| Title: | Doseganje konkurenčne kreativno-trajnostne gastronomske destinacije |
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| Authors: | ID Basle Vertiz, Nuša (Author)
ID Milfelner, Borut (Author) |
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| Files: |  https://press.um.si/index.php/ump/sl/catalog/book/1142/chapter/1445
 RAZ_Basle_Vertiz_Nusa_2026.pdf (1,09 MB)
MD5: AAC8B54C3F415EB840E53DB2B484EF08
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| Language: | Slovenian |
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| Work type: | Scientific work |
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| Typology: | 1.16 - Independent Scientific Component Part or a Chapter in a Monograph |
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| Organization: | EPF - Faculty of Business and Economics
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| Abstract: | The contribution is conceived as an extended literature review, or theoretical chapter, on the development of a competitive creativesustainable gastronomic destination. The introductory part presents the key trends of 21st-century tourism, including the growth of global tourism, digitalization, smart tourism, individualized demand, and the transition from mass tourism toward authentic, thematic, and experience-based forms of travel. Special attention is devoted to gastronomy and gastronomic tourism as integral components of cultural, creative, and sustainable tourism. Gastronomy is not understood merely as food consumption, but as a cultural, identity-forming, economic, and experiential phenomenon that connects local tradition, heritage, place, flavors, and community. A gastronomic destination becomes competitive when it is able to integrate local culinary specificities, creativity, service quality, sustainable management, and the involvement of local residents in a comprehensive tourism experience for visitors. The contribution further emphasizes that contemporary tourists actively seek authenticity, local character, responsibility, and memorable experiences. In the concluding part, examples of best practices from around the world are presented, including the gastronomic destination of Saudi Arabia, the importance of crafts in Lapland, Thailand, and Brazil, as well as the role of creative workshops, digitalization, innovation, local communities, and creativesustainable destination management. |
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| Keywords: | gastronomic tourism, creative tourism, sustainable tourism, gastronomic destination competitiveness, digitalization |
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| Publication status: | Published |
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| Publication version: | Version of Record |
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| Publication date: | 11.08.2026 |
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| Year of publishing: | 2026 |
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| Number of pages: | Str. 7-61 |
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| PID: | 20.500.12556/DKUM-99826  |
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| UDC: | 338.48-6:641/642 |
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| COBISS.SI-ID: | 289068291 |
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| DOI: | 10.18690/um.epf.8.2026.1 |
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| Publication date in DKUM: | 27.08.2026 |
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| Views: | 156 |
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| Downloads: | 2 |
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| Metadata: |    |
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| Categories: | Misc.
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