ORGANIC GASTRONOMY IN HOSPITALITY AND TOURISM: A CATALYST FOR SUSTAINABLE DEVELOPMENT AND EUROPEAN INTEGRATION

This article elucidates the conceptual foundations of transforming food practices in the hospitality and tourism sectors through the adoption of organic gastronomy as a pivotal tool for promoting sustainable development and facilitating Ukraine’s integration into the European socio-economic space. It is argued that organic gastronomy represents not only an ecological alternative within the food system but also a vital component of cultural policy, gastronomic branding, and national sustainable tourism strategy. The scientific and practical foundation of the study is based on the strategic documents of the European Union, the current regulatory framework of Ukraine, and the United Nations Sustainable Development Goals. The study analyzes the potential of organic gastronomy as a tool for achieving the Sustainable Development Goals, particularly: Goal 2 – “Zero Hunger,” Goal 3 – “Good Health and Well-being,” Goal 12 – “Responsible Consumption and Production,” Goal 13 – “Climate Action” and Goal 15 – “Life on Land.” Organic gastronomy is considered an interdisciplinary phenomenon that integrates aspects of agricultural policy, environmental protection, gastronomic culture, tourism and the hospitality industry, contributing to the implementation of environmental, social and economic principles of sustainable development. A comparative analysis of organic food models implemented in leading European countries was conducted to identify best practices adaptable to Ukrainian conditions amid harmonization with EU standards. Key strategic barriers identified include the absence of a certification model for the HoReCa sector, limited consumer awareness, insufficient institutional support and underdeveloped infrastructure for organic product supply. The article proposes a roadmap for the development of organic gastronomy in Ukraine through 2030, which encompasses the introduction of a hybrid certification model for HoReCa establishments, the creation of educational programs and awareness campaigns targeting consumers and professionals, the integration of organic gastronomy into regional sustainable tourism strategies, and the establishment of state incentives to support organic initiatives. The findings hold practical significance for policymakers, hospitality and tourism industry stakeholders, green economy advocates and contribute to strengthening Ukraine’s position as a responsible gastronomic destination in Europe.