Práticas ambientais sustentáveis em empreendimentos turísticos: o caso da Rota Via Orgânica de Garibaldi - RS

• Ano de defesa: 2021
• Autor(a) principal: Pellegrini, Marcelo
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade de Passo Fundo; Escola de Ciências Agrárias, Inovação e Negócios - ESAN; Brasil; UPF; Programa de Pós-Graduação em Administração
• Palavras-chave em Português: Turismo e gastronomia - Garibaldi (RS); Agricultura orgânica; Sustentabilidade; CIENCIAS SOCIAIS APLICADAS::ADMINISTRACAO
• Link de acesso: https://repositorio.upf.br/handle/123456789/41

Tourist routes, especially organic food routes, are a recent phenomenon in Brazil, generally driven by the regional vocation of organic producers who align themselves with consumer demand. In the state of Rio Grande do Sul, in 2016, the first tourism route integrated by establishments that offer organically certified products was created. The objective of this research is to analyze environmentally sustainable practices (PAS) in tourist enterprises that are part of the Organic Tourism Route (RTVO) and how they contribute to the development of tourism. The method used is descriptive and exploratory, with a quantitative and qualitative approach, with data collected through interviews conducted in eight enterprises, in person and online, through the Google Meet platform. The interview script was formulated based on elements taken from the literature review and the results were tabulated and studied using the content analysis technique. As a result, it was observed that RTVO's tourist enterprises adopt PAS that are combined with concern and care for the environment, configuring themselves as a differential for the public that sympathizes with and values ​​sustainability. Notably, the owners of tourism enterprises also prioritize the environmental and economic performance of their businesses, having reported valuing and preserving the environment, adding value to products, and concern for future generations. Regarding the benefits related to PAS, they mentioned cost reduction, increased demand for organic food, differentiation, and favorable climate. However, they highlighted high costs, inappropriate facilities, difficulty in obtaining fresh food, lack of labor, and legislation as obstacles to the adoption of PAS. Finally, when evaluating the dimensions proposed in the Tourism Sustainability Barometer, which is made up of five levels, RTVO was classified as being in the fourth level, that is, as potentially sustainable. The research findings indicate that such initiatives can reach expanded levels by supporting the resumption of tourism in a pandemic scenario.