Locality Management through Cultural Diversity

Sjölander‐Lindqvist, Annelie; Cinque, Serena

doi:10.2752/175174414x13831235796855

Cited by 11 publications

(10 citation statements)

References 21 publications

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“…tourism, farming and livestock cultivation and food and wine production) in accordance with national park regulations and the principles of environmental sustainability (Temperini et al, 2017). By involving local people, national parks can not only maintain and reinforce their natural and agricultural heritage but also protect the broader ecosystem (Sjölander-Lindqvist and Cinque, 2015). Selling food products and tourism promotion are the primary objectives for the socio-economic development of local communities.…”

Section: Place Branding and Local Food Souvenirsmentioning

confidence: 99%

Place branding and local food souvenirs: the ethical attributes of national parks’ brands

Pizzichini

Temperini

Gregori

2020

JPMD

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Purpose This paper aims to identify what ethical attributes tourists associate with national parks’ brands shown on food souvenir labels and the influence of such attributes on purchase motivations. Design/methodology/approach An exploratory study was carried out involving a total of 102 Italian tourists, who were interviewed at two different souvenir shops in Italy. Respondents were first asked to describe what images and values they were associating with the visited Italian National Park. The second level of questions related to the association of food products with national parks and the purchase motivations of food products branded with the national park’s label. The ethical attributes associated with the national parks’ brands and their relevance in purchase motivations were detected and analyzed through content analysis. Findings The analysis of the national park brand allows highlighting the food souvenir role in communicating ethical values that influence the perceived quality of food as well as tourists’ purchase motivations. The analysis reveals interesting implications for the enhancement of local productions in tourist destinations, more specifically, how the place brand can act as a valuable communication tool. Particular attention is given to the crucial role that national parks’ brands play in strengthening the value proposition of small businesses located within parks. This vision must be implemented from the perspective of mutual promotion of local food and tourism in these parks. Originality/value The results of this paper contributed to the literature by filling the gap regarding the role of place brands in promoting food souvenirs.

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Section: Place Branding and Local Food Souvenirsmentioning

confidence: 99%

Place branding and local food souvenirs: the ethical attributes of national parks’ brands

Pizzichini

Temperini

Gregori

2020

JPMD

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“…Given the importance of shifting towards a more sustainable food system and since food system re-localization and (local) entrepreneurship are crucial features of that, there is a need for a better understanding of what constitutes 'sustainable food entrepreneurship'. Although the role of entrepreneurship in making the food system more sustainable is studied extensively, most studies don't specify the precise meaning of the used terminology 'entrepreneur' and 'entrepreneurship' (Barth et al, 2017;Delgado, 2017;Follmann & Viehoff, 2015;Garavaglia, 2017;Gillebo & Hugo, 2006;Hayden et al, 2014;McKee, 2018;Montanari & Staniscia, 2009;Moskwa et al, 2015;Sjölander-Lindqvist & Cinque, 2014). Some studies distinguish different types of entrepreneurship based on goals, actions and motivations of entrepreneurs, utilizing adjectives such as 'social', 'eco' and 'sustainable' (Drottberger et al, 2021;Jolink & Niesten, 2015;Kline et al, 2014;Larsson et al, 2016;Mayer & Knox, 2010;Paloviita, 2009).…”

Section: Introductionmentioning

confidence: 99%

“…However, creating a single imagined future of sustainable food out of multiple entrepreneurs in the form of one artefact also creates tensions. Formal obligations also cause problems in some cases such as diminished profits (McKee, 2018) and exclusion and marginalization when entrance requirements are too restrictive (Mars & Schau, 2017;Sjölander-Lindqvist & Cinque, 2014). According to the experts, in some cases, these commitments can be so constraining that entrepreneurs don't feel like entrepreneurs anymore because they cannot make their own decisions:…”

Section: Introducing the Concepts Of The Frameworkmentioning

confidence: 99%

Food systems in transition: conceptualizing sustainable food entrepreneurship

Gaast

Leeuwen

Wertheim-Heck

2021

International Journal of Agricultural Sustainability

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This paper presents the sustainable food entrepreneurship framework (SFEF). It aims to further the understanding of the role of entrepreneurship in the sustainability transition of the food system, especially in the context of food system relocalization. The framework conceptualizes sustainable food entrepreneurship as a cyclical ongoing process of change. We argue this enables transcending the behaviour of entrepreneurs and their enterprises and map the ongoing development they fit into. The framework is based on literature reviews and expert interviews in the Dutch city-region of Almere-Flevoland. Theoretically, it expands on effectuation and bricolage theory, i.e. the 'resourcefulness perspective', that centres the socio-material context in the entrepreneurial process. The framework assumes the uncertainty of sustainability incites a cyclical process of change and implores entrepreneurs to reflect on the past before imagining the future. These imagined futures must be fitted to the socio-material context before emerging as artefacts (e.g. products, services or firms), which incites new uncertainties and a new cycle of change. Our framework has implications for policy and science. Its temporal dimension, that accentuates the continuous change entrepreneurship spurs, incites a reevaluation of terms such as 'success' and 'failure'. Moreover, it stresses the importance of intermediary actors in facilitating entrepreneurship.

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“…Jämtland is a centre of Swedish gastronomy of this Nordic territory includes a wide range of typical agricultural and agrifood products, made by small agricultural and agrifood production units. This explains why Östersund, in Jämtland, was designated as a UNESCO 'Creative City of Gastronomy' in July 2010 [48][49][50]. Among the most well-known products are Källarlagrad getost, a mature goat cheese designated as a Jämtland Slow Food Presidium; cold meats; sausages and dried meats, such as Reindeer Suovas (salted and smoked lean fillet), another Jämtland Slow Food Praesidium product; smoked herring; and freshwater salmon and trout.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, Jämtland is a centre of Swedish gastronomy of this Nordic territory includes a wide range of typical agricultural and agrifood products, made by small agricultural and agrifood production units. This explains why Östersund, in Jämtland, was designated as a UNESCO 'Creative City of Gastronomy' in July 2010 [48][49][50].…”

Section: Introductionmentioning

confidence: 99%

Consumer Habits of Local Food: Perspectives from Northern Sweden

et al. 2019

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International studies are dealing with the promotion of sustainable food systems more frequently. Additionally, places of purchase and sharing in the choice of food to be consumed have become a network system for families. The aim of this work is to analyse the preferences of Swedish consumers for local/artisanal cheeses and the purchase motivations that guide their choices. We also studied the role played by consumers’ favourite shopping locations (retail store, hypermarket, city market, supply chain). On the one hand, we examined the attractiveness and the power exercised by the various stores and on the other hand, we viewed the consumer in relation to the frequency of purchase, and the confidence with the sales points. We interviewed 200 people in the city of Östersund, highlighting habits, consumption preferences and reasons for purchasing. A multiple correspondence analysis explores the reasons behind the purchase preferences of the local ‘Källarlagrad getost’ artisan cheese from the Slow Food brand. The representations of social network analysis are used to show the complex articulations that influence the choices of consumers in terms of type of cheese purchased/consumed and places of purchase/consumption. The results showed that Swedish consumers, in the purchase of cheeses, have a loyalty point at the point of sale, follow the advice of the seller and are attentive to the reputation of the product. Those who buy Källarlagrad getost are sensitive to safety, appreciate artisan cheeses and choose them for their versatility, have a strong connection with the territory and wish to contribute to supporting the local economy. Knowing these characteristics and preferences of Swedish consumers living in a city in the north of the country is important for marketing activities and for promoting tourism and sustainable gastronomy.

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Locality Management through Cultural Diversity

Cited by 11 publications

References 21 publications

Place branding and local food souvenirs: the ethical attributes of national parks’ brands

Place branding and local food souvenirs: the ethical attributes of national parks’ brands

Food systems in transition: conceptualizing sustainable food entrepreneurship

Consumer Habits of Local Food: Perspectives from Northern Sweden

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