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Purpose Since 4 September 2010, the greater Christchurch region has endured a series of destructive earthquakes. As a result, food resilience, as a component of community resilience, has become highly relevant. This paper aims to explore the role of social entrepreneurs and the local food system in building community resilience. Design/methodology/approach Using a quasi-case study method, four social enterprise food initiatives are presented to illustrate conceptually how these local food systems contribute to community resilience in the post-earthquake context in Christchurch. Findings The results suggest that a generation of social entrepreneurs have emerged, giving rise to networked local food system initiatives that share the common goals of building multiple and unique forms of capital (human, social, natural, financial and physical). In doing so, they have contributed to creating conditions that support community resilience as both a process and an outcome in post-earthquake Christchurch. Research limitations/implications This research included only four enterprises as the case study, all located in central Christchurch. As such, the results are indicative and may not represent those found in other contexts. Practical implications The research suggests that social entrepreneurs make a significant contribution to both enhancing food security and building community resilience post-disaster. How policy infrastructure can empower and enable entrepreneurs’ post-disaster warrants further consideration. Social implications Collectively, the four enterprises included in the research were found to have created local solutions in response to local problems. This embeddedness with and responsiveness to the community is a characteristic of resilient communities. Originality/value Post-earthquake Christchurch is a living laboratory in relation to understanding community resilience. The processes by which it is occurring, how it is sustained over time and the shapes it will take in the future in such a dynamic environment are not yet understood. This paper contributes to understanding local food systems as part of this process.

This article introduces tourism as a neglected topic of study for psychologists and discusses how ventures into this area provide opportunities for pioneering research and innovative applications. A coherent body of theory, drawn from experimental, social, and health psychology and synthesized by cross-cultural psychologists for the study of acculturation, is presented as one foundation for this area of inquiry. This includes stress and coping, culture learning, and social identification theories. The conceptual frameworks are applied to the interpretation of selected studies of tourism and are recommended for designing prospective investigations and guiding future research.

New Zealand's "100% Pure" tourism campaign draws heavily on the country's natural resources. Indeed, it is predominantly images of the landscapes of the country that feature in the popular advertising campaign, including those that suggest a bucolic, rural idyll. Along with tourism, primary food production is a significant part of the New Zealand economy, and a significant part of any rural landscape. This research analyzes how rural landscapes and primary production could provide the foundations from which visitors could experience and "taste" the foodscapes of Canterbury. A content analysis of the foodscapes presented in food tourism marketing collateral of the region revealed a predominantly wine-related foodscape, with a lesser focus on the producers, foods, and cuisine of the rural landscape. This did not accurately or comprehensively reflect primary production in the region, and several significant omissions were noted. The results suggested that further research is required to fully understand the relationship between foodscapes and tourism before opportunities to develop and embed foodscapes as part of both the New Zealand and Canterbury regional tourist experiences can be identified.

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