Spirituality in Agri-food sector: a complementary vision of slow food principles

Rui Rosa, Mafalda Nogueira, Filipa Azinheira


The goal of this paper is to develop a better understanding on the potential to recognise a fourth principle encompassed by the slow food movement – agri-food philosophy – supported in three factors: spirituality, socialization, and knowledge. Twenty-four national experts from business, administration and academic backgrounds have contributed their thoughts over three rounds: the first round was to auto-evaluate the degree of knowledge and the contributions of each expert, improving the design of the final questionnaire, which was answered in two successive rounds in a set of 105 statements. Statistical measures (arithmetic mean, standard deviation and coefficient of variation) were used. The results allowed to predict that until 2027 for the new principle purposed – Philosophical Dimension, the value of food will involve, the "training of taste" and the "wise gourmand" of food traditions and artisans. This scenario can occur in (89.4%) as a Socialization factor.
On the other hand, based on the spirituality factor, the experts panel states that food associated with physical exercise and meditation will be, in 2027, the most important axes for achieving harmony of being. It will be a trend with the possibility of occurring around 82.8%.
In contrast, one of the trends pointed out by the expert panel is that the food purchase decision will be based on individual beliefs. This trend has an 80.4% probability of occurring.
Additionally, in 2027, the several forms of human sensations (e.g., smell, taste, vision) will influenced the perception of food consumption. This trend has an 76.5% probability of occurring.
As a result of the knowledge factor, it was concluded that a standard of conduct assumed by all stakeholders will be possible based on full transparency (from raw materials to consumption) and access to true information. This trend can occur in 88.9%.

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DOI: https://doi.org/10.18461/pfsd.2021.2102

ISSN 2194-511X


This work is licensed under a Creative Commons License