Features of the planning and design of a restaurant establishment based on slow food principles

Abstract

The philosophical and conceptual foundations of the Slow Food movement and their projection onto the architectural paradigm of Slow Architecture have been determined. The global trends in the development of the Slow Food concept, including the principles of sustainable development, digitalisation and gastronomic tourism, are systematised. The specifics of the restaurant industry in Ukraine in the context of a full-scale war are considered.