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Scientific paper - Original scientific paper
Perception of Faculty of Tourism and Rural Development Students on Slow Food Concept
Technologica Acta : Scientific/professional journal of chemistry and technology, 16 (2024), 2; 61-66. https://doi.org/10.51558/2232-7568.2023.16.2.61
Ergović Ravančić, Maja; Obradović, Valentina; Marčetić, Helena; Škrabal, Svjetlana

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Ergović Ravančić, M., Obradović, V., Marčetić, H. & Škrabal, S. (2024). Perception of Faculty of Tourism and Rural Development Students on Slow Food Concept. Technologica Acta : Scientific/professional journal of chemistry and technology, 16. (2), 61-66. doi: 10.51558/2232-7568.2023.16.2.61

Ergović Ravančić, Maja, et al. "Perception of Faculty of Tourism and Rural Development Students on Slow Food Concept." Technologica Acta : Scientific/professional journal of chemistry and technology, vol. 16, no. 2, 2024, pp. 61-66. https://doi.org/10.51558/2232-7568.2023.16.2.61

Ergović Ravančić, Maja, Valentina Obradović, Helena Marčetić and Svjetlana Škrabal. "Perception of Faculty of Tourism and Rural Development Students on Slow Food Concept." Technologica Acta : Scientific/professional journal of chemistry and technology 16, no. 2 (2024): 61-66. https://doi.org/10.51558/2232-7568.2023.16.2.61

Ergović Ravančić, M., et al. (2024) 'Perception of Faculty of Tourism and Rural Development Students on Slow Food Concept', Technologica Acta : Scientific/professional journal of chemistry and technology, 16(2), pp. 61-66. doi: 10.51558/2232-7568.2023.16.2.61

Ergović Ravančić M, Obradović V, Marčetić H, Škrabal S. Perception of Faculty of Tourism and Rural Development Students on Slow Food Concept. Technologica Acta : Scientific/professional journal of chemistry and technology [Internet]. 2024 [cited 2024 July 20];16(2):61-66. doi: 10.51558/2232-7568.2023.16.2.61

M. Ergović Ravančić, V. Obradović, H. Marčetić and S. Škrabal, "Perception of Faculty of Tourism and Rural Development Students on Slow Food Concept", Technologica Acta : Scientific/professional journal of chemistry and technology, vol. 16, no. 2, pp. 61-66, 2024. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:277:785000. [Accessed: 20 July 2024]

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Metadata
Title (english)Perception of Faculty of Tourism and Rural Development Students on Slow Food Concept
AuthorMaja Ergović Ravančić
AuthorValentina Obradović
AuthorHelena Marčetić
AuthorSvjetlana Škrabal
Author's institutionJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
The Slow Food movement, originated in Italy in 1989, is a movement that defines a respectful attitude towards food. It includes the protection of local food, food culture and traditions. The movement advocates the cultivation of food that is carefully prepared and consumed with pleasure. It encourages the improvement of relations between producers of ecologically produced food, cooks and consumers. Slow Food represents resistance to fast food and modern fast consumption, which has led to the abandonment of local gastronomic traditions and a decrease in people's interest in authentic food.The aim of this paper was to investigate the attitudes of students of the Faculty of tourism and rural development in Požega about Slow Food. Using the online survey method, the research has been conducted on a sample of 38 students of Enogastronomy and Tourism. The results of the research showed that theSlow Foodconcept is not recognizable among students because only 30% have heard about it. Enjoying the food they consume is extremely important for almost all students. Half of the respondents had heard of Slow Food, while only a quarter declared that they had consumed food presented as Slow Food. According to the respondents, Slow Food is best described by the attributes "natural", "ecological", "healthy", "conscious food consumption" and "enjoying eating".
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleTechnologica Acta : Scientific/professional journal of chemistry and technology
Numberingvol. 16, no. 2, pp. 61-66
p-ISSN1840-0426
e-ISSN2232-7568
DOIhttps://doi.org/10.51558/2232-7568.2023.16.2.61
URN:NBNurn:nbn:hr:277:785000
Publication2024
Document URLhttps://hrcak.srce.hr/ojs/index.php/technologicaacta/article/view/28427/15638
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2024-05-13 07:00:06