The Negative Impact of Rapid Growth of Culinary Tourism in Bandung City: Implementation of Innovative and Eco- Friendly Model Are Imperative
Prety Diawati, Henry H. Loupias
Available Online March 2018.
- https://doi.org/10.2991/ictgtd-18.2018.44How to use a DOI?
- Culinary tourism, Eco-friendly design, Garbage, Innovation, Packaging design
- Bandung is known as a culinary city mainly by domestic tourists from Jakarta. The negative impact of the visit was an increased volume of garbage around 100 -200 tons / weekends. In addition, about 75% of garbage derived from styrofoam food packaging and drink plastic bottles. In order to face the problem of increasing the volume of garbage as the negative impact of culinary tourism, it is necessary to do the right solution. One effort is to innovate culinary products by developing foods that can be packed with natural materials. Innovative packaging has attractiveness and selling power. However, innovation is an effort to face a competitive market.The purpose of this study is to explain the phenomenon of culinary tourism in Bandung City. The research used descriptive methods. The research samples are culinary products and its packagings that are widely consumed by domestic tourists from Jakarta or other cities
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
TY - CONF AU - Prety Diawati AU - Henry H. Loupias PY - 2018/03 DA - 2018/03 TI - The Negative Impact of Rapid Growth of Culinary Tourism in Bandung City: Implementation of Innovative and Eco- Friendly Model Are Imperative BT - Proceedings of the 2nd International Conference on Tourism, Gastronomy, and Tourist Destination (ICTGTD 2018) PB - Atlantis Press SP - 372 EP - 381 SN - 2352-5428 UR - https://doi.org/10.2991/ictgtd-18.2018.44 DO - https://doi.org/10.2991/ictgtd-18.2018.44 ID - Diawati2018/03 ER -