This research aims at identifying the possibility of transforming Serangan Island into a sustainable culinary tourism destination through creating culinary offers and employing appropriate marketing strategy. Serangan Island is located in the south of Denpasar, Bali and offers opportunities for nature tourism and cultural experiences, but has not been fully developed to sustain culinary tourism. Since this work aims to explore and describe the best practices in the context of the hospitality and culinary, this research employs a qualitative research approach and case study method in order to examine the sustainability of tourism in the context of Serangan Island. The findings of this research indicate that culinary creativeness in Serangan Island is the integration of local food and native methods of cooking along with sustainability including food wastage as well as sustainable sources of energy. Besides, efforts made in marketing and branding of the island as the culinary tourism destination has also been effective specifically in the area of local partnership and usage of social networks.This research highlights how creativity in culinary activities and marketing strategies are relevant in creating a local community-supported sustainable tourism system. Thus advances theory and practice of sustainable tourism and provides recommendation for best practice for tourist stakeholders to embrace the concept of sustainable gastronomic destinations in Serangan Island.

Keywords: Sustainable Gastronomy Destination, Culinary Innovation, Tourism Marketing

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