Transcript Halkier RSA Rimini Feb 2016

NORTH JUTLAND FOOD CULTURES
Towards new synergies?
Henrik Halkier
Tourism Research Unit
Aalborg University, Denmark
[email protected]
NORTH JUTLAND FOOD CULTURES
Towards new synergies?
1.
2.
3.
4.
Research methods
Background: Local food profiles
Local challenges and strategies
Developing food tourism in North Jutland
[email protected]
Research methods
Two investigations in four coastal destinations
1. Identification of possible contact points
between tourists and local food experiences
(N= 257)
– local produce/dishes
– inter/national products
2.
What do local stakeholders in food and
tourism see as the main challenges (N=40)
– producers
– professional users
•
•
•
•
Skagen
Lønstrup/Løkken
Blokhus/Hune
Klitmøller/Nørre Vorupør
[email protected]
Background: Local food profiles
Result: Broadly the same
’localness’ in four
destinations
90
80
70
60
50
40
30
20
10
0
Self-catering
Eating out
Local
Typical
Inter/national
Number of food contact-points after degree of
locality, four destinations combined (N=257)
[email protected]
Background: Local food profiles
Result: Broadly the same
’localness’ in four
destinations
100
90
80
70
60
50
40
30
20
10
0
Self-catering
Eating out
But place still matters:
• Blokhus/Hune: weaker in eating
out
• Løkken/Lønstrup: strong in selfcatering
• Klitmøller/Nørre Vorupør: Very
strong in self-catering
• Skagen: typical fish, local beer
Percentage of food contact-points with local/typical
food, four destinations combined (N=257)
[email protected]
Background: Local food profiles
Results:
Uneven local food
accessability
5
Number of local/typical food contact points
in relation to local tourism activity: Contact
points per 100 mio DKK tourist consumption
Blokhus/Hune: N=55
Løkken/Lønstrup: N=74
Klitmøller/Nørre Vorupør: N=49
Skagen: N=79
4
3
2
1
0
[email protected]
Local challenges and strategies
Producers
Retailers/eateries
Too few producers
Stable supplies
From producer to seller
Finding producers
Price, quantity, delivery
Price, quantity, delivery
Struggle with bureaucracy
Food-safety crucial
Brand exclusivity
Integrate in other experiences
For well-off tourists?
Varying benefit from/trust in public projects
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Local challenges and strategies
Inspirational networks
Business development
Event support
Themed routes/dishes
Local supply chains
(restaurants > retail)
Place branding
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Developing food tourism in North Jutland
Strategies focus on
 Changes visible to visitors: branding, events, menus, (diversification)
 New temporality (outside main season)
 NOT localising food chain
Strategic differences reflect
 NOT degree of availability of local food (producers, retailers)
 Alternatives to diversification for small farmers (wage labour)
 (National) preferences for particular policy instruments (networks vs grants)
Long-term strategic weakness
 Weak combination of branding AND development in sector-based governance (DK/UK)
[email protected]
NORTH JUTLAND FOOD CULTURES
Towards new synergies?
Read more, later:
Email [email protected]
[email protected]