Preliminary communication

Rural tourism as a response to special nutritional needs

Kristina Svržnjak orcid.org/0000-0002-0064-1735 ; Visoko gospodarsko učilište u Križevcima, Milislava Demerca 1, 48260 Križevci
Sandra Kantar orcid.org/0000-0003-0992-0383 ; Visoko gospodarsko učilište u Križevcima, Milislava Demerca 1, 48260 Križevci
Silvije Jerčinović ; Visoko gospodarsko učilište u Križevcima, Milislava Demerca 1, 48260 Križevci
Timon Fabijanec ; Student preddiplomskog stručnog studija Poljoprivreda, smjer Menadžment u poljoprivredi, Visoko gospodarsko učilište u Križevcima, Milislava Demerca 1, 48260 Križevci

Abstract

As part of the GASTROTOP project, a survey was conducted on attitudes towards intolerance or allergy to food and drink, and their consumption in catering facilities. Emphasis is placed on food and drink for special nutritional needs. Research results show that more than 30% of people that responded have a problem with food or drink. Since the trend of healthy eating prevails today, a professional approach is very important when planning and shaping the offer in catering. Panel discussion participants believe that the new food trends will be the easiest to adapt to family farms that deal with rural tourism and themselves produce most of the food they offer to its guests. Therefore, rural tourism should increasingly strive for multidisciplinary approach that will combine tourism, catering, agriculture, and nutrition, so in that sense it is necessary to design future education.

Keywords

rural tourism, special nutritional needs, food sensitivity, catering offer

Hrčak ID:

295630

URI

https://hrcak.srce.hr/295630

Publication date:

13.1.2023.

Article data in other languages: croatian

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