Abstract
Eating in urban parks or by water bodies is a popular activity in warm weather, as it makes it possible to combine time spent in nature and socialising. Although managing green and blue spaces in a way that enhances both ecological and human needs is one of the principles of contemporary urban policy and planning, it remains a challenge. This chapter discusses the problem using several examples from Warsaw, including gastronomy in the parks of Warsaw’s central borough, the Breakfast Market, and the banks of the Vistula River. Fluctuating numbers of visitors, and accommodating the different needs of visitors, are only two of the most important challenges for the development of gastronomic services in green and blue urban spaces.
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Kulczyk, S., Kordowska, M., Duda-Gromada, K. (2020). Challenges to Urban Gastronomy: Green and Blue Spaces. In: Kowalczyk, A., Derek, M. (eds) Gastronomy and Urban Space. The Urban Book Series. Springer, Cham. https://doi.org/10.1007/978-3-030-34492-4_16
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