UNS – The Laboratory of Social and Economic Livestock Studies at the Faculty of Animal Science, Universitas Sebelas Maret (UNS), in collaboration with the Indonesian Association of Social and Economic Livestock Scientists (Persepsi) Solo Raya Chapter, the Alumni Association of Universitas Jenderal Soedirman (Kaunsoed) Solo Raya, and the Training and Education Center of National Library of Indonesia (PNRI), successfully held the 1st Indonesian Gastronomy Conference (KGI) 2024. The event took place at the Sahid Jaya Solo Hotel from December 3 to 6, 2024.
The conference adopted the theme: “The Role of Indonesian Gastronomy in Supporting Sustainable Development Through the Wealth of Nusantara Cuisine with the Implementation of Sustainable Development Goals (SDGs)”.
The 1st Indonesian Gastronomy Conference (KGI) 2024 successfully served as a platform for sharing experiences, knowledge, and recommendations on implementing and transforming gastronomy to support sustainable development through the Sustainable Development Goals (SDGs). The 1st Indonesian Gastronomy Conference (KGI) 2024 featured various activities, including a National Seminar, the 10th Creative Writing Competition (PKM) 2024, a Call for Papers Best Practice themed Gastronomy in Campus, and a field trip city tour.
The 1st Indonesian Gastronomy Conference (KGI) 2024 featured Prof. Ir. Lilik Retna Kartikasari, M.P., M.Agr.Sc., Ph.D., IPU., ASEAN Eng., Dean of the Faculty of Animal Science at UNS, as one of the speakers. She presented a paper titled “Diversification of Animal-Based Gastronomy through the Implementation of Sustainable Development Goals (SDGs) to Support the Government’s Free Nutritious Meal Program.”
The second speaker, Dr. Asep Yudha Wirajaya, S.S., M.A., a lecturer at the Faculty of Cultural Studies (FIB) UNS and Chair of the Nusantara Manuscript Society (Manassa) Solo Raya Chapter, delivered a presentation titled “Literary Gastronomy: Cultural Diversity and Local Culinary Wisdom in Ancient Nusantara Texts.”
The third speaker, Achmad Nur Chamdi, S.Pt., M.Si., from UNS Library and Chair of Kaunsoed Solo Raya Chapter, presented a paper titled “The Potential and Role of Gastronomy in Enhancing Revenue Generation (Income Generation, Networking, Visitor Numbers, Literacy Development, and Branding Strengthening).”
The fourth speaker, Dr. Ir. Ayu Intan Sari, S.Pt., M.Sc., a lecturer at the Socio-Economic Livestock Laboratory, Faculty of Animal Science UNS, and a board member of Persepsi Solo Raya Chapter, presented a paper titled “Gastronomic Diplomacy Strategies to Enhance the Image and Promote the Diversity of Indonesian Culinary and Tourism on the Global Stage.”
The participants of the 1st Indonesian Gastronomy Conference (KGI) 2024 included representatives and invitees from various institutions such as the Ministry of Foreign Affairs, the Food Security and Agriculture Office of Surakarta, the Culture and Tourism Office of Salatiga, the Library and Archives Office of Berau Regency in East Kalimantan, Universitas Gadjah Mada, IAIN Metro Lampung, Universitas Bangka Belitung, Universitas Bhayangkara Jakarta Raya, Ma’had Aisyah Binti Abu Bakar Library in Bogor, Bogor Agricultural Institute, SMAN 4 Yogyakarta, SMPN 1 Tangen Sragen, as well as students, researchers, and observers of Indonesian gastronomy.
Achmad Nur Chamdi, S.Pt., M.Si., the Chairman of the organizing committee, stated that the 1st Indonesian Gastronomy Conference (KGI) 2024 resulted in several key recommendations and decisions. First, the declaration of the establishment of the Indonesian Gastronomy Forum, with leadership for the 2025-2029 term, which will be inaugurated at next year’s conference. Second, it was emphasized that gastronomy has been an integral part of Indonesian society for hundreds of years. Gastronomy, closely related to culinary arts, differs from the concept of cuisine, which refers to the art of cooking healthy and nutritious food. Gastronomy, however, encompasses a broader scope, including the arts, philosophy, culture, and the practices and studies related to the selection, preparation, production, presentation, and enjoyment of food and beverages. Indonesia boasts a rich variety of culinary and gastronomic traditions, and when well-managed, both can have a profound impact, even contributing to the welfare of the Indonesian people.
Gastronomy is a highly strategic soft power for Indonesia, supporting both the economy and food security. It can help address various national issues through culinary diplomacy and contribute to environmental preservation and mitigating the impacts of climate change. Additionally, discussions on gastronomy are part of efforts to support sustainable development, particularly in line with the implementation of Sustainable Development Goals (SDGs), especially points 2, 3, 14, 15, 16, and 17. Regarding the 2nd Indonesian Gastronomy Conference (KGI) in 2025, since no region has agreed to host the upcoming conference, the event will still be held in Surakarta, Central Java.
HUMAS UNS
