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Local products and gastronomy valuation for tourism and food sustainability in the Autonomous Region of Madeira

2020Conference object Open access
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dc.contributor.authorSousa, Bruno
dc.contributor.authorMota, Luís
dc.date.accessioned2020-07-06T08:54:35Z
dc.date.available2020-07-06T08:54:35Z
dc.date.issued2020
dc.description.abstractIn small islands, trade-off faces continuous challenges due to insularity and reduced land availability for local crop production. Having climate change as a global issue impacting also on the Autonomous Region of Madeira, there is a need for adaptation regarding the management of coastal areas and land surface for food production, likewise housing and policy making. The assessment of the relation between tourism and food sustainability in Madeira is important for understanding sustainable levels of production and needs for a wide-ranging nutrition. Natural resources such as the Laurisilva of Madeira and the Atlantic Ocean are vital for biodiversity, granting local livelihood and motivation for visiting the Madeira islands. Food and Agriculture Organization of the United Nations presented as its main axes to invest for food sustainability: improving resource efficiency; take direct action to conserve, protect and improve natural resources; protect rural livelihoods and improve equity and social welfare; improve the resilience of people, communities and ecosystems, especially climate change and market volatility; and promote good governance for better sustainability of natural and human systems. To attenuate impacts, the use of local and seasonal foods should therefore be encouraged, thereby reducing the energy, time, packaging and transport costs of food imports. Foods with the lowest environmental impact correspond to foods for which is recommended a higher consumption, namely vegetables, fruit, whole grains and their derivatives and tubers. Thus, in the Autonomous Region of Madeira, we have many of these typical local products, such as bananas, passion fruit, wheat, corn, beans, potatoes, sweet potatoes, yams, among many other foods. In this way we value the cultural roots, the environment and we can contribute to the tourism, as these are increasingly determining factors for those visiting this region.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/2835
dc.language.isoengpt_PT
dc.publisherCentre for Tourism Research, Development and Innovation (CiTUR)pt_PT
dc.relationCentro de Investigação Aplicada em Turismo
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectClimate variationpt_PT
dc.subjectFood security and nutritionpt_PT
dc.subjectLocal foodpt_PT
dc.subjectSustainabilitypt_PT
dc.subjectTourismpt_PT
dc.subjectAutonomous Region of Madeirapt_PT
dc.subjectMadera (Portugal)pt_PT
dc.subject.pt_PT
dc.subjectEscola Superior de Tecnologias e Gestãopt_PT
dc.titleLocal products and gastronomy valuation for tourism and food sustainability in the Autonomous Region of Madeirapt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleCentro de Investigação Aplicada em Turismo
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FGES%2F04470%2F2019/PT
oaire.citation.conferencePlaceFunchal, Madeira (Portugal)pt_PT
oaire.citation.endPage347pt_PT
oaire.citation.startPage344pt_PT
oaire.citation.titleXI International Tourism Congress - The Image and Sustainability of Tourism Destinations (Proceedings Book)pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameFrança de Sousa
person.familyNameSoares Mota
person.givenNameBruno Lisandro
person.givenNameLuís Cândido
person.identifierL Mota
person.identifier.ciencia-id481F-B83A-D94C
person.identifier.ciencia-id7419-21F3-8A28
person.identifier.orcid0000-0002-9931-8910
person.identifier.orcid0000-0001-6850-2144
person.identifier.scopus-author-id57205348584
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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