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- Development of an online holistic standardized recipe: a design science approachPublication . Silvestre, Daniela; Serra, Manuel; Afonso, Carlos M.; Pinto, Ezequiel; Almeida, CarlosConcerns around healthy and sustainable food, particularly regarding the standardization of production, cost control, and revenue maximization, are issues challenging food and beverages researchers and professionals. There are some available models to create standardized recipes for food and beverages, but they are weak in holistic terms from the point of view of management and legally required information. The purpose of this study was to develop an artifact, an online holistic standardized recipe, to allow the management of information in terms of recipes, costs, allergens, sustainability, nutrition facts, and menu pricing strategies. The research approach was conducted using a design science research methodology developed in two cycles. The artifact was produced from a literature review conducted to define the design principles, and it was evaluated across exploratory focus group and field study phases. The primary outcome of this research was the development of an online holistic standardized recipe. The artifact was considered relevant and useful by the stakeholders participating in the exploratory focus group and field study. However, studying the edible portion and the average weight of the recipe ingredients is necessary for the artifact to become more robust. The paper provides new insights and practical guidelines for academics and professionals in the food and beverage industry.
- HostLab: gastronomy innovation, experiences and sustainabilityPublication . Gonçalves, Alexandra; Ramos, Celia; Martins, Ana Isabel; Serra, Manuel; Rassal, C.; Monteiro, Carlos; Martins, Paula; Quintas, Célia; Ratao, Isabel; Nunes, Patrícia; Silva, Beatriz; Viegas, CarinaInnovating through traditional products and resources is the main aim of HoST Lab Project located at the School of Management, Hospitality and Tourism of the University of the Algarve. A new lab and new multidisciplinary way of working, that which to be a reference for research and development applied to Culinary Tourism and Eno-gastronomic experiences associated with the Mediterranean Diet (MD). A very enriching proposal was built to study the determinants of experience and the atmosphere of places, promoting sensory evaluation with tourists and stakeholders, of new products and services (based on local resources and products, such as cereals, olive trees, vines, and other foods), enhancing the qualification and diversification of the Algarve as a sustainable tourist destination. We hope that this new partnerships and stakeholders involved will help sharing this common vision, the knowledge delivered and continue promoting innovation around the Mediterranean Diet.