The transition toward sustainable, resource-efficient production has become a key challenge for agri-food systems, particularly in emerging economies, where profitability and environmental goals must be balanced. This study aimed to examine the relationship between financial structure, macroeconomic conditions, and circular economy (CE) indicators in determining the profitability of Serbian agri-food enterprises. Using panel data for 625 firms from 2014 to 2021, a two-step system GMM model was applied to control for endogeneity and firm-specific effects. The results indicate that in agriculture, moderate leverage enhances profitability, while excessive debt reduces it. Recycling and efficiency-oriented circular practices have a positive and significant effect on financial performance, suggesting that resource-efficient management supports long-term profitability. In the food industry, profitability shows strong persistence but remains mainly driven by internal and economic factors, with CE indicators exerting weaker short-term effects. Robustness tests confirm the validity and stability of the estimates. Overall, the findings highlight that integrating circular economy principles into business strategies can contribute to both financial sustainability and more efficient resource use in the agri-food sector.

In recent years, Serbia has become increasingly popular as a tourism destination, attracting travelers from the surrounding region, as well as Europe and even distant locations. The environmental impact linked with tourism activities, specifically their carbon footprints, has gained growing attention as sustainability becomes an important factor when discussing the future of tourism. This research, which is based on the DEFRA and ADEME methodologies using the Greentripper tool, examines the significance of carbon footprint estimations for incoming tourism in Serbia from a scientific standpoint. By considering the emissions produced from transportation, accommodation, and on-site activities, the results of 1,431,394,511 kg CO2e offer valuable information about the extent of carbon emissions linked to tourism movements. The primary driver of this carbon footprint is transportation (80.2%), on-site activities (15.2%), and housing (4.6%). The per capita tourism carbon footprint is 670 kg CO2e, which is lower compared to the values derived using general data and carbon emissions on a worldwide basis, which amount to 759 kg CO2e. These findings are essential for comprehending the environmental sustainability of tourism operations. Furthermore, carbon footprint assessments play a crucial role as a tool for making informed decisions and implementing initiatives to reduce carbon emissions in the tourism business. This could involve selecting environmentally friendly modes of travel, advocating for sustainable hotel choices, or integrating carbon offsetting activities into vacation packages. In addition, carbon footprint assessments promote transparency and responsibility in the tourism industry.

In contemporary tourism, gastronomic offerings increasingly go beyond the boundaries of mere taste enjoyment, becoming an important element of the sustainable development of destinations. At the same time, food safety is gaining importance as a key aspect of the tourist experience and trust in a destination. The research was conducted in Serbia, focusing specifically on agritourism farm stays known for their local food production and sustainable hospitality practices. This study highlights the crucial link between local agricultural practices and tourists’ perceptions of food safety, positioning food safety as a key dimension of both sustainable gastronomy and rural development. The research was conducted on a sample of 650 tourists in farm stays, using a structured survey questionnaire, with data analysed through descriptive statistics, factor analysis, Pearson correlation, ANOVA, and multiple regression analysis. The results indicate that tourists highly value food safety, particularly in the context of local and traditional gastronomy, and that there is a significant correlation between the perception of food safety and the intention to revisit or recommend a destination. This study suggests that the integration of food safety standards into sustainable gastronomic practices is essential for enhancing competitiveness and building long-term trust among individuals of various sociodemographic profiles.

The readiness of tourists to accept innovative food is investigated in this research through the prism of the Protection Motivation Theory and the Theory of Planned Behavior, combining two previously developed yet seldom researched psychological dimensions, namely, food neophobia as a restraining force and food involvement as a motivating force. The quantitative approach and the generation-by-generation analysis using partial least squares (PLS-SEM) and multiple group analysis were used to conduct the study on a sample of 985 domestic tourists in Serbia. The results suggest that food involvement eases openness toward gastronomic innovations and mitigates the negative impact of neophobia, whereas the generational differences reveal that younger tourists are more willing to be experimental, and older generations tend to be conservative in their food consumption. The study is relevant to the academic literature because it puts motivational and barrier factors into context within the PMT and TPB paradigms and provides operational implications for the design of tourism propositions that can be used to promote innovative and sustainable gastronomic experiences. The novelty of the present study is that it uses the hybrid model of food neophobia and food involvement in the generational context of a post-transition society, i.e., Serbia.

In today's digital society, mobile applications are increasingly becoming valuable tools for supporting a healthy lifestyle. A special segment consists of applications designed to promote healthy eating habits, meal planning, diet tracking, and calorie intake control. This paper analyzes and compares the most popular applications for healthy nutrition. The conclusion of this study is that, with sufficient motivation and education, digital tools can positively influence changes in eating habits but cannot fully replace professional nutritional support.

Artificial intelligence (AI) is increasingly being associated with the ways in which cultural heritage is preserved, presented, and promoted in tourism. Although AI offers new opportunities to enhance the visibility of gastronomic heritage, important questions remain regarding its relationship with authenticity, commercialization, and cultural identity. The aim of this study is to examine the role of AI in the transformation and preservation of Serbian gastronomic heritage from the perspective of hospitality and tourism employees, as they represent key stakeholders in the interpretation, promotion, and preservation of gastronomic heritage, as well as in the implementation of modern technologies within tourism practice. The research was conducted among employees working in restaurants, hotels, ethno-restaurants, agritourism farms, and tourism organizations in Serbia. Data were collected through a survey questionnaire and analyzed using descriptive statistics, reliability analysis, Principal Component Analysis (PCA) with Varimax rotation and Kaiser normalization, correlation analysis, and regression analysis. The results indicate that employees perceive AI as having significant potential for the promotion, preservation, and transformation of gastronomic heritage. Furthermore, the Authenticity of Gastronomic Heritage was identified as a significant predictor of the Preservation of Gastronomic Heritage, while AI was positively associated with both the Authenticity of Gastronomic Heritage and the Transformation of Gastronomic Heritage. The findings also suggest that employees perceive commercialization not only as a market-driven process but also as a potential mechanism for enhancing the visibility and valorization of gastronomic heritage. Overall, the findings reflect the perceptions of hospitality and tourism employees and highlight the importance of aligning technological innovations with cultural values in the preservation and promotion of Serbian gastronomic heritage.