Understanding regional variation in the use of local food in public catering

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Susanna Kujala ◽  
Outi Hakala ◽  
Leena Viitaharju
Keyword(s):  
Computable General Equilibrium ◽  
Regional Variation ◽  
Regional Differences ◽  
Local Food ◽  
Qualitative Comparative Analysis ◽  
Food Products ◽  
Content Type ◽  
Food Procurement ◽  
Public Catering ◽  
Food Share

PurposeThe main aim of this study is to identify the factors that can affect regional differences in the procurement of local food in public catering. Understanding how some regions procure more local food products than others could help promote the use of local food in public catering. Regions with a lower share of local food can learn from regions that have a higher local food share.Design/methodology/approachThe studied phenomenon is complex; therefore, we used several approaches to identify the share of local food procurement and the reasons behind the regional differences. The study gathered survey data and used fuzzy-set qualitative comparative analysis (fsQCA), a computable general equilibrium model and several data sources.FindingsThe share of local food within the total food procurement varies markedly between regions. The highest local food shares can be linked to a combination of three factors: sufficient and suitable supply, adequate organisational conditions and a political atmosphere that encourages the use of local food. In addition to limited political incentives, poor supply or inadequate organisational conditions effectively characterise why some regions use very few local food products. Hence, a move towards using more local food in public catering requires political decision makers, food producers and procurement personnel to demonstrate a common will and take cohesive action.Originality/valueBy examining regional variation, the results of this study offer a new perspective on the use of local food in public catering.

Consumer perception of local food products in Hungary

2020 ◽  
Vol 122 (9) ◽  
pp. 2965-2979 ◽  
Author(s):  
Ágnes Szegedyné Fricz ◽  
András Ittzés ◽  
László Ózsvári ◽  
Dávid Szakos ◽  
Gyula Kasza
Keyword(s):  
Food Supply ◽  
Local Food ◽  
National Level ◽  
Food Products ◽  
Consumer Perception ◽  
Farmers Market ◽  
Content Type ◽  
Food Supply Chains ◽  
Representative Study ◽  
Local Product

PurposeThe purpose of this paper is to examine the role of local origin of food in the Hungarian population's decisions regarding food purchase and to identify under which conditions consumers consider food to be a local product.Design/methodology/approachThe study was based on a representative quantitative consumer survey (n = 1,000). Cluster analysis was used to define different consumer groups.FindingsIn general, consumers perceive that local products have positive characteristics that distinguish them from not locally sourced foodstuffs. The results prove that the accessibility of local food products differs to a great extent in towns and regions. In towns with local markets, the ratio of recognition and acceptance of local products is higher. Based on the attitudes and behaviour of respondents towards local products, five clusters were separated and described.Research limitations/implicationsAlthough the sample's representativeness of three demographic factors was ensured, some general limitations resulted from the sampling methodology.Practical implicationsBased on the study findings, the authors encourage farmers' market operators to actively study the purchasing habits, attitudes and expectations of the consumer groups described in the study and to exchange information to promote the development of an economically successful local food supply system.Originality/valueThis empirical representative study is suitable to describe the knowledge, attitudes and behaviour of Hungarian consumers related to local food products. Consumer perception about local food varies internationally; therefore, national level studies are important to understand the viability of short food supply chains.

Place branding and local food souvenirs: the ethical attributes of national parks’ brands

2020 ◽  
Vol 13 (2) ◽  
pp. 163-175
Author(s):  
Lucia Pizzichini ◽  
Valerio Temperini ◽  
Gian Luca Gregori
Keyword(s):  
National Parks ◽  
Small Businesses ◽  
National Park ◽  
Local Food ◽  
Place Branding ◽  
Food Products ◽  
Communication Tool ◽  
Content Type ◽  
Tourist Destinations

Purpose This paper aims to identify what ethical attributes tourists associate with national parks’ brands shown on food souvenir labels and the influence of such attributes on purchase motivations. Design/methodology/approach An exploratory study was carried out involving a total of 102 Italian tourists, who were interviewed at two different souvenir shops in Italy. Respondents were first asked to describe what images and values they were associating with the visited Italian National Park. The second level of questions related to the association of food products with national parks and the purchase motivations of food products branded with the national park’s label. The ethical attributes associated with the national parks’ brands and their relevance in purchase motivations were detected and analyzed through content analysis. Findings The analysis of the national park brand allows highlighting the food souvenir role in communicating ethical values that influence the perceived quality of food as well as tourists’ purchase motivations. The analysis reveals interesting implications for the enhancement of local productions in tourist destinations, more specifically, how the place brand can act as a valuable communication tool. Particular attention is given to the crucial role that national parks’ brands play in strengthening the value proposition of small businesses located within parks. This vision must be implemented from the perspective of mutual promotion of local food and tourism in these parks. Originality/value The results of this paper contributed to the literature by filling the gap regarding the role of place brands in promoting food souvenirs.

Regional responses to macroeconomic and regional policy in Poland

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Ageliki Anagnostou ◽  
Vyron Bourelias ◽  
Paweł Gajewski
Keyword(s):  
Computable General Equilibrium ◽  
Regional Differences ◽  
Regional Policy ◽  
Comprehensive Evaluation ◽  
Output Growth ◽  
Small Scale ◽  
Cge Model ◽  
Content Type ◽  
Cge Models ◽  
Country Level

PurposeThe purpose of this paper is to investigate regional impact of macroeconomic and regional policy impulses, using our newly developed multi-regional computable general equilibrium (CGE) model for three, structurally distinctive Polish macro-regions.Design/methodology/approachIn this study, we build an interregional social accounting matrix for Poland and use it to develop a small scale, three-region CGE model, reflecting the size of regional economies and cross-regional differences in industrial structures, while also explicitly accounting for the dynamics of main economic relationships across regions, such as interregional flows in commodities, labor and capital. The model is subsequently use to simulate regional effects of various policy impulses.FindingsWe demonstrate important cross-regional differences in the transmission mechanism of macro-level policies, which either affect regional output and its individual components (as in the case of imposing shocks to VAT or PIT rates) or are limited to the components, while preserving a rather uniform impact on output (as in the case of imposing shocks to wages). Furthermore, we contribute to the regional policy equity-efficiency trade-off debate, by illustrating quantitatively how, due to structural differences, spatially targeted expenditure measures might promote either regional convergence or aggregate output growth at the country-level.Originality/valuePrior to our study, regional CGE models have not been used to simulate spatial distribution of aggregate shocks in Poland or in any other CEE country. Another originality of our study lies in comprehensive evaluation of various policy impulses, from the perspective of their impact on the respective region, spillovers to the other regions and its overall, country-level effect.

Bringing terroir back to the roots? A methodological proposal for studying local food products

2019 ◽  
Vol 121 (12) ◽  
pp. 3089-3101 ◽  
Author(s):  
Lucile Garçon
Keyword(s):  
Design Methodology ◽  
Local Food ◽  
Food Products ◽  
Analytical Framework ◽  
Content Type ◽  
Early Beginning ◽  
Scientific Papers ◽  
The One ◽  
Fruitful Research ◽  
Constructivist Approaches

Purpose In line with various scientific papers warning against an inconsistent use of this adjective for food qualification, the purpose of this paper is to point out the sweeping assertion that “local” equates to “ecological”. Design/methodology/approach Looking beyond the measurement of carbon emissions to assess impacts on the environment, this paper addresses ecological issues in terms of interactions with the environment. To this end, it enhances an under-the-skin approach that goes through “local” fruit and vegetables to look into seed management and plant breeding practices. Findings This method, tested with 2 vegetative species – apple and potato – on 12 case studies in Europe, allows to build a typology that discriminates between: producing food without reproducing plants, grafting trees and storing tubers for maintaining landraces, and sowing seeds to restart the breeding process from the early beginning, trying in this way to enhance the capacity of plants to better fit with their environment. The typology matches a gradient that describes various degrees of intensity of environment–society relationships, from disconnection to adaptation – conceived on the one hand as already stabilized and on the other hand as still evolving. Research limitations/implications This analytical framework sheds light on contradictions that many local food networks have to face while yearning for a recognition by a geographical indication. Originality/value The paper argues that vegetal material might be a fruitful research object for tracking the controversies that unfold along the construction of local food products. It discusses social constructivist approaches of terroir while advocating for a materialist approach.

scholarly journals PUBLIC FOOD PROCUREMENT – THE SITUATION IN LATVIA

2018 ◽  
Author(s):  
Inita KRIVAŠONOKA ◽  
Andra ZVIRBULE
Keyword(s):  
Local Food ◽  
Public Procurement ◽  
Descriptive Analysis ◽  
Food Products ◽  
Income Source ◽  
Environmental Criteria ◽  
Production And Consumption ◽  
Food Procurement ◽  
Other Information ◽  
Local Farmers

One of the most important medium-term tasks in Latvia is the promotion of production and consumption of local food through implementing measures aimed at increasing the market share of food products produced in Latvia in public procurement and consumption. The research aim is to examine the situation of public food procurement in Latvia and assess the changes of local products share in public food procurement. In Latvia, at the end of 2014, in response to Russia's embargo on the Latvian-produced food products and to promote local food consumption in the country was accepted new Regulations. These Regulations prescribe the requirements for public procurement using environmental criteria, and their application, as well as the applicable tender selection criteria for the food supply and catering contracts. This contributed an increase of the quantity of purchases where ZPP criteria were used, thereby also increased the share of local production. The purchase of food from local farmers positively affects local entrepreneurship, while providing a significant income source for the local farmers; in this way, the viability of many small local agricultural holdings is maintained. Research methods used: monographic, descriptive, analysis, synthesis, statistical analysis. The present research was performed based on the statistical data, research papers and other information sources.

Procurement and consumption of local and organic food in the catering of a rural town

2014 ◽  
Vol 116 (3) ◽  
pp. 419-430 ◽  
Author(s):  
Irma Tikkanen
Keyword(s):  
Local Community ◽  
Local Food ◽  
Organic Food ◽  
Food Products ◽  
Local Economy ◽  
Development Cooperation ◽  
Environmental Benefits ◽  
Food Culture ◽  
Content Type ◽  
Rural Town

Purpose – This paper aims to describe the transformation towards consuming local and organic food (LOF) in the catering of a rural town. Product development cooperation, procurement, consumption, and prices are illustrated. Achieved local, social and environmental benefits are depicted. Design/methodology/approach – Theoretical framework includes the EU's strategy for corporate social responsibility concerning public procurement. Recent research on LOF and its procurement are summarized. The sources for empirical data included web pages depicting the case town and an interviewee, namely the food service manager. Findings – The results indicated that in 2011 local food products amounted to 46 per cent, whereas organic food products accounted for 14 per cent of the food procurement in the case town school's catering. The percentage of local food products in the whole town's catering amounted to 13. Benefits for the local community included money supporting the local economy, which thus facilitated the producers developing their businesses. However, higher prices were paid. Social benefits entailed that LOF contains the least amount of additives possible and LOF also advocates local food culture. Environmental benefits included, e.g. the following aspects: protecting the natural environment; decreasing packaging and bio waste; and diminished consuming water and energy. Practical implications – Increasing consumption of LOF required the following actions: integrating LOF into the town's strategy; allocating extra resources; training catering personnel; developing products with producers; and organising local procurement procedures. Originality/value – The results offer ideas for small municipalities how to increase the consumption of LOF gradually, and thus achieve benefits for the local community. The results may interest also those selling-in to that market sector.

scholarly journals Selling places: a community-based model for promoting local food. The case of Rhondda Cynon Taf

2019 ◽  
Vol 13 (2) ◽  
pp. 215-228
Author(s):  
Robert Bowen ◽  
Sophie Bennett
Keyword(s):  
Local Food ◽  
Place Branding ◽  
Food Products ◽  
Successful Implementation ◽  
Participatory Action ◽  
Community Members ◽  
Group Discussions ◽  
Holistic Model ◽  
Content Type ◽  
Effective Development

Purpose This paper aims to evaluate how places approach the promotion of local food products and what it means to produce, consume and support local produce in a rural region. Design/methodology/approach The study uses a participatory action-reflective approach through a series of three focus groups held over consecutive weeks with nine participants. This included local food producers, artists and community members, with data collected through focus group discussions, reflective video diaries and a questionnaire. The research was conducted in Rhondda Cynon Taf, Wales, a region with entrepreneurial potential but lacking a reputation for food. Findings Findings demonstrate confused perceptions of local identity, leading to a clichéd image of the region. As such, an origin brand may do little to enhance the value of local produce or increase economic prosperity in places that lack an established identity. Places with a more recognised reputation for food, such as Wales, could benefit from an origin brand, similar to Brittany. Originality/value The study extends the academic understanding of place branding by investigating the value of using origin branding in promoting food products. The context of a lesser-known region highlights the importance of awareness and reputation for the successful implementation of the brand. Additionally, the unique community-led action-reflective methodology provides a holistic model in exploring the effective development of the brand.

Locavores: where you buy defines who you are

2015 ◽  
Vol 43 (7) ◽  
pp. 617-633 ◽  
Author(s):  
Nathalie Spielmann ◽  
Margot Bernelin
Keyword(s):  
Food Consumption ◽  
Structural Equation ◽  
Reasoned Action ◽  
Local Food ◽  
Food Products ◽  
Distribution Channels ◽  
Food Distribution ◽  
Farmers Market ◽  
Content Type ◽  
Retail Channels

Purpose – The purpose of this paper is to understand what motivates consumers, in particular consumers of local food products or locavores, to purchase in local retail channels vs traditional supermarkets. Using the Theory of Reasoned Action, and reviewing the literature on traceability, social relationships, involvement, values, motivation, and distribution channels, the authors propose a model explaining the antecedents and consequences of local food consumption for both locavores and traditional supermarket consumers. Design/methodology/approach – Face to face interviews were conducted in supermarket and farmers market contexts in a mid-sized city in France. A structural equation modelling was used to explain the relationship between the examined variables. Findings – The results suggest that consumers in traditional food distribution channels are not very involved with local food products. Alternatively, this research shows that for locavores, traceability and social links are positively related to involvement with local food products, which lowers price perceptions and positively influences utilitarian shopping value. Originality/value – The research provides a first empirical and academic perspective on local food consumption within different food retail channels in Europe. Much of the recent results on locavores and their behaviours have been conducted in North America and/or have remained rather conceptual.

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