Slow Food: An Essential Ingredient for Sustainable Tourism in Central Europe

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14560%2F19%3A00110479" target="_blank" >RIV/00216224:14560/19:00110479 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.icstm.org/1908Budapest_Schedule.pdf" target="_blank" >http://www.icstm.org/1908Budapest_Schedule.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Slow Food: An Essential Ingredient for Sustainable Tourism in Central Europe

Popis výsledku v původním jazyce

Food and gastronomy are important elements of tourism. The concept of food has become increasingly significant in promoting traditional hospitality. Food is utilized as a mean of supporting regional culture, developing new tourism products and enhancing sustainable tourism. The Slow Food Movement is a good example of how gastronomy is associated with the sustainability of tourism. This international movement was established in 1986 as a response to gastronomy globalization reflected in a newly opened McDonalds outlet in Rome. Based on this, today the movement can be considered as a sophisticated response to unfavorable global change penetrating the same field of interest as gastronomy tourism, which is nowadays one of the most vibrant tourism trends. This combination seems to be an innovating tool for implementation of ideas of sustainable tourism. A pilot activity of this scope presents the Slow Food Central Europe project which matures the subject of this article. The goal of this article is to identify the key problems related to tourism of project's stakeholders, recognize the solutions for them brought by the project, valorize its worthiness to local communities, and appraise if there is a contribution to motions towards sustainable tourism. Methods used in the paper are data analysis and its interpretation, interviews with participants of the project and with members of local communities, which are affected by the project, observation and personal experience of the author. In the end, it is proved, that the project is an example of good practice in terms of sustainable tourism and that is appreciated by the locals, despite there is a still a place for improvement.

Název v anglickém jazyce

Slow Food: An Essential Ingredient for Sustainable Tourism in Central Europe

Popis výsledku anglicky

Food and gastronomy are important elements of tourism. The concept of food has become increasingly significant in promoting traditional hospitality. Food is utilized as a mean of supporting regional culture, developing new tourism products and enhancing sustainable tourism. The Slow Food Movement is a good example of how gastronomy is associated with the sustainability of tourism. This international movement was established in 1986 as a response to gastronomy globalization reflected in a newly opened McDonalds outlet in Rome. Based on this, today the movement can be considered as a sophisticated response to unfavorable global change penetrating the same field of interest as gastronomy tourism, which is nowadays one of the most vibrant tourism trends. This combination seems to be an innovating tool for implementation of ideas of sustainable tourism. A pilot activity of this scope presents the Slow Food Central Europe project which matures the subject of this article. The goal of this article is to identify the key problems related to tourism of project's stakeholders, recognize the solutions for them brought by the project, valorize its worthiness to local communities, and appraise if there is a contribution to motions towards sustainable tourism. Methods used in the paper are data analysis and its interpretation, interviews with participants of the project and with members of local communities, which are affected by the project, observation and personal experience of the author. In the end, it is proved, that the project is an example of good practice in terms of sustainable tourism and that is appreciated by the locals, despite there is a still a place for improvement.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

50200 - Economics and Business

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů