Social culture in sustainable production and cunsumption of mountain community food products in Sinjai District, South Sulawesi

Abstract

Abstract Socio-culture is increasingly recognized as an important part of sustainable community food production and consumption. This evolution is reflected in the fact that social culture is now generally referred to as one of the main drivers of the sustainability of food production and consumption. this study focuses on socio-cultural aspects in relation to food production subsystems and food consumption subsystems in mountain communities in Sinjai Barat District, Sinjai Regency, South Sulawesi Province. Using a qualitative approach, the case study method, with data collection techniques, in-depth interviews / in-depth interviews, full observation, documentation, and triangulation. So that you can see the social reality of the mountains deeply. The socio-cultural aspect is one of the supporting factors in the realization of sustainable production and consumption of food in mountainous communities. The socio- cultural component in the food production of mountain communities strongly emphasizes the value of togetherness, the value of mutual cooperation, and religious values. This value is implemented into food production activities ranging from land preparation to harvesting such as; "Appada Elo"; "Appatinro Bine"; "Passibaling"; "Ganre Pare Beru". The Socio-cultural component in the food consumption of the mountainous community also promotes religious values (a symbol of gratitude to the creator and closer to their ancestors), the value of togetherness (serving food to others as a form of respect and appreciation) and the value of prestige (types of food such as brown rice local varieties). These values are wrapped in community norms that are maintained for generations as an effort to maintain the sustainability of community food production and consumption.

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