The Impact of Pairing Local Food and Wine on the Sustainability of Hospitality Businesses in the Wine Region of Srem (Vojvodina, R. Serbia)

Tamara Stošić, Dragan Tešanović, Bojana Kalenjuk Pivarski (), Maja Paunić, Snježana Gagić Jaraković, Jasmina Lazarević, Velibor Ivanović and Stefan Šmugović
Additional contact information
Tamara Stošić: 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
Bojana Kalenjuk Pivarski: Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
Maja Paunić: Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
Snježana Gagić Jaraković: Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
Jasmina Lazarević: Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
Velibor Ivanović: Department of Geography, Tourism and Hotel Management, Faculty of Sciences, 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

Sustainability, 2025, vol. 17, issue 2, 1-22

Abstract: This research examined how food and wine pairing affects the sustainability in local hospitality settings. This study focused on hospitality employees’ attitudes in Srem, where it explored the importance of integrating local produce, the economic and environmental benefits of reduced food miles, and customer satisfaction through authentic experiences. Key research questions investigated the perceived value of food–wine pairing, factors that influenced sustainable practices, and employee motivation. Data were gathered via a structured survey that highlighted challenges like limited ingredient availability and high costs. The results show that the employees recognized the importance of sustainability but displayed limited motivation for further initiatives. The findings suggest that enhancing local sourcing can bolster economic resilience and cultural preservation, promoting a sustainable tourism model for the region. This study recommends additional research on ecological impacts and local community benefits to further embed sustainability in hospitality practices.

Keywords: food and wine pairing; sustainability; local products; gastronomy; hospitality; tourism; Vojvodina (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2071-1050/17/2/476/pdf (application/pdf)
https://www.mdpi.com/2071-1050/17/2/476/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:17:y:2025:i:2:p:476-:d:1563699

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().