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

dc.contributor.author	Hirenko N. I.
dc.contributor.author	Kramarenko D. P.
dc.contributor.author	Nechepurenko K. B.
dc.contributor.author	Bykadorova N. O.
dc.contributor.author	Yesipov A. O.
dc.description.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.
dc.identifier.citation	Hirenko N. I. Features of the planning and design of a restaurant establishment based on slow food principles / N. I. Hirenko, D. P. Kramarenko, K. B. Nechepurenko and other // Theory and Practice of Design. - 2026. - 2 (40). - Р. 42–51.
dc.identifier.uri	https://repository.hneu.edu.ua/handle/123456789/41153
dc.language.iso	en
dc.subject	Slow Food
dc.subject	restaurant establishment
dc.subject	Slow Architecture
dc.subject	design
dc.subject	interior design
dc.subject	sustainable development
dc.subject	wabi sabi
dc.subject	protective structures
dc.subject	DBN B.2.2-5:2023
dc.subject	Kharkiv
dc.subject	martial law
dc.subject	gastronomic tourism
dc.subject	local products
dc.subject	open kitchen
dc.subject	security solutions
dc.title	Features of the planning and design of a restaurant establishment based on slow food principles
dc.type	Article

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