Analyzing the Sustainable Development Goals (SDGs) in the Gastronomy of the Paraiba Backwoods
DOI:
https://doi.org/10.33448/rsd-v10i7.16501Keywords:
Artisanal cheese; Gastronomic tourism; Gastronomy; Agenda 2030; Carnaúba farm.Abstract
The gastronomy has grown as an attraction within the tourist experience of the visitor and an integral part of the local culture. Thus, rethinking gastronomic tourist activities in a more sustainable way, in the light of the 2030 Agenda and its 17 Sustainable Development Goals, and aligning these themes, the present study sought to analyze how artisanal goat's cheese, produced on the Farm Carnaúba from Taperoá - Paraíba, can contribute to the promotion of culture and job creation, relating it to the SDGs. As for the methodology, it is an exploratory research in relation to its objectives; with regard to technical procedures, the research includes a case study, at Fazenda Carnaúba, with the application of questionnaires to cheese consumers, as well as the producer / owner. Regarding the research question, it is considered an exploratory, bibliographic and documentary study. Being considered a qualitative research, with a quantitative bias to interconnect the objectives of the study and the respective SDGs through a graphic measurement of the responses obtained in the questionnaires, with the help of RStudio software to generate this graphic material. Dessarte, it was noticed that artisanal cheese contributes as a promoter of local culture and a generator of jobs and income; it was also identified that the product collaborates directly with the development of goals and objectives contained in the Agenda 2030 SDGs.
References
The 2030 Agenda for Sustainable Development. (2021).PLATAFORMA AGENDA 2030. .
Anderson, J. C. & Gerbing, D. W. (1988). Structural equation modeling in practice: A review and recommended two-step approach. Psychological bulletin, 103(3), 411.
Andrade da Silva, E. R. (2018). Coordinator. Agenda 2030: National goals for sustainable development goals.
Araújo, J. P. A. et al. (2020). A historical-critical analysis of the development of Brazilian standards related to artisanal cheeses. Brazilian Archives of Veterinary Medicine and Animal Science, 72(5), 1845-1860.
Caldas, A. S.; Araújo, C. C. de; Coury, R. L. M. (2017). Geographical Indications (IGS) as a Territorial Development Strategy: challenges and potential in the district of maragogipinho, aratuípe, ba. Economic Development Review, Salvador, 3(38), 81-108.
Da Cruz, F. N. (2020). Sustainability Management and Project Management: ways to integrate the Sustainable Development Goals (SDGs) into the organizations' policies. Interdisciplinary Journal of Social Management, 9 (3).
De Souza Minayo, M. C. (2017). Amostragem e saturação em pesquisa qualitativa: consensos e controvérsias. Revista pesquisa qualitativa, 5(7), 1-12.
Dias, S. (2016). From the countryside to the table: limits and possibilities of a Sustainable Gastronomy.
Fazenda Carnaúba (c2021). <https://fazendacarnauba.com/>.
Fornell, C. & Larcker, D.F. (1981). Evaluating structural equation models with unobservable variables and measurement error. Journal of marketing research, 18(1), 39-50.
GIL, A. C. (2008). Methods and techniques of social research. 6. ed. São Paulo: Atlas.
Gimene, M. H. S. G. & De Morais, L. P. (2012). Places of tradition and innovation in regional cuisine. Geographic Atelier, 6 (3), 148-162.
HAIR, J. F. et al. (2015). Multivariate data analysis. Pearson Prentice Hall. 7th Edition.
Jannuzzi, P. M. & De Carlo, S. (2019). From the millennium development agenda to sustainable development: opportunities and challenges for planning and public policies in the 21st century. Bahia Analysis & Data, 28 (2), 6-27.
Maffessoni, E. C. (2018). The production of mountain cheese in the municipality of Bom Jesus (RS) from the perspective of tourism foreseen in the sustainable development objectives of the UN.
Marconi, M. de A. & Lakatos, E. M. (2003). Fundamentals of Scientific Methodology. 5. ed. São Paulo: Atlas.
Martins, U. M. O. et al. (2016). Experiences with local gastronomy: a case study on the Slow Food movement and gastronomic tourism in the city of Recife - Brazil: a case study on the slow food movement and gastronomic tourism in the city of Recife, Brazil. Pasos Revista de Turismo y Patrimonio Cultural, [SL], 14( 1), 229-241.University of La Laguna. http://dx.doi.org/10.25145/j.pasos.2016.14.015
Medeiros, M. L. & Passador, J. L. (2008). Geographical Indications and Tourism: possibilities in the Brazilian context. Contemporary Perspectives, 10 (3), 56-79, 2015.
Montanari, Massimo. Food as Culture. São Paulo: Senac.
United Nations In Brazil. About our work to achieve the Sustainable Development Goals in Brazil. https://brasil.un.org/pt-br/sdgs.
Nascimento, D. C. do & Chacon, S. S. (2016). Sustainability in the Metropolitan Region of Cariri - RMC: analysis based on the millennium development goals - MDGs. Society & Nature, 28 (3), 443-456.
Nascimento, F. R. F. do. (2018). Brasil ODS: a collaborative model to support the achievement of the UN´s sustainable development goals.
United Nations Organization. (2016). Transforming Our World: The 2030 Agenda for Sustainable Development. http://www.itamaraty.gov.br/images/ed_desenvsust/Agenda2030-completo-site.pdf.
Paré, G. et al. (2015). Synthesizing information systems knowledge: A typology of literature reviews. Information & Management, 52, 183–199. DOI: 10.1016 / j.im.2014.08.008.
Pereira, J. K. C., Maia, N. S. et al. (2020). Gastronomy as a strategy for the tourism promotion of Minas Gerais. RITUR-Revista Iberoamericana de Turismo, 10(1), 68-84.
Pereira, A. S., Shitsuka, D. M. et al. (2018). Metodologia da pesquisa científica.
Prodanov, C., Freitas, E. (2013). Metodologia do Trabalho Científico: Métodos e Técnicas da Pesquisa e do Trabalho Acadêmico. Novo Hamburgo: Editora Feevale
Ramos, D. M. & Costa, C. M. (2017). Tourism: evolution trends. PRACS: Electronic Journal of Humanities of the Social Sciences Course at UNIFAP, 10 (1), 21-33.
Roma, J. C. (2019). The Millennium Development Goals and their transition to sustainable development goals. Science and culture, 71 (1), 33-39.
Schwab, K. & Malleret, T. (2020). COVID-19: THE GREAT RESET. Geneva: Forum Publishing. http://reparti.free.fr/schwab2020.pdf.
SILVA, F. S. S. & SILVA, E. O. (2016). Socioeconomic and cultural importance of artisanal cheese production for rural development in Nossa Senhora da Glória-SE.
Silva-Melo, M. R. et al. (2019). Sustainable Tourism: alternative for the development of the APA Baia Negra, Pantanal of Mato Grosso do Sul. Revista Brasileira De Ecoturismo (RBEcotur), 12 (5).
Simon, et al. (2016). Regional gastronomy and tourism as elements that strengthen cultural identity in the face of the tension between the global and the regional. Revista Cenário, Brasília, 3 (5), 153-168. https://periodicos.unb.br/index.php/revistacenario/article/view/15223.
Souza, G. B. de. (2018). An analysis of gastronomic tourism based on UNWTO initiatives.
Venâncio, T. M. (2017). Connections between global and national agendas for sustainable development: case study on the period between the Brazilian Agenda 21, the MDG Agenda and the transition to the Post-2015 Global Agenda.
Yin, R. K. (2015). Case Study: Planning and methods. Bookman Publisher.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Isabel Christina Araújo da Silva; Kettrin Farias Bem Maracajá
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
