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Information × Registration Number 0225U000629, (0122U201634) , R & D reports Title Development and implementation of the international concept of Slow Food in the field of hospitality in the region popup.stage_title Розвиток та впровадження міжнародної концепції Slow Food у сфері гостинності регіону Head Kyfiak Vasyl F., д.е.н. Registration Date 15-01-2025 Organization Chernivtsi Trade and Economics Institute of the State Trade and Economics University popup.description1 Justification of the theoretical foundations and practical approaches regarding the innovative development of the Slow Food concept in Bukovina. To investigate the development potential of the Slow Food concept in Ukraine and the Chernivtsi region under conditions of deepening European integration as an element of regional tourism branding. To propose ways of developing the concept of Slow Food in the region and justify the priorities. Develop practical approaches to the implementation of innovative technologies for the development of the Slow Food concept in the region. popup.description2 The Slow Food concept originated in Italy in 1986 as a response to the globalization of fast food. Its primary goal is to promote local gastronomic traditions, support environmentally sustainable agriculture, and ensure food quality. The slogan "good, clean, and fair" reflects the movement's core principles: respect for the environment, fair labor practices, and enjoyment of high-quality food. In the hospitality sector, the implementation of the Slow Food concept offers significant advantages. Firstly, the use of local products fosters regional economic development, supports farmers, and reduces the carbon footprint. Hotels, restaurants, and other hospitality establishments adhering to this concept attract tourists interested in culinary tourism and eco-friendly practices. Secondly, Slow Food helps preserve the cultural heritage of a region. Local culinary traditions, based on seasonal and authentic ingredients, become a unique offering for tourists. For example, tasting tours, cooking workshops, or organic product fairs are popular elements of gastronomic tourism. In a regional context, Slow Food can serve as a powerful tool for sustainable development. Combining local traditions with modern tourist demands helps create an authentic and responsible tourism product. For instance, implementing zero-waste practices in restaurants or using energy-efficient technologies in hotels aligns with ecological standards and trends. Thus, Slow Food is not just a gastronomic concept but also a part of the sustainability strategy for the hospitality sector. Its implementation in regions promotes local culture, eco-tourism, and economic growth. Product Description popup.authors Bocharova Nataliia Yu. Brykova Tetiana M. Vdovichena Olha H. Hryhorovych Liudmyla S. Nezveshchuk-Kohut Tetiana S. Orekhovskyi Vadym O. Palamarek Karina V. Romanovska Olha L. Strutynska Liubov T. popup.nrat_date 2025-01-15 Close