SDGs-Based Economic Development Design Through the Development of Eco Halal Food in Sustainable Food Home Areas (KRPL)

Abstract

Eco Halal Food is a new term in the food industry. Eco Halal Food is a continuation of eco food, namely food that provides safety not only for humans but also for the environment. Eco food is one of the business models for food from processed plants that has an impact on health and community empowerment. But in the current context, eco food in food is not enough, because it cannot be internationally competitive. Thus, eco food coupled with halal food are two food safety concepts that have their own standardization, and can become a new discovery, namely eco halal food, a food concept that is not only halalan thoyyibah, but also has a positive impact on empowering the surrounding community and a sustainable environment. So this research aims; the first describes the development of eco Halal food in the Sustainable Food Home Area (KRPL), the second analyzes the design of SDGs-based economic development through the development of eco halal food. Achievement of the objectives was carried out using a research method, namely a qualitative approach with the type of phenomenological research. Data collection techniques used observation, interviews, documentation and extension of observations at the location. Data analysis used the Miles Huberman model with a phenomenological analysis model. So the results of this study state that the first thing to do is to empower women in managing food at KRPL. So as to produce various food variants that are managed from upstream to downstream. Second, the design of the economic development carried out seeks to achieve the 17 goals of the SDGs coupled with sharia elements as a new combination in realizing sustainable development.