1st Edition
Sustainable Culinary Systems Local Foods, Innovation, Tourism and Hospitality
There is increasing public and academic interest in local and sustainable foods and food tourism. These interests have been reflected in such diverse elements as the growth of farmers markets, green restaurants, food miles, crabon and sustainability labelling, concerns over food supply and security, Slow Food, Fair Trade, and a desire to buy and 'eat locally'. Food related hospitality and tourism is integral to this process because of the way in which it simultaneously acts to globalise and localise food consumption and create new foodways and commodity chains. This book therefore aims to provide an integrated understanding of the contemporary interest in food and food tourism through the use of an international collection of illustrative case study chapters as well as the provision of a novel integrative framework for the book, a sustainable culinary system.
This is the first volume to examine the concept of sustainable culinary systems, particularly with specific reference to tourism and hospitality. Divided into two parts, firstly the notion of the local is explored, reflecting the increased interest in the championing of local food production and consumption. Secondly treatment of sustainability in food and food tourism and hospitality in settings that reach beyond the local in a business and socio-economic sense is reviewed. The book therefore, reflects much of the contemporary public interest in the conscious or ethical consumption and production food, as well as revealing the inherent tensions between local and broader goals in both defining and achieving sustainable culinary systems and the environmental, social and economic implications of food production and consumption.
This book provides the reader with an integrated approach to understanding the subject of how culinary systems may be made more sustainable and will be valuable reading to all those interested in sustainable food and food tourism.
Part 1: Introductory Context 1. Sustainable Culinary Systems: An Introduction Part 2: Reinforcing the Local in Food and Tourism 2. Culinary Networks and Rural Tourism Development: Constructing the Local through Everyday Practices 3. Real Food in the US: Local Food Initiatives, Government and Tourism 4. Rørosmat: The Development and Success of a Local Food Brand in Norway 5. The Local in Farmers Markets in New Zealand 6. Is "Local" Just a Hot Menu Trend? Exploring Restaurant Patrons' Menu Choices when Encountering Local Food Options 7. Accessing the Effects of Local Brand Farm Products on the Linkage with Tourism: Evidence from Japan 8. The Evolving Relationship Between Food and Tourism: A Case Study of Devon in the 20th Century 9. Raising Awareness of Local Food Through Tourism as Sustainable Development: Lessons from Japan and Canada Part 3: Slow and Sustainable Food and Tourism 10. Slow Baltic: The Slow Food Concept in Relation to Baltic Gastronomy 11. Collaboration in Food Tourism: Developing Cross-Industry Partnerships 12. Sustainable Winegrowing in New Zealand 13. Regulatory and Institutional Barriers to New Business Development: The Case of Swedish Wine Tourism 14. Sustaining Halal Certification at Restaurants in Malaysia 15. Heritage and Authenticity in Food Tourism Part 4: Conclusion 16. Conclusion: Re-imagining Sustainable Culinary Systems
Biography
C. Michael Hall is a Professor in the Department of Management, University of Canterbury, New Zealand; Docent in the Department of Geography, University of Oulu and a Visiting Professor at the University of Eastern Finland and Linneaus University, Sweden.
Stefan Gössling is a Professor at the Department of Service Management, Lund University and the School of Business and Economics, Linnaeus University, both in Sweden. He is also research coordinator at the Research Centre for Sustainable Tourism, Western Norway Research Institute.
"…there are many things to admire about this book, especially the different case studies which allow the reader to understand the frameworks that are used. The chapters are relevant, interesting and useful. The reader may be surprised by the quality of theoretical research and practical applications. I find this book to be a useful and interesting book for university students, researchers or just for culinary lovers. The value of the chapters is exceptional." – Sara Sbai, School of Business, Mundiapolis University in Casablanca, Morocco and CAEPEM, IAE, University of Perpignan Via Domitia, France
