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Technologica Acta : Scientific/professional journal of chemistry and technology, Vol. 16 No. 2, 2023.

Original scientific paper

https://doi.org/10.51558/2232-7568.2023.16.2.61

Perception of faculty of tourism and rural development students on slow food concept

Maja Ergović Ravančić orcid id orcid.org/0000-0002-5697-8468 ; Josip Juraj Strossmayer University of Osijek, Faculty of tourism and rural development in Požega, Vukovarska 17, Požega, Croatia
Valentina Obradović orcid id orcid.org/0000-0001-6018-0769 ; Josip Juraj Strossmayer University of Osijek, Faculty of tourism and rural development in Požega, Vukovarska 17, Požega, Croatia
Helena Marčetić ; Josip Juraj Strossmayer University of Osijek, Faculty of tourism and rural development in Požega, Vukovarska 17, Požega, Croatia
Svjetlana Škrabal ; Josip Juraj Strossmayer University of Osijek, Faculty of tourism and rural development in Požega, Vukovarska 17, Požega, Croatia

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page 61-66

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Abstract

The Slow Food movement, originated in Italy in 1989, is a movement that defines a respectful attitude towards food. It includes the protection of local food, food culture and traditions. The movement advocates the cultivation of food that is carefully prepared and consumed with pleasure. It encourages the improvement of relations between producers of ecologically produced food, cooks and consumers. Slow Food represents resistance to fast food and modern fast consumption, which has led to the abandonment of local gastronomic traditions and a decrease in people's interest in authentic food.
The aim of this paper was to investigate the attitudes of students of the Faculty of tourism and rural development in Požega about Slow Food. Using the online survey method, the research has been conducted on a sample of 38 students of Enogastronomy and Tourism.
The results of the research showed that students are aware of the concept of Slow Food. Enjoying the food they consume is extremely important for almost all students. Half of the respondents had heard of Slow Food, while only a quarter declared that they had consumed food presented as Slow Food. According to the respondents, Slow Food is best described by the attributes "natural", "ecological", "healthy", "conscious food consumption" and "enjoying eating".

Keywords

slow food,student,organic food,perception,consumpton

Hrčak ID:

316807

URI

https://hrcak.srce.hr/316807

Publication date:

27.4.2024.

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