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Food, Tourism and Destination Development From brand towards added value

Explore the intersection of food, tourism, and destination development, uncovering strategies and temptations for boosting local food production, economic development, and cultural sustainability. Discover the basics of local food networks and their evolution through ten Danish case studies, identifying key characteristics, challenges, and perspectives for future growth.

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Food, Tourism and Destination Development From brand towards added value

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  1. Food, Tourism and Destination DevelopmentFrom brand towards added value Henrik Halkier Aalborg University, Denmark

  2. Food, Tourism and Destination DevelopmentFrom brand towards added value 1. Food tourism: Temptations and strategies 2. Local food networks: Danish experiences 3. Perspectives: Food tourism and localnetworking

  3. FOOD TOURISM TEMPTATIONS Tempting prospects • food increase attraction/brand of destination • cultural sustainability, heritage and regional identity • boost local food production, rural diversification, economic development Challenges • Targeting relevant visitors • Delivering food and gastronomy

  4. FOOD TOURISM STRATEGIES • Strategies combine aims and targets • Qualitative versus quantative change: New or more of the same? • Primary targets by sector: Tourism or food? • Local food networks: A way to promote food tourism? • Bringing many (small) producers together • Combining public and private sector resources

  5. LOCAL FOOD NETWORKS: BASICS • What is ‘local food’ • Geographical (terroir, food miles) • Social relations (alternative production/distribution practices: farmers’ markets, vegetable box schemes, farm shops) • Values (health, authenticity, quality) • Networks • Mostly small producers with limited resources • Joint place-based marketing, distribution, certification, food/gastro events, innovation • Aim • Present findings from a study of 10 Danish local food networks • Identify differences/similarities in key features and development path

  6. LOCAL FOOD NETWORKS: DEVELOPMENT • Drivers • Consumer/visitor demand • Shared values and trust • Entrepreneurial individuals (possibly ‘outsiders’) • Barriers • Lack of consumer awareness • Small number of producers • Lack of intermediaries – wholesalers, slaughterhouses? • Higher prices, niche products

  7. TEN CASESTUDIES IN DENMARK 1 2 3 4 10 9 8 6 7 5 Perikum Smagen Nordjylland Gourmet Vest Regional Madkultur Vestjylland Sønderjyske Madglæder Sønderjyske Fristelser Kulinarisk Sydfyn Smagen af Fyn Regional Madkultur Sjælland Smag på Nordsjælland • Contexts • Increasing consumer focus on local food • Strong agro-industry • Government support for local food networks • Five Danish regions • 50 interviews (members, organisers, policy-makers)

  8. LOCAL FOOD NETWORKS: DIVERSITY

  9. LOCAL FOOD NETWORKS: EVOLUTION

  10. CONCLUSIONS AND PERSPECTIVES • Sustainable local food network characteristics • Private initiatives drawing on initial public funding • Strong orientation towards income-generating activities • Network node important • Importantcontext • Substantialdemand, local or (diverse) visitors • Diversity of food products/experiences • Policy challenges • Coordination between tourism / food / busineness development • Short-term projects with shifting themes undermines continuity

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