Traditional food products are an important part of gastronomic heritage and cultural identity, playing a key role in the sustainable development of local communities. Understanding consumer attitudes and buying behavior towards these products is essential for improving their market position and creating proper development strategies. The aim of this research was to examine the impact of consumers' socio-demographic characteristics on their attitudes and buying behavior towards traditional food products. The research was conducted on a sample of 202 respondents from the Republic of Serbia. The results show that the majority of respondents buy traditional food products. The most important motive for buying is the perception of greater health benefits. The analysis showed that certain sociodemographic characteristics are significant determinants of consumer attitudes and buying behavior, indicating differences between different groups of respondents. The obtained results can contribute to a better understanding of consumer preferences and serve as a basis for creating marketing strategies, improving the promotion of traditional food products, and developing policies aimed at preserving gastronomic heritage and strengthening the competitiveness of local producers.

Traditional food products are essential for gastronomic tourism, yet their integration into hospitality is limited by supply chain challenges and a significant attitude-behavior gap. This study identifies perceptual factors, operational barriers, and socio-professional predictors influencing traditional food procurement. The research was conducted on a sample of 307 hospitality managers in Vojvodina, Serbia. Data was systematically analyzed through examination of manager perceptions and procurement decisions. Results reveal that although managers highly rate sociocultural and ecological impacts, these factors were not statistically significant predictors of actual procurement in the estimated model, suggesting the presence of a perceptual–operational gap. Instead, professional characteristics drive decisions. Formal education in hospitality and tourism, combined with 6 to 10 years of professional experience, significantly increases the decision to source traditional products. Among non-procuring managers, operational barriers such as inconsistent quality and delivery issues outweigh economic factors as perceived obstacles to procurement. To address these challenges, this study conceptualizes the Perceptual–Operational Gap (POG) as a diagnostic and integrative analytical framework that receives preliminary empirical support in this study. This three-level framework maps product characteristics, managerial perceptions, and procurement outcomes. The model provides a diagnostic tool enabling practitioners to identify attitude-behavior gaps, understand operational barriers, and recognize which manager groups require targeted attention. Based on these insights, decision-makers can design targeted interventions. The POG model moves focus from cultural promotion to practical professional approaches, offering a replicable solution for integrating gastronomic heritage in destinations worldwide.

The hospitality industry significantly impacts the environment due to intensive consumption of energy, water, and waste generation. This paper aims to analyze the decision-making process in tourism and hospitality, focusing on zero waste principles. A quantitative survey was conducted among 50 managers and employees from restaurants, cafés, and hotels in Novi Sad. Results indicate that 76% of respondents have at least basic familiarity with zero waste principles, while the main barriers are lack of knowledge and infrastructure (68% each). Although employees recognize the strategic importance of sustainable practices (mean=4.0), they perceive low guest interest (mean=2.1). Conclusively, the zero waste concept requires education, infrastructural support, and institutional engagement for successful implementation.