LOCAL FOOD ENTREPRENEURSHIP: SEBAGAI MODEL PENGEMBANGAN KEWIRAUSAHAAN BERKELANJUTAN
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Abstract
Selaras dengan Sustainable Development Goals (SDGs), studi ini memiliki relevansi dengan dua sasaran yaitu no poverty dan zero hunger. Hal ini berkaitan dengan kearifan pangan lokal di Kabupaten Kulon Progo, Yogyakarta yaitu “Geblek”. Sampai saat ini makanan khas ini masih dapat diterima oleh masyarakat termasuk milenial di Kulon Progo sehingga sejalan dengan kedua aspek tersebut dilakukan studi tentang potensi “Geblek” sebagai local food entrepreneurship di Kulon Progo. Secara umum tujuan studi adalah mengapresiasi aktivitas komersiel maupun kewirausahaan dalam memperkenalkan “Geblek” sebagai makanan lokal sehingga perlu desain strategi pengembangan usaha dengan basis kewirausahaan berkelanjutan. Dengan demikian dilakukan studi literatur serta pengumpulan data bersama narasumber untuk mengidentifikasi atribut dalam analisis SWOT. Hasil studi mendiskripsikan local food entrepreneurship terkait dengan aktivitas komersiel makanan tradisional khas Kabupaten Kulon Progo. Dilakukan analisis potensi pengembangan local food entrepreneurship melalui analisis SWOT masing-masing empat atribut serta dirancang lima strategi pengembangan local food entrepreneurship. Hasil studi sebagai rekomendasi dalam mengkomersilkan makanan lokal melalui model local food entrepreneurship. Apresiasi ini dapat menghidupkan sektor pertanian serta menjaga kesejahteraan seluruh jaringan supply chain di kawasan pedesaan. Hal ini dirasa penting karena mengandung unsur pelestarian tradisi atau kearifan lokal masyarakat Kulon Progo sehingga relevan dengan misi keberlanjutan dengan orientasi pada keseimbangan antara nilai sosial-budaya, lingkungan hidup dan pertumbuhan ekonomi masyarakat pedesaan.
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