Although there are various definitions, dimensions and understandings of the term sustainable tourism, one of the main elements is the use of local resources in the destination through short procurement chains in tourism, i.e. the HoReCa channel.
If we look through the prism of Croatian tourism, we have a certain demand and consumption of over 20 million arrivals and 100.000+ overnight stays. In order for tourism to have a real purpose and thus be sustainable, we must produce enough food for the needs of tourism and connect the HoReCa channel with producers.
Ultimately, this is the meaning of tourism, to reduce tourism consumption and distribute it to the local economy, and not to encourage imports through tourism. Especially through the prism of basic products: from eggs, carrots, lettuce, tomato, salad to cured meat products.
In addition to "zero-kilometer" distribution, strengthening the local economy, small and medium-sized enterprises, keeping people in rural areas with short supply chains (direct distribution, use of intermediaries or clusters), we have ensured products of high quality and freshness.
Also, in recent years, tourists are increasingly interested in the climate footprint of vacation trips, local gastronomy, the origin of food, healthy food, organic and ecological production or cultivation.
What is the monthly demand / consumption = need for domestic eggs, say in Pula, Rijeka or Zadar?
This is a key strategic issue for our destinations. Because tourism is much more than accommodation and the beach and vertically and horizontally connects various industries - and primarily through food producers.
Right on topic connection catering establishments and hotels with domestic family farms a gastro show and panel discussion will be held in Vinkovci.