| Abstrakt: |
The role that socioculture plays in promoting sustainable food production and consumption is becoming more widely acknowledged. The fact that socio-culture is now widely acknowledged as one of the primary forces behind sustainable food production and consumption is indicative of this progress. The primary focus of this study is on the sociocultural components of the food production and consumption subsystems in highland communities in the West Sinjai District, Sinjai Regency, South Sulawesi Province. Using a case study methodology, a qualitative approach, comprehensive observation, detailed interviews, documentation, and triangulation as data gathering strategies. so that the highland community's sociocultural reality may be thoroughly observed. The socio-cultural apparatus helps highland people adopt sustainable food production and consumption practices. The socio-cultural apparatus is one of the factors that aids upland people in realizing sustainable food production and consumption. The sociocultural aspect of highland communities' food production places a heavy emphasis on the importance of religious values, community, and collaboration. These ideas are used to food production techniques such as Appada Elo, Appatinro Bine, Passibaling, and Ganre Pare Beru, from clearing the land to harvesting. A strong emphasis is also placed on religious values (serving food to others as a sign of respect and appreciation for their creator and to become closer to their ancestors), the value of community (serving food to others as a symbol of gratitude and appreciation), and prestige values (such as local brown rice varieties) in the sociocultural aspect of food consumption in highland communities. These ideas are embedded in long-standing traditions that protect the sustainability of regional food production and consumption. [ABSTRACT FROM AUTHOR] |
