“Cozinha da Madeira”: A Sustainable Tourism Service Concept for Madeira Island

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Author(s): Valentina Nisi (Madeira-ITI, University of Madeira – Funchal, Portugal), Nuno Nunes (Carnegie Mellon University, USA), Kanarak Isarankura (Carnegie Mellon University, USA)and Jodi Forlizzi (Madeira-ITI, University of Madeira – Funchal, Portugal)
Copyright: 2015
Pages: 13
Source title: Hospitality, Travel, and Tourism: Concepts, Methodologies, Tools, and Applications
Source Author(s)/Editor(s): Information Resources Management Association (USA)
DOI: 10.4018/978-1-4666-6543-9.ch036

Keywords: Business & Management / Business Science Reference / Hospitality, Travel & Tourism Management / Hospitality, Travel, and Tourism Management

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Abstract

Sustainability is an outstanding global issue. Our present vision of wellbeing requires resource consumption that cannot be reproduced in a sustainable way. In this chapter, the authors present a case study of “Cozinha da Madeira” (CdM), a service design concept. CdM is a design concept that highlights how one can leverage tourism in order to promote sustainable services and experiences. Through the design of the CdM transformational experience, one invites customers to appreciate local products, resources, and traditions of the island, and in general orient themselves towards more sustainable practices in their further travels abroad as well as in their own home countries. The authors are currently developing a Web-based mobile application based on the premises and research presented in this chapter in order to deliver the service to potential users and evaluate the hypothesis.

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“Cozinha da Madeira”: A Sustainable Tourism Service Concept for Madeira Island

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