| Title | Adding Value to Geothermal Food Production Through Experience Design |
|---|---|
| Authors | TURNSEK, M., THORARINSDOTTIR, R., BOEDIJN, A., BAEZA, E., ESPINAL, C., Van Den VEN, R., PAVLAKOVIC, B |
| Year | 2020 |
| Conference | World Geothermal Congress |
| Keywords | circular food production systems, tourism, experience design, sustainability |
| Abstract | Geothermal energy has long been part and parcel of various forms of wellness tourism. Recently, however, we can observe its preliminary growth in new innovative forms of agritourism. The focus of the paper is on the greenhouse horticulture sector that is exploring the potential of geothermal energy for heating as an alternative to fossil fuels. The authors analyze the intertwining of the trends of the so-called “experience economy†and “industrial tourism†on a selection of case studies from three different countries: Iceland, the Netherlands and Slovenia. Taking the experience design approach the authors analyze the options for adding value to the business models of these greenhouse producers through designing educational, aesthetic, entertainment and the escapist dimensions of experiences offered to visitors of geothermally heated greenhouse producers. Especially, the focus is on the educational dimension of sustainability of the production in relation to the use of geothermal energy and the analysis of the potentials in raising general awareness and dissemination of knowledge. Acknowledgements The Geofood project is supported through the ERANET Cofund GEOTHERMICA project (Project no. 731117), from the the European Commission, The Research Council in Iceland (Rannis), Netherlands Enterprise Agency(RVO), the Ministry of Infrastructure and Ministry of the Environment and Spatial Planning, Republic of Slovenia. The consortium partners include Wageningen University & Research, LandIng Aquaculture, Ammerlaan (Netherlands), University of Iceland, Samraekt (Iceland), University of Maribor and the Municipality of Brezice (Slovenia). |