This research aims to record hotel owners’ perceptions as subjective measures of the degree of integration of local traditional cheese varieties in the hospitality sector. Within the context of cheese tourism, this specific type of alternative tourism is operationalized through B2B co-creation among tourism businesses and cheese factories, serving as a framework for perceived business development. Specifically, this study fills a gap in the literature by exploring the managerial views on the current state of cheese tourism in relation to the entrepreneurship strengthening, the opportunities, and challenges that could favor cooperation between the two sectors. Descriptive and inductive statistics were conducted, collecting primary data from hotels in the Peloponnese, Greece, which has a long tradition of cheese production. Regional tradition and star rating determine the integration of local cheese. While 4–5-star hotels leverage cheese heritage for differentiation and experiential services, lower-end hotels face cost and supply chain barriers, requiring supporting strategies and cross-sector partnerships. The study offers original knowledge for the development of specific strategic proposals for the use of cheese tourism through co-creation for business development of hotels. Future research is recommended to record the views of all stakeholders and correlate them with objective financial performance.

This research aims to determine the utilization levels of local products and the challenges and opportunities of creating a recognizable food-centered cultural identity based on collaborative networks developed between agriculture and tourism. This has the potential to strengthen collaborative entrepreneurship. It uniquely contributes to the existing literature by exploring the connections between agri-food and tourism, while proposing strategies to maximize business opportunities centered on food culture. Descriptive and inferential statistics are conducted based on primary data collected by distributing a questionnaire to 59 public and private organizations in the Peloponnese region in Greece, which has significant agricultural production but limited tourist flows. The results indicate a lack of collective action and business recognition of the value of regional food culture among participants. The human resources employed in tourism lack the skills to highlight traditional food heritage. The presence of structural and operational barriers undermines efforts to facilitate communication, manage suppliers, and enhance the visibility of products designated with Geographical Indications. This paper offers preliminary results; however, extensive future studies are needed to validate the findings fully. The study highlights key implications: Improved communication between stakeholders could enhance the management of the local food network. Agri-food and tourism businesses can develop educational programs and food-focused tourism packages that promote social cohesion and preserve cultural heritage.

The aim of this study was to gather the views of cheesemakers in the Peloponnese on enhancing entrepreneurship through cheese tourism (CT) in collaboration with tourism businesses. A structured questionnaire was used for the statistical analysis. The findings show that the variety of local cheeses provides an opportunity for the creation of a unique cheese tourism identity. However, challenges such as different business objectives, poor communication, limited entrepreneurial knowledge and financial constraints need to be addressed. Capitalizing on the unique characteristics of the region can help extend the tourist season and promote local cheeses.

The global pet food market is influenced by the growing number of cats and dogs, the humanization of pets and the changing expectations of dog and cat owners. This study examines the role of marketing strategies in the dog and cat food market, focusing on the attitudes of Greek survey respondents, recognition of specific food categories, and factors associated with purchasing behavior. Data were collected through an online survey of 526 pet owners and guardians (n = 249 dog owners and n = 277 cat owners). The behavior toward pet foods containing selected premium ingredients was significantly linked to pet type (p = 0.021), the importance attributed to food ingredients (p < 0.001), veterinarian recommendations (p = 0.009), and the availability of scientifically substantiated information (p < 0.001). Among all factors, the importance of ingredients emerged as the factor displaying the strongest statistical association with consumer behavior (p < 0.001). Based on these findings, the study proposes a targeted marketing mix addressing product transparency, pricing, distribution, and promotion. The results contribute to the literature on pet humanization and provide practical guidance for pet food businesses, while highlighting the need for clearer regulatory definitions and scientific substantiation of marketing claims.