Strategies for developing gastronomic tourism in Ukraine based on the principles of the slow food concept

Redko Viktoriia
Candidate of Economic Sciences, Associate Professor of the Department of Tourism Business and Hospitality, Oles Honchar Dnipro National University, Dnipro, Ukraine., E-mail:redko_v@365.dnu.edu.ua, ORCID: https://orcid.org/0000-0003-3569-907X

Boieva Anna
student of the first (Bachelor) level, Faculty of Economics, Oles Honchar Dnipro National University, Dnipro, Ukraine, E-mail:boieva.a.s@365.dnu.edu.ua, ORCID: https://orcid.org/0009-0006-6146-9226

Received: 14.04.2025    Аpproved: 25.04.2025    Рublished online: 12.05.2025

Cite this article:

Redko V., Boieva A. (2025) Strategies for developing gastronomic tourism in Ukraine based on the principles of the slow food concept. Ed.: V.V. Kovalenko (ed.-in-ch.) and others [Strategii rozvytku gastronomichnogo turyzmu v Ukraini na pryncypah koncepcii Slow Food.: V.V. Kovalenko (gol. red.)], Scientific Bulletin of the Odesa National Economic University (ISSN 2313-4569), Odesa National Economics University, Odesa, No. 4 (329), pp.130-138.

Abstract

The purpose of this study is to substantiate strategic approaches to the development of gastronomic tourism in Ukraine based on the Slow Food concept, highlighting its potential as a driver of sustainable development. The research aims to identify the main challenges and opportunities in adapting global Slow Food principles to the Ukrainian context. The research is based on a combination of theoretical analysis and practical assessment using SWOT analysis and the TOWS matrix. It examines internal and external factors that influence the implementation of Slow Food-based gastronomic tourism. The study also explores international best practices and current initiatives in Ukraine, with a focus on strategic planning. The findings demonstrate significant potential for the development of gastronomic tourism in Ukraine underpinned by Slow Food values such as quality, sustainability, and cultural authenticity. The analysis reveals existing but fragmented initiatives driven by local communities and individual stakeholders. Key strengths include Ukraine’s rich culinary heritage, rising demand for organic products, and growing interest in authentic cultural experiences. At the same time, several weaknesses persist, including limited awareness of Slow Food principles, underdeveloped infrastructure, and seasonal constraints. External threats such as globalization, climate change, and the commercialization of traditions are also identified. Based on the SWOT analysis, four strategic scenarios were proposed: development, overcoming limitations, protection and survival. Each scenario includes targeted measures to support tourism development while preserving local culinary traditions. Among the most promising strategies are the creation of gastronomic clusters, educational programs for producers and guides, culinary events, and collaboration with global Slow Food network. The implementation of these strategies can strengthen Ukraine’s regional tourism potential, preserve gastronomic heritage and support the formation of sustainable, community-based businesses. The practical significance of the research results lies in the development of strategic scenarios that serve as the basis for the formulation of regional tourism policies and business initiatives based on Slow Food principles.

Keywords

slow food, sustainable development, gastronomic tourism, culinary and cultural heritage, strategy.

JEL classification:L830; О130; Z100;DOI: https://doi.org/10.32680/2409-9260-2025-4-329-130-138

UD classification:338.486.4:640.4:392.8(477)

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