Svetlana Tepavac
- University of Novi Sad, Faculty of Sciences, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
Dragan Tešanović
- University of Novi Sad, Faculty of Sciences, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
Marija Vukadin
- University of Novi Sad, Faculty of Sciences, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
Abstract:
This study examines the awareness of hospitality professionals in Vojvodina about the Slow Food concept and the challenges they face in sourcing Slow Food products. The Slow Food movement, founded on principles of “good, clean, and fair” food, promotes local, sustainable food practices, emphasizing the preservation of food traditions and ecological balance. Through a survey of restaurant managers, the research seeks to assess their knowledge of Slow Food, their willingness to incorporate it into their offerings, and the obstacles they encounter, such as high costs, logistical issues, and a lack of local suppliers. The findings aim to contribute to a better understanding of the Slow Food movement within the hospitality sector, offering insights into how it can be more effectively integrated into local businesses to promote sustainable tourism and regional identity.
9th International Thematic Monograph: Modern Management Tools and Economy of Tourism Sector in Present Era - 9th International Thematic Monograph: Modern Management Tools and Economy of Tourism Sector in Present Era
Published by: Association of Economists and Managers of the Balkans; Faculty of Tourism and Hospitality, Ohrid, North Macedonia
ISBN: 9788680194943 , ISSN: 26835673 , DOI: 10.31410/tmt.2024-2025
Creative Commons Non Commercial CC BY-NC: This article is distributed under the terms of the Creative Commons Attribution-Non-Commercial 4.0 License (https://creativecommons.org/licenses/by-nc/4.0/) which permits non-commercial use, reproduction and distribution of the work without further permission.