ABSTRACT
Our research, a collaboration between Cascais Food Lab and the MSc in Innovation in Culinary Arts and Sciences (ESHTE, Portugal), attempted to combine areas such as literature, tourism, gastronomy, and design to explore the co-creation of a meaningful food literary experience through Cascais. Such a collaborative development of new value (concepts, products and services) entailing experts and stakeholders intended to share knowledge and improve it jointly. The project included questionnaires to understand the sequential interactions (people, place and objects) and their analyses (thoughts, emotions, attitudes, behaviours). This led to a product or service design process in which such an input from consumers now plays a central role from the Cascais tour to planning the food experience, as a form of collaborative innovation.
