Preliminary communication
https://doi.org/10.20867/thm.16.1.5
Organic food in Croatia: production principles and outlook
Greta Krešić
orcid.org/0000-0002-3432-2687
; University of Rijeka, Faculty of Tourism and Hospitality Management, Opatija, Croatia
Marko Sučić
; University of Rijeka, Faculty of Tourism and Hospitality Management, Opatija, Croatia
Abstract
The term “organic food” denotes products that have been produced in accordance with the principles and practices of organic agriculture. Organic agriculture and food processing practices are wide
ranging and overall seek to foster the development of a food production system that is socially, ecologically and economically sustainable. Organic food is increasingly attracting consumers who are confident that this food has higher nutritional quality, and is safer and more wholesome than conventional products. Scientific
evidence of the nutritional superiority of organic food compared to food from conventional methods is limited. However, organic food has an important position within the concept of sustainable development. Since one of Croatia’s goals should be to become a destination for environmentally and socially responsible travellers who in general tend to consume organic food, organic food should find its place within ecotourism and rural tourism. Due to its agro-ecological diversity and natural resources, Croatia possesses great potential for organic food production. Designing a tourism offering which includes organic food would not only contribute to the development of rural areas but would also help to raise the environmental awareness of tourists, thus fostering environmental sustainable development.
Keywords
organic food; tourism; Croatia
Hrčak ID:
64580
URI
Publication date:
5.5.2010.
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