Digital Transformation and Green Demands: Rethinking Culinary Curricula for a Sustainable Industry

Abstract

Abstract – The culinary industry is undergoing a significant transformation, driven by digital transformation and escalating sustainability demands. This study explores how Indonesian vocational culinary education institution are responding to these dual pressures, focusing on the integration of digital and sustainability competencies into Level 5 curricula. Using a qualitative case study approach informed by Merriam’s interpretive framework, data were collected through semi-structured interviews and curriculum document analysis across two vocational institutions. Thematic analysis revealed three core findings; 1) awareness of the need for digital fluency and sustainability literacy, especially for emerging roles like influencer chefs and green professionals/entrepreneurs; 2) a gap between awareness and practice due to outdated national standards, weak industry feedback, and limited faculty training; and 3) bottom-up innovations such as digital marketing modules and sustainability projects led by proactive educators. The study presents a conceptual framework (Figure 4.1) maps the interplay between external industry drivers, institutional constraints, and enabling strategies for curriculum reform. Effective transformation requires not only pedagogical innovation but also alignment with national policy (e.g., green economy goals), updated competency models, and strengthened industry-academia collaboration. This research highlights the urgency for adaptive, sector-specific curriculum strategies that equip culinary graduates with the competencies required for a sustainable, digitally integrated future.

Keywords - Vocational education, culinary curriculum, culinary competencies, digital competencies, sustainability, curriculum reform.