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- Bogren, Maria, 1962-, et al.
(author)
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Creating tourism experiences from food products
- 2018
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In: Destination Dynamics 2018.
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Conference paper (peer-reviewed)abstract
- Gastronomy is nowadays seen as an important part of tourism. Different kind of food producers are creating places where tourists want to travel to experience the food (e g product) at a certain place (often the production site). Food producers are therefore becoming important tourism producers and they try to find new ways to attract tourists and/or the tourists demand to experience the place where the products are produced. Due to that, the food producers themselves can become a travel reason. The aim with this paper is to discuss how food producers creates tourism experiences. This is further examined by the following research questions: How do food producers create tourism experiences based on high quality products? What are the key values in creating tourism food experiences? The study was conducted as a qualitative multiple case study with eight cases selected by recommendation from local researchers: four cases from northern Europe (two cheese producers in Jämtland, Sweden, and two distilleries in Tröndelag, Norway) and four cases from southern Europe (two olive oil producers and two wine producers from Andalusia, Spain). Data was collected by observations, semi-structured interviews and documentary studies. The results show that food producers creates different products as well as different types of experiences. This can be explained by a theoretical model in three steps namely products (1), tourism visits (2) and tourism experiences (3). When the first step, the basic needs, is fulfilled, the producer can climb higher to the next step. Thereafter, they continue to climb up in the model by providing different types of visits and tourism experiences. The model is also highly dependent on three surrounding influences; from the place, product quality and value in use. When it comes to quality, this is valued in all three steps of the model. This theoretical model can be useful for food producers that would like to expand their products into tourism.
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| 3. |
- Bogren, Maria, 1962-, et al.
(author)
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Entrepreneurial support systems and potential entrepreneurs´ knowledge of them
- 2017
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Conference paper (peer-reviewed)abstract
- All over the world, governments are supporting entrepreneurial activity in order to develop their countries through successful businesses. There are different support systems supporting active and potential entrepreneurs in the European countries, but do all potential entrepreneurs know where to turn for information and help about starting and running a business? The aim of this study is to explore support systems in Poland, Spain and Sweden and, in addition to this, to investigate what knowledge students have of different support systems that would be of use if they want to start their own business. Previous research shows that students who have participated in entrepreneurship education programs are more likely to become entrepreneurs (Charney & Libecap, 2000; Galloway & Brown, 2002; Davidsson & Honig, 2003; Athayde, 2009). Several studies show how having parents, friends, or neighbors who run a business can inspire a person to start their own business (e g Davidsson & Honig, 2003; Krueger, 1993; Scherer et al., 1989). This explorative study was conducted in three European countries: Poland, Spain, and Sweden. Firstly, a review of existing support systems was performed in each country. Secondly, a questionnaire was distributed in May 2017 to university students in different study programs and at different levels of education. In total, 124 questionnaires were handed out and answered by 64 Spanish students, 34 Swedish students, and 26 Polish students. The questionnaire included background questions such as age and sex, but also asked if the students wanted to start a business or not. We asked if they currently run a business or have run a business in the past, and if their parents, other relatives, or friends run their own businesses. We also asked where they would go to get information and help, and what sources they would use to find information on starting a business. Finally, we asked them what kind of help they thought they would need. The results show that there are valuable support systems for entrepreneurs and potential entrepreneurs in all three countries. We found more similarities than differences among the support options offered. However, the answers from the potential entrepreneurs show that there is a lack of knowledge about existing support systems. It seems that potential entrepreneurs would rather use their private network, such as family, friends and active entrepreneurs, before turning to consultants in various support system organizations. This study highlights the connection between available support systems and potential entrepreneurs, and is a valuable implication for governments and supporting organizations, focusing on how to reach out with their offered support.
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| 5. |
- Grande, Jorunn, et al.
(author)
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The role of regional support system in driving innovations
- 2018
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Conference paper (other academic/artistic)abstract
- We explore the role, influence and interaction with the support system for entrepreneurial initiatives in two non-core Nordic regions. The analyses are based on interviews 34 nature-based business owners about development their business and their experience with the support system and rural advisors in this process. Data from support system and business advisors were gathered through their websites, policy documents, 4 workshops and supplemental interviews. We found a complex picture of entrepreneur/firm (internal), environmental (external) and relational/supporting (system) factor combination promotes nature-based business establishments and employment. Several entrepreneurs asks for a more flexible support system and tailor made solutions. Firms that already have a high knowledge base and absorptive capacity seem also most efficient in getting the help they need. A dilemma is that those in most need for help don’t know how to ask for it, or do not have capacity to internalize new knowledge and resources offered. To make use of external support it critical that they find their match in a well-functioning support system adjusted to their needs. The support system must be aware of varying level of absorptive capacity in the entrepreneurial businesses. The various roles of intermediary /mentor roles/functions and the need for industry-specific knowledge seem pertinent.
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| 7. |
- Schmudde, Ulrich, 1983-, et al.
(author)
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Tourism Development in Rural Areas in Sweden In the Shadow of a Well-Established Destination
- 2019
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Conference paper (peer-reviewed)abstract
- Tourism development is a field that has been studied by researchers for decades. Research has not yet addressed to any larger extent the issue of destinations that are situated in the shadow from a well-established destination. This article defined shadow destinations as destinations that exist in the shadow of a well-established destination with strong and wellknown brands. The well-established destinations have a famous brand and therefore attract many tourists. The shadow destinations on the other hand struggle with their tourism industry and the development of their destination. The aim with this paper was to study destinations in the shadow of well-established destinations with strong brands. The following questions are investigated: How are destinations in the shadow of well-established destinations affected in their tourism development? What are the conditions for tourism development for destinations in the shadow of well-established destinations? How can destinations in the shadow of well-established destinations benefit from the brand of the well-established destination? The study was constructed as a multiple case study where two shadow destinations in a rural setting in the middle of Sweden were chosen. Data was mainly collected from semi-structured interviews with representatives from the municipality, destination marketing organization, tourism companies as well as infrastructure companies. Data was also collected by observations and written materials. The results show that shadow destinations could add value to tourists in well-established destinations by offering an attraction that benefit the tourists. It also shows the importance of networking between the destinations and the usefulness of the well-known brand in their communication towards tourists. The shadow destination could also help a well-known destination to become more sustainable when the pressure of too many tourists of the well-established destinations is reduced. Finally, shadow destinations could create transport routes that make the tourists choose other ways and therefore experience attractions in the shadow destination.
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| 8. |
- Schmudde, Ulrich, 1983-, et al.
(author)
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Tourism Development in Rural Areas – Success Factors for Growth with Support from Gastronomy?
- 2019
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Conference paper (peer-reviewed)abstract
- The significance of gastronomy for the tourism industry is nowadays a well-studied field. Previous research has shown that there are many destinations that have used gastronomy to strengthen regional or national tourism experiences. For instance, Wales in the United Kingdom (Jones and Jenkins, 2002), Australia (Cambourne and Macionis, 2003), the Niagara Region in Canada (Telfer and Hashimoto, 2003) and Singapore (Henderson, 2004) to mention a few examples. These examples show that gastronomy is directly or indirectly connected to the destinations since it inspires tourists to experience the local food of a region. Researchers have shown that gastronomy can also be used in marketing and in branding a region or a nation (Frochot, 2003; Boyne and Hall, 2004; du Rand and Heath, 2006; Hashimoto and Telfer, 2006; Fox, 2007; Lin, Pearson and Cai, 2011). Some studies have shown that tourists seek regional and ethnic gastronomy because of their desire to have unique experiences (Reynolds, 1993; Hall et al, 2003; Cohen and Avieli, 2004; Lin, Pearson and Cai, 2011). Even more important is that tourists’ gastronomy experiences can contribute to their satisfaction with the destination (Nield et al, 2000; Yuksel and Yuksel, 2002) and can also influence their desire to return to the destination (Sparks et al, 2003; Lin, Pearson and Cai, 2011). The Swedish government launched in 2010 “Sweden – the new gastronomy country” with the long term vision is also to gain better profitability for Swedish farmers, growers and producers, rural development, doubling gastronomy exports, more tourists visiting Sweden for the good sake of gastronomy, better public meals and more quality restaurants. But above all, the aim is to focus on the unique tastes, experiences, products and people (http://matlandet.se/about/). 80 % of tourists think that gastronomy and experiences is a main purpose for a trip and within the tourism sector and more and more people travel to rural areas to experience new and local gastronomy. However, there are some regions that are more successful in their use of gastronomy for tourism development. The aim with this paper is to discuss how tourism with the help of gastronomy can develop an underdeveloped tourism region. The study was designed as a qualitative case study where two neighboring regions in the middle of Sweden were chosen. The regions are both peripheral and are consider semi to highly rural by character. Interviews were conducted with gastronomy companies, public actors such as representatives from the region as well as the municipality and gastronomy actors. The result shows that it is important with education in gastronomy in the region. It is also of great importance with networks and key actors that works as an engine for the industry. The results point towards industrial and business heritage as an important component in adapting to new demands in tourism development based on gastronomy. It is not just important with large companies that grow, but also many small scale companies can contribute to gastronomy offers for the tourists.
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| 9. |
- Sörensson, Anna, 1977-, et al.
(author)
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Arbetslivets förutsättningar för kvinnor inom de gröna näringarna.
- 2016
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In: Inkluderande och hållbart arbetsliv. ; , s. 43-
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Conference paper (peer-reviewed)abstract
- Gröna näringar ses som en bransch där tillväxtpotentialen är stor (Tillväxtanalys, 2016). Såväl kvinnor som män är aktiva inom denna näring, men kvinnorna är osynliga i statistik såväl som i forskning. Tidigare studier visar på att kvinnors arbetsliv inom de gröna näringarna är tätt sammanflätat med familjelivet (Caballé, 1999; Sattler Weber 2007). Till exempel visar SCB:s tidsanvändningsundersökning (2012) att kvinnor lägger ner betydligt mer tid på hemarbete jämfört med männen. Kvinnor kompenserar den ökade belastningen i hemmet genom att minska ner den betalda förvärvstiden vilket leder till att de har mindre timmar att lägga på verksamheten (Jennings and McDougald, 2007; Robb and Watson, 2012). Det finns stora skillnader i arbetslivet för företagare inom gröna näringar jämfört med andra typer av företagare. En skillnad är att många ärver sitt företagande (gården), en annan är den tätt sammanflätande livssituationen som denna näring innebär. Kvinnor drivs av att få vara flexibla och att självständigt få styra över sin tid, dessa kvinnor ser en fördel med att vara företagare. Tidigare forskning visar dock att kvinnor, i en högre utsträckning än män, föredrar att vara anställda än att vara egna företagare (SOU 2005:66). Inom de gröna näringarna, där kvinnor i stor utsträckning varit och är dolda företagare, kombinerar kvinnor sitt företagande med att ha en anställning. Med anledning av ovanstående diskussion blir syftet med studien att undersöka arbetslivets förutsättningar för företagande kvinnor inom de gröna näringarna. Forskningsfrågorna är följande: Hur driver de sina företag? På vilket sätt är deras företagande organiserat? Hur ser deras arbetssituationut? Datainsamling har skett genom intervjuer med kvinnor som är aktiva inom de gröna näringarna i Jämtlands län. Slutsatserna vi kan dra är att det finns fyra olika typer av företagare, med skilda förutsättningar för hur deras arbetsliv samt livssituation ser ut.
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