Célia M.Q. Ramos, Prof., CinTurs and ESGHT, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal, e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
Manuel Serra, Prof. CinTurs and ESGHT, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal, e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
Alexandra R- Gonçalves, Prof., CinTurs and ESGHT, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal, e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

PURPOSE: This study explores how the Mediterranean Diet, recognized by UNESCO as Intangible Cultural Heritage, can be leveraged innovatively to enhance the sustainability of the Algarve as a tourism destination. The objective is to identify and valorize local resources aligned with the Mediterranean dietary pattern to create new gastronomic experiences that appeal to tourists and support regional development. METHODOLOGY: A mixed-methods approach was adopted. Sentiment analysis was conducted on enogastronomic experiences shared on social media to understand tourists’ perceptions and preferences. This was complemented by a Delphi-based focus group with regional experts to co-create and evaluate innovative culinary proposals. Finally, a gastronomic experience was implemented in a local restaurant to test the developed products. FINDINGS: The sentiment analysis revealed key emotional and experiential factors that shape tourist satisfaction. Based on these insights, five innovative appetizers were developed and tested, demonstrating above-average levels of appreciation and potential for economic valorization. IMPLICATIONS: The study contributes to the theoretical understanding of how intangible cultural heritage can be operationalized in tourism innovation. Practically, it offers an exploratory framework for integrating local gastronomy into sustainable tourism strategies, which requires further validation in larger-scale settings. ORIGINALITY AND VALUE: This research uniquely combines digital sentiment analysis with participatory culinary innovation, offering a novel interdisciplinary approach to enhancing gastronomic tourism through the Mediterranean Diet. The findings should be interpreted as exploratory and hypothesis-generating rather than definitive.

Keywords: Mediterranean Diet, sentiment analysis, sustainable tourism destination, innovative experiences, gastronomic tourism; culinary innovation; intangible cultural heritage, sentiment analysis, sustainable tourism, Algarve, tourist experience, local food systems, destination development