary
How to Cite
Satrio, M. ., Nugraha, P. A. ., Anggara, A. ., & Hiyarialvi , H. . (2025). The impact of over tourism on Balinese traditional food and beverages as part of image destination . Journal of Sustainable Tourism and Entrepreneurship, 7(2), 173–184. https://doi.org/10.35912/joste.v7i2.3682
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