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CALL FOR CHAPTERS Consumer Science and Strategic Marketing: Case Studies on Food Experiences: Insights for Marketing, Retail and Events: Editors: • Adrienne Steffen, Hochschule Fresenius Heidelberg. • Susanne Doppler, Hochschule Fresenius Heidelberg. Publisher: Elsevier Overview: We would like to invite you to submit a chapter proposal to Elsevier’s new series on Consumer Science and Strategic Marketing (Series Editors: Alessio Cavicchi and Cristina Santini). This new volume presents the challenges customers face in their away-from-home food shopping and consumption experiences and explores how customer food experiences can be created. The book addresses several related topics, including food design, food service design, the creation of customer loyalty through experiences, communication strategies like food promotion and event management, and defining product positioning in a competitive environment.
Food tourism around the world: …, 2003
Journal of Foodservice, 2008
Advances in Environmental Engineering and Green Technologies, 2016
The volume “Food and the Tourism Experience” provides an analysis of food experiences from a wide range of countries and regions around the world. The aim is to develop new knowledge on the relationship between food experiences and tourism that can support the development of appropriate policies, support mechanisms and marketing and branding activities. The OECD has a particular interest in food experiences because it seeks to promote policies that will improve economic and social well-being. Food is vital not only for survival and local development, but it also provides the basis for important newly-emerging creative and cultural industries. It is also an increasingly important part of tourism experiences, and food cultures around the world are a rich source of cultural, economic and social diversity. In the contemporary ‘experience economy’ sophisticated experiences are emerging that combine elements of education, entertainment, aesthetics and escapism to engage the consumer. As experiences become more complex and consumers become more knowledgeable and demanding, leisure and tourism markets have become more competitive, forcing suppliers to innovate and develop new service concepts. Food experiences for tourists form a vital part of the value network linking local food producers, suppliers and cultural and tourism entrepreneurs. Because of the important linkages between food experiences for tourists and other policy areas, including agriculture, food production, country branding and cultural and creative industries policies, it is important to develop an integrated, holistic approach to policy development and implementation. Food has a particularly important role in the development of tourism services, since it often comprises 30% or more of tourist expenditure, and this money is often spent directly with local businesses. It is also argued that integrating food experiences into sustainable tourism development in rural and outlying areas may help ease poverty. In order to utilize food and tourism as an economic development strategy, it is important to encourage visitors to stop, spend and stay longer. In the short-term, the focus should be on retaining visitor expenditure. In the medium term, the focus should be on developing networks and relationships within local businesses and organisations as well as with other regional stakeholders. In the longer term, the focus should be on the development of intellectual capital in order to enhance the regional knowledge base and to develop engaging food experiences. Tourists are increasingly seeking local, authentic and novel food experiences linked to the places they visit. Both at a regional and a national level, foods can become distinctive elements of the brand image of places and help to create distinctiveness. National culinary traditions are still strong, but as food becomes ever more globalised the authenticity of experiences is threatened. Tourists generally approach a country via an adapted version of its cuisine. This volume presents examples of strategies that can increase tourist knowledge of a country’s culinary offerings. Very often this involves a high level of collaboration between different stakeholders in a characteristic “foodscapes” which unite local culture, creativity and food. The important linkages between novelty, authenticity and locality in food experiences mean that small-scale food production is not an artifact of the past; it represents a route to the future. Creating ‘authentic’ experiences is often a question of careful framing and inventive and creative storytelling. Creating a strong narrative about place and the food culture that is linked to it can be an effective form of product development. Interest in culinary tourism may help rescue old traditions which are in the process of disappearing although there is a danger that tourists have less interest in the dish being authentic than in it appearing “exotic.”
Tourism is a major part of the contemporary experience economy, in which food plays an important role. Food is a key part of all cultures, a major element of global intangible heritage and an increasingly important attraction for tourists. The linkages between food and tourism also provide a platform for local economic development, which can be strengthened by the use of food experiences for branding and marketing destinations. One of the major challenges in the experience economy is dealing with the shift towards intangible culture and heritage. The focus of many tourists has changed from the classic 'must see' physical sights such as museums and monuments towards a ‘must-experience’ imperative to consume intangible expressions of culture, such as atmosphere, creativity and lifestyle. This provides new opportunities for tourism destinations as well as new challenges, particularly in the areas of experience development, marketing and branding. This publication provides an understanding of the role of food tourism in local economic development and its potential for country branding. It also presents several innovative case studies in the food tourism sector and the experience industry. Key words: experience economy, local cultural experience, food tourism, tourism development.
Journal ofGadtronomy and Tourism, 2015
The relationship between gastronomy and tourism has developed rapidly in recent decades. Gastron omy has shifted from being a peripheral concern for destinations to being one of the major reasons for some tourists to visit. This review article analyses the causes of this shift, both in terms of the changing social position of gastronomy and in the context of the emerging experience economy. In particular, three moments of experience production are seen as marking stages in the development of the relationship between gastronomy and tourism: the first generation of gastronomic experiences based on the production of themed experiences for consumers; the second generation of experiences cocreated by producers and consumers; and the third generation of gastronomic experiences related to the development of communities around gastronomy and food. In this process a shift is observed from the taste patterns of individual “foodies” to the development of entire foodscapes.
International Journal of Food Design, 2020
In this article, the position that there is a good case for sustainable food tourism despite the negative impact on the climate caused by tourism and travelling practices is argued. This requires, however, that we develop well-designed sustainable food experiences. We need to redesign and rethink the very idea of the food experience with particular focus on participation, the role of the consumer, the accessibility of the food design, and the potential of local contexts, to give some universal examples. This does not mean that sustainable food tourism is or can become carbon neutral. It means that the job of the food designer is to offer climate-friendly solutions and, maybe more importantly, that sustainable food experience designers should focus on how to inspire more sustainable food consumption and anti-consumerist lifestyles beyond the context of the experience. These arguments are presented via a case study of a sustainable food experience from the Faroe Islands.
Journal of Service Research, 2021
This article introduces a novel and comprehensive conceptual framework for designing innovative food experiences that enhance food well-being. We call this framework the novel food experience design. It supports managers in cocreating customer-centric food experiences to limit unintended detrimental consequences and enhance individual and societal food well-being. The novel food experience design (1) employs a systemic (vs. endemic) approach to the innovation process and (2) promotes prioritizing ethical decision-making alongside economic decision-making. Building on insights derived from ecosystem theory and the ethical principles literature, we develop four fundamental propositions to innovate food experiences: do no harm, do good, ensure autonomy, and ensure fairness. Our framework promotes higher levels of individual and societal food well-being than restricted food design innovations, preventing unintended consequences. Finally, we illuminate the implications for service resear...
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Perspectives on Global Development and Technology, 2024
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