Sustainability in the wine-tourism sector – an analysis of perceived understanding and practices implemented by firms

Ana Nave · Arminda Maria Finisterra Do Paço

14 citations0/0 files storedJournal of Wine Research

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Wine Industry and Tourism Diverse Aspects of Tourism Research Culinary Culture and Tourism

Abstract

This study aims to identify how wine-tourism firms understand the concept of sustainability and what sustainable practices have been implemented. To do so, qualitative research was carried out, involving semi-structured interviews with nine Portuguese companies. The interviews were analysed through content analysis. The results revealed various definitions presented by the firms, and in the majority of them, sustainability is perceived as a set of practices aiming to conserve the environment and value the social dimension. The results also indicated that concerning the implementation of sustainable practices, the most common ones come within the environmental dimension. In addition, the firms are seen to be implementing gradually a number of sustainable practices in the three dimensions: environmental, social and economic.

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References

2005Three Approaches to Qualitative Content Analysis 2017The Content Analysis Guidebook 1999Cannibals with forks: the triple bottom line of 21st century business 2005Do green supply chains lead to competitiveness and economic performance?2008Corporate Social Responsibility and Corporate Sustainability 2013Managing Corporate Sustainability and CSR: A Conceptual Framework Combining Values, Strategies and Instruments Contributing to Sustainable Development 2006Corporate Social Responsibility and Environmental Management 2016Strategic perspectives of corporate sustainability management to develop a sustainable organization

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