BALANCING ACT: GASTROTOURISM AS A CATALYST FOR URBANIZATION AND THE IMPERATIVE FOR GREEN INVESTMENTS IN THE REPUBLIC OF SERBIA
Keywords:
urbanization, tourism, green investments, Republic of Serbia
Abstract
This research analyzes gastrotourism's impact on Serbia's urban development, emphasizing economic growth, cultural heritage, community involvement, and environmental sustainability. It identifies community engagement as vital for balanced urban development, backed by advanced statistical models. Additionally, the study underscores the roles of environmental sustainability, cultural preservation, and economic revitalization in urban growth. Methodologically, it contributes to urban planning literature by employing bootstrapping, highlighting the significance of community and sustainability in urbanization.
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References
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Birch, D., & Memery, J. (2020). Tourists, local food and the intention-behavior gap. Journal of Hospitality and Tourism Management, 43, 53-61. https://doi.org/10.1016/j.jhtm.2020.02.006
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Gajić, T., Vukolić, D., Zrnić, M., & Dávid Lóránt Dénes (2023). The quality of hotel service as a factor of achieving loyalty among visitors. Hotel and Tourism Management, 11(1), 67-77.
Garson, G. D. (2016). Partial least squares regression and structural equation models. Statistical Associates: Asheboro, pp. 122-188.
Hair, J. F., Hult, G. T. M., Ringle, C., & Sarstedt, M. (2022). A primer on partial least squares structural equation modeling (PLS-SEM) (3rd ed.), Thousand Oaks, CA: Sage Publications.
Henderson, J. C. (2009). Food tourism reviewed. British Food Journal, 111(4), 317–332. https://doi.org/10.1108/
Kesimoğlu, A. (2015). A reconceptualization of gastronomy as relational and reflexive. Hospitality & Society, 5(1), 71–91. https://doi.org/10.1386/hosp.5.1.71_1
Kim, A. K. (2012). Determinants of tourist behavior in coastal environmental protection. Tourism Geographies, 14(1), 26-49. https://doi.org/10.1080/14616688.2011.597774
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Llach, J., Perramon, J., Alonso-Almeida, M. D. M., & Bagur-Femenías, L. (2013). Joint impact of quality and environmental practices on firm performance in small service businesses: An empirical study of restaurants. Journal of Cleaner Production, 44, 96–104. https://doi.org/10.1016/j.jclepro.2012.10.046
Lohmöller, J.-B. (1989). Latent variable path modeling with partial least squares. Physica: Heidelberg, p. 29.
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Polajnar Horvat, K., & Ribeiro, D. (2019). Izzivi vturisti nem sektorju: kako se evropske turisti ne destinacije sooajo spreturizmom [Challenges in the tourist sector: How European tourist destinations face overtourism]. Geografski vestnik, 91(1), 81-94. https://doi.org/10.3986/GV91104
Pourfakhimi, S., Nadim, Z., Prayag, G., & Mulcahy, R. (2021). The influence of neophobia and enduring food involvement on travelers’ perceptions of wellbeing– evidence from international visitors to Iran. International Journal of Tourism Research, 23(2), 178–191. https://doi.org/10.1002/jtr.2391
Pratt, S., Suntikul, W., & Agyeiwaah, E. (2020). Determining the attributes of gastronomic tourism experience: Applying impact-range performance and asymmetry analyses. International Journal of Tourism Research, 22(5), 564–581. https://doi.org/10.1002/jtr.2356
Richards, G. (2015). Evolving gastronomic experiences: From food to foodies to foodscapes. Journal of Gastronomy and Tourism, 1(1), 5–17.
Stanfill, M. H., Williams, M., Fenton, S. H., Jenders, R. A., & Hersh, W. R. (2010). A systematic literature review of automated clinical coding and classification systems. Journal of the American Medical Informatics Association, 17(6), 646–651. https://doi.org/10.1136/jamia.2009.001024
Trafialek, J., Czarniecka-Skubina, E., Kulaitiené, J., & Vaitkevičienė, N. (2019). Restaurant’s multidimensional evaluation concerning food quality, service, and sustainable practices: A cross-national case study of Poland and Lithuania. Sustainability, 12(1), 234. https://doi.org/10.3390/su12010234
Vries, H. J. de, Go, F. M., & Alpe, S. A. (2018). The necessity for a local level of gastronomic tourism standardization: The case of Torino’s city branding. Modeling Innovation Sustainability and Technologies. Springer Proceedings in Business and Economics. Cham. https://doi.org/10.1007/978-3-319-67101-7_16
Vukolić, D., Gajić, T., Petrović, M.D., Bugarčić, J., Spasojević, A., Veljović, S., Vuksanović, N., Bugarčić, M., Zrnić, M., Knežević, S., Rakić, S.R., Drašković, B.D., Petrović, T. (2023). Development of the concept of sustainable agro-tourism destinations-Exploring the motivations of Serbian gastro-tourists. Sustainability, 15, 2839. https://doi.org/10.3390/su15032839
Watts, D. C. H., Ilbery, B., & Maye, D. (2005). Making reconnections in agro-food geography: Alternative systems of food provision. Progress in Human Geography, 29(1), 165-184. https://doi.org/10.1191/0309132505ph526oa
Wiskerke, J. S. C. (2009). On places lost and places regained: Reflections on the alternative food geography and sustainable regional development. International Planning Studies, 14(4), 369-387. https://doi.org/10.1080/13563471003642803
Yilmaz, G., Kiliçarslan, D., & Caber, M. (2020). How does a destination’s food image serve the common targets of the UNESCO creative cities network?. International Journal of Tourism Cities, 6(4), 785-812. https://doi.org/10.1108/IJTC-07-2019-011
Akgol, Y. (2012). Gastronomi Turizmi ve Turkiye’yi Ziyaret Eden Yabancı Turistlerin Gastronomi Deneyimlerinin Degerlendirilmesi [Gastronomic tourism and evaluation of the gastronomic experiences of foreign tourists visiting Turkey]. Mersin University, Institute of Social Sciences, Department of Tourism and Hotel Management, MA Thesis, Mersin.
Bessière, J. (1998). Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis, 38(1), 21-34. https://doi.org/10.1111/1467-9523.00061
Bessière, J. (2013). 'Heritagisation,' a challenge for tourism promotion and regional development: An example of food heritage. Journal of Heritage Tourism, 8(4). https://doi.org/10.1080/1743873X.2013.770861
Birch, D., & Memery, J. (2020). Tourists, local food and the intention-behavior gap. Journal of Hospitality and Tourism Management, 43, 53-61. https://doi.org/10.1016/j.jhtm.2020.02.006
Bugarčić, J., Cvijanović, D., Vukolić, D., Zrnić, M., & Gajić, T. (2023). Gastronomy as an effective tool for rural prosperity - Evidence from rural settlements in Republic of Serbia. Economics of Agriculture, 70(1), 169–183. https://doi.org/10.59267/ekoPolj2301169B
Dixit, S. K. (2019). Gastronomic tourism: A theoretical construct. In S. K. Dixit (Ed.), The Routledge handbook of gastronomic tourism (pp. 13–23). Routledge. https://doi.org/10.4324/9781315147628
Dixit, S. K. (2020). Marketing gastronomic tourism experiences. In S. K. Dixit (Ed.), The Routledge handbook of tourism experience management and marketing (pp. 322–335). Routledge. https://doi.org/10.4324/9780429203916
Fernandez, C., & Richards, G. (2021). Developing gastronomic practices in the Minho region of Portugal. Acta geographica Slovenica, 61(1), 141-152. https://doi.org/10.3986/AGS.9370
Gajić, T., Vukolić, D., Zrnić, M., & Dávid Lóránt Dénes (2023). The quality of hotel service as a factor of achieving loyalty among visitors. Hotel and Tourism Management, 11(1), 67-77.
Garson, G. D. (2016). Partial least squares regression and structural equation models. Statistical Associates: Asheboro, pp. 122-188.
Hair, J. F., Hult, G. T. M., Ringle, C., & Sarstedt, M. (2022). A primer on partial least squares structural equation modeling (PLS-SEM) (3rd ed.), Thousand Oaks, CA: Sage Publications.
Henderson, J. C. (2009). Food tourism reviewed. British Food Journal, 111(4), 317–332. https://doi.org/10.1108/
Kesimoğlu, A. (2015). A reconceptualization of gastronomy as relational and reflexive. Hospitality & Society, 5(1), 71–91. https://doi.org/10.1386/hosp.5.1.71_1
Kim, A. K. (2012). Determinants of tourist behavior in coastal environmental protection. Tourism Geographies, 14(1), 26-49. https://doi.org/10.1080/14616688.2011.597774
Kowalczyk, A., & Derek, M. (Eds.). (2020). Gastronomy and urban space: Changes and challenges in geographical perspective. The Urban Book Series. Cham. DOI: 10.1007/978-3-030-34492-4
Llach, J., Perramon, J., Alonso-Almeida, M. D. M., & Bagur-Femenías, L. (2013). Joint impact of quality and environmental practices on firm performance in small service businesses: An empirical study of restaurants. Journal of Cleaner Production, 44, 96–104. https://doi.org/10.1016/j.jclepro.2012.10.046
Lohmöller, J.-B. (1989). Latent variable path modeling with partial least squares. Physica: Heidelberg, p. 29.
Munn, Z., Peters, M. D. J., Stern, C., Tufanaru, C., McArthur, A., & Aromataris, E. (2018). Systematic review or scoping review? Guidance for authors when choosing between a systematic or scoping review approach. BMC Medical Research Methodology, 18(1), 1–7. https://doi.org/10.1186/s12874-018-0611-x
Outili, N., Kerras, H., Nekkab, C., Merouani, R., & Meniai, A. H. (2020). Biodiesel production optimization from waste cooking oil using green chemistry metrics. Renewable Energy, 145, 2575–2586. https://doi.org/10.1016/j.renene.2019.07.152
Polajnar Horvat, K., & Ribeiro, D. (2019). Izzivi vturisti nem sektorju: kako se evropske turisti ne destinacije sooajo spreturizmom [Challenges in the tourist sector: How European tourist destinations face overtourism]. Geografski vestnik, 91(1), 81-94. https://doi.org/10.3986/GV91104
Pourfakhimi, S., Nadim, Z., Prayag, G., & Mulcahy, R. (2021). The influence of neophobia and enduring food involvement on travelers’ perceptions of wellbeing– evidence from international visitors to Iran. International Journal of Tourism Research, 23(2), 178–191. https://doi.org/10.1002/jtr.2391
Pratt, S., Suntikul, W., & Agyeiwaah, E. (2020). Determining the attributes of gastronomic tourism experience: Applying impact-range performance and asymmetry analyses. International Journal of Tourism Research, 22(5), 564–581. https://doi.org/10.1002/jtr.2356
Richards, G. (2015). Evolving gastronomic experiences: From food to foodies to foodscapes. Journal of Gastronomy and Tourism, 1(1), 5–17.
Stanfill, M. H., Williams, M., Fenton, S. H., Jenders, R. A., & Hersh, W. R. (2010). A systematic literature review of automated clinical coding and classification systems. Journal of the American Medical Informatics Association, 17(6), 646–651. https://doi.org/10.1136/jamia.2009.001024
Trafialek, J., Czarniecka-Skubina, E., Kulaitiené, J., & Vaitkevičienė, N. (2019). Restaurant’s multidimensional evaluation concerning food quality, service, and sustainable practices: A cross-national case study of Poland and Lithuania. Sustainability, 12(1), 234. https://doi.org/10.3390/su12010234
Vries, H. J. de, Go, F. M., & Alpe, S. A. (2018). The necessity for a local level of gastronomic tourism standardization: The case of Torino’s city branding. Modeling Innovation Sustainability and Technologies. Springer Proceedings in Business and Economics. Cham. https://doi.org/10.1007/978-3-319-67101-7_16
Vukolić, D., Gajić, T., Petrović, M.D., Bugarčić, J., Spasojević, A., Veljović, S., Vuksanović, N., Bugarčić, M., Zrnić, M., Knežević, S., Rakić, S.R., Drašković, B.D., Petrović, T. (2023). Development of the concept of sustainable agro-tourism destinations-Exploring the motivations of Serbian gastro-tourists. Sustainability, 15, 2839. https://doi.org/10.3390/su15032839
Watts, D. C. H., Ilbery, B., & Maye, D. (2005). Making reconnections in agro-food geography: Alternative systems of food provision. Progress in Human Geography, 29(1), 165-184. https://doi.org/10.1191/0309132505ph526oa
Wiskerke, J. S. C. (2009). On places lost and places regained: Reflections on the alternative food geography and sustainable regional development. International Planning Studies, 14(4), 369-387. https://doi.org/10.1080/13563471003642803
Yilmaz, G., Kiliçarslan, D., & Caber, M. (2020). How does a destination’s food image serve the common targets of the UNESCO creative cities network?. International Journal of Tourism Cities, 6(4), 785-812. https://doi.org/10.1108/IJTC-07-2019-011
Published
2024-07-13
How to Cite
Gajić, T., Bugarčić, J., & Cvijanović, D. (2024). BALANCING ACT: GASTROTOURISM AS A CATALYST FOR URBANIZATION AND THE IMPERATIVE FOR GREEN INVESTMENTS IN THE REPUBLIC OF SERBIA. Tourism International Scientific Conference Vrnjačka Banja - TISC, 8(1), 460-470. https://doi.org/10.52370/TISC24460TG
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Articles
