ESHT - DNA - Comunicações em eventos científicos
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Browsing ESHT - DNA - Comunicações em eventos científicos by Author "Azevedo, Daniel"
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- Cooking up a sustainable future: insights of circular economy in the restaurantsPublication . Maia, Beatriz; Silva, Susana; Melo, António; Silva, Goretti; Azevedo, Daniel; Camões, Henrique; Melo, CarlaRestaurants increasingly prioritize promoting sustainability within their kitchen’s operations, focusing their offers on valuing raw materials as a central point of gastronomy, thus highlighting the importance of local, responsible consumption and respect for nature and the environment. The Circular Economy (CE) emerges as a new sustainability paradigm, uncovering valuable opportunities for organizations and customers, in harmony with the environment. This study aims to characterize good sustainable and circular practices in the restaurant sector, understanding how endogenous products can enhance food waste reduction. Through a qualitative methodology, nine semi-structured exploratory interviews were carried out with restaurant experts, to gain in-depth knowledge into sustainable and CE practices used in restaurants. By conducting a thematic analysis, three main themes emerged 'Positioning and Branding,' 'Circular Economy,' and 'Product and Food Waste'. 'Positioning and Branding' covers the evolution of an eco-conscious mindset in organizations, from the inception of sustainable thinking to the imperative for change. It emerges from the categories: ´Organization, actions, and partnerships’, ‘Challenges and success factors’, and ‘Awareness’. The theme 'Circular Economy,' presents circular practices within daily restaurant operations, their understanding of circular concepts, and the progress made in adopting these behaviors. It arises from three categories: ‘Circularity’, ‘Resource Management’ and ‘Transition’. The 'Product and Food Waste' theme addresses concerns related to product and food waste, including supplier selection, innovative gastronomic offerings, and food waste minimization strategies. It is based on the categories: ‘Suppliers and Raw Materials’, ‘Food Waste Minimization”, and ‘Gastronomic Offer’. The findings reveal a growing awareness of the need for sustainability and circular practices in the restaurant sector. Organizations are actively seeking ways to reduce food waste, optimize sourcing, best operating procedures and offer more sustainable menus representing significant progress toward a more sustainable future in the restaurant business.
- The pilgrim consumer behaviour along the Way of St. JamesPublication . Monteiro, Rafael; Silva, Susana; Azevedo, DanielThe purpose of this study is contributing to increase the knowledge about Pilgrim’s behaviour during their journey. It focuses mainly on food consumption expenses and habits. The study aims to describe the behavior of pilgrims along the Santiago route. A cross-sectional quantitative study was performed to achieve our objectives. 225 pilgrims fulfilled a survey to characterise their profile and their consumption pattern during the pilgrimage. Our results showed that most of the pilgrims describe themselves as tourist or mystical and transcendental. The pilgrimage lasts 13 days performing 23,6 kilometers for 6,5 hours per day. Regarding differences in the amount of money spent according to the pilgrim profile or the pilgrimage we only observe significant differences for the tourist profile intending to spend more money per day. In the same way, pilgrims performing less than 6 hours of walking per day intend to spend more money. In conclusion, it seems that the Saint James Way seems to attract more people to the local community increasing their availability to spend money locally.