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

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dc.contributor.authorKalenjuk Pivarski, Bojana
dc.contributor.authorŠmugović, Stefan
dc.contributor.authorTekić, Dragana
dc.contributor.authorIvanović, Velibor
dc.contributor.authorNovaković, Aleksandra
dc.contributor.authorTešanović, Dragan
dc.contributor.authorBanjac, Maja
dc.contributor.authorĐerčan, Bojan
dc.contributor.authorPeulić, Tatjana
dc.contributor.authorMutavdžić, Beba
dc.contributor.authorLazarević, Jasmina
dc.contributor.authorVukelić, Nataša
dc.date.accessioned2023-07-25T10:55:27Z
dc.date.available2023-07-25T10:55:27Z
dc.date.issued2022-10
dc.description.abstractOne 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).en_US
dc.description.sponsorshipThe authors thank the reviewers for their comments that contributed to improving the manuscript. The authors would like to thank all the participants of this research for their effort and time. The authors are grateful to the Ministry of Education, Science and Technological Development of R. Serbia (Grant No. 451-03-68/2022-14/200125) and the Provincial Secretariat for Higher Education and Scientific Research (No. 142-451-2620/2021-01/1) for supporting this work.en_US
dc.identifier.citationKalenjuk Pivarski, B.; Šmugovi´c, S.; Teki´c, D.; Ivanovi´c, V.; Novakovi´c, A.; Tešanovi´c, D.; Banjac, M.; Ðerˇcan, B.; Peuli´c, T.; Mutavdži´c, B.; et al. Characteristics of Traditional Food Products as a Segment of Sustainable Consumption in Vojvodina’s Hospitality Industry. Sustainability 2022, 14, 13553. https://doi.org/10.3390/ su142013553en_US
dc.identifier.doi10.3390/su142013553
dc.identifier.issn2071-1050
dc.identifier.scopus2-s2.0-85140651479
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/339
dc.identifier.wos000873708200001
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200125/RS//
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjecttraditional fooden_US
dc.subjecttraditional productsen_US
dc.subjectcateringen_US
dc.subjecthospitalityen_US
dc.subjectsustainabilityen_US
dc.subjectfood characteristicsen_US
dc.subjectconsumptionen_US
dc.subjectVojvodinaen_US
dc.titleCharacteristics of Traditional Food Products as a Segment of Sustainable Consumption in Vojvodina’s Hospitality Industryen_US
dc.typeArticleen_US
dc.typeinfo:eu-repo/semantics/article

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