1. NORTH JUTLAND FOOD CULTURES Towards new synergies?
Henrik Halkier
Tourism Research Unit
Aalborg University, Denmark

2. NORTH JUTLAND FOOD CULTURES Towards new synergies?
Research methods
Background: Local food profiles
Local challenges and strategies
Developing food tourism in North Jutland
Henrik!
OBS – jeg har sat et nyt foto ind, just for a change Feel free to change back or delete the old ”flying” photo…

3. Research methods Two investigations in four coastal destinations
Identification of possible contact points between tourists and local food experiences (N= 257)
local produce/dishes
inter/national products
What do local stakeholders in food and tourism see as the main challenges (N=40)
producers
professional users
Skagen
Lønstrup/Løkken
Blokhus/Hune
Klitmøller/Nørre Vorupør

4. Background: Local food profiles
Result: Broadly the same ’localness’ in four destinations
Number of food contact-points after degree of locality, four destinations combined (N=257)

5. Background: Local food profiles
Result: Broadly the same ’localness’ in four destinations
But place still matters:
Blokhus/Hune: weaker in eating out
Løkken/Lønstrup: strong in self-catering
Klitmøller/Nørre Vorupør: Very strong in self-catering
Skagen: typical fish, local beer
Percentage of food contact-points with local/typical food, four destinations combined (N=257)

6. Background: Local food profiles
Results:
Uneven local food accessability
Number of local/typical food contact points in relation to local tourism activity: Contact points per 100 mio DKK tourist consumption
Blokhus/Hune: N=55
Løkken/Lønstrup: N=74
Klitmøller/Nørre Vorupør: N=49
Skagen: N=79
Henrik!
OBS på at jeg har indsat et foto – ved ikke helt hvorvidt det passer ind (det er jo ikke just flaterende, men det kan også være ok? Viser at også billigere spisesteder har fanget lidt af bølgen) eller om det er problematisk at stednavn er med…

7. Local challenges and strategies
Producers
Retailers/eateries
Too few producers
Stable supplies
From producer to seller
Finding producers
Price, quantity, delivery
Struggle with bureaucracy
Food-safety crucial
Brand exclusivity
Integrate in other experiences
For well-off tourists?
Varying benefit from/trust in public projects
Stable supplies/continual productflow
Struggle with bureaucracy – fødevarestyrelsen tjekker også hjemmeside, menukort m.m. – svært at skrive det er lokalt (også for restauranter)
Stable supplies/continual productflow – also opposite - for smaller eateries the big amounts that needs to be taken can also be a challenge
Price, quantity, delivery – some retailers/eateries say it’s not a problem, advantage to work with locals, more flexible (and more fun)
For well-off tourists? – some tourists buy local, but residents not – big difference in season
- however, many have noticed a growing trend in local food, especially more high-end restaurants and attractions
Struggle with bureaucracy – food control by the Danish Veterinary and Food Administration, menus/homepages also controlled (difficult to promote locallness)

8. Local challenges and strategies
Inspirational networks
Business development
Event support
Themed routes/dishes
Local supply chains
(restaurants > retail)
Place branding

9. Developing food tourism in North Jutland
Strategies focus on
Changes visible to visitors: branding, events, menus, (diversification)
New temporality (outside main season)
NOT localising food chain
Strategic differences reflect
NOT degree of availability of local food (producers, retailers)
Alternatives to diversification for small farmers (wage labour)
(National) preferences for particular policy instruments (networks vs grants)
Long-term strategic weakness
Weak combination of branding AND development in sector-based governance (DK/UK)

10. NORTH JUTLAND FOOD CULTURES Towards new synergies?
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