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  • Sustainable gastronomy tourism as a tool of local development – the case of the Posavje region
    Rangus, Marjetka ; Petek, Vita ; Gačnik, Aleš, 1963-
    Gastronomy tourism is one of the fastest-growing types of cultural tourism, including wine and food heritage of the destination. At the destination level, gastronomy tourism represents strategic ... intersection of agriculture and tourism and brings together various stakeholders from agriculture, tourism, hospitality, catering, culture, education and others. Gastronomy tourism provides excellent opportunities for the introduction of responsible tourism principles in destination management practices. In the present research, Posavje region has been studied as a potential for gastronomy tourism development. Research finding show high level of awareness of sustainable principles and pride of local heritage and production. In the second part, opportunities for destination management based on local gastronomy supply were identified. For this end, methodological process for drafting strategic plan for gastronomy tourism of UNWTO and BCC was tested. By analysing existing resources and attitudes of stakeholders towards gastronomy destination development, we have developed strategic elements of destination management, operational planning and program of action for Posavje region. Research brings new evidence on attitudes of regional gastronomy tourism stakeholders towards principles of responsible tourism and showcases the implementation principles for sustainable gastronomy tourism development.
    Vir: Ethical and responsible tourism : managing sustainability in local tourism destinations (Str. 472-484)
    Vrsta gradiva - članek, sestavni del ; neleposlovje za odrasle
    Leto - 2023
    Jezik - angleški
    COBISS.SI-ID - 149487107

    Povezava(-e):

    https://www.taylorfrancis.com/chapters/edit/10.4324/9781003358688-41/sustainable-gastronomy-tourism-tool-local-development-case-posavje-region-marjetka-rangus-vita-petek-ale%C5%A1-ga%C4%8Dnik

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