Paper Title
Gastronomy Tourism as the Possibility of Economic and Social Development Region
Abstract
Regional brands contribute to sustainable development in the region in three areas: economic, environmental and
social sphere. The economic area includes recovery of rural areas and associated subsequent development. It helps to
maintain employment in the region and thus prevents outflow of people to large cities. For producers it means higher added
value, it strengthens their promotion and advertising. The social area can be understood as the cohesion of local residents to
the region which they are proud of. Within the social sphere, effective collaboration occurs between local businesses, local
governments, NGOs and other institutions. In terms of environmental friendliness or the environmental sphere, it is
environmentally friendly production. It is a principle of the use of local ingredients, including their consumption, leading to
shorter transport and shipping distances. Regional labelling also helps in this area to perceive the relationship between
natural, cultural and socio-economic aspects of the region. Regional labelling contributes to sustainability in tourism,
including culinary. The aim of the article is focused on the importance of regional foods in terms of benefits for tourism, the
producers themselves and consumers of regional foods and especially as the development potential of the region. A field
survey was prepared based on theoretical bases. With the help of a questionnaire survey, the quantitative survey was focused
on the attitudes and opinions of consumers of regional foods in connection with tourism. Qualitative investigation using
semi-structured interviews was conducted with producers of regional foods. The results will be discussed and a conclusion
will be determined for practical application in the development of the region.
Keywords- Region, regional development, regional food, tourism, culinary tourism