Jelena Đurkin Badurina – University of Rijeka, Faculty of Tourism and Hospitality Management, Primorska 42, p.b. 97, 51410 Opatija, Croatia
Manuela Klapan – University of Rijeka, Faculty of Tourism and Hospitality Management, Primorska 42, p.b. 97, 51410 Opatija, Croatia
Keywords: Tourism development;
Abstract: Food tourism in rural areas can be considered a sustainable source of benefits for the local community, but only if it is developed in line with the potentials, interests and capacities of respective host community. Authentic gastronomy of rural areas is considered highly desirable by tourism demand, but there are some barriers to its development that need to be taken into account. This paper is conceptually examining the main challenges of establishing efficient local food networks in rural areas, for the purpose of the development of authentic gastronomy tourism offer. Barriers, identified from the analysis of scientific literature, are elaborated and discussed within the framework of rural areas. Findings, apart from general challenges of tourism development in rural areas, specially emphasise the importance of careful alignment of interests and expectations of all direct and indirect stakeholders in the process of development of authentic gastronomy in rural areas.
8th International Scientific ERAZ Conference – ERAZ 2022 – Conference Proceedings: KNOWLEDGE BASED SUSTAINABLE DEVELOPMENT, Online-Virtual (Prague, Czech Republic), May 26, 2022
ERAZ Conference Proceedings published by: Association of Economists and Managers of the Balkans – Belgrade, Serbia
ERAZ conference partners: Faculty of Economics and Business, Mediterranean University, Montenegro; University of National and World Economy – Sofia, Bulgaria; Faculty of Commercial and Business Studies – Celje, Slovenia; AMBIS University, Prague – Czech Republic; Faculty of Applied Management, Economics and Finance – Belgrade, Serbia
ERAZ Conference 2022 Conference Proceedings: ISBN 978-86-80194-60-8, ISSN 2683-5568, DOI: https://doi.org/10.31410/ERAZ.2022
Creative Commons Non Commercial CC BY-NC: This article is distributed under the terms of the Creative Commons Attribution-Non-Commercial 4.0 License (https://creativecommons.org/licenses/by-nc/4.0/) which permits non-commercial use, reproduction and distribution of the work without further permission.
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