1. SUSTAINING THROUGH GASTRONOMY
The case of Slow Food movement in Slovenia, its impacts on Socio-cultural environments and tourism development
Miha Bratec

2. Salvador Dali

3. METHODOLOGY Interpretative paradigm
In-depth interviews on face to face basis
Participant observation
Desk research

4. TEMPORAL PERSPECTIVE Sustainable tourism literature (Jafari, 1989):
advocacy,
cautionary,
alternative, →→→→→ Slow Food
knowledge based,

5. SLOW FOOD Movement (est. 1989) counteracting fast food & fast life
members
Holistic / environmental approach to food
Works to defend biodiversity in the food supply, spread taste education & connect producers & co-producers of excellent foods
Promotion of authentic local food cultures – food feeds bodies & minds – appreciation of pleasure & QOL
Bringing back taste, tradition & experience to food consumption
Primary source of knowledge regarding local foods, Official partner of UN Food & Agriculture Organization, University of Gastronomic Sciences
Relies on consumers’ willingness to pay more

6. Sustainable practices
almost exclusive use of locally grown products
supporting eco-friendly, traditional methods of agricultural production
initiating & supporting regional networks and partnerships among food producers and hospitality establishments
offering above average working conditions and fair payment

7. Sustainable practices
providing educational incentives to their staff and families
promoting and distributing knowledge of healthy and good food
rediscovering gastronomic heritage
offering authentic local dishes
“selling” local stories and traditions

8. Sense of a Place
“New tourists” search for identity/spirit of the places they visit
Local people & lifestyles represent a fundamental resource of cultural & heritage tourism
Food – type of culture that can literary be internalized
Relationship between food, place & identity
Embraces everything that is unique and distinctive about a place
History, geography, legends, flora, fauna, gastronomy,…
Smell and taste literary add to a Sense of a Place
Tourism & local food production – symbiotic relationship
Authenticity leads to high level of visitor satisfaction

9. QOL Well-being of host communities represents an integral part of ST
Improved QOL one of the core goals of STD
How to develop tourism and simultaneously maintain the local QOL?
↓↓↓
Take into account communities’ intrinsic qualities & develop tourism products that can also be enjoyed by residents
Subjective, multidimensional and interactive construct
Relates to one’s satisfaction with life, feelings of contentment or fulfillment with one’s own experience in the world
Equals happiness
In tourism typically concerned with the way its impacts affect individual or family life satisfaction

10. MODEL:
Slow Food’s impact on socio-cultural environments and tourism development in Slovenia

11. Q/A
Thank you &
Enjoy your “Slow” meal. 