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Alimentourism | |
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A brief description of the "Alimentourism” model created by Teamworkcenter (Copyright 2008). Its use is prohibited without confirmed authorization. OBJECTIVE OF MODEL Alimentourism model aims to develop collaborative innovation by learning from the worlds of food and tourism. It presents innovation as a result of teamwork between different actors involved (or "stakeholders") who share the appreciation of the environment through tourism based on knowledge, experience and heritage. Alimentourism identifies the key factors for success in the creation and management of tourism services based on the attractiveness of food and gastronomic products. Alimentourism is a model created by the union if two major activities: tourism and food. It is based on a vision of production of synergies through coordination of different stakeholders from worlds, initially separate economic sectors such as the food industry and tourism. 
Image: Arxiu Teamwork Center
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Alimentourism services can generate more cohesive with the environment, more bionomic, and therefore most likely to success. Alimentourism is a tool that facilitates the success of tourism from the food world, achieving significant and differentiated competitive advantages. MODULAR STRUCTURE OF THE MODEL The management system is based on a symbolic analogy involving the union of a fork and a spike of wheat surrounding a star with five vertices. The method consists of four modules or sections. The first module or section refers to the concept of heritage, symbolized by the union of the spike and a fork. It corresponds to the value placed on intangible heritage tourism, natural and material available throughout the food production chain, from farm to table. Therefore it is a union between two realities. The second and third module symbolized by the star of five vertices refers to tourism knowledge and to tourism experience, respectively, through the five senses. The fourth and final module, symbolized by the union the spike and the fork through a node referring to the need to coordinate the stakeholders involved in the design and delivery of the service. “Teamwork Tower” model contributes to the Alimentourism model creating the necessary culture of teamwork and a culture to coordinate various agents involved. “Co-innovation” model contributes to the Alimentourism visualizing the need to innovate in response to the vector of social responsibility in the community. |
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