Uma revisão crítica da trilogia problemática: Sustentabilidade – Alimentação - Turismo

• João Tomaz Simões ^[1] ; Jakson Renner Rodrigues Soares ^[3] ; Xosé M. Santos ^[2]
  1. [1] Instituto Politécnico de Tomar

     Instituto Politécnico de Tomar

     Santa Maria Dos Olivais, Portugal

     
  2. [2] Universidade de Santiago de Compostela

     Universidade de Santiago de Compostela

     Santiago de Compostela, España

     
  3. [3] Departamento de Negócios, Universidade da Corunha, 15001 A Coruña, Espanha

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• Localización: RISTI: Revista Ibérica de Sistemas e Tecnologias de Informação, ISSN-e 1646-9895, Nº. Extra 60, 2023, págs. 324-340
• Idioma: portugués
• Títulos paralelos:
  • A Critical Review of the Problematic Trilogy: Sustainability - Food – Tourism
• Enlaces
  • Texto completo (pdf)
• Resumen
  • English

    This critical review article examines the problematic trilogy of sustainability, food, and tourism, exploring the interconnections and tensions between these three areas. The article provides a comprehensive view of the concept of sustainability and its importance in the context of food and tourism. It then examines the various social, economic, and political challenges that arise in ensuring sustainable consumption practices, critically evaluating the role of food in promoting sustainable tourism, while discussing potential issues related to sustainable food systems for positive impacts on the environment, social equity, and human health. Finally, the article highlights the need for more robust and integrated approaches to sustainability in the food and tourism industries and suggests some strategies for achieving them.

  • português

    Este artigo de revisão crítica examina a problemática trilogia da sustentabilidade, alimentação e turismo, explorando as interconexões e tensões entre estas três áreas. O artigo fornece uma visão abrangente do conceito de sustentabilidade e da sua importância no contexto da alimentação e do turismo. Examina depois os vários desafios sociais, económicos e políticos que se colocam para garantir práticas de consumo sustentável, avaliando de forma crítica o papel da alimentação na promoção do turismo sustentável, enquanto discute os potenciais problemas ligados aos sistemas alimentares sustentáveis para um impacto positivo no ambiente, equidade social, e saúde humana. O artigo destaca a necessidade de abordagens mais robustas e integradas com a sustentabilidade nas indústrias alimentares e turísticas e sugere algumas estratégias para as alcançar.

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