PROJEKT SLOW FOOD CE JAKO KLÍČ K UDRŽITELNÉMU ROZVOJI
THE SLOWFOOD-CE PROJECT AS A KEY TO SUSTAINABLE DEVELOPMENT

Author(s): HELENA KUBÍČKOVÁ
Subject(s): Business Economy / Management, Economic development, Tourism
Published by: Masarykova univerzita nakladatelství
Keywords: gastronomy; Slow Food CE project; gastronomical tourism; food tourism; sustainable development;
Summary/Abstract: Food, which, among other things, was created in response to unfavorable global changes, and culinary tourism, the current tourism trend, as two possible tools for implementing ideas of sustainable development. In the intersection of these instruments stands the Slow Food Central Europe project. The aim of this paper is to map the problems of the involved project stakeholders, identify their solutions through the project and based on existing outputs to evaluate the potential of similarly oriented projects for sustainable development. Secondary data analysis and its interpretation, interviews with participants, observation and personal experience of the author were used for processing. In conclusion, the Slow Food Central Europe project really links the Slow Food ideas with the trend of culinary tourism with regard to sustainable tourism. Its existence can thus be described as an example of good practice in the case of sustainable development.

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