NS29 Workshop 05

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: Think globally – act locally – local materials as actors in developing doughnut (Raworth, 2012) destinations for sustainable tourism futures.

Organisers: Gaute Svensson, Ellen-Johanne Kvalsvik and Joakim Wikström

Affiliation: UiT The Arctic University of Norway and Hrogn AS

Description

Session type: Workshop and plenary discussion between researchers and entrepreneurs. The common interest in this session is exploring responsible consumption and production (SDG 12) of local natural materials, and how they can become local actors (van der Duim, Ren and Jóhannesson, 2017) in developing doughnut economies (Raworht, 2012) for sustaining cities and communities (SDG 11) as tourism destinations. Other SDGs have potential to be forwarded and emphasised as results of this work.

Abstract: If we are to believe OECD (2017) among others, the green shift in the tourism industry depends on an ability to include local food to a much larger degree. This is characterizing a type of entrepreneurship where local materials become actors in relation to sustainable developing tourism and local communities (see also Ren, 2011; van der Duim, Ren and Jóhannesson, 2017). The type of entrepreneurs that work with local materials generated from SME’s related to traditional fishing, farming, herding, hunting and gathering, and the variety of industries depending on these, are of particular interest in this session. We have taken a special interest in resources that has a primary interest as food and the possibilities made from adding value by producing minimal amounts of waste. The local stories of sustaining lives, gained from the practises with these resources and materials, can be put together as a patchwork of ideas and desires that may spark further sustainable engagement and care (Tsing, 2004; 2005; Ingold, 2020). To paraphrase Steve McCool (2016), one can ask, has tourism the ability to sustain local food? And, related to that, can local food production sustain other ways of adding value to waste from the production? If so, and based in practical examples and dialogue with producers, we continue by asking, how can local food be a driver in rethinking sustainability in tourism? This session will therefor lean on and connect especially the SDG’s 11 and 12 and invites scholars and practitioners to engage in dialogue regarding how tourism can sustain local communities (SGD 11) through responsible consumption and production of local food and raw materials (SDG 12).

Organisation:

13:30 – 14:00 An introduction on how to include small local business entrepreneurs in research and university education. Presented by Gaute Svensson

14:00 – 15:00 We are showing a film about a conversation between a local food producer, and an event entrepreneur and chef educator, and a university food scientist. Moderator Ellen-J. Kvalsvik

15:15-16:00 Challenges and possibilities for sustainable food research in post-covid times: Discussion about challenges and possibilities of cooperation between researchers and small business entrepreneurs. What’s in it for us and what’s in it for the entrepreneurs? How can those needs connect in fruitful ways? What are the ethics of paying for sharing information and how can we make it worth while the time and money they spend on researchers?