Slow tourism and food: The ‘Good’ principle as Portuguese trend
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://doi.org/10.34624/rtd.v43i0.33001 |
Resumo: | Slow Food (SF) is an alternative agri-food system centred on a world where people can eat food that is good for them, for the people who grow it and for the planet, allowing reflections around the table and also on fair and sustainable consumption. The SF concept allows putting into perspective new ways of thinking about gastronomy and tourism and embodies three interconnected principles: 'Good', 'Clean' and 'Fair'. This study intends to contribute to better understanding the 'Good' principle and its influence, mainly in the 'slow tourism and gastronomy' trends for Portugal. Two specific objectives are: i) clarifying the 'Good' principle by exploring its three explanatory factors - 'Happiness and pleasure', 'Sensory aspects' and 'Health'; and ii) understanding key trends around this principle for gastronomic and tourism activities. The Delphi method was applied with the help of 24 panellists from the country'sacademic, public and private sectors, answering towards the prediction period of 2017-2027, within three rounds. The findings allow to forecast trends that envisage a conceptual development of food as a phenomenon increasingly linked with place, culture, nature, tradition, soil and people. They reinforce the debate around food and wine as 'slow tourism' pillars and present a fresh perspective towards critical thinking using the 'slow food' paradigm as an alternative agri-food system. |
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Slow tourism and food: The ‘Good’ principle as Portuguese trendSlow tourism e alimentação: O princípio do "Bom" como tendência portuguesaSlow Food (SF) is an alternative agri-food system centred on a world where people can eat food that is good for them, for the people who grow it and for the planet, allowing reflections around the table and also on fair and sustainable consumption. The SF concept allows putting into perspective new ways of thinking about gastronomy and tourism and embodies three interconnected principles: 'Good', 'Clean' and 'Fair'. This study intends to contribute to better understanding the 'Good' principle and its influence, mainly in the 'slow tourism and gastronomy' trends for Portugal. Two specific objectives are: i) clarifying the 'Good' principle by exploring its three explanatory factors - 'Happiness and pleasure', 'Sensory aspects' and 'Health'; and ii) understanding key trends around this principle for gastronomic and tourism activities. The Delphi method was applied with the help of 24 panellists from the country'sacademic, public and private sectors, answering towards the prediction period of 2017-2027, within three rounds. The findings allow to forecast trends that envisage a conceptual development of food as a phenomenon increasingly linked with place, culture, nature, tradition, soil and people. They reinforce the debate around food and wine as 'slow tourism' pillars and present a fresh perspective towards critical thinking using the 'slow food' paradigm as an alternative agri-food system.Slow Food (SF) é um sistema agroalimentar alternativo visando garantir que todos tenham acesso a alimentos bons - para quem os consome, para quem os produz e para o planeta, permitindo reflexões em torno da mesa e de um consumo justo e sustentável. O conceito SF permite perspetivar novas formas de pensar a gastronomia e o turismo e incorpora três princípios interligados: 'Bom', 'Limpo' e 'Justo'. Este estudo pretende contribuir para a melhor compreensão do princípio 'Bom' e a sua influência, principalmente nas tendências do 'slow tourism' e gastronomia, em Portugal. O estudo tem dois objetivos: i) esclarecer o princípio 'Bom' explorando os seus três fatores explicativos: Felicidade e Prazer, Aspetos Sensoriais e Saúde; e ii) perceber as principais tendências em torno deste princípio para as atividades gastronómicas e turísticas portuguesas. Foi aplicado o método Delphi com a colaboraçãode 24 especialistas dos setores académico, público e privado. O painel respondeu para um período previsional de 2017 a 2027, em três rondas. Os resultados permitiram antever algumas tendências para o desenvolvimento concetual da alimentação, como uma realidade cada vez mais ligada ao local, à natureza, à tradição, ao solo e aos povos. A pesquisa vem reforçar o debate recente em torno da comida e do vinho como pilares do 'slow tourism' e representa uma nova perspetiva usando o 'slow food' como um sistema agroalimentar alternativo.Departamento de Economia, Gestão, Engenharia Industrial e Turismo da Universidade de Aveiro2023-07-27info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://doi.org/10.34624/rtd.v43i0.33001https://doi.org/10.34624/rtd.v43i0.33001Journal of Tourism & Development; Vol 43 (2023); 99-117Revista Turismo & Desenvolvimento; vol. 43 (2023); 99-1172182-14531645-9261reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAPenghttps://proa.ua.pt/index.php/rtd/article/view/33001https://proa.ua.pt/index.php/rtd/article/view/33001/22660Direitos de Autor (c) 2023 Revista Turismo & Desenvolvimentoinfo:eu-repo/semantics/openAccessDias, Rui RosaAlmeida, António Lopes deHemsworth, Kevin2023-08-03T11:33:20Zoai:proa.ua.pt:article/33001Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:26:11.626536Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Slow tourism and food: The ‘Good’ principle as Portuguese trend Slow tourism e alimentação: O princípio do "Bom" como tendência portuguesa |
title |
Slow tourism and food: The ‘Good’ principle as Portuguese trend |
spellingShingle |
Slow tourism and food: The ‘Good’ principle as Portuguese trend Dias, Rui Rosa |
title_short |
Slow tourism and food: The ‘Good’ principle as Portuguese trend |
title_full |
Slow tourism and food: The ‘Good’ principle as Portuguese trend |
title_fullStr |
Slow tourism and food: The ‘Good’ principle as Portuguese trend |
title_full_unstemmed |
Slow tourism and food: The ‘Good’ principle as Portuguese trend |
title_sort |
Slow tourism and food: The ‘Good’ principle as Portuguese trend |
author |
Dias, Rui Rosa |
author_facet |
Dias, Rui Rosa Almeida, António Lopes de Hemsworth, Kevin |
author_role |
author |
author2 |
Almeida, António Lopes de Hemsworth, Kevin |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Dias, Rui Rosa Almeida, António Lopes de Hemsworth, Kevin |
description |
Slow Food (SF) is an alternative agri-food system centred on a world where people can eat food that is good for them, for the people who grow it and for the planet, allowing reflections around the table and also on fair and sustainable consumption. The SF concept allows putting into perspective new ways of thinking about gastronomy and tourism and embodies three interconnected principles: 'Good', 'Clean' and 'Fair'. This study intends to contribute to better understanding the 'Good' principle and its influence, mainly in the 'slow tourism and gastronomy' trends for Portugal. Two specific objectives are: i) clarifying the 'Good' principle by exploring its three explanatory factors - 'Happiness and pleasure', 'Sensory aspects' and 'Health'; and ii) understanding key trends around this principle for gastronomic and tourism activities. The Delphi method was applied with the help of 24 panellists from the country'sacademic, public and private sectors, answering towards the prediction period of 2017-2027, within three rounds. The findings allow to forecast trends that envisage a conceptual development of food as a phenomenon increasingly linked with place, culture, nature, tradition, soil and people. They reinforce the debate around food and wine as 'slow tourism' pillars and present a fresh perspective towards critical thinking using the 'slow food' paradigm as an alternative agri-food system. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-07-27 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://doi.org/10.34624/rtd.v43i0.33001 https://doi.org/10.34624/rtd.v43i0.33001 |
url |
https://doi.org/10.34624/rtd.v43i0.33001 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://proa.ua.pt/index.php/rtd/article/view/33001 https://proa.ua.pt/index.php/rtd/article/view/33001/22660 |
dc.rights.driver.fl_str_mv |
Direitos de Autor (c) 2023 Revista Turismo & Desenvolvimento info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos de Autor (c) 2023 Revista Turismo & Desenvolvimento |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Departamento de Economia, Gestão, Engenharia Industrial e Turismo da Universidade de Aveiro |
publisher.none.fl_str_mv |
Departamento de Economia, Gestão, Engenharia Industrial e Turismo da Universidade de Aveiro |
dc.source.none.fl_str_mv |
Journal of Tourism & Development; Vol 43 (2023); 99-117 Revista Turismo & Desenvolvimento; vol. 43 (2023); 99-117 2182-1453 1645-9261 reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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