DIGITAL-GREEN INTEGRATION ENABLING TRADITIONAL FOOD SMES PERFORMANCE: A STRUCTURAL MODEL OF SUSTAINABLE CULINARY HERITAGE VALUE PRESERVATION
DOI:
https://doi.org/10.18623/rvd.v22.n2.3278Palavras-chave:
Digital Transformation, Eco-Digital Resilience, Green Technology, Sustainability, Traditional-Digital Hybridity, Spatial-Cultural ContingencyResumo
This study investigates the interrelationship between digital transformation alignment, eco-digital resilience, and green technology adoption in Indonesian traditional culinary MSMEs. Using a mixed-methods approach with quantitative dominance (N=334) and supporting qualitative analysis (25 in-depth interviews), this research examines how traditional culinary businesses integrate digital technologies and sustainable practices while preserving culinary authenticity as their competitive advantage. PLS-SEM analysis reveals significant positive relationships between eco-digital resilience and green technology adoption speed. The study introduces a novel Eco-Digital Resilience (EDR) construct that captures MSMEs' capacity to adapt to technological and environmental demands without compromising cultural essence. Findings indicate a paradigm shift in perception, where digitalization is increasingly viewed as an enabler rather than a threat to culinary heritage preservation. Economically, sustainable culinary MSMEs command a 15-20% price premium with a 14-month payback period for green technology investments, while digital systems reduce food waste by 35% and gas usage by 25%. Demographically, the research identified female dominance (54.7%) in sector leadership but concerningly low youth participation (9.3%), signaling a regeneration crisis threatening traditional culinary knowledge transmission. The study proposes a hybrid traditional-digital conceptual framework that reconciles the apparent dichotomy between cultural preservation and technological innovation. This integration enables culinary MSMEs to not only survive digital disruption but contribute to sustainable preservation of Indonesia's rich culinary heritage. These findings have significant implications for policymakers, particularly in cultural preservation, tourism development, and gender-responsive MSME support programs.
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