Indonesia is an agricultural country because the majority of the population is farming. The fertile agricultural land in Indonesia is due to the location of the country in a tropical climate, making the rock weathering process that occurs in Indonesia occur perfectly, which makes the soil fertile (Ayun et al., 2020). But on the other hand, Indonesia currently occupies the top 100 poor countries in the world, while according to the World Population Review (WPR) Indonesia ranks 73rd as the poorest country in the world (Triono and Sangaji, 2023). This triggers environmental damage. According to Laily (2022), environmental problems in Indonesia are caused by underdevelopment. In Indonesia itself, the environmental damage that occurs is very alarming, and can even cause damage to future generations.
There is a gap that shows the potential for welfare that has not been optimally utilized by the people of Indonesia. Tourism innovation in the form of agrotourism is one of the opportunities that can be developed to be a solution to this problem.
Agrotourism initiates a change in farming systems from subsistence or self-consumption to commercial. It encourages income diversification as it can offer additional income for farmers such as from farm tours, harvesting experiences, or local products processed on-site. This diversification helps farmers reduce dependence on farm produce alone, which is often affected by market price fluctuations.
Increasing the sector will contribute to job creation. Agrotourism creates a variety of new jobs, ranging from tour guides, lodging staff, to managers of restaurants or stalls serving local products. This helps reduce the unemployment rate in Indonesia. Agrotourism can be a significant driver of economic growth and improve community welfare, especially in rural areas that depend on agriculture.
According to Gunaratne et. al. (2021), food security is a condition when all people, at any time, have physical and economic access to sufficient, safe, and nutritious food and are able to meet their dietary needs and tastes to carry out an active and healthy day. To achieve this, there are four dimensions that must be met, such as availability, access, stability and utilization.Â
The availability dimension ensures that food is always available and has good quality so that it can be used to meet needs, regardless of how it is obtained, whether from domestic production or imported products.
The access dimension emphasizes the ability of households to obtain food through various means and sources such as self-production, purchase, barter, gifts and food aid. Food access is easier when people have sufficient income or other resources to access food. This dimension is closely related to an individual's occupation, if their occupation generates sufficient income, the easier it is to obtain food.
The stability dimension requires that food availability must be accessible and usable even during food crises. This dimension aims to prevent food inequality during crises such as the shortage season, and to reduce mortality due to inaccessibility of food.
The last dimension is utilization, which includes the use, processing, preparation and storage of food. The utilization dimension is closely related to the needs of each individual in fulfilling their food as each individual has different dietary needs and tastes. In essence, the utilization dimension is aimed at reducing the risk of undernutrition, micronutrient deficiencies and overweight.
