Can the Slow Food Movement Find Its Place in Vojvodina? Perspectives of Hospitality Professionals
Can the Slow Food Movement Find Its Place in Vojvodina? Perspectives of Hospitality Professionals

Author(s): Svetlana Tepavac, Dragan Tešanović, Marija Vukadin
Subject(s): Social Sciences
Published by: Udruženje ekonomista i menadžera Balkana
Keywords: Slow Food movement; Vojvodina; Hospitality professionals
Summary/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.

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