Transcript Henrik Halkier TRU, Aalborg Universitet LOKAL

SYNERGI MELLEM
FØDEVARER OG TURISME
I LANDDISTRIKTER OG YDEROMRÅDER
1. Fødevareturisme: Begrebsmæssige rammer
2. Fødevareturisme: Strategier og praksis’er
3. Case studie preview: Nordjylland
Henrik Halkier – [email protected]
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 food tourism strategies
Henrik Halkier – [email protected]
Laura James – [email protected]
Food tourism typologies
ACTORS, 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, ….)
Henrik Halkier – [email protected]
Laura James – [email protected]
Food tourism typologies
ACTORS, RESOURCES, GOVERNANCE?
Consumption
 more/less important (ex: Hall et al. 2003, Boyne et al. 2003, ….. (?))
Production
 different food qualities in focus (ex: Richards 2002, Long 2004, …. (?))
 Supply chain structures (ex: Hall et al. 2003, Bessiere 2013 (?))
 Different types of value added (Hjalager 2002):
Volume, quality, services, knowledge
Henrik Halkier – [email protected]
Laura James – [email protected]
Food tourism typologies
ACTORS, RESOURCES, GOVERNANCE?
Consumption
 more/less important (ex: Hall et al. 2003, Boyne et al. 2003, ….. (?))
Production
 different food qualities in focus (ex: Richards 2002, Long 2004, …. (?))
 Supply chain structures (ex: Hall et al. 2003, …. (?))
Resources
 Different types of value added (Hjalager 2002):
 Facilities, activities, events, organisations (ex: Ignatov & Smith 2008,
Smith
& Xiao 2008,
Everett &
Slocum 2013)
Volume,
quality,
services,
knowledge
Henrik Halkier – [email protected]
Laura James – [email protected]
Food tourism typologies
ACTORS, RESOURCES, GOVERNANCE?
Consumption
 more/less important (ex: Hall et al. 2003, Boyne et al. 2003, ….. (?))
Production
 different food qualities in focus (ex: Richards 2002, Long 2004, …. (?))
 Supply chain structures (ex: Hall et al. 2003, …. (?))
Resources
 Different types of value added (Hjalager 2002):
 Facilities, activities, events, organisations (ex: Ignatov & Smith 2008,
Governance
Smith
& Xiao 2008,
Everett &
Slocum 2013)
Volume,
quality,
services,
knowledge
 Cross-sectoral integration (Bessiere 2013):

Absent (linked with industrial gastro-tourism)

Emerging (linked with artisanal gastro-tourism)

Established (linked with entrepreneurial gastro-tourism)
Henrik Halkier – [email protected]
Laura James – [email protected]
Reconceptualising
FOOD 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)
Food tourism
strategies
Type of
change
aims
Primary target of change
Food
Tourism
Qualitative
Innovation
Experience
Quantitative
Localise
consumption
Image
Henrik Halkier – [email protected]
Laura James – [email protected]
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'.
Food tourism
practices
Social
setting
Primary attraction
Eat
Enjoy
Commercial
Dine
Festival
Private
Cook
Fish/hunt
Henrik Halkier – [email protected]
Laura James – [email protected]
CASE STUDY
Food 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 – [email protected]
Henrik Halkier– [email protected]
Feeding Tourists
Food Tourism
Producing Food
Industrial production of
standardized foodstuffs
Maximise profits
[Some small artisan
producers]
Small-scale, traditional,
creative, local
Often ‘lifestyle’
businesses
Retailing
Supermarkets/national
wholesalers
Local food market
Food network to link
producers with
restaurants
Still no joint distribution
Catering
Self-catering (bringing food Signature dishes with
from home)
local ingredients
Occasional eating out
Story-telling menu
Limited seasonality, pre-fab
ingredients
Promoting
Tourism
Summer season
Families
Promotion
Laura James – [email protected]
Henrik Halkier– [email protected]
Branding region with
food
Extended season
Older wealthier couples
Developing initiatives
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
 Underlying assumptions?
 Cross-sectoral synergies?
 Strategic black spots?
Henrik Halkier – [email protected]
Laura James – [email protected]