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The local in farmers' markets in New Zealand
Linnaeus University, School of Business and Economics, Department of Organisation and Entrepreneurship. University of Canterbury, New Zealand ; University of Oulu, Finland .ORCID iD: 0000-0002-7734-4587
2013 (English)In: Sustainable culinary systems: local foods, innovation, tourism and hospitality / [ed] C. Michael Hall & Stefan Gössling, Routledge, 2013, 1, 99-121 p.Chapter in book (Other academic)
Place, publisher, year, edition, pages
Routledge, 2013, 1. 99-121 p.
Series
Routledge Studies of Gastronomy, Food and Drink
National Category
Economics and Business
Research subject
Tourism
Identifiers
URN: urn:nbn:se:lnu:diva-59248Scopus ID: 2-s2.0-84892401381ISBN: 9780203114070 (print)ISBN: 9780415533706 (print)OAI: oai:DiVA.org:lnu-59248DiVA: diva2:1058059
Note

About the Book

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.

Available from: 2016-12-20 Created: 2016-12-19 Last updated: 2017-01-12Bibliographically approved

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CiteExportLink to record
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Citation style
  • apa
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