Sustainable development has been growingly recognized as important in the scope of tourism and hospitality industry practices. Gastronomic tourism associated with regional food-and wine pairing helps the emerging of higher quality services and contributes to the sustainability of tourist destinations. This study presents a pairing model based on three Real-Time Delphi (RTD) questionnaires to allow experts to select and pair regional wines with regional foods. In the first questionnaire, the experts were asked to choose, by category, the most representative regional dishes from the Algarve region (Portugal). In the second questionnaire, for each dish, experts voted on the best regional wines for the dish. In the third questionnaire, experts made quantitative and qualitative analyses for each of the three most voted wines for each dish. The resulting pairing model of regional food and wines will be communicated to tourism professionals and the general public. By promoting the consumption of these pairings, we promote an efficient, socially fair, and ecologically sustainable local economy. At the same time, we stimulate the circular economy in tourism.

Concerns around healthy and sustainable food, particularly regarding the standardization of production, cost control, and revenue maximization, are issues challenging food and beverages researchers and professionals. There are some available models to create standardized recipes for food and beverages, but they are weak in holistic terms from the point of view of management and legally required information. The purpose of this study was to develop an artifact, an online holistic standardized recipe, to allow the management of information in terms of recipes, costs, allergens, sustainability, nutrition facts, and menu pricing strategies. The research approach was conducted using a design science research methodology developed in two cycles. The artifact was produced from a literature review conducted to define the design principles, and it was evaluated across exploratory focus group and field study phases. The primary outcome of this research was the development of an online holistic standardized recipe. The artifact was considered relevant and useful by the stakeholders participating in the exploratory focus group and field study. However, studying the edible portion and the average weight of the recipe ingredients is necessary for the artifact to become more robust. The paper provides new insights and practical guidelines for academics and professionals in the food and beverage industry.

Purpose: Vocational training schools in tourism, hospitality, and food services (VTS) that offer online education must provide high-quality services and experiences to their students, resulting in favourable attitudes and behaviours. This study aims to (1) investigate the direct effects of the perceived quality by students regarding their online education experiences (PQROEE) on their satisfaction, self-efficacy expectations, and their commitment to VTS; (2) examine the impacts of students’ satisfaction and their self-efficacy expectations on their commitment to VTS; (3) explore the mediating effects of satisfaction and self-efficacy expectations on the relationship between PQROEE and their commitment to VTS. Design/methodology/approach: This survey included 454 VTS students in Portugal. Participants completed an electronic form in which they shared their perceptions of the quality of their online education experiences in VTS. This study is based on the Stimulus-Organism-Response (S-O-R) theory. PLS-SEM tested the hypothetical model. Findings: The PQROEE is a stimulus that directly and positively influences satisfaction, self-efficacy expectations (organism) and commitment to VTS (behavioural response). Satisfaction and self-efficacy expectations mediate the relationship between PQROEE and their commitment to the schools. Originality/value: This unprecedented study contributes to S-O-R by simultaneously examining the direct and indirect relationships between PQROEE (stimuli), satisfaction and self-efficacy expectations (organism), and commitment to schools (response). Additionally, it provides practical insights for VTS stakeholders.

PURPOSE: This study explores how the Mediterranean Diet, recognized by UNESCO as Intangible Cultural Heritage, can be leveraged innovatively to enhance the sustainability of the Algarve as a tourism destination. The objective is to identify and valorize local resources aligned with the Mediterranean dietary pattern to create new gastronomic experiences that appeal to tourists and support regional development. METHODOLOGY: A mixed-methods approach was adopted. Sentiment analysis was conducted on enogastronomic experiences shared on social media to understand tourists’ perceptions and preferences. This was complemented by a Delphi-based focus group with regional experts to co-create and evaluate innovative culinary proposals. Finally, a gastronomic experience was implemented in a local restaurant to test the developed products. FINDINGS: The sentiment analysis revealed key emotional and experiential factors that shape tourist satisfaction. Based on these insights, five innovative appetizers were developed and tested, demonstrating above-average levels of appreciation and potential for economic valorization. IMPLICATIONS: The study contributes to the theoretical understanding of how intangible cultural heritage can be operationalized in tourism innovation. Practically, it offers an exploratory framework for integrating local gastronomy into sustainable tourism strategies, which requires further validation in larger-scale settings. ORIGINALITY AND VALUE: This research uniquely combines digital sentiment analysis with participatory culinary innovation, offering a novel interdisciplinary approach to enhancing gastronomic tourism through the Mediterranean Diet. The findings should be interpreted as exploratory and hypothesis-generating rather than definitive.

This study addresses the need for consumer-relevant sensory evaluation tools in the context of traditional food products. It aimed to develop a Check-All-That-Apply (CATA) questionnaire for ovine stews made with meat from the endangered Churra Algarvia sheep breed. Descriptor generation was conducted through two structured focus groups involving regular consumers of lamb meat and culinary herbs. Participants engaged in guided tastings and discussions, resulting in a vocabulary of 36 sensory descriptors covering appearance, aroma, texture, flavor, and hedonic impressions. These descriptors were validated and used to construct a CATA form. Multivariate analyses, including Multiple Correspondence Analysis (MCA) and Hierarchical Cluster Analysis (HCA), revealed that consumer-generated descriptors captured both objective sensory attributes and subjective attitudes, particularly regarding the influence of aromatic herbs. The findings demonstrate that untrained consumers can provide meaningful sensory input when guided appropriately. The resulting CATA tool supports the sensory characterization and valorization of heritage-based food products and may inform future product development and consumer research.