Sustainable gastronomic tourism represents a unique opportunity to connect food, local gastronomy and ecotourism in order to create a holistic tourist experience. This study examines the attitudes of tourists on the promotion of sustainable tourism through awareness of nutrition and environmental conservation. The aim of the research was to examine the perception of gastronomy and its importance in the context of sustainable tourism in Serbia. The research was conducted during the year 2025 on a sample of 52 respondents, using a methodology that included a survey questionnaire and field data collection. Applying principal component analysis (PCA), two key dimensions of tourists' attitudes were identified: "Gastronomic knowledge and interest" and "Ecological and sustainable consumer awareness", which together explain 76.5% of the total variance. The obtained results show that respondents highly value gastronomic and sustainable practices in restaurants, especially those that involve the use of locally grown food, waste reduction and the use of recycled products. On the other hand, measures of a broader socio-ecological character, such as donations and payment of fees aimed at reducing the ecological footprint, received a somewhat lower level of support among respondents.
Pantović et al. (Thu,) studied this question.