SUSTAINABLE FOOD AS AN ENVIRONMENTAL MARKER IN THE FOOD TOURISM INDUSTRY

Abstract

Participation in food tourism promotes more responsible and sustainable tourism, benefiting both travelers and locals. In general, it is an experience in which food is used as a form of expression and connection with local culture, biodiversity, and the desire to understand local nature and ethnicity. On the basis of these acquired skills, a love for nature is formed, which is expressed through ecological thinking and lifestyle. In the context of a global, technologically rapidly changing world, gastronomy tourism is a way to contribute to local farming and food production practices for sustainable development, food security, social stability and community well-being. Tourists are active participants in the preservation of the environment, local culture and historical traditions, creating, together with local producers, opportunities for communication, outdoor activities and the exchange of regional food in various ethnic and cultural spaces. The problem with the tourism industry as a whole is that instead of moving forward towards sustainability, the industry only responds to emerging environmental problems. Thus, the game of reaction is always doomed to be untimely in matters of global solution of environmental problems. The article explores a more holistic view of both the problems of gastronomic tourism and the possibility of applying environmental solutions in gastronomic tourism to advance towards the goals of sustainable development. A proposal for the use of ecological approaches in gastronomic tourism based on sustainable nutrition is discussed to indicate real actions in achieving the greening of the tourism industry. The authors reveal the factors of the positive influence of gastronomic tourism using socio-ecological and economic approaches. Attention is focused on an integrated approach to identifying environmental problems in the field of gastronomic tourism and proposals for their solution. It is proposed to strive for sustainable nutrition in tourism and use the concept of such nutrition as a marker of the environmental friendliness of gastronomic tourism and the entire field of tourism business. However, it should be noted that further research in the field of gastronomic tourism should focus on the development of new culinary activities, culinary medicine, establishing more active stakeholder participation in the development of food tourism and the role of social networks in promoting these activities. It is argued that sustainable nutrition leads to the greening of gastronomic tourism and can be considered as an ecological marker of the results of tourism economic activities towards the achievement of sustainable development goals. Realizing the potential of gastronomy tourism requires learning to understand and predict demand, create and maintain relationships with all local stakeholders, and develop appropriate products and marketing strategies. Support is also needed for the formation of qualified employees.