BUILDING CROSS-SECTORAL REGIONAL DEVELOPMENT PLATFORMS: THE
CASE OF FOOD TOURISM IN NORTHERN EUROPEAN DESTINATIONS Laura James
([email protected]) Henrik Halkier
([email protected])
Slide 2
Specialisation or variety? Marshalls clusters or Jacobs
externalities? Related variety: optimal distance between sectors =
close enough for understanding, far enough to learn Quantitative
studies measuring degrees of variety in regions (preconditions),
correlating these with economic outcomes Qualitative case studies
of individual cross-sectoral regional initiatives Lahti
(Harmaakorpi, 2006), Bavaria, Skne, Styria (Cooke, 2012), Tuscany
(Lazzeretti, 2010) Policy implications: identifying and promoting
potential future cross-sectoral synergies From cumulative clusters
to combinatorial platforms?
Slide 3
Is relatedness enough? What kind of relatedness? Sectoral
Cognitive proximity (Nooteboom, 2009), 'organised proximity' (Torre
and Rallet, 2005); social proximity (Boschma, 2005) Inputs and
outputs, infrastructure, generic technologies Innovation involving
different groups is often difficult, even within sectors/firms How
is cross sectoral development achieved in practice? How are
policies and practices of food production, retailing, catering and
tourism reimagined and reconnected?
Slide 4
Food tourism platforms in NW Europe Why food and tourism?
Branding, boost local food production, extend tourist season From
feeding tourists (industrialised, national distribution, pre fab,
limited seasonality) To Local, artisan, traditional, quality,
experiences Key practices Producing and processing food, retailing,
catering and hospitality, developing tourist products/experiences,
promoting tourism Key actors Destination management organisations,
local/regional/national government, farmers, producers/processors,
private tourism firms (hotels, attractions), catering trade
(restaurants, cafes), wholesalers, supermarkets
Slide 5
Food tourism platform in NW Europe Two case studies: North
Jutland (DK), Suffolk (UK) Coastal destinations, rural hinterlands,
food tourism ambitions Suffolk part of the bread basket of England:
wheat/barley, poultry, pork, vegetables North Jutland pork, seafood
Both regions summer season, self catering, families (NJ), couples
(S), Interviews with producers, retailers, restaurants,
policymakers
Slide 6
Food Tourism North Jutland (DK) Food Tourism Suffolk (UK)
Drivers New Nordic cuisine Extension of tourism season Rural
development Food scares provenance Extension of tourism season
Rural development Resources Some small-scale producers Some small
scale fishing Long-standing tourism sector EU LEADER rural
programme Established, well-resourced DMOs Many small-scale
producers Some small scale fishing Some larger quality producers
Long-standing tourism sector EU LEADER rural programme Commercial
distribution networks to supermarkets etc. Key findings / 1
Slide 7
Food Tourism North Jutland (DK) Food Tourism Suffolk (UK)
Initiatives Destination branding with food Support for food events
LEADER food network to link producers with restaurants Signature
dishes with local ingredients/ story-telling Destination branding
with food Support for food events LEADER diversification/innovation
projects Challenges New Nordic is urban Establishing joint
distribution Expanding small-scale quality production Localising
food chains Lack of iconic (local) cuisine Fragmented tourism
policy landscape Limited financial resources Key findings / 2
Slide 8
Conclusions Focus on visible changes (menus, events) & new
temporality (outside main season) rather than localising food chain
Drivers push vs. pull Resources private (food) vs. public (tourism)
Initiatives diversification vs. networks Challenges development AND
branding