Entrepreneurship is a crucial driver of economic growth, especially in rural areas. Understanding the unique components that contribute to the success of rural entrepreneurial ecosystems is essential. This study presents a cutting-edge approach to uncover the essential components of rural entrepreneurial ecosystems that support rural entrepreneurship. We employ bibliometric techniques that enable us to leverage the Scopus database's academic paper metadata related to entrepreneurial ecosystems. Through citation analysis, we identify a core network of studies related to entrepreneurial ecosystems. Co-occurrence analysis visualizes the clusters of the most prominent components in both general and rural entrepreneurial ecosystems. We interpret the results based on a literature review. Our study categorizes the essential components into two: actor (academics, business, government, and community) and non-actor (human capital, network, entrepreneurial culture, financial systems, governance systems, infrastructure, environmental resources, and market) components. Environmental resources are critical in distinguishing the conditions of an entrepreneurial ecosystem in rural areas. This component represents the uniqueness and local economic potential of smaller areas, whereas in general entrepreneurial ecosystem studies, this component might not be a concern. By uncovering the components of rural entrepreneurial ecosystems, our study provides insights that can help policymakers, practitioners, and academics better support rural entrepreneurship and promote economic growth in rural areas.

A local food system is an alternative food network that shortens and more effectively structures the supply chain system. An intermediary actor functioning as an aggregator is needed in the local food system. The food hub is one such intermediary actor with an essential role in strengthening the local food system and increasing the competence of small farmers to compete with large-scale food distribution. Many studies have been conducted on the effectiveness and efficiency of food hubs; however, changing the supply chain system to one that is based on a local food system is challenging. This study aims to build a conceptual model that describes the activities and coordination of the actors involved in a food hub to achieve a local food system. In this study, a soft system methodology and case study approach are used to answer the research question. The results show that two transformations are needed to achieve a local food system: changing the supply chain system to one that is shorter and more structured and increasing quality consistency. Recommendations are presented in the form of a series of human activity systems to achieve transformations. Human activities to achieve a shorter and structured supply chain involve building cooperation, operating operational activities to add value, product identification, promotion, and developing fair-trade contracts. Human activities required to achieve transformation of increasing quality consistency include identifying high-demand customer requirements, forecasting, scheduling planting, and harvesting, improving training, cooperating with research institutions, farmer assistance, and quality inspection.

Batik industry constitute of one of 14 classified creative industries in Indonesia. As part of creative industry, batik design and the batik product is possible continuously develop. In this research, we focus on Batik Industrial Cluster in central Java, Solo. This research aim is to model value co-creation process and value orchestration platform as a hierarchical service by using service science perspective. We argue value orchestration management strategies to promote Solo as batik industrial clusters to world favourite tourist destination. To achieve it, we first examine and express the situation from batik industrial cluster in Solo by using qualitative approach. Then, we analyze a process model of value co-creation consisting of four phases, i.e., co-experience, co-definition, co-elevation and co-development. The model describes interactive relationship among stakeholders in Batik industrial cluster by involving value co-creation process to supporting such collaboration. Finally, we apply three management strategies of value orchestration platform for orchestrating value co-creation process, i.e., involvement, curation and empowerment strategies.

Purpose – Staycation became a popular alternative to vacation during the pandemic. This study seeks to examine the factors that influence Indonesian tourists’ staycation intention during COVID-19 using an extended model of goal-directed behaviour. Design – A model of goal-directed behaviour incorporates motivation variables, perceptions of COVID, and personal non-pharmaceutical interventions developed to predict people’s staycation intention during COVID-19. Methodology – Purposive sampling was used to determine samples aged above 17, domiciled in Indonesia, and willing to staycation during COVID-19. An online survey produced 534 responses and data were evaluated with PLS-SEM. Approach – A quantitative exploratory study was used to identify how Indonesian tourists intend to staycation during COVID-19. The measurement items were constructed from prior studies to evaluate the model. Findings – The staycation intention during COVID-19 was positively affected by desire, followed by perceived behavioural control, with perception of COVID-19 showing the opposite impact. Attitude plays essential role in influencing staycation intention. However, staycation intention was not associated with personal nonpharmaceutical interventions. Originality of the research – This study provides novel insights into motivational and nonpharmaceutical intervention variables in MGB, which are still underexplored in tourism literature, to assist hospitality and tourism management in optimizing the staycation trend and market during the pandemic