Дослідження сучасного стану, проблем та перспектив популяризації концепції Slow Food у ресторанах України

English

Research of the current state, problems and prospects of popularization of the Slow Food concept in restaurants in Ukraine

Abstract. Introduction. The growing popularity of Ukrainian cuisine among tourists and locals is evidence of increased interest in authentic national gastronomic traditions. This trend reflects both cultural identification and the desire of consumers to discover new facets of familiar dishes in a modern execution. In this context, the implementation of the Slow Food concept is relevant, which is aimed at meeting the demands of modern consumers for healthy, high-quality and environmentally responsible food. This concept not only responds to the need for local ingredients and sustainable production, but also supports the preservation of culinary heritage, promoting a conscious attitude towards food. Slow Food emphasizes the importance of using local products, which contributes to the development of local farmers and reducing the ecological footprint, as well as the popularization of authentic cuisine. Restaurants that integrate the principles of balanced nutrition into their menus are becoming increasingly popular among those who seek to combine gastronomic pleasure with maintaining health. Thus, the development of healthy eating in restaurant establishments reflects a general change in consumer culture focused on sustainable development and health care. Purpose. The purpose of the study is to analyze the current state, identify existing problems, and predict the prospects for implementing the "Slow Food" concept at domestic restaurant businesses. Materials and methods. The theoretical and methodological basis of the article is based on modern scientific concepts and approaches to studying the phenomenon of slow food. During the study of issues related to the current situation, problems and prospects for popularizing the concept of Slow Food at domestic restaurant businesses, the following methods were used: theoretical methods: analysis of literature and documents, systematic approach, comparative analysis; empirical methods: surveys and questionnaires, content analysis of media, observations. The information base of the study is made up of various sources, in particular: scientific publications that highlight modern approaches to the development of the concept of slow food in international and national contexts; materials of scientific and practical conferences, forums and seminars; analytical studies and statistical data of international organizations. Results. The article identifies and analyzes in detail the problems and obstacles to the implementation of the Slow Food concept in domestic restaurant establishments, and also examines the identified negative aspects and challenges that slow down the development and popularization of the Slow Food concept. The benefits of implementing the Slow Food concept are indicated and substantiated, and its positive impact on the restaurant business is shown. It is demonstrated that establishments that implement Slow Food ideas can create added value by offering customers a unique gastronomic experience based on natural, high-quality and local ingredients. They also contribute to the development of the local economy, cultural environment and ecological balance. Discussion. The integration of the Slow Food concept into the Ukrainian restaurant business can significantly strengthen the relationship between the gastronomic sphere and local communities, which will contribute to the sustainable development of regions. The use of local ingredients in restaurants not only supports local farmers and producers, but also preserves the unique culinary traditions of each region, creating synergy between cultural heritage and modern consumer needs. Thus, the Slow Food concept not only expands opportunities for the development of the restaurant business, but also contributes to the formation of a conscious approach to nutrition, which corresponds to modern global trends in environmental responsibility and sustainable development.

Keywords: restaurant business; catering establishments; the concept of "Slow Food"; popularization; sustainable development