Como pode o Design Thinking melhorar a sustentabilidade alimentar na Região do Minho? Uma perspectiva multi-ator
DOI:
https://doi.org/10.59072/rper.vi72.708Palavras-chave:
Enogastronomy; Design Thinking; Multi - actor approach, Problem-solving, SustainabilityResumo
Recorrendo à metodologia Design Thinking e à abordagem multi-actores, pretendeu-se encontrar uma perspetiva inovadora e colaborativa que conciliasse as tradições gastronómicas com critérios de saúde e sustentabilidade. Para tal, foram realizados dois workshops, reunindo 12 participantes do ecossistema agroalimentar da região do Minho. Concluímos que os temas discutidos e as soluções propostas evidenciaram a relação intrínseca entre a produção local e a sustentabilidade, sublinhando que a proximidade entre produtor e consumidor se traduz não só numa menor pegada de carbono, mas também na valorização socioeconómica e cultural da região. A riqueza dos produtos minhotos, desde os seus sabores, texturas e histórias, merece, mas também protegida e adaptada aos novos desafios da sociedade atual. Este estudo tem uma abordagem muito original e multidisciplinar. A integração de diferentes atores, especialidades e perspetivas permitiu uma enriquecedora troca de conhecimentos e experiências, materializadas em ideias convergentes. De facto, para melhorar o futuro da enogastronomia, a abordagem do design thinking é utilizada pela primeira vez na literatura para promover soluções integradas no sistema alimentar do Minho.
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