During the months of May and June, 2024, the second year students went on the International
Field Project (IFP) in Montenegro! The students reached the country using public transportation with an interrail pass. For the IFP, students had to conduct research within an assigned value chain. In groups, the students conducted primary and secondary research in various locations within Montenegro, and eventually wrote all the gathered information in the form of a scientific article. Some reports were considered a high enough quality for a publication on the BUas Library! This report is the first report (of the ones that are published in the library) that will be shared on this blog, followed by some more from the same year and the year before. 
The focus of this study examines the value chains of local food sourcing in two Montenegrin tourism destinations, Kotor and Kolašin, focusing on fish, prosciutto (meat), and cheese. The research question hereby was “In what ways do the value chains of local food (fish, meat, and cheese) differ between Kotor and Kolašin in Montenegro?”. The goal of this research was to assess how tourism impacts local food supply chains, enhance the preservation of traditional food practices, and support sustainable local economies. It is elaborated that local food sourcing strengthens cultural authenticity and sustainability, and it boosts local economies by supporting small-scale producers. This all will enhance the tourist experience by emphasizing traditional dishes.
The first location where the students held their research was in Kotor, which is a mass tourism
hotspot by the Adriatic Sea with a international demand. The second location was Kolašin, which is a growing mountain destination with a focus on nature tourism. These two locations were compared, to eventually understand the differences of the gastronomy value chains of fish, prosciutto (meat), and cheese.
Considering the key findings, Kotor has long and complex value chains, involving international suppliers. The value chains of fish, prosciutto (meat), and cheese are influenced by diverse tourist demands for non-local food. In contrast, Kolašin has much shorter, locally-focused value chains due to smaller-scale tourism. Kolašin also relies more on regional producers. Kotor also relies more on imported products to cater to varied international tastes. While Kolašin has a greater emphasis on locally produced food, reflecting its rural setting. This study also looked into the definition of “local”, as it was understood that there are various interpretations of what “local food” is. This research defined food as “local” when it was geographically from “a specific town and its surrounding villages.” The study explained the differing interpretations of “local” among stakeholders, often leading to inconsistencies in supply chain dynamics.
For the methodology, the research used a value chain analysis, to map food flow from producers
to restaurants, highlighting local and non-local connections. The study also uses qualitative methods: interviews with stakeholders, menu analyses, and field observations. Sampling was used to analyze 16 menus in Kotor and 8 in Kolašin. Interviews were held with restaurant owners, workers, and tourists.
The paper concludes that tourism significantly influences local food sourcing, with differing impacts in Kotor and Kolašin. Maintaining the balance between local food authenticity and the demands of a growing tourism sector is vital for sustainability and cultural preservation.
Are you interested in reading the full research paper? Check out the link below:
https://search.library.buas.nl/cgi-bin/koha/opac-detail.pl?biblionumber=46769
Would you rather watch a video instead? The link below guides you to the youtube video about this research!:
