Transcript OKLC 2014
Combinatorial knowledge dynamics and regional development An explorative case study of food tourism in North Jutland, Denmark Laura James – [email protected] Henrik Halkier– [email protected] Specialisation or variety? Combinatorial knowledge dynamics and related variety From (cumulative) clusters to (combinatorial) related variety Empirical studies: regions more likely to expand into related activities, experiencing knowledge spill-overs and growth (Asheim et al. 2011, Frenken 2007) Regional development platforms Lahti (Harmaakorpi, 2006), Bavaria, Skåne, Styria (Cooke, 2012), Tuscany (Lazzeretti, 2010) Identifying and promoting potential future cross-sectoral synergies Laura James – [email protected] Henrik Halkier– [email protected] Related variety: From pre-conditions to practices 1 Two streams in the current literature 1. Quantitative studies measuring degrees of variety in regions (preconditions), correlating these with economic outcomes (e.g. employment growth) Assumption: optimal cognitive distance between sectors Close enough for understanding, far enough to learn 2. Qualitative case studies of individual cross-sectoral regional initiatives Story-telling around individual cases, focusing on successful outcomes and so far less detail about process Laura James – [email protected] Henrik Halkier– [email protected] Related variety: From pre-conditions to practices 2 Is ‘relatedness’ enough? Process of combination/boundary crossing is often not straightforward, even within sectors/firms Knowledge is sticky because it is embedded in practices (e.g. Carlile 2002, Beckhy 2003) Assessment of relatedness may not be enough Successful cross-sectoral innovation requires not just transfer of knowledge but transformation of existing practices/creation of new practices Laura James – [email protected] Henrik Halkier– [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 Deeper understanding of processes of knowledge combination in order to understand difficult/successful cross-sectoral initiatives Not knowledge transfer but transformation of (knowledgeable) practices Laura James – [email protected] Henrik Halkier– [email protected]