promoting synergies between tourism and food in denmark and england henrik halkier...
TRANSCRIPT
![Page 1: Promoting synergies between tourism and food in Denmark and England Henrik Halkier (halkier@cgs.aau.dk) Laura James (laura.james@humangeo.su.se)](https://reader030.vdocuments.net/reader030/viewer/2022032313/56649e6a5503460f94b67e12/html5/thumbnails/1.jpg)
Promoting synergies betweentourism and food
in Denmark and England
Henrik Halkier ([email protected])Laura James ([email protected])
![Page 2: Promoting synergies between tourism and food in Denmark and England Henrik Halkier (halkier@cgs.aau.dk) Laura James (laura.james@humangeo.su.se)](https://reader030.vdocuments.net/reader030/viewer/2022032313/56649e6a5503460f94b67e12/html5/thumbnails/2.jpg)
Promoting synergies betweentourism and food
in Denmark and England
Henrik Halkier ([email protected])Laura James ([email protected])
1. Introduction: food and tourism synergies2. Practice perspectives3. Institutions and policies4. Reflections
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Objectives
• To compare the actors and institutions involved in the food and tourism sectors in North Jutland, Suffolk and Jämtland, exploring:– the adaptation and recombination of existing food
and tourism practices (production, processing, catering, experience creation, promoting…)
– the institutions and policies shaping interactions between the food and tourism sectors (DMOs, local government, regional development agencies, LAGs…)
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“travel informed by the desire to experience a particular type of food or the produce of a specific region” (Hall & Sharples, 2003: 10)
Purpose
Style
Sourcing
Production
FEEDING TOURISTS
Sustenance
Generic
National
Standardized
FOOD TOURISM
Experience
Place specific
Localized
Specialized
Food and Tourism
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Tourists and food
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Tempting development prospects…
• Food increases attraction/brand of destination (Richards 2002, Presenza & Del Chiappa 2013)
• Extending the season (Hall et al. 2003)• Boost local food production, rural diversification
(Hjalager 2002, Everett & Slocum 2013)• Cultural sustainability, heritage and regional
identity (Long 2004, Sims 2009, Telfer & Hashimoto 2013)
• Environmental sustainability (Hall & Gössling 2013)
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Two Perspectives
• Practices – Producing food– Retailing– Catering and hospitality,– Creating experiences– (Promoting tourism)
• How are existing practices adapted, connected, transformed? Are new practices being created?
• Institutions & Policies– Rural development (EU
LAGs) – Destination development
(DMOs)– Economic development
(RDAs, Local Authorities/municipalities)
• How do these:– shape existing practices & the
links between them – Support (or hinder) the
development adaptation, recombination, transformation, etc…
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North Jutland (DK), Suffolk (UK)•Coastal destinations with rural hinterlands
– North Jutland – self-catering holiday homes, Germans, Danes, Norwegians, Swedes– Suffolk – Summer/weekends, cottages and 2nd homes, London and South East
•Food tourism ambitions, no ‘magnificent culinary heritage’– Suffolk – wheat/barley, poultry, pork, vegetables– North Jutland – grain, milk, pork, seafood
•Interviews with producers, retailers, restaurants, policymakers
Case Study Destinations
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2. Practice
• 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'.
• Nicolini’s (2012) sensitizing questions/dimensions of practice– Key and marginal actors, sayings and doings, practical concerns,
temporal organization• A more fine-grained, process-oriented approach
– Not starting with firms, institutions, networks, policies…– What do people do ‘on the ground’
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Food/tourism practicesin North Jutland
• Key practices – Producing– Retailing– Catering– Promoting
• Two initiatives aiming to promote cross-sectoral synergies– New signature dishes– Establish local food market
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Case: Jammerbugt Signature dish
• Adapting existing practices• fixed items on menus• story telling
• linking in new ways• use of local suppliers?
• new practice• make recipe public• joint branding• DMO developing networks
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Case: Hals local food market• adapting existing practice• adding food to existing
summer Saturday markets• producers travelling further to
participate
• linking in new ways• local business development
and tourism promotion connected through development of summer food market
• new practice• DMO developing local product
by initiating event
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Key Findings
• Support for marginalised ‘quality’ food production practices, but small scale
• Focus on adapting visible practices (menus, markets) & new temporality (outside main season) rather than localising food chain
• Some practices ‘too difficult’ to change/link together: buying practices of supermarkets and restaurants – Differences and dependencies between practices– What is at stake when practices must be changed or new ones
adopted?– Brokers and boundary objects
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Food tourismchange strategies
Primary policy target
Food Tourism
Main level of intervention
Firm-level Innovating Developing experience
Destination Localising consumption Promoting image
3. Institutions and Policy• Conceptualising economic/tourism
development strategies– Contextual drivers (destination branding,
boost local food production, food scares)– Available resources (tourism/food,
public/private)– Change strategies (aims, targets)
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North Jutland (DK) Suffolk (UK)
Tourism resources
• Seasonal coastal destination• Mainly self-catering families• Many ‘grill bars’, few high-end
restaurants
• Seasonal coastal destination• Mainly self-catering couples• Many gastro-pubs, few high-end
restaurants
Culinary resources
• No signature dishes• Emerging local quality produce
• No signature dishes• Expanding local quality produce
Private sector
resources
• Some small-scale producers• Some small-scale fishing• Fragmented tourism sector
• Many small-scale producers• Some small-scale fishing• Some larger ‘quality’ producers• Fragmented tourism sector• Commercial distribution to/via
supermarkets etc.
Public sector
resources
• EU LEADER rural programme• Established, well-resourced
DMOs
• EU LEADER rural programme• Limited support for private-sector
led DMOs
Strategising food tourism
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North Jutland (DK) Suffolk (UK)
Policy drivers
• Extension of tourism season• Rural development• ‘New Nordic’ cuisine
• Extension of tourism season• Rural development• Food scares - provenance
Initiatives
• Destination branding with food• Support for food events• (LEADER) food network to
link/profile small producers (and restaurants)
• Signature dishes with local ingredients/story-telling
• Destination branding with food• Support for food events• LEADER diversification projects
Challenges
• ‘New Nordic’ is urban• No joint distribution • Limited growth of small-scale
quality production
• Fragmented tourism policy landscape
• Limited financial resources for promotion
Strategising food tourism
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Key Findings
Policies focus on• Changes visible to visitors: branding, events, menus, (diversification)• New temporality (outside main season)• NOT localising food chain
Policy differences reflect• Perceived/experienced intensity of demand• 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 weaknesses• Limited funding for promotion/DMOs (UK)• Limited addressing of production/distribution density (DK)• Weak combination of branding AND development in sector-based governance (DK/UK)
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4. Reflections and perspectives
• Defining and delimiting practices– Zooming in and out?
• Relationship between practices and strategies– Impacts: continuity and change?
• Comparing and contrasting– Different cross-sectoral coordination strategies
(markets, networks, branding?)