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Relatório de Estágio de Mestrado em Turismo e Ambiente: Vantagens associadas à Implementação de um Horto Ecológico
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| 5.66 MB | Adobe PDF |
Advisor(s)
Abstract(s)
O presente trabalho refere-se a um relatório de estágio que implicou um trabalho contínuo no Hotel Sa Bassa Rotja Ecoturisme, desde fevereiro até outubro, do presente ano. No documento serão abordados essencialmente aspetos relacionados com o trabalho desenvolvido no horto ecológico, entre abril e final de setembro, embora tenham sido realizadas outras tarefas.
A implementação de medidas e práticas sustentáveis, no quotidiano da sociedade, é cada vez mais necessário e urgente, especialmente em ambientes turísticos, onde a produção de resíduos é muito grande, cuja emissão de CO2 representa cerca de 5% do total, e, até 2035, prevê-se um aumento de 135%.
Apoiar a economia local, comprando produtos a um produtor mais próximo ou a criação de um horto ecológico, num ambiente turístico, são medidas viáveis. Estas medidas ambientalmente conscientes trazem vantagens, tanto para a unidade hoteleira, como para o turista.
Perante o exposto, criou-se um pequeno horto ecológico cujos objetivos consistiram em perceber qual o valor monetário que esse horto pode gerar e de que forma a utilização dos alimentos daí provenientes, para consumo próprio do hotel, permite poupança financeira.
Desta forma, para além da vantagem monetária, que poderá possibilitar investir o dinheiro gerado em utensílios ecológicos para a conservação do pequeno terreno agrícola e do ambiente natural circundante, é possível reduzir a pegada de carbono, associada ao transporte de mercadorias.
Com a implementação do horto ecológico, é ainda possível realizar simultaneamente, algumas atividades de promoção do mesmo, para tornar a experiência do turista mais memorável e autêntica, de modo a haver um retorno monetário adicional. A poupança gerada pelo horto poderá ainda contribuir, para a conservação do espaço natural do hotel, sem comprometer o meio ambiente.
This document is an internship report that involved continuous work at Hotel Sa Bassa Rotja Ecoturisme from February to October of this year. The document mainly covers aspects related to the work carried out in the ecological garden between April and the end of September, although other tasks were also carried out. The implementation of sustainable measures and practices in society's daily life is becoming increasingly necessary and urgent, especially in tourist environments, where waste production is very high, with CO2 emissions accounting for around 5% of the total and an increase of 135% expected by 2035. Supporting the local economy by buying products from a nearby producer or even creating an ecological garden in a tourist environment are viable measures. These environmentally conscious measures have advantages for both the hotel and the tourist. For these reasons, a small ecological garden was created, the objectives of which were to understand the monetary value that this garden can generate and how using the food from it for the hotel's own consumption can save money. In this way, in addition to the monetary advantage, which could make it possible to invest the money generated in ecological utensils for the conservation of the small agricultural plot and the surrounding natural environment, it is possible to reduce the carbon footprint associated with the transport of goods. With the implementation of the ecological garden, it is also possible to simultaneously carry out some promotional activities to make the tourist experience more memorable and authentic, so that there is an additional monetary return. The savings generated by the garden could also contribute to the conservation of the hotel's natural space, without jeopardising the environment.
This document is an internship report that involved continuous work at Hotel Sa Bassa Rotja Ecoturisme from February to October of this year. The document mainly covers aspects related to the work carried out in the ecological garden between April and the end of September, although other tasks were also carried out. The implementation of sustainable measures and practices in society's daily life is becoming increasingly necessary and urgent, especially in tourist environments, where waste production is very high, with CO2 emissions accounting for around 5% of the total and an increase of 135% expected by 2035. Supporting the local economy by buying products from a nearby producer or even creating an ecological garden in a tourist environment are viable measures. These environmentally conscious measures have advantages for both the hotel and the tourist. For these reasons, a small ecological garden was created, the objectives of which were to understand the monetary value that this garden can generate and how using the food from it for the hotel's own consumption can save money. In this way, in addition to the monetary advantage, which could make it possible to invest the money generated in ecological utensils for the conservation of the small agricultural plot and the surrounding natural environment, it is possible to reduce the carbon footprint associated with the transport of goods. With the implementation of the ecological garden, it is also possible to simultaneously carry out some promotional activities to make the tourist experience more memorable and authentic, so that there is an additional monetary return. The savings generated by the garden could also contribute to the conservation of the hotel's natural space, without jeopardising the environment.
Description
Keywords
Práticas sustentáveis Horto ecológico Economia circular Ecoturismo Agro-turismo