1. Food tourism: Practices and strategies Introducing an ongoing research project Henrik Halkier– halkier@cgs.aau.dk Laura James – laura.james@humangeo.su.se 1. Tempting prospects, difficult to pursue 2. Food tourism practices: The devil in everyday details 3. Towards a typology of food tourism strategies 4. Northern European case studies

2. Tempting prospects of economic development synergy  food experience add to attraction of destination  boost local food production  from tourist sustenance to food tourism Strategic challenges in developing food tourism  local food experiences must be produced  local food made accessible to visitors  attractions of local food communicated to visitors  local food experiences demanded by visitors TEMPTING PROSPECTS, DIFFICULT TO PURSUE Henrik Halkier– halkier@cgs.aau.dk Laura James – laura.james@humangeo.su.se

3. Inspiration from literature on organisational learning  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‘ (Reckwitz 2002)  Three key aspects of practice as 'sensitising questions' (Nicolini 2011)  sayings and doings  practical concerns  timing and tempo FOOD TOURISM PRACTICES The devil in everyday details Henrik Halkier– halkier@cgs.aau.dk Laura James – laura.james@humangeo.su.se

4. FT PRACTICES Saying/DoingPractical concernsTiming/Tempo ProducingSpecialist nicheExpansion v qualitySeasonality as assett Retailing CateringAdd local story-tellingMaintain kitchen autonomy Supplier reliability ConsumingQuality nicheLess seasonal? PromotingBranding > promotionNetwork stabilityAll-year tourism Case: Taste for Jammerbugten  activity: recipes with local stories in restaurants  outcome: tourists exposed to local cooking  change: networking, story-telling, branding FOOD TOURISM PRACTICES The devil in everyday details Henrik Halkier– halkier@cgs.aau.dk Laura James – laura.james@humangeo.su.se

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

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

7. Regional/local initiatives  local and/or quality food  desirable (well-off) visitors Key actor interviews  food producers  food retailers  local policy makers  tourism / DMOs  food / RDA networks (local trade council) NORTH EUROPEAN CASE STUDIES in coastal destinations  Suffolk, UK  West Jutland, Denmark  Skåne, Sweden Henrik Halkier– halkier@cgs.aau.dk Laura James – laura.james@humangeo.su.se