Home-Based Food Enterprises (HBFEs) in Bali enhance sustainable tourism by offering authentic culinary experiences that benefit tourists and local communities. This study examines their economic, cultural, environmental, and social impacts through qualitative methods: stakeholder interviews, case studies, and document analysis, processed via NVivo Pro12. Findings reveal HBFEs bolster local economies by supporting agriculture and creating jobs, preserve cultural heritage through traditional cuisine, promote environmental sustainability via eco-friendly practices, and strengthen social cohesion. Despite their contributions, the research is geographically limited to specific Balinese regions, potentially overlooking regional diversity. Future studies should expand scope and integrate quantitative metrics. The study underscores HBFEs’ potential to sustain local economies during crises, enrich cultural tourism, and encourage eco-conscious practices. Policymakers are urged to provide financial aid and training to amplify these benefits. Uniquely comprehensive in scale and depth, this research fills gaps in understanding how small-scale culinary enterprises drive sustainable tourism, offering actionable insights for holistic development strategies.