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Abstract
The convergence of geotourism and sustainable culinary tourism presents a promising strategy for holistic destination development. This study explores the potential for integrating gastronomy as a core component of the management framework within the Batur UNESCO Global Geopark (UGGp) in Bali, Indonesia. Utilizing a qualitative case study approach, this research is based on an in-depth, semi-structured interview with the Manager of the Batur Geopark Museum, a key institutional stakeholder. The findings reveal three primary themes. First, the geopark has been instrumental in catalyzing a socio-economic transition within the local community, fostering a shift from environmentally extractive activities, such as lava rock mining, to sustainable tourism-based livelihoods like jeep tours and glamping. Second, there is a clear vision for future culinary development centered on hyper-local sourcing, leveraging the unique volcanic terroir of the region to create an authentic "volcano-to-table" gastronomic experience that enhances environmental sustainability and preserves local value. Third, the Batur Geopark Museum is positioned to become a dynamic nexus for culinary heritage, with plans for local food competitions and markets that promote intangible cultural heritage and support local enterprises. This paper concludes that the strategic integration of a terroir-focused culinary identity is a vital and logical next step for Batur UGGp, offering a pathway to diversify its tourism product, deepen its commitment to community welfare, and strengthen its overall sustainability.