Pro-environmental factors influencing the attractiveness of tourism products: the case of the foodservice sector

Abstract

The contemporary development of tourism is increasingly shaped by the concept of sustainable development, which emphasizes the balanced integration of economic, social, and environmental dimensions. Among the wide range of tourism products, the foodservice sector has gained particular importance, serving not only as a means of satisfying travelers' basic needs but also as a significant component of the overall tourism experience. The growing environmental awareness of consumers has made pro-environmental factors an important criterion in evaluating the attractiveness of gastronomic offerings.

The aim of this article is to analyze the impact of selected pro-environmental factors on the attractiveness of tourism products, using the foodservice sector as a case study. The paper presents the theoretical foundations of gastronomy as a tourism product and characterizes the principal environmental sustainability practices adopted by food service establishments. The study employs a literature review methodology, supplemented by an analysis of industry reports and secondary data concerning consumer trends.

The findings indicate that the use of locally sourced products, the reduction of food waste, the adoption of renewable energy sources, waste minimization, and the implementation of circular economy principles significantly enhance the perceived value of tourism products. These practices contribute to building a positive destination image, increasing tourist satisfaction, and strengthening the competitiveness of food service businesses. The study concludes that pro-environmental factors have become a significant determinant of the attractiveness of contemporary tourism products.