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Characteristics of Traditional Food Products as a Segment of Sustainable Consumption in Vojvodina’s Hospitality Industry

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  • Bojana Kalenjuk Pivarski

    (Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
    Faculty of Economics, University of East Sarajevo, 71420 Pale, Bosnia and Herzegovina)

  • Stefan Šmugović

    (Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia)

  • Dragana Tekić

    (Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia)

  • Velibor Ivanović

    (Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia)

  • Aleksandra Novaković

    (Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia)

  • Dragan Tešanović

    (Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia)

  • Maja Banjac

    (Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
    College of Professional Studies in Management and Business Communications, 21000 Novi Sad, Serbia)

  • Bojan Đerčan

    (Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia)

  • Tatjana Peulić

    (Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia)

  • Beba Mutavdžić

    (Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia)

  • Jasmina Lazarević

    (Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia)

  • Nataša Vukelić

    (Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia)

Abstract

One can observe the sustainability of traditional food products (TFPs) consumption in terms of their market, production, and technical characteristics. These characteristics must be acknowledged by the management section of a catering facility responsible for purchasing and consuming these products. Consequently, this research was conducted among the management of catering facilities (chefs, managers, and owners) in Vojvodina (northern region of Serbia) from 300 different facilities. The research was conducted using a questionnaire. The data acquired were statistically processed using the non-parametric Mann–Whitney and Kruskal–Wallis tests and presented in this paper. Special attention was given to differences in perceiving the characteristics of TFP of Vojvodina (TASQ) as seen from the socio-demographic aspects of the respondents and the characteristics of catering facilities. The research deduced that the sensory quality of a product, menu diversity, freshness, local production, price, and seasonality are the prominent characteristics that affect the TFP’s choice of purchase and consumption. The least essential characteristics are organic production and brand. The differences in perception of the characteristics were based on the respondent’s age, education level, and working position, as well as catering offer (domestic, national, international, and combined) and the location of a catering facility (urban/rural).

Suggested Citation

  • Bojana Kalenjuk Pivarski & Stefan Šmugović & Dragana Tekić & Velibor Ivanović & Aleksandra Novaković & Dragan Tešanović & Maja Banjac & Bojan Đerčan & Tatjana Peulić & Beba Mutavdžić & Jasmina Lazarev, 2022. "Characteristics of Traditional Food Products as a Segment of Sustainable Consumption in Vojvodina’s Hospitality Industry," Sustainability, MDPI, vol. 14(20), pages 1-19, October.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:20:p:13553-:d:948039
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    References listed on IDEAS

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