Developing Mangrove Gastronomy Attractions through a Coast-to-Table Model: An Action Research on Ecosystem Services-Based Food Tourism

Farta Ade Saputra, Farid Asfari Rahman, Bergas Anggito Adjie, Alfiandi Imam Mawardi

Abstract


While mangrove ecosystems are widely recognized for their regulating services, their potential as a source of provisioning services transformed into gastronomy attractions remains under-explored. This study aims to evaluate the viability of a "Coast-to-Table" gastronomy model, centered on an interactive Live Cooking Show and Workshop as a professional tourism product at the Surabaya Mangrove Botanical Garden. Using a single-cycle Participatory Action Research (AR) approach—comprising planning, action, observation, and reflection—this study involved 20 tourism students as prospective developers and 4 expert lecturers to provide a professional evaluative perspective. Data were collected through field observations and a 5-point Likert scale questionnaire (n=24). The results indicate that the Coast-to-Table model is highly viable, achieving an overall mean score of 4.52. The highest score was recorded in the Ecosystem Services dimension (4.61), demonstrating that the live cooking and workshop narrative effectively communicates the link between coastal conservation and food security. A key technical innovation identified was the use of mangrove syrup as a substitute for rum, which enhanced both the local authenticity and the "halal" value of the attraction. This research establishes the "Coast-to-Table" framework as a practical blueprint for transforming provisioning services into tangible, high-value cultural experiences in urban coastal environments.


Keywords


Mangrove Gastronomy; Coast-to-table, Ecosystem Services; Action Research; Co-Creation Cooking Workshop.

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References


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DOI: https://doi.org/10.17509/gastur.v13i1.96231

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