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Sustainability 2017, 9(10), 1748; doi:10.3390/su9101748

Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches

Department of Business Administration, School of Business, Economics and Law, University of Gothenburg, Vasagatan 1, PO Box 100, 40530 Gothenburg, Sweden
Received: 18 August 2017 / Revised: 25 September 2017 / Accepted: 25 September 2017 / Published: 28 September 2017
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Abstract

Food and gastronomy (F&G) are increasingly recognized as potentially determinant elements for the sustainable development of places. A commonly held theory in many research fields is that F&G can contribute to the economic, social and environmental sustainability of places while potentially representing elements that increase those places’ attractiveness and competitiveness. This literature review investigates three main research streams: agriculture and rural studies, place branding and place marketing and food tourism. The aim is to reduce the research fragmentation by offering a more holistic perspective on how F&G are understood in different research areas to identify common and transversal elements that might represent the core of F&G’s potential for place development. These areas have been analysed to identify common, recurrent and significative local F&G resources. Significance in this context indicates that the identified local F&G resources have emerged as meaningful at the local and global levels; that is, they are embedded in the place (spatially and culturally) and are able to identify and differentiate the place in global competition. The analysis reveals that all local F&G resources that support place distinctiveness and attractiveness should also address and strengthen the link between the place (territorial/geographical dimensions) and the people (cultural dimensions). View Full-Text
Keywords: food; gastronomy; sustainable development; place development; literature review; sustainability; policy food; gastronomy; sustainable development; place development; literature review; sustainability; policy
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Rinaldi, C. Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches. Sustainability 2017, 9, 1748.

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