Promoting sustainability through regional food and wine pairing

Serra, Manuel; Antonio, Nuno; Henriques, Cláudia Helena; Afonso, Carlos M.

http://hdl.handle.net/10400.1/17464

Use this identifier to reference this record.

Name:	Description:	Size:	Format:
sustainability-13-13759-v2.pdf		5.42 MB	Adobe PDF	Download

Send Feedback

Authors

Serra, Manuel

Antonio, Nuno

Henriques, Cláudia Helena

Afonso, Carlos M.

Abstract(s)

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.