Regional Food Products in the Hospitality Sector: Opportunities and Barriers for Sustainable Tourism Development

This study explores the integration of regional food products into the offerings of hospitality enterprises in the Horehronie region of Slovakia. As local gastronomy increasingly shapes the competitiveness and identity of tourism destinations, regional products play a vital role in delivering authentic visitor experiences and promoting sustainable development. The aim of this chapter is to analyze the extent to which hospitality providers incorporate certified regional products and identify key motivations and barriers influencing their decisions. A qualitative research approach was employed using semi-structured interviews with 45 hospitality providers and the representative of regional tourism destination organization. The data were analyzed with atlas.ti. The findings reveal limited but growing awareness of the “Regional Product Horehronie” brand among enterprises, with motivations for collaboration, including product authenticity, customer interest, and marketing benefits. However, major barriers include insufficient supply capacity, administrative burden, and limited access to certified producers. The chapter highlights the potential of short supply chains and regionally branded food to support tourism development while preserving cultural heritage and local livelihoods. The practical implications lie in recommendations for regional stakeholders to strengthen the visibility and uptake of local products in the hospitality sector and leverage their value for destination branding.