Mataram, Universitas Mataram – The Research Team of The Center for Sustainable Farm Systems University of Mataram (CESFARMS Unram) held a workshop with the tourism industry including hotels, restaurants and catering (Horeca) in Lombok Island with the theme “Creating Resilient Communities in Indonesia Through Smallholder-Inclusive Tourism Markets” on Thursday (15/8) at Jayakarta Hotel Lombok.

This workshop is the first year activity after the signing of the MoU in 2023 between the Australian research cooperation institution for agriculture, Australian Center for International Agricultural Research (ACIAR), with Mataram University (Unram), Udayana University (Unud), Sam Ratulangi University (Unsrat), and the National Research and Innovation Agency (BRIN).

On this occasion, the Rector of Unram, Prof. Ir. Bambang Hari Kusumo, M.Agr.St., Ph.D. accompanied by the Ag4 Tourism Research Team consisting of Prof. Ir. Sri Widyastuti, Ph.D.; Prof. Dr. Ir. Sukartono, M.Agr.; Prof. Dahlanuddin, M.Rur.Sc., Ph.D.; Ir. I G.L. Parta Tanaya, M.App.Sc., Ph.D.

ACIAR Project Leader Jeremy Badgery-Parker and Research Partner Dr. Gomathy Palaniappan from the University of Queensland Australia; Dr. Ir. Tanda Sahat Panjaitan, M.Sc and Dr. Drh. Nurul Hilmiati, MSc researchers from the National Research and Innovation Agency (BRIN); Yuhan Farah Maulida, S.P. MAAPDA Student Ph.D. from the University of Queensland Australia; and 30 invited guests from hotels, restaurants and catering (Horeca) including Raja Hotel Mandalika, The Jayakarta Hotel Lombok, Lombok Plaza Hotel, Pullman Lombok Merujani Mandalika Beach Resort, The Kayana Beach Lombok.

In the era of globalization and modernization, collaboration between sectors is key to achieving sustainable progress. One example of synergy that has great potential to improve community welfare while supporting the tourism sector is the collaboration between academics, farmers, and Horeca as the business sector. This synergy not only strengthens the supply chain of agricultural products but also improves the quality of the tourism experience offered.

Along with the development of tourism and the increase in the number of tourist visits, it has brought its own consequences, especially in tourist destination areas and local communities. The presence of tourism is basically able to accelerate economic growth and provide employment, increase income, improve living standards, and stimulate productive sectors, especially the agrocomplex.

Rector of Unram, Prof. Ir. Bambang Hari Kusumo, M.Agr.St., Ph.D in his speech “The synergy between academics, farmers, and horeca is a progressive collaboration model to solve problems related to the supply of agricultural products to support tourism.”

“Through innovation and academic research, improvement in the quality, quantity and sustainability of agricultural produce produced by farmers, as well as horeca support in promoting and utilizing local products, we can create a mutually beneficial ecosystem. This synergy not only strengthens the agriculture and tourism sectors but also contributes to the community’s welfare in general. With close and sustainable collaboration, a bright and prosperous future for all parties involved can be actualized,” said Prof. Bambang.

Horeca has a strategic role in the value chain of local agricultural products by serving meals using local and fresh ingredients, horeca not only offers guests an authentic culinary experience, but also helps increase demand for agricultural products from local farmers. Adopting technologies and methods developed by academics, farmers are now able to produce higher quality produce. However, the main challenge is marketing and absorption of the products, which is where the role of the tourism industry, becomes very important.

As expressed by H. Agus Salim, a farmer and owner of Honey Bee Homestay in Central Lombok, “We feel empowered by this workshop. However, we still face challenges in selling our products. Cooperation with hotels can be a solution to ensure our products are well absorbed.”

The challenges in the supply chain of agricultural products to the hotel, restaurant and catering (horeca) sector are now a major concern, given the importance of ensuring a sustainable supply of quality food ingredients. Various challenges in the supply chain circulation threaten the efficiency and stability of supply, and impact the quality and price of products that reach the end consumer.

Hotels, restaurants and catering services require products with consistent quality and high standards. Inconsistencies in the quality of agricultural products, however, are often an obstacle and prevent food service providers from maintaining their menu standards.

Dr. Ir. Tanda Sahat Panjaitan, M.Sc., a researcher from the National Research and Innovation Agency (BRIN), explains, “The quality of agricultural products can vary greatly depending on many factors, including cultivation techniques and weather conditions. This unpredictability can be a big challenge for horeca, which requires stable product quality.”

The issue of agricultural product absorption by hotels, restaurants and caterers involves various aspects, from product quality and consistency to logistics and purchasing policies. To overcome this problem, close collaboration between farmers, horeca, and supporting institutions is needed, including technical support, infrastructure investment, and effective education campaigns.

Prof. Ir. Dahlanuddin, M.Rur.Sc., Ph.D. added “This collaboration not only provides economic but also social benefits. By ensuring agricultural products are well absorbed in the tourism market, the income of farmers increases, which contributes to the welfare of rural communities. Meanwhile, hotels that use local ingredients strengthen their image as pioneers of sustainability and support for the local economy, which can increase their attractiveness in the eyes of tourists,” said Prof. Dahlan.

Dr. Nurul Hilmiati from BRIN also presented the results of the horeca survey in the capacity as a value chain actor conducted by the ACIAR Unram team which is associated with all things that need to be collaborated over the next five years. Related to the value chain of agricultural products. Dr. Nurul also revealed the fair distribution of roles and benefits for each actor along the value chain.

Diversifying agricultural products also brings benefits in terms of sustainability and the local economy. By reducing dependence on a single crop, farmers can reduce the risk of losses due to market fluctuations or extreme weather conditions. In addition, diversification supports soil and environmental conservation in line with the principles of sustainable agriculture.

“Diversification not only makes agriculture more resilient but also contributes to environmental sustainability,” said Ir. I.G.L. Parta Tanaya, M.App.Sc., Ph.D., ”This practice helps maintain soil health and reduces negative impacts on the ecosystem,”

According to Prof. Sukartono, “This collaboration is an important step towards creating a more efficient and sustainable value chain system. So I invite all parties present and involved in the research collaboration for the next 5 years to find the best formulation by combining academic expertise in research and technology, farmers’ experience in the field, insights from horeca to find more integrated solutions,”

Local farmers, who often face challenges in accessing a wider market, are now receiving support in the form of training on modern farming techniques and supply chain management. By adopting innovative farming techniques and building close partnerships with hotels, restaurants and caterers, farmers can ensure a quality and diverse supply of food ingredients. This not only supports horeca in facing diverse market demands but also strengthens the local economy and promotes environmental sustainability.

On the other hand, horeca industry players also play an active role by providing data on consumer demand and feedback on product quality. “This collaboration is very beneficial for us as it allows us to better understand and plan our product needs. We can also provide direct feedback to the farmers on the quality of the products we receive,” said I Made Pasek Juniartha, one of the invited guests from The Jayakarta Hotel Lombok.

Local smallholders who have better capacity and capability to meet demand from horeca buyers, as well as support and appreciation from horeca for local producers and their products, can create mutual value between local farmers and the tourism sector. Collaborative business partnerships between local smallholders and tourism industry players and the use of co-development guidance tools (intensive tourism hubs linked to local agriculture) are key in realizing effective synergies.

At the end of the session Prof. Ir. Sri Widyastuti, Ph.D. as the Head of the Unram Ag4T Team concluded that “This collaboration is an important step towards economic sustainability and improving community welfare, the absorption of agricultural products by horeca can be significantly increased. This initiative not only strengthens the food supply chain but also supports local economic growth and provides a meaningful experience for tourists.”.