Organic food in the hospitality industry: Supply and demand

Abstract

The quality of life with a focus on nutrition increasingly occupies modern consumers as well as the hospitality-tourist market. The goal of proper nutrition and health-safe food put organic food at the forefront, conditioning contemporary hospitality workers to put organic foods on their offer, whether in the form of a bio-corner or a menu. Since the number of satisfied tourists is important for the development of the region, the paper examines the supply of organic food in the hospitality facilities of Novi Sad, as a regional centre where agriculture represents an important activity. The task of the paper is to investigate the requirements of tourists for dishes made of organic food-stuffs, as well as the possibility of responding to them within the hospitality facilities. The aim of the paper is to examine the level of the organic food supply in the hospitality industry and to give guides for its improvement.

Keywords

• organic food
• organic production
• supply
• demand
• hospitality industry