INDONESIAN Gastronomy Community (IGC), Saturday (9/3), held Gastronomy Talks at Unika Atma Jaya, Jakarta by inviting resource persons from government, academics and practitioners.
The speakers were Odo Manuhutu, Deputy for Tourism and Creative Economy Coordination from the Coordinating Ministry for Maritime Affairs and Investment (represented by Liz Zeny Merry, Acting Assistant Deputy for Creative Economy Development/Middle Expert Policy Analyst); Ani Nigeriawati, Director of Public Communications from the Ministry of Foreign Affairs; Teuku Rezasyah, Ph.D Senior Lecturer from Padjadjaran University, and Chef Ivan Mangundap to discuss Indonesia’s Gastronomic Diplomacy Strategy since the emergence of the Indonesia Spice Up the World program to the implementation of the ASEAN and G20 Summit Gala Dinner.
Since the launch of the Single Narrative of Indonesia Spice Up the World (ISUTW) under the coordination of the Coordinating Ministry for Maritime Affairs and Investment in 2022, Indonesia has had similar ideas in promoting food, drinks, spices and ready-to-consume packaged products abroad.
Ria Musiawan, General Chair of the IGC said, “One of the efforts to unite an idea that is formulated in the form of a policy as a guide for interaction is through diplomacy, namely gastrodiplomacy by promoting Indonesian food and beverage products.”
“The IGC’s role is in preserving and disseminating information, not only within the country, but also abroad, especially in supporting the government,” he continued
These Gastronomy Talks aim to provide an understanding of the significance of promoting Indonesian gastrodiplomacy on the world stage, as well as providing education to the public and seminar participants about policy direction, strategy and implementation.
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Apart from that, this activity also has the objective of preserving food and drinks and their culture as forming an image of national identity as well as being a catalyst for uniting Indonesia.
Odo Manuhutu is of the opinion that, as a gastronomic diplomacy program, Indonesia Spice Up the World (IUSTW) prioritizes three main approaches, namely (1) developing existing restaurants through market expansion and licensing, and conceptual development of restaurants as examples of restaurants abroad; (2) Development of Ready to Eat Products (sate, rendang, soto, gado-gado, and fried rice) and increase in premium products/other spices to be showcased in restaurants/retails through a curation process; and (3) Developing supply chain management by building a producer – trader – buyer network by IAS (Solution Aviation Integration) – BUMN together with the community/ GAPMMI; and strengthening logistics, distribution, stockists, marketing, R&D
Meanwhile, Ani Nigeriawati conveyed the organization of the Gala Dinner at the ASEAN and G20 Summits to support Indonesia’s national interests. The soft diplomacy that occurs during negotiations can lighten the tense atmosphere and melt it over food.
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“Apart from that, overseas lifestyle trends and increasing demand are leading to the superiority of Indonesian culinary character.” said Nigeriawati.
On the other hand, based on experience observing gastrodiplomacy activities, Teuku Rezasyah believes that Indonesia’s Gastro Diplomacy strategy must determine the right indicators to focus on efforts to attract consumers, and needs to include certain values such as large, diverse, democratic, unity, moderate, friendly, hygienic. , healthy, nutritious, musical, halal, and can be adapted to the target audience.
Even Chef Ivan Mangundap also sees that the current challenge is how to make Indonesian food popular with different tastes.
“For example, looking at the situation and applying what is appropriate, namely the origin of the country,” he concluded. (RO/Z-1)
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