The Impact of Pairing Local Food and Wine on the Sustainability of Hospitality Businesses in the Wine Region of Srem (Vojvodina, R. Serbia)

This research examined how food and wine pairing affects the sustainability in local hospitality settings. This study focused on hospitality employees’ attitudes in Srem, where it explored the importance of integrating local produce, the economic and environmental benefits of reduced food miles, and customer satisfaction through authentic experiences. Key research questions investigated the perceived value of food–wine pairing, factors that influenced sustainable practices, and employee motivation. Data were gathered via a structured survey that highlighted challenges like limited ingredient availability and high costs. The results show that the employees recognized the importance of sustainability but displayed limited motivation for further initiatives. The findings suggest that enhancing local sourcing can bolster economic resilience and cultural preservation, promoting a sustainable tourism model for the region. This study recommends additional research on ecological impacts and local community benefits to further embed sustainability in hospitality practices.