The impact of over tourism on Balinese traditional food and beverages as part of image destination

https://doi.org/10.35912/joste.v7i2.3682
Published: Dec 29, 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:
1. Bali Tourism
2. Balinese Food and Beverage
3. Cultural Preservation
4. Destination Image
5. Local Economy
6. Over Tourism
7. Sustainable Tourism
8. Traditional Culinary
Authors:
1 . Muhammad Satrio
Lombok Tourism Polytechnic, Indonesia
2 . Putu Ari Nugraha
Lombok Tourism Polytechnic, Indonesia
3 . Aryadi Anggara
Lombok Tourism Polytechnic, Indonesia
4 . Hiyarialvi Hiyarialvi
Lombok Tourism Polytechnic, Indonesia
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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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Issue & Section
Vol. 7 No. 2 (2025): December
Articles
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  1. Agustina, T., Susanti, E., & Rana, J. A. S. (2024). Sustainable consumption in Indonesia: Health awareness, lifestyle, and trust among Gen Z and Millennials. Environmental Economics, 15(1), 82. doi:https://doi.org/10.21511/ee.15(1).2024.07
  2. Anggara, B., & Hardyanti, H. (2024). A Critique Of Ecotourism Concepts In Tourism: An Analysis Of Mistakes And Misconceptions. Sadar Wisata: Jurnal Pariwisata, 7(2), 102-111.
  3. Anggara, B., Jati, L. J., Taufik, M., Hamid, S., & Wiguna, S. P. (2025). Optimalisasi Kunjungan Dengan Memperhitungkan Carrying Capacity Dalam Mendukung Ecological Sustainable Tourism Development Jurnal Kelitbangan, 12(3), 1-9. doi:https://doi.org/10.35450/jip.v12i03.702
  4. Anggara, B., Taufik, M., Muharis, M., & Pribadi, T. I. (2024). Evaluasi Kritis Atribut Pariwisata Menggunakan Kerangka 13 A: Tinjauan Konseptual Untuk Memajukan Pengembangan Pariwisata. Jurnal Kajian Pariwisata, 6(2), 119-130. doi:https://doi.org/10.51977/jiip.v6i2.1848
  5. Anggraini, F., & Komaryatin, N. (2025). Effect Destination Image of Revisit Intention Through Memorable Tourist Experience and Tourist Satisfaction in Destination Karimunjawa, Indonesia. Golden Ratio of Marketing and Applied Psychology of Business, 5(2), 426-439. doi:https://doi.org/10.52970/grmapb.v5i2.1014
  6. Antara, I. B. K. S., & Trimandala, N. A. (2023). Potensi kuliner tradisional Bali sebagai daya tarik wisata kuliner di Sanur. Jurnal Manajemen Perhotelan dan Pariwisata, 6(1), 165-181. doi:https://doi.org/10.23887/jmpp.v6i1.57649
  7. Atmaja, I. M. P. D. (2018). Persepi Wisatawan terhadap Wisata Kuliner Ikan Mujair Nyat-Nyat di Desa Kedisan, Kecamatan Kintamani, Kabupaten Bangli. International Journal of Natural Science and Engineering, 2(3), 103-116. doi:https://doi.org/10.23887/ijnse.v2i3.17189
  8. Basuki, E. A., & Sari, I. R. (2024). Traditional Gastronomy as Marine Tourism Attraction in East Nusa Tenggara Province (Studies Region City Kupang and Labuan Bajo Regency West Manggarai). The Journal Gastronomy Tourism, 11(1), 95-105. doi:https://doi.org/10.17509/gastur.v11i1.71441
  9. Duignan, M. (2019). ‘Overtourism’? Understanding and managing urban tourism growth beyond perceptions: Cambridge case study: Strategies and tactics to tackle overtourism ‘Overtourism’? Understanding and managing urban tourism growth beyond perceptions: Case studies (pp. 34-39): United Nations World Tourism Organisation (UNWTO).
  10. Gapar, I. G. A., & Juniarta, P. P. (2023). Tingkat Kepuasan Konsumen terhadap Kopi Catur Kintamani Bali dengan Teknik Penyeduhan Manual Brew V60. Jurnal Ilmiah Pariwisata dan Bisnis, 2(12), 2601-2607. doi:https://dx.doi.org/10.22334/paris.v2i12
  11. Hatibie, I. K. (2020). Nilai Historis pada Makanan Tradisional Tiliaya dalam Konteks Kebudayaan Gorontalo. Tulisan Ilmiah Pariwisata (TULIP), 2(1), 29-42. doi:https://dx.doi.org/10.31314/tulip.2.1.29-42.2019
  12. Kalenjuk, P. B., Teki?, D., Šmugovi?, S., Banjac, M., Novakovi?, A., Mutavdži?, B., . . . Ikoni?, P. (2023). Factors Affecting The Consumption of Traditional Food in Tourism—Perceptions of The Management Sector of Catering Facilities. Foods, 12(12), 2338. doi:https://doi.org/10.3390/foods12122338
  13. Kemenparekraf. (2024). Statistik kunjungan wisatawan mancanegara bulan November 2023. Retrieved from https://kemenparekraf.go.id/statistik-wisatawan-mancanegara/statistik-kunjungan-wisatawan-mancanegara-bulan-november-2023
  14. Martina, C. D., Putra, A. A. N. S., Fahreza, G., Nugraha, P. A., & Anggara, B. (2025). Analisis Prediktif Berbasis AI Pada Inovasi Produk Kuliner di Industri Food And Beverage: Study Kasus Pada Sheraton Hotel Senggigi. Sadar Wisata: Jurnal Pariwisata, 8(1), 49–60. doi:https://doi.org/10.32528/sw.v8i1.3282
  15. McKinnon, A., Cullinane, S., Browne, M., & Whiteing, A. (2010). Green Logistics: Improving the Environmental Sustainability of Logistics.
  16. Nugraha, P. A., Mao, T.-Y., Lin, C.-W., & Lin, Y.-S. (2021). The Impact of Food Image, Customer Satisfaction, and Food Quality on Revisit Intention Under Multiple Regression Model. Paper presented at the 2021 IEEE International Conference on Social Sciences and Intelligent Management (SSIM).
  17. Picazo, P., & Moreno-Gil, S. (2019). Analysis of the Projected Image of Tourism Destinations on Photographs: A Literature Review to Prepare for the Future. Journal of Vacation Marketing, 25(1), 3-24. doi:https://doi.org/10.1177/1356766717736350
  18. Putri, N. A., Permana, E., & Subhan, M. N. (2021). Strategi Pemasaran makanan tradisional Tiwul sebagai Destinasi wisata kuliner di Gunung Kidul Jogja. Jurnal Pemasaran Kompetitif, 4(3), 340-356. doi:https://doi.org/10.32493/jpkpk.v4i3.10102
  19. Rozdianda, U., & Gultom, Y. M. (2024). The impact of regional tourism development on the food tourism industry: Case study of tourism village assistance policy in Indonesia and the influence of regional disparity on its effectiveness. International Review of Humanities Studies, 9(1), 10. doi:https://doi.org/10.7454/irhs.v9i1.1277
  20. Semara, I. M. T., Arianty, A. A. A. S., Sutiarso, M. A., & Winston, T. (2025). Travel Flow: Digital Solutions to Outgrow the Overtourism in Bali. E-Journal of Tourism, 224-237. doi:https://doi.org/10.24922/eot.v12i2.2179
  21. Septiyana, L., Nizaruddin, N., Rahmawati, N. I., Atma, S. R., Putri, A. S., & Astuti, N. (2020). Pemberdayaan Ekonomi Kreatif Masyarakat Melalui Pengolahan Makanan Tradisional Kerupuk Dapros Di Desa Gunung Rejo. DEDIKASI: Jurnal Pengabdian Masyarakat, 2(1), 105-117. doi:https://doi.org/10.32332/d.v2i1.1979
  22. Setyowati, N., Masyhuri, Mulyo, J. H., Irham, & Yudhistira, B. (2023). The Hidden Treasure of Wedang Uwuh, an Ethnic Traditional Drink From Java, Indonesia: its Benefits and Innovations. doi:https://doi.org/10.1016/j.ijgfs.2023.100688
  23. Taheri, B., & Okumus, F. (2024). Conducting mixed methods research. International Journal of Contemporary Hospitality Management, 36(3), 995-1004. doi:https://doi.org/10.1108/IJCHM-08-2023-1309
  24. Tyas, A. S. P. (2017). Identifikasi Kuliner Lokal Indonesia dalam Pembelajaran Bahasa Inggris. Jurnal Pariwisata Terapan, 1(1), 38-51. doi:https://doi.org/10.22146/jpt.24970
  25. Valerie, C., Marcia, K., Kristanti, M., & Thio, S. (2024). The Contribution of Food Consumption Value in Shaping Food Destination Image and Behavioral Intention: The Perspective of Foreign Tourists in Bali. Jurnal Manajemen Bisnis dan Kewirausahaan, 8(6), 1493-1506. doi:https://doi.org/10.24912/jmbk.v8i6.32066
  26. WTTC. (2017). Coping with Success: Managing Overcrowding in Tourism Destinations. Retrieved from https://researchhub.wttc.org/product/coping-with-success-managing-overcrowding-in-tourism-destinations
  27. Zhang, C., & Li, L. (2025). Impacts of urban scenic area congestion on tourist satisfaction. Anatolia, 1-15. doi:https://doi.org/10.1080/13032917.2025