Special attention is paid to gastronomic tourism as a special form of tourism that has become increasingly popular in recent years, which makes countries that are not endowed with natural beauty, favorable climate or rich history, become potentially attractive destinations for visitors. Data collection and analysis focused on food and beverage events in Serbia, shows a tendency to increase the number of the same and indicates the possibility of attracting domestic and foreign guests throughout the year. In addition, the authenticity of the region within Serbia makes their gastronomic offer unique, which contributes to creating a specific experience of increasingly demanding visitors and, consequently, the promotion of Serbia in a competitive tourist market.

No abstract

Slow tourism is one of the new trending concepts that bring the concept of slowness into tourism practices in the way that tourists appreciate local food, culture, heritage, and sustainability. Destinations adopting principles of slow tourism tau reduce the financial leakage of the suppliers and generate more income and employment to the locals. Thus, the case of "Moonlight farm and Resort at Barouk" area, is the core topic for this study to understand the relation between slow tourism, sustainable development and ecology, which has the roots in interest for locality, community, and green travel. The main research question is ,,How can slow tourism be a tool of sustainable development?". In order to answer this, a mixed-method approach was conducted through the use of two questionnaires addressed to tourists visiting "Moonlight farm " and residents in Barouk area. Additionally, an interview with the owner provided significant insight into the topic. The analysis of the results was beneficial in understanding the perceptions and motivations of tourists and helping promote slow tourism in this area.

Depending on how we take care of ourselves on a daily basis, it says a lot about us. Food can be both a medicine and a poison at the same time. The way food is used, prepared and cooked is a crucial element for daily energy levels. To achieve this goal, we need food that has been tested, approved and transported to our local markets. With the help of an appropriate traceability system, we can ensure food safety and prevent the occurrence of a critical situation during the entire process of food distribution. That is why today, more than ever, the attention of monitoring the entire distribution process in the food chain is of great importance on a global level. This paper will focus on the study/importance of traceability systems in the tourism industry, food traceability requirements and the importance of traceability itself.