The Role of Food Safety in Sustainable Gastronomic Tourism: Insights from Farm-Stay Tourist Experiences

Dragan Vukolić (), Mladen Radišić, Maja Radišić, Dušan Pevac, Srđan Milošević and Tamara Gajić
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Dragan Vukolić: Faculty of Tourism and Hospitality Management, University of Business Studies, 78000 Banja Luka, Bosnia and Herzegovina
Mladen Radišić: Department of Industrial Engineering and Management, Faculty of Technical Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
Maja Radišić: Foodscale Hub, 21000 Novi Sad, Serbia
Dušan Pevac: Department of Industrial Engineering and Management, Faculty of Technical Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
Srđan Milošević: Faculty of Organizational Studies Eduka, University Business Academy, 11000 Belgrade, Serbia
Tamara Gajić: Faculty of Organizational Studies Eduka, University Business Academy, 11000 Belgrade, Serbia

Agriculture, 2025, vol. 15, issue 18, 1-21

Abstract: In contemporary tourism, gastronomic offerings increasingly go beyond the boundaries of mere taste enjoyment, becoming an important element of the sustainable development of destinations. At the same time, food safety is gaining importance as a key aspect of the tourist experience and trust in a destination. The research was conducted in Serbia, focusing specifically on agritourism farm stays known for their local food production and sustainable hospitality practices. This study highlights the crucial link between local agricultural practices and tourists’ perceptions of food safety, positioning food safety as a key dimension of both sustainable gastronomy and rural development. The research was conducted on a sample of 650 tourists in farm stays, using a structured survey questionnaire, with data analysed through descriptive statistics, factor analysis, Pearson correlation, ANOVA, and multiple regression analysis. The results indicate that tourists highly value food safety, particularly in the context of local and traditional gastronomy, and that there is a significant correlation between the perception of food safety and the intention to revisit or recommend a destination. This study suggests that the integration of food safety standards into sustainable gastronomic practices is essential for enhancing competitiveness and building long-term trust among individuals of various sociodemographic profiles.

Keywords: food safety; agritourism; farm stays; sustainability; gastronomic tourism; tourist perception; service quality; intention to revisit; rural hospitality (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2025
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