HERITAGE OF TRADITIONAL FOOD – SUSTAINABLE TOURISM DEVELOPMENT

This paper explores the capacity of traditional food heritage as a tool for the development of sustainable tourism. The study pays special attention to the crucial role of food in the tourist experience by examining the influence of local cuisine on both tourism potential and cultural identity. The paper first evaluates the positive effects of gastronomic tourism on the local economy, cultural heritage, and environmental protection by analyzing various case studies conducted in rural areas where the tourist offer is primarily based on traditional cuisine heritage. After this review, the paper focuses on structuring a framework for implementing the aforementioned effects through the application of sustainable tourism principles, especially regarding the impact that traditional food heritage has within agrotourism, with a specific emphasis on its future potential. The sustainability principles discussed in this paper include economic gain, environmental impact, and the preservation of cultural heritage. The results of the analysis suggest that traditional cuisine can significantly increase interest in agrotourism and help preserve cultural authenticity and environmental stability through the application of sustainable development principles. The paper concludes with additional suggestions on how traditional cuisine can be used as a tool for the successful implementation of sustainable tourism development principles in rural areas and communities.