Henrik Halkier – 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 – Laura James – 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 REVIEWING FOOD TOURISM STRATEGIES

Henrik Halkier – Laura James – Food tourism typologies ACTORS, RESOURCES, GOVERNANCE? 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 – Laura James – Food tourism typologies ACTORS, RESOURCES, GOVERNANCE? Consumption  more/less important (ex: Hall et al. 2003, Boyne et al. 2003, ….. (?))  different food qualities in focus (ex: Richards 2002, Long 2004, …. (?)) Production  Supply chain structures (ex: Hall et al. 2003, Bessiere 2013 (?))  Different types of value added (Hjalager 2002): Volume, quality, services, knowledge

Henrik Halkier – Laura James – Food tourism typologies ACTORS, RESOURCES, GOVERNANCE? Consumption  more/less important (ex: Hall et al. 2003, Boyne et al. 2003, ….. (?))  different food qualities in focus (ex: Richards 2002, Long 2004, …. (?)) Production  Supply chain structures (ex: Hall et al. 2003, …. (?))  Different types of value added (Hjalager 2002): Volume, quality, services, knowledge Resources  Facilities, activities, events, organisations (ex: Ignatov & Smith 2008, Smith & Xiao 2008, Everett & Slocum 2013)

Henrik Halkier – Laura James – Food tourism typologies ACTORS, RESOURCES, GOVERNANCE? Consumption  more/less important (ex: Hall et al. 2003, Boyne et al. 2003, ….. (?))  different food qualities in focus (ex: Richards 2002, Long 2004, …. (?)) Production  Supply chain structures (ex: Hall et al. 2003, …. (?))  Different types of value added (Hjalager 2002): Volume, quality, services, knowledge Resources  Facilities, activities, events, organisations (ex: Ignatov & Smith 2008, Smith & Xiao 2008, Everett & Slocum 2013) Governance  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 – Laura James – Reconceptualising FOOD TOURISM STRATEGIES Food tourism strategies Primary target of change FoodTourism Type of change aims QualitativeInnovationExperience QuantitativeLocalise consumption Image 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)

Henrik Halkier – Laura James – Reconceptualising food tourism: TARGET PRACTICES Food tourism practices Primary attraction EatEnjoy Social setting CommercialDineFestival PrivateCookFish/hunt 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'.

Laura James – Henrik Halkier– 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 CASE STUDY Food tourism platform in North Jutland

Laura James – Henrik Halkier– Feeding TouristsFood Tourism Producing FoodIndustrial production of standardized foodstuffs Maximise profits [Some small artisan producers] Small-scale, traditional, creative, local Often ‘lifestyle’ businesses RetailingSupermarkets/national wholesalers Local food market Food network to link producers with restaurants Still no joint distribution CateringSelf-catering (bringing food from home) Occasional eating out Limited seasonality, pre-fab ingredients Signature dishes with local ingredients Story-telling menu Promoting Tourism Summer season Families Promotion Branding region with food Extended season Older wealthier couples Developing initiatives

Henrik Halkier – Laura James – 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  Need for reviewing policy practices  Underlying assumptions?  Cross-sectoral synergies?  Strategic black spots?