Abstract
Gastronomy tourism, celebrated for its potential to showcase local culinary traditions and cultural diversity, faces a range of challenges that threaten its authenticity and sustainability. This article explores the multifaceted problems plaguing gastronomy tourism in Surkhandarya, ranging from overcommercialization and cultural appropriation to environmental sustainability concerns and economic disparities. Seasonality, supply chain issues, inadequate infrastructure, health and safety risks, and social impacts further compound these challenges. Nevertheless, there is a path forward, and this article offers a set of recommendations to address these issues and promote sustainable and responsible gastronomy tourism. By embracing these recommendations, the gastronomy tourism industry can not only overcome its problems but also thrive while preserving cultural heritage and benefiting local communities.
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