Tourism is one of the world’s most affected sectors by the impact of the COVID-19 pandemic. This article deals with the assessment of the impact of COVID-19 on the visitation of the South Moravian Region, including important cultural and natural sites, based on the analysis of empirical statistical data in the last decade and the calculation of the year-on-year change in attendance between 2019 and 2022. According to the results, the number of visitors to the South Moravian Region in 2020 fell by almost half, including a decrease of a quarter of visitors to cultural monuments compared to 2019. On the other hand, visits to natural areas with no restricted access increased by a fifth after 2020, but natural areas with restricted access fell by more than 40%. From 2021, attendance of the South Moravian Region began to increase slightly, and in 2022, it reached ninety percent of the level before 2019, including attendance at cultural and natural sites. The results of the research confirmed the growing trend in visitors to the South Moravian Region, including cultural and natural monuments, which were significantly influenced by the impact of COVID-19 on tourism after 2020, with a recovery of tourism in 2022.

The study investigated the effect of different collection containers on parameters such as pH development, moisture, internal and external temperatures, gas emission (NH3, H2S, and O2), and food waste microbial analysis. It was also focused on the effects of additives such as tea tree oil, calcium carbonate, and citric acid. Research results showed that temperature and moisture content inside the tested containers corresponded to external temperatures and did not lead to fast degradation of the food waste. Lower temperatures in some containers were attributed to design features such as perforation of walls and poor lid tightness, which led to a higher presence of insects and larvae in the food waste. Most containers exhibited no significant emissions of NH3 and H2S; an increased content of H2S was recorded in one container only. pH values were within the optimal range for the growth of microorganisms and food bacteria, such as Pseudomonas and lactobacilli, were identified. The application of additives resulted in emission parameters acceptable for food waste stored in containers for 14 days. The type of collection container and application of additives can affect food waste conservation conditions, which supports sustainable food waste management.

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, the scientific journal of the Mendel University in Brno, Czech Republic