1. Laura James – laura.james@humangeo.su.se Henrik Halkier– halkier@cgs.aau.dk Image, experience and consumption A typology of food tourism strategies as means to renew destination development paths 1. Typologies of food tourism 2. Reconceptualising food tourism 3. Food tourism: Strategies and development paths

2. Laura James – laura.james@humangeo.su.se 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  interpret strategies from perspective of path creation/plasticity REVIEWING FOOD TOURISM STRATEGIES

3. Laura James – laura.james@humangeo.su.se Henrik Halkier– halkier@cgs.aau.dk 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, ….)

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

5. Laura James – laura.james@humangeo.su.se Henrik Halkier– halkier@cgs.aau.dk 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)

6. Laura James – laura.james@humangeo.su.se Henrik Halkier– halkier@cgs.aau.dk 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)

7. Laura James – laura.james@humangeo.su.se Henrik Halkier– halkier@cgs.aau.dk 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)

8. Laura James – laura.james@humangeo.su.se Henrik Halkier– halkier@cgs.aau.dk Food tourism strategies EVOLUTIONARY PERSPECTIVES  Importance of regional/destination context  Modification of existing development path (plasticity)  Creation of new development path  Distinction between more/less combinatorial strategies  Choice and implication of strategies depending on  Actor configurations, private and public  Food tourism resources  Future research  Explore links between strategies, resources and paths through comparative studies (extended literature review, field work)  Develop comprehensive analytical framework accounting for strategies and practices from evolutionary perspective

9. Laura James – laura.james@humangeo.su.se Henrik Halkier– halkier@cgs.aau.dk Reconceptualising food tourism: PRACTICES Food tourism practices Primary attraction EatEnjoy Social setting CommercialDineFestival PrivateCookFish/hunt