Gastronomic Identity Factors in the Function of Sustainable Gastronomy: A Case Study of Tourist Destinations in the Republic of Serbia and Bosnia and Herzegovina

Maja Paunić, Bojana Kalenjuk Pivarski (), Dragan Tešanović, Dragana Novaković, Stefan Šmugović, Nemanja Šarenac, Velibor Ivanović, Predrag Mlinarević and Jelena Marjanović
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Maja Paunić: Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
Bojana Kalenjuk Pivarski: Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
Dragan Tešanović: Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
Dragana Novaković: Department of Agricultural Economics and Rural Sociology, Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia
Stefan Šmugović: Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
Nemanja Šarenac: Faculty of Economics Pale, University of East Sarajevo, 71420 Pale, Bosnia and Herzegovina
Velibor Ivanović: Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
Predrag Mlinarević: Faculty of Economics Pale, University of East Sarajevo, 71420 Pale, Bosnia and Herzegovina
Jelena Marjanović: Faculty of Economics Pale, University of East Sarajevo, 71420 Pale, Bosnia and Herzegovina

Sustainability, 2024, vol. 16, issue 19, 1-21

Abstract: Gastronomic identity is a crucial segment of sustainable gastronomy and its successful positioning in the tourism market. As such, it calls for the creation of a suitable SusGastroIdentity scale that would identify influential factors. The research investigated the opinions of the employees in catering establishments in two tourist destinations in the Balkans: Fruška Gora Mountain, a tourist area in the Autonomous Province of Vojvodina in Serbia, and Jahorina Mountain, a tourist area in the Republic of Srpska entity in Bosnia and Herzegovina. The study involved 606 participants, 66% of whom work in à la carte restaurants. Of these participants, 68% hold operational roles in hospitality establishments, and 58.3% have over 5 years of experience in the hospitality industry. After conducting a survey using a questionnaire and performing appropriate statistical analysis of the responses, four factors of gastronomic identity and sustainable gastronomy were defined: geographic and cultural characteristics of gastronomy, gastro-tourism events, economic aspects of business operations, and commercial aspects of business operations. The present research has shown that employees in hospitality and tourism perceive geographic and cultural characteristics and the economic aspects of business as the significant factors of gastronomic identity that affect both the sustainability of gastronomy in tourism and the tourist destination itself.

Keywords: gastronomic identity; sustainable gastronomy; food in tourism; hospitality (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:16:y:2024:i:19:p:8493-:d:1489029

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