Promoting sustainability through regional food and wine pairing
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.1/17464 |
Resumo: | Sustainable development has been growingly recognized as important in the scope of tourism and hospitality industry practices. Gastronomic tourism associated with regional food-and wine pairing helps the emerging of higher quality services and contributes to the sustainability of tourist destinations. This study presents a pairing model based on three Real-Time Delphi (RTD) questionnaires to allow experts to select and pair regional wines with regional foods. In the first questionnaire, the experts were asked to choose, by category, the most representative regional dishes from the Algarve region (Portugal). In the second questionnaire, for each dish, experts voted on the best regional wines for the dish. In the third questionnaire, experts made quantitative and qualitative analyses for each of the three most voted wines for each dish. The resulting pairing model of regional food and wines will be communicated to tourism professionals and the general public. By promoting the consumption of these pairings, we promote an efficient, socially fair, and ecologically sustainable local economy. At the same time, we stimulate the circular economy in tourism. |
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Promoting sustainability through regional food and wine pairingAlgarveRegional food and winePairing modelFood pairingReal-Time DelphiSustainability promotionGastronomic tourismSustainable developmentSustainable development has been growingly recognized as important in the scope of tourism and hospitality industry practices. Gastronomic tourism associated with regional food-and wine pairing helps the emerging of higher quality services and contributes to the sustainability of tourist destinations. This study presents a pairing model based on three Real-Time Delphi (RTD) questionnaires to allow experts to select and pair regional wines with regional foods. In the first questionnaire, the experts were asked to choose, by category, the most representative regional dishes from the Algarve region (Portugal). In the second questionnaire, for each dish, experts voted on the best regional wines for the dish. In the third questionnaire, experts made quantitative and qualitative analyses for each of the three most voted wines for each dish. The resulting pairing model of regional food and wines will be communicated to tourism professionals and the general public. By promoting the consumption of these pairings, we promote an efficient, socially fair, and ecologically sustainable local economy. At the same time, we stimulate the circular economy in tourism.MDPISapientiaSerra, ManuelAntonio, NunoHenriques, Cláudia HelenaAfonso, Carlos M.2022-01-10T15:46:07Z2021-12-132021-12-23T15:07:24Z2021-12-13T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/17464engSustainability 13 (24): 13759 (2021)10.3390/su132413759info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-24T10:29:34Zoai:sapientia.ualg.pt:10400.1/17464Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:07:23.778870Repositório 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 |
Promoting sustainability through regional food and wine pairing |
title |
Promoting sustainability through regional food and wine pairing |
spellingShingle |
Promoting sustainability through regional food and wine pairing Serra, Manuel Algarve Regional food and wine Pairing model Food pairing Real-Time Delphi Sustainability promotion Gastronomic tourism Sustainable development |
title_short |
Promoting sustainability through regional food and wine pairing |
title_full |
Promoting sustainability through regional food and wine pairing |
title_fullStr |
Promoting sustainability through regional food and wine pairing |
title_full_unstemmed |
Promoting sustainability through regional food and wine pairing |
title_sort |
Promoting sustainability through regional food and wine pairing |
author |
Serra, Manuel |
author_facet |
Serra, Manuel Antonio, Nuno Henriques, Cláudia Helena Afonso, Carlos M. |
author_role |
author |
author2 |
Antonio, Nuno Henriques, Cláudia Helena Afonso, Carlos M. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Sapientia |
dc.contributor.author.fl_str_mv |
Serra, Manuel Antonio, Nuno Henriques, Cláudia Helena Afonso, Carlos M. |
dc.subject.por.fl_str_mv |
Algarve Regional food and wine Pairing model Food pairing Real-Time Delphi Sustainability promotion Gastronomic tourism Sustainable development |
topic |
Algarve Regional food and wine Pairing model Food pairing Real-Time Delphi Sustainability promotion Gastronomic tourism Sustainable development |
description |
Sustainable development has been growingly recognized as important in the scope of tourism and hospitality industry practices. Gastronomic tourism associated with regional food-and wine pairing helps the emerging of higher quality services and contributes to the sustainability of tourist destinations. This study presents a pairing model based on three Real-Time Delphi (RTD) questionnaires to allow experts to select and pair regional wines with regional foods. In the first questionnaire, the experts were asked to choose, by category, the most representative regional dishes from the Algarve region (Portugal). In the second questionnaire, for each dish, experts voted on the best regional wines for the dish. In the third questionnaire, experts made quantitative and qualitative analyses for each of the three most voted wines for each dish. The resulting pairing model of regional food and wines will be communicated to tourism professionals and the general public. By promoting the consumption of these pairings, we promote an efficient, socially fair, and ecologically sustainable local economy. At the same time, we stimulate the circular economy in tourism. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-12-13 2021-12-23T15:07:24Z 2021-12-13T00:00:00Z 2022-01-10T15:46:07Z |
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 |
http://hdl.handle.net/10400.1/17464 |
url |
http://hdl.handle.net/10400.1/17464 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Sustainability 13 (24): 13759 (2021) 10.3390/su132413759 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
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 |
instacron_str |
RCAAP |
institution |
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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