NS29 Session 14

29th Nordic Symposium on Tourism and Hospitality Research
Shaping mobile futures: Challenges and possibilities in precarious times

21-23 September 2021

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Title: The importance of slow food and what it means for gastro tourism and slow travels

Organisers: Anna Karlsdóttir, Dominique Plédel Jónsson, Hilde Bergebakken, Viola Capriola, Minna Junttila, Eirikur Jákupsson, Philip Linander, Sunniva Mortensen, Pal Drønen, and Jannie Vestergaard

Affiliation: The network of Slow Food in the Nordic Countries

Description

The network of Slow Food in the Nordic Countries has grown and it has become stronger thanks to the many activities in your countries and to Terra Madre Nordic. At core is the perspective of economic, environmental and social sustainability. One of the sub-groups of the network is Slow Food Travel and rural development group. This visionary cooperation enabled by numerous volunteers aims to support biodiversity and local food cultures, hence locally engaged development. Slow travel is fuelled by the wish to reorient to another kind of tourism than that which has emerged with boosterism and economic growth as its main goal. It addresses issues like how can travels be a learning experience and how do we approach the authentic experience in slow travel. The objective of the session is that we want to discuss what gastro, culinary or slow food travel entails and how it can strengthen the sustainability priority in tourism development for Nordic countries and regions.

Eating delicious food adds to the quality of life and is often a large part of the travel experience. Knowing that how you choose what and where to eat during your travels, as well as in daily life, encourages a feeling of community and enhances your own wellbeing. To what extent contributes slow-food tourism to responsible production, procession and consumption of food? To what extent does it support responsible travelling (e.g. conscious/ mindful travelling)? To what extent can it strengthen social aspects of tourism (e.g. facilitating interaction and engagement of community actors, on the one side, and authentic experiences of tourists, on the other)? What are the economic benefits of such a mutual engagement?

We invite presentations that relate to development connected to Cittàslow or slow food at its core, or for discussions on what does slow food tourism mean in different Nordic contexts. We are interested in exploring how the “good, clean and fair food” philosophy can be applied to travel. We embrace participation of diverse groups; from researchers, travel entrepreneurs to activists.

 Abstracts