Slow tourism and food: The ‘Good’ principle as Portuguese trend

• Autor(a) principal: Dias, Rui Rosa
• Data de Publicação: 2023
• Outros Autores: Almeida, António Lopes de, Hemsworth, Kevin
• 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

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.