Promoting Sustainability through Regional Food and Wine Pairing

Detalhes bibliográficos
Autor(a) principal: Serra, Manuel
Data de Publicação: 2021
Outros Autores: Antonio, Nuno, Henriques, Claudia, Afonso, Carlos M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/129892
Resumo: Serra, M., Antonio, N., Henriques, C., & Afonso, C. M. (2021). Promoting Sustainability through Regional Food and Wine Pairing. Sustainability, 13(24), 1-22. [13759]. https://doi.org/10.3390/su132413759
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spelling Promoting Sustainability through Regional Food and Wine PairingAlgarveRegional food and winePairing modelFood pairingReal-Time DelphiSustainability promotionGastronomic tourismSustainable developmentGeography, Planning and DevelopmentRenewable Energy, Sustainability and the EnvironmentEnvironmental Science (miscellaneous)Energy Engineering and Power TechnologyManagement, Monitoring, Policy and LawSDG 8 - Decent Work and Economic GrowthSDG 11 - Sustainable Cities and CommunitiesSDG 12 - Responsible Consumption and ProductionSerra, M., Antonio, N., Henriques, C., & Afonso, C. M. (2021). Promoting Sustainability through Regional Food and Wine Pairing. Sustainability, 13(24), 1-22. [13759]. https://doi.org/10.3390/su132413759Sustainable 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.NOVA Information Management School (NOVA IMS)Information Management Research Center (MagIC) - NOVA Information Management SchoolRUNSerra, ManuelAntonio, NunoHenriques, ClaudiaAfonso, Carlos M.2021-12-28T02:08:45Z2021-12-132021-12-13T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article22application/pdfhttp://hdl.handle.net/10362/129892eng1937-0695PURE: 35372739https://doi.org/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:RCAAP2024-03-11T05:08:50Zoai:run.unl.pt:10362/129892Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:46:40.453274Repositório 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
Geography, Planning and Development
Renewable Energy, Sustainability and the Environment
Environmental Science (miscellaneous)
Energy Engineering and Power Technology
Management, Monitoring, Policy and Law
SDG 8 - Decent Work and Economic Growth
SDG 11 - Sustainable Cities and Communities
SDG 12 - Responsible Consumption and Production
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, Claudia
Afonso, Carlos M.
author_role author
author2 Antonio, Nuno
Henriques, Claudia
Afonso, Carlos M.
author2_role author
author
author
dc.contributor.none.fl_str_mv NOVA Information Management School (NOVA IMS)
Information Management Research Center (MagIC) - NOVA Information Management School
RUN
dc.contributor.author.fl_str_mv Serra, Manuel
Antonio, Nuno
Henriques, Claudia
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
Geography, Planning and Development
Renewable Energy, Sustainability and the Environment
Environmental Science (miscellaneous)
Energy Engineering and Power Technology
Management, Monitoring, Policy and Law
SDG 8 - Decent Work and Economic Growth
SDG 11 - Sustainable Cities and Communities
SDG 12 - Responsible Consumption and Production
topic Algarve
Regional food and wine
Pairing model
Food pairing
Real-Time Delphi
Sustainability promotion
Gastronomic tourism
Sustainable development
Geography, Planning and Development
Renewable Energy, Sustainability and the Environment
Environmental Science (miscellaneous)
Energy Engineering and Power Technology
Management, Monitoring, Policy and Law
SDG 8 - Decent Work and Economic Growth
SDG 11 - Sustainable Cities and Communities
SDG 12 - Responsible Consumption and Production
description Serra, M., Antonio, N., Henriques, C., & Afonso, C. M. (2021). Promoting Sustainability through Regional Food and Wine Pairing. Sustainability, 13(24), 1-22. [13759]. https://doi.org/10.3390/su132413759
publishDate 2021
dc.date.none.fl_str_mv 2021-12-28T02:08:45Z
2021-12-13
2021-12-13T00:00:00Z
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/10362/129892
url http://hdl.handle.net/10362/129892
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 1937-0695
PURE: 35372739
https://doi.org/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 22
application/pdf
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
instname_str 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)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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