RESEARCH ON SUSTAINABLE DEVELOPMENT MODEL OF HALAL FOOD TOURISM IN UZBEKISTAN: PERSPECTIVES FROM ECOLOGICAL AND CULTURAL CONSERVATION

As a pivotal node along the ancient Silk Road, Uzbekistan’s halal culinary culture integrates Persian, Turkic, and Central Asian nomadic traditions. Traditional dishes such as Plov (pilaf) and Non (flatbread) have been inscribed on UNESCO’s Intangible Cultural Heritage list, demonstrating unique potential for gastronomic tourism development. This study adopts a theoretical framework of synergistic ecological conservation and cultural preservation, employing field surveys and case analysis to explore sustainable pathways for Uzbekistan’s halal food tourism. Key findings include: ① The living inheritance of halal culinary culture requires standardized production systems and community participation; ② Ecological fragility necessitates establishing a "localized ingredient" supply chain; ③ Digital technologies enhance cultural experiential depth. The research provides interdisciplinary insights for cultural tourism development in Central Asia.