ESAV - DEAS - Artigo em ata de evento científico internacional
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- Analysis of Governance models for sustainable and healthy food systemsPublication . Florença, Sofia de Guiné e; Amaral, Ana Luísa; Costa, Filipa; Guiné, Raquel; Costa, Cristina Amaro daSustainable food systems are systems that safeguard economic, social and environmental sustainability by fomenting social progress, promoting efficient management of natural resources, providing nutritious food and ensuring fair compensation for all actors in the food chain. In recent years, several initiatives worldwide have been created to ensure and promote the sustainability of the current food systems. These initiatives aim to enable people to have access to quality, nutritious and sustainable foods, combat social and economic inequalities and promote synergies between consumers and producers. To promote these initiatives is crucial in order to contribute to improved food consumption and production patterns towards more nutritive and sustainable foods. The objective of this research was to identify and characterize sustainable food initiatives in order to understand their structure, model of governance, motivations, typology of actors involved and future prospects. This investigation was based on an interview guide that was applied to the managers or those responsible for the sustainable initiatives related with the food system. Seven initiatives were included, and the semi- structured interviews were carried out online during the summer of 2024. The recorded interviews were transcribed, and the content analysed. The results obtained by the interviews showed that the principal motivators are related to food and sustainability, in all three, economic, environmental and social, dimensions. It was further identified that the most important cause of success was the availability and commitment of the people involved in the initiative. The seven initiatives analysed were implemented to meet local needs, both of producers and consumers, while promoting sustainability. Furthermore, they aimed at encouraging economic circularity, transference and sharing of knowledge, valorisation of local and rural resources, and management of food waste. These aspects contribute to more efficient and eco-friendly local food supply chains, providing the consumers with fresher and heathier food products. The existence of local or nationwide initiatives related with the sustainability of food system contribute to a more efficient use of natural resources in order to obtain healthy, sustainable and fair food products, that the modern consumers tend to value in search for a more friendly co-existence between the necessity to produce food and the recognized need to preserve the natural ecosystems.
- Consumer’s knowledge about nutritional aspects of edible insectsPublication . Florença, Sofia De Guiné E; Correia, Paula; Costa, Cristina Amaro Da; Guiné, Raquel P. F.Edible insects have been recognized as a nutritive food, rich in protein and other nutrients of value for the human body, while being a more sustainable alternative to other conventional protein-based foods. For this reason, and because edible insects are not a part of the traditional diet in Portugal, an European country of Mediterranean dietary influences, this work aimed to investigate the knowledge of the population about the nutritive value of edible insects. For that a questionnaire survey was prepared and data were collected through internet means and were treated using appropriate statistical tools and tests. The results showed that, in general, the level of knowledge was low, and most especially regarding aspects like the presence of anti-nutrients, or the fat and mineral contents. Regarding the influence of sociodemographic variables on the level of knowledge, significant differences were found between sexes or between age groups, and the same applies to the education level. Reversely, living environment was not found to significantly influence the knowledge. In conclusion, Portuguese consumers are not yet informed enough about the potential of edible insects as valuable foods.
- Edible insects, a sustainable option? Perceptions of a sample of Portuguese citizensPublication . Guiné, Raquel P. F.; Florença, S.; Anjos, O.; Correia, Paula; Costa, Cristina Amaro DaPURPOSE Edible Insects (EI) have been pointed by many as a sustainable option to provide animal protein, thus contributing to a more sustainable food system. However, not all societies are prone to consume this type of food (Florença et al., 2021). So, this study intended to evaluate to what extent the Portuguese are informed about the sustainability issues related with EI. METHODS This study was based on a questionnaire developed by the team of the project FZ (Ref. PROJ/IPV/ID&I/013) and was approved by the Ethics Committee at the Polytechnic Institute of Viseu (Ref. N.º 06/SUB/2020). The online tool Google Forms was used to collect the data anonymously. At the beginning of the form the respondents were presented with the declaration of informed consent, and only those who gave explicit consent and were legally adult citizens, were able to access the questionnaire to give their answers. The data collection took place between September and October 2020, and the number of responses obtained was 213. The data were explored by descriptive statistic tools, tree classification analysis, factor analysis and cluster analysis. RESULTS AND DISCUSSION The results revealed that the Portuguese people’s level of information about the sustainability issues related with EI is still low in general, with an expressive percentage of “no answer”. Still, there are some particular aspects that are already familiar to the participants (89% know that EI have a lower ecological footprint than other meats and 87% know that EI efficiently convert feed into protein). Factor and cluster analysis showed three classes of participants: first cluster - participants not informed about the facts presented, regardless of being true or false); second cluster - participants not informed about the true statements but who were able to identify the false statements; and third cluster - participants well informed about the true statements but who were marginally unable to distinguish the false information. Additionally, it was observed that sociodemographic variables such as education, sex and professional area were the most important influencing factors on the level of information. IMPLICATIONS Although there is already among the Portuguese some awareness that EI can be a more sustainable alternative to other types of meat, there is still a need to better inform the general population about the consequences of more sustainable food choices, to motivate them into innovative trends. Producers and brands should provide information to educate and inform possible future consumers about EI, their advantages and other issues related to this type of food to promote it on not typical markets. Nevertheless, industrials and other actors in the food chain must be conscious that part of the consumers will continue to feel aversion or disgust towards EI, as a result of personal traits and cultural imprints.
- Insetos comestíveis como um alimento nutritivo e sustentávelPublication . Florença, Sofia De Guiné E; Guiné, Raquel; Costa, Cristina Amaro Da; Correia, Paula; Bartkiene, Elena; Matec Saric, MarijanaAtendendo a que os insetos säo consumidos desde tempos imemoriais por algumas comunidades em vários países do mundo, e que säo recomendados pela FAO como uma fonte mais sustentável de proteína animal quando comparada com outras carnes, como por exemplo, vaca, porco ou frango, tern-se vindo a observar uma tendência de aumento do consumo de insetos comestiveis (IC) mesmo em paises onde tal näo era tradiçäo. Assim, este estudo reporta-se a uma investigaçäo por questionário feita em diferentes países, e que aborda o nível de conhecimentos dos participantes sobre o valor nutricional dos IC. A recolha de dados ocorreu em três paises europeus, Portugal, Lituânia e Croácia. Os resultados mostraram diferenças entre os paises na forma como os participantes responderam às 10 questões colocadas sobre aspetos ligados à nutriçäo de IC, com diferenşas significativas para todas as questões. A associaçäo mais forte foi encontrada para a questäo relacionada com o conteúdo dos IC em fibra dietética, e a questäo em que os participantes, na globalidade, revelaram mais conhecimento foi a relacionada com o elevado conteúdo em proteína dos IC. Em suma, o trabalho desenvolvido mostrou que embora os três paises considerados sejam todos europeus, existem diferenças muito relevantes em relaçäo à forma como os cidadäos estäo informados sobre o valor nutritivo dos IC, sendo que esta informaçäo poderá ser útil para delinear estratégias de informaçäo levando os cidadäos a terem uma maior aceitaçäo dos IC como um alimento sustentável e nutritivo.
- Os Insetos Comestíveis e a SustentabilidadePublication . Florença, Sofia De Guiné E; Correia, Paula; Costa, Cristina Amaro Da; Guiné, Raquel P. F.Alimentar-se é uma necessidade básica para todos os seres humanos. No entanto, atender a essa necessidade e ao mesmo tempo contribuir para a manutenção dos ecossistemas, ainda é um desafio. Os sistemas alimentares apoderam-se, atualmente, de mais de 30% da terra, 70% da água potável e 20% da energia, contribuindo amplamente para a perda de biodiversidade, água e terra à escala global. Este estudo investigou o conhecimento e atitudes de uma amostra de portugueses relativamente aos insetos comestíveis. Para tal usou-se um questionário, colhendo-se respostas de 213 participantes. Para o tratamento dos dados usaram-se técnicas estatísticas e o software SPSS (versão 26). Os resultados indicaram que as pessoas tendem a ter perceções corretas sobre as questões de sustentabilidade associadas ao uso de insetos como fontes alternativas de proteína. Em relação ao consumo de insetos comestíveis, constatou-se que apenas uma pequena parte dos participantes já havia comido (16%), principalmente no exterior, por iniciativa própria, em restaurante ou em festa ou evento. Além disso, verificou-se que a relutância em consumir insetos é maior se forem inteiros, mas quando se transformam em ingredientes utilizados em formulações de alimentos, o nível de aceitação aumenta. Como conclusão final, observou-se que os portugueses ainda apresentam alguma resistência em aderir ao uso de insetos como substitutos de proteína de origem animal, mas o mercado de produtos à base de insetos pode ser uma boa alternativa para contornar a neofobia associada a este tipo de alimento.
- Perceções sobre a produção e comercialização de insetos comestíveis e seu papel no desenvolvimento em comunidades ruraisPublication . Guiné, Raquel; Florença, Sofia De Guiné E; Costa, Cristina Amaro Da; Correia, Paula; Lopes, Luísa P. Cruz; Esteves, BrunoOs insetos comestíveis (IC) têm vindo a ser promovidos a nível global como uma forma de diversificar a ingestão de alimentos ricos em proteína de origem animal, devido às suas vantagens em termos de sustentabilidade e impacto ambiental. Porém, a sua criação e comercialização, pode também ser vista como uma forma de promover a sustentabilidade económica de famílias e comunidades rurais. Assim, este trabalho teve por objetivo focar-se nos aspetos económicos e socais associados aos IC. Para tal foi realizada uma investigação por questionário, a participantes residentes em Portugal, através de resposta on-line, numa amostra constituída por 527 participantes. Os resultados mostraram que os participantes reconhecem que os IC podem contribuir para aumentar o rendimento de famílias mais vulneráveis, que em alguns países a criação de insetos está a tornar-se um fator chave na luta contra a pobreza rural, mas também que o rendimento gerado pelos insetos pode ser afetado pelas flutuações de preço do mercado e disponibilidade. Por outro lado, a maioria dos Portugueses desconhece que já podem ser encontrados à venda em supermercados nacionais produtos contendo insetos comestíveis. Em conclusão, este trabalho mostrou algumas perceções e tendências que podem ser úteis para levar criadores Portugueses a investir nesta área.
- Qual o papel da ruralidade no turismo rural?Publication . Pato, LúciaPelas sinergias que pode estabelecer o turismo rural tem sido visto como uma atividade a promover em áreas rurais. No entanto, alguns dos estudos existentes a respeito dos efeitos do turismo rural, referem que os resultados da atividade devem ser observados com alguma prudência, já que a atividade parece estabelecer poucas ligações com as atividades tradicionais, isto é, próprias das comunidades rurais. Esta situação afasta-se claramente dos princípios que estiveram na base da criação e desenvolvimento do produto turístico em Portugal e que poderiam contribuir para o desenvolvimento das regiões rurais. Nestas situações, cabe-nos questionar qual tem sido o papel da ruralidade proporcionada pelo turismo rural? O estudo aqui apresentado resulta da aplicação de inquéritos a promotores de unidades de turismo rural na região Dão-Lafões. Os resultados apurados indicam-nos que as sinergias com a agricultura são débeis, a oferta de atividades tradicionais e com carácter de ruralidade é escassa, faltando igualmente as ligações com outras entidades económicas locais, com o comércio, o artesanato local, os produtores de produtos locais (de que são exemplo os produtos agrícolas e agroalimentares locais), para citar só alguns exemplos.
- River Tourism in the Douro RegionPublication . Pato, LúciaRiver Tourism presents itself as a recreational activity par excellence and as a new form of contact with heritage, history and culture, specially by observing the surrounding landscape (Prideaux, Timothy, & Cooper, 2009). It is the smallest boat speed, the feeling of tranquillity and the possibility to stop that make river tourism one of the ways to get to know the territories. The possibility to relive ancestral routes and activities should also be mentioned (Teles, 2012). In Portugal, one of the best examples of this type of tourism is presented in the Douro Region, by the river that gives it the same name (Douro), which is born in Spain and flows out to the sea of Oporto. Marked by a natural landscape and talents in cultural and historical terms, the Douro region was classified by Unesco as a World Heritage Site in 2001 as a living and evolving landscape, a remarkable testimony of cultural traditions, and practises and customs focused on viticulture (Aguiar, 2002). It is therefore not surprising that exists an increasingly high number of public and private initiatives for the development of the region. The region has been integrating global reference networks such as “National Geographic” and the “World Class Tourist Destination”, having also been considered the best river tourism destination in Europe (DouroValley, 2015). However, local people in the region have benefited very little with the existence of river tourism. Based on literature review and exploratory visits on the region, the aim of this study, therefore, is to explore a number of issues related to river tourism in Douro, raise awareness of the role that the Douro river plays in the development of the region and identify areas that require further research.
- Rural Entrepreneurship – a tool of rural development Evidence from a Portuguese rural community.Publication . Pato, Lúcia; Figueiredo, Vitor
- Rural entrepreneurship and Innovation: some successful women's initiativesPublication . Pato, LúciaAlthough rural entrepreneurship is an emergent field of study and has emerged as one of the most noticeable ways to promote rural development, the few studies concerning the theme are still incipient. Moreover, a lot of studies focus on rural entrepreneurs as a whole and little research emphasises women’s entrepreneurship, particularly in Portugal. This study explores entrepreneurial initiatives conducted by women in one of the most peripheral areas of Portugal - Montemuro (municipality of Castro Daire), where subsistence agriculture continues to be the main economic activity. These women have been stimulated to develop entrepreneurial activities in their communities, taking advantage of endogenous materials, local culture and traditional knowledge. They try to not only create their own work, but also keep the culture and local traditions alive, therefore contributing to rural development.