Development of innovative forms local food into creative economy food

Abstract

This study was a mixed research study. The operation was divided into 4 phases: Phase 1 studied concepts related to local food Creative Economy and Techniques for Upgrading Local Wisdom to Creative Development, Phase 2 Build a framework for developing innovative forms of local food to creative economy food, Phase 2 is to develop a traditional food innovation model towards creative economy food, and phase 4 is to study the acceptance and feasibility of the traditional food innovation model to creative economy food. The objectives of this study were to develop innovative forms of local food into creative economy food. The results of the study revealed that the overall creative economy guideline factors were at a high level. Sustainable development was found to be at a high level. The six creative economic guideline variables are 1) product differentiation strategy, 2) partnership strategy, 3) environmentally friendly production strategy, 4) innovation strategy, 5) employee strategy, and 6) strategy marketing able to explain sustainable tourism management at 68.30 percent. The components of the development of innovative forms of local food to creative economy food consisted of 1) the identity of local food 2) community organizations 3) management