Sustainable Gastronomy Practices In Indonesia’s Island Tourism: A Focus On Bali And Labuan Bajo. Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management, [S. l.], v. 7, n. 2, p. 143–158, 2024. DOI: 10.46837/journey.v7i2.227. Disponível em: https://ojs-journey.pib.ac.id/index.php/art/article/view/227. Acesso em: 18 apr. 2026.