Promotion of the Košice Region as a destination of sustainable tourism through the theme of gastrotourism

This thesis explores the role of food tourism as a tool to support sustainable tourism development in the Košice Region of Slovakia. The main objective is to analyze and identify the potential of the Košice Region as an attractive destination for sustainable tourism through the development of food tourism, with a particular focus on the interaction between supply and demand. The thesis is structured into three main parts. The first part provides a theoretical framework, defining key concepts such as food tourism, sustainability in tourism, consumer behavior, and destination marketing. The second part offers an analysis of the current state of food tourism in the region, based on official documents, annual reports, and data from websites of local tourism organizations. The empirical part combines quantitative and qualitative research methods. The quantitative survey includes responses from 50 participants and investigates their motivations, behavior, attitudes toward sustainability, and perception of food tourism offerings. The qualitative part is represented by semi-structured responses from the influencer Foodtips Košice, who specializes in local gastronomy promotion. The research answers the key question: “How can food tourism contribute to the promotion of the Košice Region as a sustainable tourism destination?” Based on the findings, the thesis proposes two detailed strategies to enhance food tourism in the region, including the creation of the regional brand “Taste of the Košice Region.” The outcomes of the thesis can serve as a valuable resource for destination management organizations and local authorities in their efforts to support sustainable regional tourism development.