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The Impact of Pairing Local Food and Wine on the Sustainability of Hospitality Businesses in the Wine Region of Srem (Vojvodina, R. Serbia)

Author

Listed:
  • Tamara Stošić

    (Department of Geography, Tourism and Hotel Management, Faculty of Sciences, 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)

  • Bojana Kalenjuk Pivarski

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

  • Maja Paunić

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

  • Snježana Gagić Jaraković

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

  • Jasmina Lazarević

    (Institute of Food Technology, 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)

  • Stefan Šmugović

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

Abstract

This research examined how food and wine pairing affects the sustainability in local hospitality settings. This study focused on hospitality employees’ attitudes in Srem, where it explored the importance of integrating local produce, the economic and environmental benefits of reduced food miles, and customer satisfaction through authentic experiences. Key research questions investigated the perceived value of food–wine pairing, factors that influenced sustainable practices, and employee motivation. Data were gathered via a structured survey that highlighted challenges like limited ingredient availability and high costs. The results show that the employees recognized the importance of sustainability but displayed limited motivation for further initiatives. The findings suggest that enhancing local sourcing can bolster economic resilience and cultural preservation, promoting a sustainable tourism model for the region. This study recommends additional research on ecological impacts and local community benefits to further embed sustainability in hospitality practices.

Suggested Citation

  • Tamara Stošić & Dragan Tešanović & Bojana Kalenjuk Pivarski & Maja Paunić & Snježana Gagić Jaraković & Jasmina Lazarević & Velibor Ivanović & Stefan Šmugović, 2025. "The Impact of Pairing Local Food and Wine on the Sustainability of Hospitality Businesses in the Wine Region of Srem (Vojvodina, R. Serbia)," Sustainability, MDPI, vol. 17(2), pages 1-22, January.
    • Handle: RePEc:gam:jsusta:v:17:y:2025:i:2:p:476-:d:1563699
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    References listed on IDEAS

    as
    1. Robert Home & Bernadette Oehen & Anneli Käsmayr & Joerg Wiesel & Nicolaj Van der Meulen, 2020. "The Importance of Being Local: The Role of Authenticity in the Concepts Offered by Non-Themed Domestic Restaurants in Switzerland," Sustainability, MDPI, vol. 12(9), pages 1-16, May.
    2. Mercedes Raquel García Revilla & Olga Martínez Moure, 2021. "Wine as a Tourist Resource: New Manifestations and Consequences of a Quality Product from the Perspective of Sustainability. Case Analysis of the Province of Málaga," Sustainability, MDPI, vol. 13(23), pages 1-13, November.
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    4. Dimitris Karagiannis & Theodore Metaxas, 2020. "Sustainable Wine Tourism Development: Case Studies from the Greek Region of Peloponnese," Sustainability, MDPI, vol. 12(12), pages 1-16, June.
    5. Mark Anthony Camilleri, 2020. "Strategic corporate social responsibility in tourism and hospitality," Sustainable Development, John Wiley & Sons, Ltd., vol. 28(3), pages 504-506, May.
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