Between agro-food products, coffee is the first commodity to quarrel in ethical attributes and sustainability issues such as fair trade, premium prices, as well as justified value chain issues. Taking into account the growing coffee consumption in Indonesia, this article tries to prove connoisseur consumers (CCs) are moderating the sustainable consumption and dynamics capabilities (DCs) of single origin coffee shops (SOCSs). An in-depth interview to 30 SOCS managers and 60 baristas and a survey to 450 consumers found that there are significant correlations between connoisseurs attributes such as the depth of a barista’s knowledge of coffee, the barista’s skills, the shop image, the coffee variation, the barista’s communication skills, and the serving techniques and that they have a relationship with an increase in the number of consumers. The existence of CCs has encouraged the practice of consumption sustainability of SOCSs and moderates SOCSs to improve sensing, seizing, and transforming shop management to stand against the competition. Based on the above findings, more in-depth research on the standard character and number of CCs is needed as well as their contribution to the revenue structure of SOCSs. Meanwhile, connoisseur customers’ support is capable of helping the SOCSs in improving their DCs to improve the sustainable consumption of Indonesian single origin coffee in the future.

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This paper aims to examine various types of local wisdom that are carried out in managing peatlands in a sustainable manner within the framework of community-managed areas (wilayah kelola rakyat). The concept consists of four components, there are Tata Kuasa (Governance), Tata Kelola (Management), Tata Produksi (Production) and Tata Konsumsi (Consumption) which will be used as a peatland management framework. The use of this concept is expected to be a guide in managing peatlands through improving village governance and implementing agroindustry on peatlands based on local wisdom. The research was conducted in 16 villages in two districts in Jambi Province, Tanjung Jabung Barat and Tanjung Jabung Timur. The methods used are field observations, interviews and literature studies related to local wisdom, village governance and agroindustry. The results obtained are that actually the village community is able to utilize and process natural potential with existing local wisdom and is able to implement it in the form of village governance through drafting village regulations and processing agricultural products as part of agroindustry.

Tengger people's life could not be discharged to nature. Human ecology, a science that describes the interaction of humans and the environment, led to a meaning through the approach of symbolic interactionism and encourage human behavior towards nature. The phenomenon has become the foundation of this research problems. The first objective is reviewing the meaning of farming and tourism services and the relationship between them. The second, linking these two aspects to the behavior of the local community conservation. Third, emphasizing religious activity and its relationship to farming, tourism services, and the local community conservation. In the economic sphere, the relationship activities of farming and tourism services lasted in a synergistic, integrated and encourage one another. As the positive impact, ecotourism was a solution encouraging the Tengger community to give a positive response on the application of conservation agriculture on the dry land, as the efforts to prevent and repair environmental damage. In the culture and religious teachings of Tengger community, there were some important parts of the community, such as certain spells, and the law of Karmapala and the mlaspals ceremony (temple purification) to the safety of humans and nature, at onfarm and tourism activities of live.

Food and culinary business are growing, especially the variety of consumer demand. Business owners need to continue to develop various food menus to suit consumer needs. Various types of raw materials and food additives are used to produce foods with the best flavour. On the other hand, culinary business owners are required to be able to be adaptive to meet the needs of consumers efficiently and meet the requirements of food safety and halal. The material analysis problem is the complexity of the food menu, and it requires a lot of effort and time to analyse its constituent materials. Therefore, manual checking is not efficient, especially if it had to track the halal and legal information on raw material and food additives. One way to improve the efficiency of raw material uses and identify halal food is to use a bill of material analysis. Through this analysis, business owners can specify raw materials and food additives while recognising the halal nature of the ingredients used. The use of the bill of materials is expected to facilitate menu breakdown and to track the halal of raw materials and additional ingredients. This study aims to analyse food menus in culinary businesses and build a framework of the bill of material standards that can later be used and applied to culinary businesses. This study uses a system analysis and design approach where there is a requirement identification analysis stage as the basis for a framework for developing a bill of materials information system.