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Food tourism challenges in the pandemic period: getting back to traditional and natural-based products

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  • Milica Luković
  • Marija Kostić
  • Zora Dajić Stevanović

Abstract

Searching for rural, intact areas out of cities during the COVID-19 crisis, tourists brought renewed interest in consuming traditional food based on wild edible herbs/natural products. Increased interest in local herbal potentials could be a driving force in modelling rural destinations to enrich food tourism offers and provide a new experience. This study aimed to assess the relevance of ethnobotany and traditional knowledge on wild herbs utilization with a focus on increased demand for natural products as a basis for future food tourism offer creation in rural areas. By applying free-listed observations and semi-structured ethnobotanical interview approach data were obtained (n = 169) and quantitatively analyzed using indices of Relative Frequency Citation (RFC), Use Value (UV) and Pearson Correlation Coefficient (PCC). The final results were visualized using the Venn diagram and DIVA-GIS. The results indicate subtle transformation in food tourism demands and new trends in nutrition based on 34 species divided into 7 functional groups along the geographic gradient. Traditional food systems through reviving ethnobotanical knowledge and practices should be a matter of future food tourism management.

Suggested Citation

  • Milica Luković & Marija Kostić & Zora Dajić Stevanović, 2024. "Food tourism challenges in the pandemic period: getting back to traditional and natural-based products," Current Issues in Tourism, Taylor & Francis Journals, vol. 27(3), pages 428-444, February.
    • Handle: RePEc:taf:rcitxx:v:27:y:2024:i:3:p:428-444
    DOI: 10.1080/13683500.2023.2165481
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