<![CDATA[This research examines maritime culinary tourism development policy from a social capital perspective using a functional approach. Bulukumba, known for its maritime cuisine, is a strategic asset for tourism development that can preserve its rich culture and marine resources. However, the reality is that over-exploitation of marine resources threatens the sustainability of fish populations and marine ecosystems. Lack of infrastructure, such as transportation, cold storage, and marketing networks make it difficult for fishers to market their catches efficiently. In addition, local community involvement is often limited due to a lack of access to information, training, and awareness of the importance of conservation. Without active participation, conservation efforts will struggle, exacerbating environmental degradation and harming the economic well-being of coastal communities in the long run. Government policies play a critical role in the development of this sector, with the aim of developing ideal community social capital in the tourism and maritime sectors, using thematic analysis to explore the roles and functions of various stakeholders and assess the potential for community empowerment. The findings show that effective policies include support for sustainable supply chains, training for local businesses, and promotion of seafood as part of the tourism destination offering in Bulukumba. However, there are still obstacles in policy implementation, such as suboptimal coordination between sectors, minimal budget allocation, and challenges in integrating local values into tourism promotion strategies.]]>
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