<![CDATA[This study examines how local culinary practices support sustainable tourism development in Pujon Kidul Tourism Village, Malang Regency, Indonesia, by analyzing the interrelationship among authenticity, community empowerment, and environmental sustainability. It addresses the underutilization of local culinary assets for sustainable tourism development. A qualitative case study was conducted and supplemented by a descriptive visitor feedback survey involving 100 visitors selected through convenience sampling. Data were collected through participatory observation, in-depth interviews with culinary entrepreneurs, community leaders, tourism village managers, local government representatives, and tourists, visitor feedback forms, and document analysis. The findings show that authentic local taste was the most frequently reported reason for revisiting the village, identified by 82% of respondents. Culinary authenticity is maintained through locally sourced ingredients, inherited recipes, rural dining settings, and cultural storytelling. Community participation, cooperative coordination, capacity building, and local governance enable these cultural resources to generate shared economic benefits, while organic sourcing, waste management, composting, and reduced use of single-use plastics support environmental sustainability. The study proposes a Sustainable Local Culinary Development Model that explains the interdependence of cultural authenticity, community empowerment, and environmental responsibility in an agricultural-based tourism village. The model offers an adaptive framework for rural destinations seeking to develop food tourism without separating economic benefits from cultural continuity and ecological stewardship. Sustainable local culinary development therefore requires cross-sector collaboration, participatory governance, and sustained protection of local resources.]]>
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