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Building Cross-Sectoral Regional Development Platforms: The Case of Food Tourism in Northern European Destinations

This study explores the potential of cross-sectoral regional development platforms in the context of food tourism in northern European destinations. It examines the role of related variety, innovation, and policy implications in achieving cross-sectoral development. The study also investigates key practices, actors, and case studies in the food tourism sector in North Jutland (DK) and Suffolk (UK).

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Building Cross-Sectoral Regional Development Platforms: The Case of Food Tourism in Northern European Destinations

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  1. Building cross-sectoral regional development platforms: the case of food tourism in northern European destinations Laura James (laura.james@humangeo.su.se) HenrikHalkier (halkier@cgs.aau.dk)

  2. Specialisation or variety? • Marshall’sclusters or Jacobs’ externalities? • Relatedvariety: optimal distance between sectors = close enough for understanding, far enough to learn • Quantitative studies measuring degrees of ‘variety’ in regions (preconditions), correlating these with economic outcomes • Qualitative case studies of individual cross-sectoral regional initiatives Lahti (Harmaakorpi, 2006), Bavaria, Skåne, Styria (Cooke, 2012), Tuscany (Lazzeretti, 2010) • Policy implications: identifying and promoting potential future cross-sectoralsynergies • From cumulativeclusters to combinatorial platforms?

  3. Is relatedness enough? • What kind of ‘relatedness’? • Sectoral • Cognitive proximity (Nooteboom, 2009), 'organised proximity' (Torre and Rallet, 2005); ‘social proximity’ (Boschma, 2005) • Inputs and outputs, infrastructure, generic technologies • Innovation involving different groups is often difficult, even within sectors/firms • How is cross sectoral development achieved in practice? • How are policies and practices of food production, retailing, catering and tourism reimagined and reconnected?

  4. Food tourism platforms in NW Europe • Why food and tourism? • Branding, boost local food production, extend tourist season • From feeding tourists (industrialised, national distribution, pre fab, limited seasonality) • To ‘Local’, artisan, traditional, quality, experiences… • Key practices • Producing and processing food, retailing, catering and hospitality, developing tourist products/experiences, promoting tourism • Key actors • Destination management organisations, local/regional/national government, farmers, producers/processors, private tourism firms (hotels, attractions), catering trade (restaurants, cafes), wholesalers, supermarkets…

  5. Food tourism platform in NW Europe • Two case studies: North Jutland (DK), Suffolk (UK) • Coastal destinations, rural hinterlands, food tourism ambitions • Suffolk – part of the ‘bread basket of England’: wheat/barley, poultry, pork, vegetables • North Jutland – pork, seafood • Both regions – summer season, self catering, families (NJ), couples (S), • Interviews with producers, retailers, restaurants, policymakers

  6. Key findings / 1

  7. Key findings / 2

  8. Conclusions • Focus on visible changes (menus, events) & new temporality (outside main season) rather than localising food chain • Drivers – push vs. pull • Resources – private (food) vs. public (tourism) • Initiatives – diversification vs. networks • Challenges – development AND branding

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