ORGANIC PRODUCTS AS A FACTOR FOR INCREASING THE ATTRACTIVENESS OF A TOURIST DESTINATION: TRENDS AND INNOVATIONS OF GASTRONOMIC TOURISM IN THE CARPATHIAN REGION

Abstract

The relevance of the research: the growing demand for organic products worldwide is driven not only by environmental and social concerns, but also by changes in consumer attitudes towards gastronomy and tourism.Tourists are increasingly looking for authentic and healthy gastronomic experiences, which is helping tourism destinations transition to sustainable development strategies. Subject research: is the process of the influence of organic products on the formation of the gastronomic attractiveness of tourist destinations and the mechanisms for integrating organic production into the tourist infrastructure, taking into account innovative approaches in the field of sustainable development and the demand for authentic culinary experiences. The purpose of the study is to determine the role of organic products as a factor in increasing the gastronomic attractiveness of tourist destinations.Research methodology: to determine the role of organic products as a factor in increasing the gastronomic attractiveness of tourist destinations. Research methodology: a comprehensive scientific approach combining quantitative and qualitative methods of analysis, applied methods of content analysis, statistical analysis, and case studies. The results of the study: in the context of the development of gastronomic tourism, the role of organic products as an important factor in preserving ethnocultural heritage and increasing the attractiveness of a tourist destination is analyzed. The latest trends in organic production, the entry of organic products into the retail market and their impact on tourist demand were analyzed. It is emphasized that the demand for organic products is growing due to global changes in consumer behavior, focused on a healthy lifestyle and environmental responsibility. It is established that the inclusion of organic ingredients in culinary menus contributes to the sustainable development of tourist regions, the formation of a positive image of the destination. Innovative approaches to building tourist routes based on local organic culinary culture are considered. Practical significance: the results of the study can be used by local authorities, travel agencies, organic producers, catering companies, etc. to diversify the offer, develop strategies for the development of gastronomic tourism. Thanks to proven innovative approaches, organic cuisine can be adapted to the needs of different tourism sectors, contributing to the growth of economic activity in the region, supporting local production and creating a positive image of the tourist destination. Conclusions: the role of organic products as a factor in increasing the gastronomic attractiveness of tourist destinations is highlighted and innovative approaches to integrating organic production into tourism infrastructure are substantiated in order to promote sustainable development of regions and the formation of a competitive tourist offer. The prospect of further research include studying the impact of organic products on consumption patterns of gastronomic tourism services, conducting sociological research among representatives of the tourism industry, farmers, and producers of organic products to assess the prospects for the development of gastronomic tourism.