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SYNERGI MELLEM FØDEVARER OG TURISME I LANDDISTRIKTER OG YDEROMRÅDER

This study examines food tourism strategies for rural areas, focusing on sustainability, regional identity, and economic growth. It delves into typologies, actors, governance, and reconceptualizing strategies.

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SYNERGI MELLEM FØDEVARER OG TURISME I LANDDISTRIKTER OG YDEROMRÅDER

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  1. SYNERGI MELLEMFØDEVARER OG TURISMEI LANDDISTRIKTER OG YDEROMRÅDER • Fødevareturisme: Begrebsmæssige rammer • Fødevareturisme: Strategier og praksis’er • Case studie preview: Nordjylland

  2. REVIEWING FOOD TOURISM STRATEGIES Tempting development prospects • food increase attraction/brand of destination (Richards 2002, Presenza & Del Chiappa 2013) • boost local food production, rural diversification (Hjalager 2002, Hall et al. 2003, Everett & Slocum 2013) • cultural sustainability, heritage and regional identity (Long 2004, Sims 2009, Telfer & Hashimoto 2013) • environmental sustainability (Hall & Gössling 2013) Aims and methods • Bringing together • review of literature on food tourism • inspiration from institutionalist policy analysis and evolutionary economic geography • In order to • propose typogy of foodtourismstrategies

  3. Food tourism typologiesACTORS, RESOURCES, GOVERNANCE? • Consumption • more/less important (ex: Hall et al. 2003, Boyne et al. 2003, …..) • different food qualities in focus (ex: Richards 2002, Long 2004, ….)

  4. Food tourism typologiesACTORS, RESOURCES, GOVERNANCE? • Consumption • more/less important (ex: Hall et al. 2003, Boyne et al. 2003, ….. (?)) • different food qualities in focus (ex: Richards 2002, Long 2004, …. (?)) • Production • Supply chainstructures(ex: Hall et al. 2003, Bessiere 2013 (?)) • Different types of value added (Hjalager 2002): • Volume, quality, services, knowledge

  5. Food tourism typologiesACTORS, RESOURCES, GOVERNANCE? • Consumption • more/less important (ex: Hall et al. 2003, Boyne et al. 2003, ….. (?)) • different food qualities in focus (ex: Richards 2002, Long 2004, …. (?)) • Production • Supply chainstructures(ex: Hall et al. 2003, …. (?)) • Different types of value added (Hjalager 2002): • Volume, quality, services, knowledge • Resources • Facilities, activities, events, organisations (ex: Ignatov & Smith 2008, Smith & Xiao 2008, Everett & Slocum 2013)

  6. Food tourism typologiesACTORS, RESOURCES, GOVERNANCE? • Consumption • more/less important (ex: Hall et al. 2003, Boyne et al. 2003, ….. (?)) • different food qualities in focus (ex: Richards 2002, Long 2004, …. (?)) • Production • Supply chainstructures(ex: Hall et al. 2003, …. (?)) • Different types of value added (Hjalager 2002): • Volume, quality, services, knowledge • Resources • Facilities, activities, events, organisations (ex: Ignatov & Smith 2008, Smith & Xiao 2008, Everett & Slocum 2013) • Governance • Cross-sectoral integration (Bessiere 2013): • Absent (linked with industrial gastro-tourism) • Emerging (linked with artisanal gastro-tourism) • Established (linked with entrepreneurial gastro-tourism)

  7. ReconceptualisingFOOD TOURISM STRATEGIES Conceptualising regional development strategies (Halkier 2006) • Strategies as a combination of aims, targets and instruments • Qualitative versus quantative change • Targets by sector/size/market • (Instruments as change-oriented use of public resources)

  8. Reconceptualising food tourism:TARGET PRACTICES Reckwitz (2002: 249): Practice as '...a routinized type of behaviour which consists of several elements, interconnected to one another: forms of bodily activities, forms of mental activities, ‘things’ and their use, a background knowledge in the form of understanding, know-how, states of emotion and motivational knowledge'.

  9. CASE STUDYFood tourism platform in North Jutland Why? • Branding, boost local food production, extend tourist season Taking a practice perspective • Key and marginal actors • Sayings and doings • Practical concerns • Temporal organization Interviews & Observation • food producers, retailers, policymakers Laura James – laura.james@humangeo.su.se Henrik Halkier– halkier@cgs.aau.dk

  10. Laura James – laura.james@humangeo.su.se Henrik Halkier– halkier@cgs.aau.dk

  11. Key Findings and perspectives • Focus on changing practices of retailing, branding and promoting • Support for marginalised food production practices, but small scale • Some practices ‘too difficult’ to change/link together: buying practices of supermarkets and restaurants • Focus on visible practices & new temporality (outside main season) rather than localising food chain • Need for reviewing policy practices • Underlyingassumptions? • Cross-sectoral synergies? • Strategic black spots?

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