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Published 2025 | Version v1
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INNOVATIONS IN SUSTAINABLE GASTRONOMIC TOURISM: A SOCIO-ECONOMIC DEVELOPMENT PERSPECTIVE IN A GLOBALIZED WORLD

Authors/Creators

  • 1. Humboldt University of Berlin, gordanazhura@gmail.com
  • 2. University St. Kliment Ohridski, Bitola, Faculty of Tourism and Hospitality, Ohrid, kliment.naumov@uklo.edu.mk

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ABSTRACT


This article examines the role of local gastronomic sustainability in promoting tourism within globalized, mass-driven trends, focusing on the region of Ohrid in the Republic of Macedonia. It highlights the importance of preserving culinary identity and cultural heritage, while exploring innovations in sustainable food tourism that contribute to the area’s socio-economic development. The research emphasizes how these practices enhance the region’s appeal as a tourist destination, addressing both the challenges and opportunities posed by globalization. Through a review of literature and critical analysis, the study advocates for collaborative efforts between local stakeholders to advance sustainable gastronomic tourism in Ohrid and the Balkan region. Strategies include integrating traditional food practices with modern sustainability standards, fostering innovation in food production, and enhancing marketing efforts focused on authenticity. These approaches aim to ensure Ohrid’s long-term global competitiveness and its role as a key driver of regional socio-economic development.


KEY WORDS: Gastronomic sustainability, culinary identity, sustainable food tourism, globalization, socio-economic development, Ohrid

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