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 – halkier@cgs.aau.dk

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

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

Consumption
 more/less important
(ex: Hall et al. 2003, Boyne et al. 2003, ….. (?) )
 different food qualities in focus
 Supply chain structures
(ex: Richards 2002, Long 2004, ….
(ex: Hall et al. 2003, Bessiere 2013 (?) )
(?) )
 Different types of value added (Hjalager 2002):
Volume, quality, services, knowledge
Henrik Halkier – halkier@cgs.aau.dk
Laura James – laura.james@humangeo.su.se

Consumption
 more/less important
(ex: Hall et al. 2003, Boyne et al. 2003, ….. (?) )
 different food qualities in focus

(ex: Richards 2002, Long 2004, ….
Supply chain structures
(ex: Hall et al. 2003, …. (?) )
(?) )
 Different types of value added (Hjalager 2002):
(ex: Ignatov & Smith 2008,
Henrik Halkier – halkier@cgs.aau.dk
Laura James – laura.james@humangeo.su.se

Consumption
 more/less important
(ex: Hall et al. 2003, Boyne et al. 2003, ….. (?) )
 different food qualities in focus

(ex: Richards 2002, Long 2004, ….
Supply chain structures
(ex: Hall et al. 2003, …. (?) )
(?) )
 Different types of value added (Hjalager 2002):
(ex: Ignatov & Smith 2008,

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 – halkier@cgs.aau.dk
Laura James – laura.james@humangeo.su.se

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
Primary target of change
Type of change aims
Qualitative
Food
Innovation
Quantitative Localise consumption
Tourism
Experience
Image
Henrik Halkier – halkier@cgs.aau.dk
Laura James – laura.james@humangeo.su.se

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
Commercial Dine
Eat Enjoy
Festival
Private Cook Fish/hunt
Henrik Halkier – halkier@cgs.aau.dk
Laura James – laura.james@humangeo.su.se

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

Producing Food
Retailing
Catering
Promoting
Tourism
Feeding Tourists Food Tourism
Industrial production of standardized foodstuffs
Maximise profits
[Some small artisan producers]
Small-scale, traditional, creative, local
Often ‘lifestyle’ businesses
Supermarkets/national wholesalers
Self-catering (bringing food from home)
Occasional eating out
Limited seasonality, pre-fab ingredients
Local food market
Food network to link producers with restaurants
Still no joint distribution
Signature dishes with local ingredients
Story-telling menu
Summer season
Families
Promotion
Laura James – laura.james@humangeo.su.se
Henrik Halkier– halkier@cgs.aau.dk
Branding region with food
Extended season
Older wealthier couples
Developing initiatives

 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 – halkier@cgs.aau.dk
Laura James – laura.james@humangeo.su.se