Impact of Locavorism on the Gastronomic Tourism Development in Sumy Region

This study deals with gastronomic events of importance for the territory of the Right-bank Polissya and affect not only visitors and organizers but also other stakeholders, including local authorities, business community, local people. Many gastronomic events are designed to promote the products of own regions among the inhabitants of the area, creating a steady interest in a particular cuisine from local residents. One of the most popular forms of gastronomic events are gastronomic festivals, which are a specific tool for attracting and entertaining tourists, especially in rural areas and small cities, where gastronomy can be the only source of tourism and serve as a strong motive for tourists to visit it. Proposed the author definition of concepts «gastronomic event», «gastronomic festival». An example of the Derun gastronomic festival in Korosten of Zhytomyr region is presented. It is made the monitoring of the programs of the Derun gastronomic festival on the years and events that take place every year, a section of the tourists visit to the gastronomic event is shown. The social significance of this festival is to form the region's gastronomic brand, to satisfy the socio-cultural needs of the population, as well as of tourists, who visit it, to promote the development of gastronomic tourism in small cities, to expand offers of gastronomic tourism, to advertise regional catering enterprises, to popularize the traditional cuisine of polishchuky. The preferences of tourists about the consumption of food during the journey were promoted, which allowed to distinguish the following types: existential gastronomic tourist, experimenting gastronomic tourist, resting gastronomic tourist, gastronomic tourists, who escape from the routine. The Right-bank Polissya has enough potential for the development of gastronomic tourism. A map was drawn up by units (regions) of physical and geographical zoning of branded dishes of Right-bank Polissy. The analysis of gastronomic festivals of the Right-bank Polissya and the types of gastronomic tourists are distinguished according to gastronomic preferences. The novelty of the study is a comprehensive analysis of a number of sources of information - from ethnographic works and cookbooks to websites of gastronomic festivals and fairs - and further generalization of information for a detailed analysis of the basics of forming gastronomic tourism brands in the region. The gastronomic brand envisages the promotion of the territory as an exporter of unique high quality food products. Its main task is to export gastronomic achievements of the regions of Ukraine, creating leading positions at the international level in the field of gastronomic tourism. Food in tourism is a major sector that has a significant impact on the social and economic development of the country. The support and promotion of national food options is clearly needed to preserve the area's regional identity and enhance its tourist attractiveness.Territorial branding is by far the leading trend in promoting the regions of the country, in particular, the Right-bank Polesie in the tourist market.

The concepts and types of gastronomic tourism in Ukraine are analyzed and the ways of its further development in the conditions of the COVID-19 pandemic are outlined. In order to preserve domestic tourism as a national industry that has a positive impact on economic development, it is proposed to use not only natural resources and cultural heritage sites but also national cuisine. The main problems of the tourism sector, which arose as an introduction result of preventive measures to overcome the coronavirus pandemic, have been studied. The issues of anti-epidemic measures organization in food establishments for the period of quarantine are covered. It is established that sanitary and hygienic conditions and the possibility of distancing during living and recreation will be important factors in competition for the consumer during the pandemic. Measures have been proposed to minimize the consequences of the COVID-19 pandemic in the field of gastronomic tourism, including the refusal of the service ‘mastering the skills of culinary arts’ (master classes), excursions to craft shops, use only disposable utensils during gastronomic festivals and tastings. Some objects of gastronomic tourism of Sumy region, which are popular in the region, but are not included in the programs of tours, festivals, holidays, are singled out. Gastronomic tours ‘Taste of modern Sumy region’, ‘Sweet and bitter taste of Hlukhiv region’, ‘Autumn tastes of Krolevets region’ have been developed taking into account national, cultural and religious traditions, which create a basis for the formation of domestic tourism in Sumy region. The research methodology consisted of collecting factual data, as well as in the synthesis and analysis of analytical research organizations' reports, statistical material, studying of scientific and practical developments of domestic and foreign experts in the field of gastronomic tourism.

One of the key components in the development of gastronomic tourism is the promotion of the local cuisine. The use of the local food by restaurants is a significant way of promoting the local cuisine as well as establishing collaborative relationships with the local producers. This alternative leads also in the increase of the local production and in the improvement of the returns of their investment. Restaurants which use the local cuisine in their menus face an opportunity of marketing their menus, potentially leading to ongoing purchase of the local food. Shkodra as a touristic destination holds great potentials in the development of gastronomic tourism. This destination owns a large heritage in cuisine, in local food production, techniques of productions and a variety of recourses. The purpose of this paper is to analyze the willingness and ability of the restaurant managers to use and promote the local cuisine in their menus. Research was carried out through a questionnaire delivered in 39 restaurants registered in Shkodra region and in-depth interviews with chef restaurants and managers. The questionnaire was divided in two parts. The first part investigated the extent to which managers and chefs of restaurants assess the role of local food in their business. The second part of the questionnaire evaluates how much do local food affect tourists in the choice of a destination, according to managers and chefs restaurants. This was done to explore the possibility that Shkodra destination has to develop gastronomic tourism and the effect that tourism has in their business. The conclusion of this study was that the restaurants are integrating in their menus the local food because there is an increase in the demand for local produce. This study indicate that restaurants need to cause much more attention to this relationship as a better way to raise authentic experiences. DOI: 10.5901/ajis.2014.v3n2p327

Impact of restaurants in the development of gastronomic tourism

Within the framework of this study, the objective was to explore the examples of countries with the best practices in gastronomic tourism — specifically France, Italy, and China — for the development of domestic gastronomic tourism. Based on the stated objective, the following tasks were set: to analyze the development of gastronomic tourism in the aforementioned countries, to examine the main directions of gastronomic tourism, to discuss the marketing policies being implemented, to identify trends in the development of gastronomic tourism based on research conducted by various international organizations, to determine the significance of gastronomic festivals in the context of tourism development. To address these tasks, the study employed various scientific research methods, including: historical analysis, comparative and analytical methods, abstraction, induction and deduction, statistical and graphical representation. The findings of the study revealed and presented the thesis that the success of gastronomic tourism depends on: public-private sector collaboration, the implementation of active marketing policies, the emphasis on national distinctiveness. Key marketing tools identified include: the organization of festivals, gastrodiplomacy, the presence of gastronomic educational institutions (both domestically and abroad), the active involvement of renowned chefs, food industry representatives, and restaurateurs in promoting the country’s recognition.

Goal. The purpose of the paper is to provide scientific substantiation of theoretical and practical recommendations for the development of gastronomic tourism, using the potential of the restaurant industry. Methodology: research is made up analysis and systematization and synthesis. The basic objects of gastronomic tourism are determined, the potential of restaurant business as a tourist destination is researched. Results: The concept of "restaurant tour", perspectives of development of domestic gastronomic tourism and restaurant business as an object of tourist trip in Lviv is substantiated. The scientific-theoretical approaches to the definition of the essence and objects of gastronomic tourism are revealed; - the potential and opportunities of the sphere of restaurant business in the development of modern tourist infrastructure, including through the development of gastronomic tourism; - measures of development of the domestic restaurant business as a perspective direction of gastronomic tourism and an independent object of tourist trips are offered. Scientific novelty: systematized, generalized and substantiated firms / tour operators who have developed restaurant routes in Lviv for the development of gastronomic tourism. Practical significance: Gastronomic tourism has significant prospects for development, and the organization of gastronomic tours, restaurant gastronomy tours contributes to the revival of national culinary traditions. Business entities in the sphere of restaurant business should become an important part of the development of gastronomic tourism, playing an important role in shaping the quality of life, providing public health and shaping the tourist image of the regions.

The article deals with the development of gastronomic tourism as one of the important areas of tourism. The subject of the study is the food culture in the Republic of Sakha (Yakutia). The object of this research is the promotion of food culture based on the technologies of gastronomic tourism on the example of the Republic of Sakha (Yakutia). The article considers the food culture of the Yakut ethnic group, the trends of the restaurant market, as well as local catering enterprises that specialize in the national Yakut cuisine. The concepts of tourism and gastronomic tourism and their state in the Republic of Sakha (Yakutia) are studied. The problems of popularization of national cuisine are touched upon. The article is devoted to the promotion of Yakut cuisine at the interregional and international levels. The necessity of promoting the food culture of the Yakut ethnic groups on the basis of participation in gastronomic festivals is identified and justified. The fundamental methodology for the study is a descriptive method, which includes the method of observation, interpretation, comparison, generalization. The presented article is relevant due to the fact that currently in modern culture there is a growing interest in the field of everyday food culture. In this regard, the term "food culture" correlates with the accumulated experience of the people, the bearer of culture, of satisfying the need for food. In modern science, everyday food culture correlates with the definition of "gastronomic culture", although to date there is no unambiguous understanding of this multidimensional cultural phenomenon, which is a specific attribute of each nation. The purpose of this study was to identify the features of everyday life through theoretical aspects and practical provisions that reveal the specifics of gastronomic tourism in the region, and the use of everyday food culture of the Yakut ethnic group for its further improvement and development. Based on the conducted study, the reasons for the positive impact of participating in gastronomic festivals are listed.

Trends in tourism development of the XXI century suggest that one of the promising areas related to the acquaintance with the production, cooking technology and tasting of national dishes and drinks is gastronomic tourism. The concept of forming a tourist product in the form of a gastronomic or culinary tour combines economic, social and cultural values of the territory, covers the climate, traditional agriculture and crafts, art, national customs, traditions and life. That is, gastronomic tourism fully contributes to the development of the tourism sector and is a means of activating the tourist destination. The article deals with the directions of gastronomic tourism development as a means of activating tourist destinations and supporting national producers through the integration of gastronomic tourism into local event resources. The relevance of these issues is determined by the lack of a holistic understanding of the concept of gastronomic tourism, the imperfection of existing recommendations and conclusions on its formation. The purpose of the article is to study the features of gastronomic tourism as a means of enhancing the development of tourism. The article determines that the basis of gastronomic tourism is the features of regional cuisine and culinary traditions of the tourist destination. The scientific novelty of the research results is the deepening of theoretical approaches to the study of gastronomic tourism - a new direction of cultural and cognitive tourism, which is relevant to combine with eco-tourism, tourism in protected areas, rural green tourism. After all, the latter have a large stock of cultural, culinary, authentic traditions that should be revived and developed. Gastronomic tours will form a new vision of tourism in the context of destination development. The article notes that from the point of view of organizing tourist activities, gastronomic tourism includes not only acquaintance with local cuisines of the region, original technologies of local food organization, culinary processes and food traditions, acquaintance with local products, but also the opportunity for tourists to participate in cooking. national dishes, visiting culinary festivals, various types of tastings and competitions. Key words: gastronomic tourism, culinary tour, gastronomic tour, regional cuisine, local product, authenticity, environmental friendliness, event resources

This article is devoted to the one of the most promising types of tourism – gastronomic. The author defined the definition of «gastronomic tour», proposed a classification of gastronomic tourism products, and identified the conditions for its development. Goal. Popularization of national cuisine, which can tell about the history of a country or region, their past and present no less than music, architecture, literature. Along with them, she acts as the brightest monument. Promotion of gastronomic tours by national restaurants and the classification of gastronomic tourist products. Method. The technique of territorial recreational systems is used to evaluate the possibilities of development of gastronomic tourism and in particular gastronomic tours. Results. Author's definition of «gastronomic tour» is given, the history of its origin and development was analyzed, the classification of gastronomic products was developed, the theory of territorial recreational systems in relation to gastronomic tourism and gastronomic tours was considered. Scientific novelty. For the first time the definition of «gastronomic tour» has been generalized, gastronomic tourist products have been classified, the preconditions for its development have been identified. Practical significance. Food is considered as a unique language (cultural code) and at the same time as one of the ways of the nation self-identification. Specifics are manifested in the possibility of widespread development of gastronomic tourism, in the diversity of manifestations of gastronomic tours in any season of the year, in the possibility of promoting local farms and producers of food products. It has been developed a unique classification of gastronomic tours, in which the main and the private directions are singled out.

This article is devoted to the using of public-private partnership (PPP) in the context of systematic development of gastronomic tourism. The author defined the definition of «public-private partnership», proposed a mechanism of PPP in the field of tourist services, and a scheme for assessing the effectiveness of the organizational-economic mechanism of PPP in the management of gastronomic tourism. Goal. Research on the using of public-private partnership (PPP) in the field of tourism, namely the development and establishment of gastronomic tourism. Identification of the positive aspects of its formation. Method. The dialectical approach has been applied to the consideration of the identified problems with the simultaneous using of general ones: systematic, systematical analysis and modeling of economic research and its using in gastronomic tourism. Results. The author's vision of the mechanism of PPP in the field of tourist services and the scheme for assessing the effectiveness of the organizational-economic mechanism of public-private partnership in the management of gastronomic tourism are presented, and the classification of the main PPP actors in the service sector is developed. Scientific novelty. For the first time the organizational-economic mechanism of public-private partnership was proposed and the scheme of efficiency of its using in gastronomic tourism was developed. Practical significance. The model of public-private partnership in the field of tourist services is developed, the mechanism of its interaction at the level of the territory (territorial communities) is determined, the key element of which is the creation of a specialized platform for discussion and consideration of the interests of the local population, authorities and businesses when adopting a program of development of tourism in a certain territory (component is the development of gastronomic tourism).

The development of gastronomic tourism shows a positive trend as a form of special interest tourism that combines food experiences with cultural and historical values. There is not many studies to analyze tourists’ interest in visiting food heritage sites in Yogyakarta especially in Palace area, and identify their potential as gastronomic tourism attractions. The method used is descriptive qualitative through in-depth interviews, observation and documentation. The study focused on the Yogyakarta palace area, Ngasem traditional market and Bale Raos Restaurant, involving domestic tourists, traditional food business operators, cultural manager, and stakeholders in food heritage preservation. The results indicate that the Yogyakarta Palace’s food heritage holds historical and philosophical value, as well as unique flavors and presentation that attract tourists. However, challenges include insufficient digital promotion and competition with modern cuisine. Destination image, food uniqueness, authentic experiences, and emotional engagement are the primary driver of visitor interest. The application of the Nona Helix concept emphasizes the importance of collaboration among various stakeholders in the development of gastronomic tourism. The study recommends the preservation of food heritage through the strengthening of cultural narratives, digital marketing, and innovative presentation methods without compromising traditional values. These finding are expected to support the development of sustainable gastronomic tourism and reinforce Yogyakarta’s cultural identify as a premier destination.

The purpose of the study is to analyze gastronomic festivals in the Carpathian region and to develop the direction for optimizing the gastronomic tourism development. Methods. The authors used the following research methods: analysis, comparison, statistical, etc. Results. The article analyzes the statistical indicators of the gastronomic tourism development in the Carpathian region. The dynamics of gastronomic festivals, their seasonality and territorial affiliation were determined. A schematic map of gastronomic festivals of the Carpathian region was developed. The optimization directions for gastronomic tourism development in the region were proposed. Scientific novelty. Complex analysis of gastronomic festivals of the Carpathian region was done according to different indicators. “Carpathian Mushrooms Festival” was developed as a way to optimize the development of gastronomic tourism in the region. Practical significance. The results of the study can be used in the further planning of gastronomic tourism development in the Carpathian region and the corrections of the tourist policy of the region.

The development of gastronomic tourism is an important strategy in strengthening the tourism sector and encouraging local economic growth in various regions. Malang City, as one of the leading tourist destinations in East Java, has great potential in developing its regional culinary specialties as a tourist attraction with economic and cultural value. This study aims to analyze strategies for enhancing gastronomic tourism to stimulate local economic development in Malang City, with a focus on how collaboration between stakeholders and the preservation of culinary specialties can create sustainable economic impacts. This study uses a qualitative descriptive approach with a case study method. Data were collected through in-depth interviews, field observations, and document reviews from various sources, including culinary entrepreneurs, the tourism office, academics, and local communities. Data analysis was carried out using coding techniques and thematic analysis to identify strategic patterns, challenges, and opportunities in the development of gastronomic tourism in Malang City. The results show that the strategy for enhancing gastronomic tourism in Malang City focuses on three main aspects, namely: (1) strengthening local culinary identity through product innovation based on cultural wisdom; (2) cross-sector institutional collaboration with a penta-helix approach; and (3) optimizing digital promotion and culinary education for the community and tourists. This strategy has been proven not only to increase tourist visits but also create a multiplier effect on the local economy through empowering MSMEs, increasing community income, and preserving regional culinary culture. This study concludes that gastronomic tourism in Malang City has strategic potential as a driver of the creative economy and as a medium for preserving cultural identity. Collaboration between stakeholders, innovation based on local values, and inclusive public policies are key to successfully creating a competitive and sustainable gastronomic tourism ecosystem.

Gastronomic tourism is an introduction to the traditional cuisine of a particular area, available to any tourist, not just the fate of the chosen ones. The article highlights the main features, trends, problems and prospects of the development of gastronomic tourism in Ukraine in modern conditions. The purpose of the study is to develop theoretical and methodological provisions for the improvement of the gastronomic tourism market of Ukraine, taking into account the realities of the post-war recovery of the industry. The subject of the study is the prospects for the development of gastrotourism in Ukraine in the post-war period. During the writing of the article, official statistical data on the development of gastronomic tourism in Ukraine, analytical data on the state of tourist industry facilities, and current legal documents were used. The conducted research was based mainly on the use of methods of theoretical analysis, analysis of statistical data, expert assessments and comparative analysis. The following results were obtained. The paper analyzes the state and prospects of the development of gastrotourism in Ukraine, examines the resource gastronomic potential of the country, and proposes a strategy for the development of gastronomic tourism in Ukraine in the post-war period, which is currently very relevant in the context of the restoration of tourism in the country. The areas of strategic development of gastronomic tourism are presented, each of which has its own strategic goals and tasks that must be completed to achieve the set goal. Conclusions. Based on the conducted research, for the further development of gastronomic tourism in Ukraine as part of the implementation of the domestic and inbound tourism development program, it is necessary to: develop new gastronomic tourism routes and update the existing ones; develop a program to support small and medium-sized enterprises that participate in the creation and operation of gastronomic tours; to improve the state of the tourist infrastructure, primarily in the places of hostilities; engage in the development of gastronomic brands and their promotion at the national and international levels; ensure the training of highly qualified personnel in the field of service; to develop partnerships with international organizations on matters of tourism and cultural heritage support, etc. Thanks to the proposed measures, it will be possible to ensure the competitiveness of tourist destinations and enterprises, increase the number and quality of jobs, the quality of life of the local population, including by expanding the capabilities of local communities and interested parties in planning and decision-making regarding the management and development of tourism.

Gastronomy tourism could also be named as dynamic culinary tourism, defined as the activity that the tourists visit a destination to taste the local food and beverage products that can add the experience and impression to their trip. Gastronomy Tourism is currently developing rapidly and become one of the most creative and dynamic segments in the field of tourism. Bandung as one of three places that designated as gastronomy tourism destination in Indonesia besides Bali and Joglosemar has very attractive gastronomy tourism destination. Bandung is one of the cities that develop and expand gastronomy tourism in Indonesia. The qualitative approach used in this research is to understand concepts, opinions, or experiences from the phenomenon in Bandung as a gastronomy tourism destination in the case study. SWOT analysis and flow model technique used as a result generator in the case of local food and tourism experience in Bandung. The local community, tourists, food industry, and local government are involved in this research. Knowing the gastrotourism in Bandung that giving authentic experience for tourists specifically it will give specific information that can be useful for gastronomy enthusiast and will illuminate to culture and economic development of Bandung.