Investigation 24. Local Food Market Analysis

2006 ◽  
pp. 291-298
Keyword(s):  
Local Food ◽  
Market Analysis ◽  
Food Market

Local food: a source for destination attraction

2016 ◽  
Vol 28 (1) ◽  
pp. 177-194 ◽  
Author(s):  
Peter Björk ◽  
Hannele Kauppinen-Räisänen
Keyword(s):  
Regional Development ◽  
Local Food ◽  
Food Markets ◽  
Research Attention ◽  
Research Issues ◽  
Content Type ◽  
Factors Affecting ◽  
Related Information ◽  
Food Attitudes ◽  
Food Market

Purpose This study aims to explore factors affecting travellers’ food-related behaviour by focusing on the local food market. By doing so, the study contributes to the research on food experience in tourism and food-based regional development. The local food phenomenon presents essential research issues from various perspectives. Design/methodology/approach A self-administered questionnaire provided to attendees of a travel fair gauges respondents’ food attitudes and food-related behaviour related to information sourcing and perceptions of food experiences. Findings The study reveals three types of food-related behaviour. Experiencers are committed; they perceive food as essential to destination choices. They search for food-related information before their trips and value originality, newness and locality, as well as authenticity and uniqueness in local food, which eventually have an impact on travel satisfaction. Enjoyers have more casual attitudes towards food, though they view it as an important aspect of their holiday. For survivors, the local food of their destination serves mainly physiological needs. Practical implications Travellers’ food-related attitudes vary, and they behave according to these variations. This information serves as a means to brand hospitality and tourism businesses. Local food attracts travellers and it contributes to the tourist experience, indicating marketing potential for hospitality industries, tourism business and regional development. Originality/value This study adds to tourism research by exploring the effect of food attitudes on behaviours related to local food and local food markets. In particular, it highlights information sourcing, including local food and restaurants, and reveals food and eating characteristics that contribute to various types of travellers’ local food experiences, which have received little prior research attention.

IDENTIFICATION AND PROJECTION OF THE QUANTITY OF FOOD TO BE SUPPLIED TO MUNICIPAL INSTITUTION STUDENTS/ CUSTOMERS IN REZEKNE MUNICIPALITY

2018 ◽  
Vol 6 ◽  
pp. 516-525
Author(s):  
Anda Zvaigzne ◽  
Inta Kotāne ◽  
Aļona Klodāne ◽  
Andrejs Jackaničs
Keyword(s):  
Local Food ◽  
Public Procurement ◽  
Descriptive Analysis ◽  
Local Area ◽  
Small Enterprises ◽  
Food Research ◽  
Local Product ◽  
Green Public Procurement ◽  
Food Market ◽  
Product Sales

Regardless of food market globalisation, in recent years a topical matter has been food consumption as close to the production site as possible or local food. Research studies conducted in the world and in Latvia too show that the introduction of green public procurement contributes to the development of a local area and directly promotes and ensures increases in local product sales, thereby stimulating the purchase of local food to supply customers and students of municipal institutions with food. The authors believe that a timely examination of the situation and a projection of the required amount of food for customers/students of municipal institutions are essential prerequisites for local enterprises in Rezekne municipality to plan and develop their businesses. The paper is based on the implementation results of the research grant "Opportunities for the Green Public Procurement of Food by Municipal Institutions in Rezekne Municipality”. The research aim is to identify and project the quantity of food to be supplied to municipal institution customers/students in Rezekne municipality. The research results indicate that the demand for food to be supplied through public procurement by Rezekne municipality municipal institutions might remain the same in the nearest future. Holding public food procurement tenders in future, the local authorities of Rezekne municipality have to split any large amount of procured food into smaller ones, thus giving an opportunity for local small enterprises to participate in the tenders. Research methods used: monographic, descriptive, analysis, synthesis, data grouping, statistical analysis and a sociological method – a survey of municipality/parish administration representatives.

scholarly journals Local Food Campaign in a Globalization Context: A Systematic Review

2021 ◽  
Vol 13 (13) ◽  
pp. 7487
Author(s):  
Susan (Sixue) Jia
Keyword(s):  
Systematic Review ◽  
Environmental Sustainability ◽  
Local Food ◽  
Local Economy ◽  
Sustainable Growth ◽  
Environmental Friendliness ◽  
Personal Connection ◽  
Basic Commodity ◽  
Food Market ◽  
Global Food

As a basic commodity, food has undergone thorough globalization, with the global food market totaling 1392 billion USD in 2019. Despite such a great amount of global food trade, the idea of favouring the consumption of local food, or local food campaigns, has won ever growing attention and advocacy in recent years as an effort to enhance social and environmental sustainability. This systematic review study draws wisdom from the extant literature and provides critical thinking on how local food differs from non-local food and whether the two are more antagonistic or more complementary. Results suggest that although the term “local food” has hardly been clearly defined, it is possible to accommodate different opinions in a set of common constructs in Eriksen’s “three domains of proximity”. Regarding the strengths of local food, researchers agree more on its strong personal connection, distinctive culture, and high quality, but less on its supporting local economy, reduced energy consumption, and environmental friendliness. Meanwhile, local food has its current weaknesses in terms of higher price and unsuccessful information communication; however, these are not without solutions. Overall, while food localization and globalization differ in purpose, they can well co-exist, promote collaboration rather than confrontation, and together accelerate the sustainable growth of the food market.

scholarly journals The concept of formation and development trends of the local food industry market in the context of intensifying the integration interaction of its participants

2019 ◽  
Vol 81 (3) ◽  
pp. 276-280 ◽  
Author(s):  
I. E. Ustyugova ◽  
L. T. Trineeva ◽  
E. Y. Kolesova
Keyword(s):  
Food Industry ◽  
Local Food ◽  
Supply And Demand ◽  
Food Products ◽  
Food Markets ◽  
International Leadership ◽  
Market Interaction ◽  
Localized Structures ◽  
Food Market ◽  
Integrated Structures

Local food markets represent the interaction of local producers and consumers of food products. Scientists show solidarity, highlighting demand, supply, prices and competition as the main elements of market conditions, and producers and consumers of goods specific to a particular market as the main subjects of market interaction. The peculiarity of the local food market is the concentration of market agents on the territory of a certain region and the implementation of their interaction in accordance with the restrictions and, conversely, the prerequisites for the development of local communities that form the supply and demand of food products, taking into account the technological features of their production. The spread of integration processes leads to the fact that there is competition between integrated structures. Within the framework of alliances and partnerships, the subjects of local markets strengthen their competitive positions by combining the resources, skills, experience, i.e. the competencies of the participants. Actors in food markets have the opportunity to fight for international leadership, gain market positions that ensure the sustainability of their future position. At the same time, there is cooperation between participants who previously competed with each other. The conceptual provisions of the functioning and development of the local food industry market are a set of author's views on the problem of integration interaction of regional actors in the form of holdings, clusters, networks and other geographically localized structures, with the participation of regional economic entities that form and regulate supply and demand in the food industry market in accordance with the targets of regional development, taking into account the limitations and prerequisites for meeting the needs of the population in high-quality food products of their own production.

SOME DETERMINANTS OF DISTRIBUTION PROCESSES OF LOCAL FOOD PRODUCTS IN THE CONDITIONS OF THE PODKARPACIE FOOD MARKET

2018 ◽  
Vol XX (3) ◽  
pp. 96-101
Author(s):  
Karol Krajewski ◽  
Maciej Kuboń ◽  
Monika Świątkowska ◽  
Ewa Świstak
Keyword(s):  
Empirical Data ◽  
Local Food ◽  
Food Products ◽  
Distribution Channels ◽  
Small Scale ◽  
Local Market ◽  
Pilot Studies ◽  
Market Situation ◽  
Food Market ◽  
Barriers And Opportunities

The article concerns restrictions and development of the distribution processes of local food products produced in the Podkarpacie region against the background of the food market and consumption. The market situation of local products in relation to the conditions of distribution processes was characterized and the barriers and opportunities for development of these processes in the region were diagnosed. The pilot studies presented the opinions of enterprises, participants of distribution channels of local food products, on the difficulty of distributing these products. The research was carried out in 2017, and empirical data was obtained by direct interview with entrepreneurs who distribute local food in Podkarpacie. Respondents indicated that despite the high assessment of local products offered by consumers and the development of the food market, there are still difficulties in distributing the products offered beyond the local market, and the barriers are small scale of production, lack of standardization and limitations in product logistics.

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