Aalborg Universitet

Catering for the traveling foodies - developing a gastrotourism strategy throughmultistakeholder governance in the city of AalborgExtended Abstract for Tomorrow's Food Travel

Mikkelsen, Bent Egberg

Publication date:2018

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Link to publication from Aalborg University

Citation for published version (APA):Mikkelsen, B. E. (2018). Catering for the traveling foodies - developing a gastrotourism strategy throughmultistakeholder governance in the city of Aalborg: Extended Abstract for Tomorrow's Food Travel. Abstractfrom Tomorrow’s Food Travel , Göteborg, Sweden.

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#TFTSWEDEN

Tomorrow’s Food Travel (TFT)

8-10 October 2018,

Centre for Tourism,

University of Gothenburg, Sweden

Programme

1

Acknowledgments

The organization of TFT conference would not have been possible without the financial support

of the Swedish Research Council (Vetenskapsrådet), the Centre for Sea and Society at the

University of Gothenburg and the Foundation for Economic Research in West Sweden.

Organizers:

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WIFI:

You can use your login credentials for eduroam or the following network:

Network: GoteborgsUniversitet

Username: guw57940

Password: jeDu.853

GÖTEBORG

About the arrival:

The airport is around 30km from the conference venue and the city centre. There is a bus at

airport arrivals that takes around 40 minutes to reach the city centre. Please see

https://www.flygbussarna.se/en and search for Göteborg Landvetter Airport. You can buy the

ticket online, or at the airport in the ticket machine next to the bus stop, or directly on board

but only with credit/debit cards. Accepted cards are: VISA, MasterCard, American Express,

Diners Club, VISA Electron and Maestro.

There is also a taxi stand outside the arrival hall, and the cost will be approximately SEK 500

(around 50 euros).

To reach the conference venue from your hotels you can check tram and buses on the public

transport website https://www.vasttrafik.se/en/.

Relevant transportation apps for your mobile:

If you digit Västtrafik AB in your app/google/play store, you have 2 travelling options:

Reseplanerare app: it can localize where you are and indicate you the nearest tram/bus

stop, as well as how long it will take to reach your destination. You can also insert the

street or bus/tram stop you are in and destination you want to reach, and the app will

indicate you which options you have and how long it will take.

Västtrafik To Go app, where you can buy your ticket online.

PRACTICAL INFORMATION

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Nearest tram/bus stops to Conference venues:

- Pilgatan: Bus 25; Rosa Express

- Handelshögskolan: Tram n. 2

- Vasa Viktoriagatan: Tram n. 3

OPTIONAL FOODIE WALK TOUR

For those who have signed up for this tour, please

bring warm clothing and umbrella or rain coats in case

of rain. We recommend checking out the weather

report at www.yr.no.

Departure will be from Kungsportplatsen at 17.00 and

the tour will last 2 hours.

Meeting point: Kopparmärra (the statue with the riding king at Kungsportsplatsen)

The nearest tram/bus stop to the meeting point is Kungsportsplatsen.

DINNER AT ZAMENHOF

Zamenhof restaurant is three concepts in one: Café Gazette with an all-day-dining approach,

The Silver Lining with a barbecue feel to it, and MayDay, focusing on poké bowls.

It is locate in Esperantoplatsen 5, Gothenburg.

Dress code: Smart/Casual

Transportation: You can reach the restaurant walking from the conference venue, it takes

around 10 minutes. The nearest bus/tram stops to Zamenhof are Hagakyrka or Järntorget.

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School of Business, Economics and Law at the University of Gothenburg

Vasagatan, 1 Gothenburg Info-desk/registration: Main entrance, A Building

Aula – G building, plan 3/4

SKF-salen – F building, plan 4

Room F43 and Room F44 – F building, plan 4

B 41, B building, plan 4

VENUE

Area for outdoor lunch

Main Entrance

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Please note that you have 20 minutes for your presentation, including questions (15 minutes for

presentation and 5 minutes for questions).

Please inform your session chair about how much time you plan to use for speaking and

answering questions before the session starts. The session chair will help you manage your time

by showing you how much time is left - 5, 3 and 1 min.

All presentation/session rooms are equipped with a data projector, screen and PC/laptop.

Please bring a copy of your presentation on a USB drive to be uploaded at least 20 minutes

before the session starts.

Wifi is available throughout all venues, but may be limited in some areas. Presenters in all

rooms are advised not to make use of any online resources. Download all presentation contents

in advance - e.g. if your presentation contains a YouTube video, download it to your USB drive in

advance (and link to it in your presentation).

PRESENTATIONS

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Monday October 8th

17:00 – 19:00 A foodie walk of Gothenburg - Social program for international delegates

Tuesday October 9th

08:00 Registration open

09:00-09:30 Open ceremony

09:30-10:30 I Parallel session

Food tourism and Economic development Room: B 41 Chair: John Armbrecht

Restaurants experiences Room: Aula

Chair: Lena Mossberg

Gastronomy and creative entrepreneurship in rural tourism: encouraging sustainable community development Annelie Sjölander Lindqvist

Making it Experiential: Potentials and Barriers for Attraction Restaurants Flemming Sørensen; Jon Sundbo; Jens Friis Jensen; Lars Fuglsang

Food tourism as a local economic driver for rural communities in South Africa Bernadette Snow

Expanding the understanding of local food - rural restaurants and their customers perceptions Elisabet Ljunggren; Ingrid Roaldsen; Eva N. Høberg; Mariell Jørstad

Food tourism as a way of integration into the Swedish labor market? Jenny Almén Linn; Mirek Dymitrow; Sefika Ćorić; Martin Berg; Karin Ingelhag

Enogastronomic in Tourism, A Key Component For Increasing The Tourist Satisfaction. Impact Factors Analysis On Restaurants Visitors In Cartagena (Spain) Bernardino Quattrociocchi; Giulia Scavizzi; Francesco Mercuri

10:30-10:45 Swedish Fika

10:45-12:00

II Parallel session

Experience Room: B 41 Chair: Richard Robinson

Heritage and culture Room: Aula Chair: Annelie Sjölander Lindqvist

Investigation of tourists’ total dining experiences in Tanzania: an inbound tourists perspective Bahati Mbilinyi; Lena Mossberg; Wineaster Anderson; Tommy Andersson; Lufumbi Mwaipopo

Is Halal the New Nordic Cuisine? The significance of the contemporary globalisation of food ways for food tourism and hospitality C. Michael Hall

Shopping for food, delicatessen & beverage on vacation – Salience of trip purpose, travel experience & destination Erik Lundberg

Food Heritigisation For Tourism Development “Food Of Belonging” In The Italian Dolomites Chiara Massacesi

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Public food markets and the extended gastro-experience: connecting culture and territory Marta Carrasco Bonet; Romà Garrido Puig; Nadia Fava

Exploring the impacts of culture on perceptions of McMenu Mahmood Khan; Kyuho Lee; Inhyuck “Steve” Ha

The Food Tourists’ Extra(ordinary) Experiences Sandhiya Goolaup

Traditional gastronomy at the festivals of the Lake Balaton- Reality or desire? Szilvia Kántor; Katalin Lőrincz

12:00-13:00 Lunch - Seafood lunch signed Sofia B Olsson from restaurant vRÅ

13:15-14:00

Room: Aula Edward Boethius, United Minds - Trends within Food Travel, focusing on the topics Holistic health and Food with a purpose.

14:05-14:50 Room: Aula Louise Byg Kongsholm, Trend forecaster, author and magazine editor

14:50-15:10 Swedish Fika

15:10-15:45

Breakout session1

Room: Aula · Scary Seafood (things from the ocean that we normally don't eat)

Room: F44 · Aquaculture and tourism (extraordinary experiences connected to the sea)

Room: SKF · Urban food production (farming and food production in the cities)

Room: F43 · Protein RE-imagined (new protein sources for example insects, artificial meat etc.)

15:50-16:25

Breakout session2

Room: Aula · Scary Seafood (things from the ocean that we normally don't eat)

Room: F44 · Aquaculture and tourism (extraordinary experiences connected to the sea)

Room: SKF · Urban food production (farming and food production in the cities)

Room: F43 · Protein RE-imagined (new protein sources for example insects, artificial meat etc.)

16:30-17:30 III Parallel session

Marine food Room: F43 Chair: Andreas Skriver Hansen

Digitalization Room: F44 Chair: Lucia Pizzichini

"Scary seafood: an experience-based view on sustainable food production and consumption" Eva Maria Jernsand

Food Delivery and Big Data: opportunities and threats. Case study of the North-West Region of Russia Daria Zagorulko

Attitudes towards and intentional reactions on mariculture development – A local resident perspective John Armbrecht; Kåre Skallerud

Augmented reality (AR) in expressing place through food Federica Caboni; Roberto Bruni; Annarita Colamatteo

Drivers of seaweed consumption – lessons from an Australian study Kåre Skallerud; Dawn Birch; Nicholas Paul

Social Media in Wine Tourism: Case Study of Wineries in Langhe, Italy Magali Canovi; Francesca Pucciarelli

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19:00-23:00 Shared dinner at Zamenhof

Wednesday October 10th

08:30 Registration

09:00-10:00 IV Parallel

Innovation Room: F43 Chair: Eva Maria Jernsand

Marketing communication Room: F44 Chair: Erik Lundberg

Multi-leveled innovations: Three Nordic cases of food and culture experiences. Dorthe Eid; Lena Mossberg

The mainstreaming of food tourism: coupling of food and destination in in-flight magazines. Nora G. Bækkelund

Communication tools for meal design. Lars Eriksson; Tobias Nygren; Åsa Öström

“I Blog, You Taste”. Exploring The Influence Of Food Blogger Credibility And Blog Engagement On Intention To Visit, Taste And Buy. Giada Mainolfi

Comparative Characterization Of Armenian And Portuguese Clay Jar Wine Technology And Production. Manuel Malfeito-Ferreira; Mkrtich Harutyunyan

An Analysis Of The Information On Gastronomic Offerings On The Websites Of Accommodation Providers. Sara Forgas-Serra; Lluis Mundet

10:00-10:30 Swedish Fika

10:30-12:00 V Parallel session

Local food production Room: F43 Chair: Tommy D. Andersson

Food consumption and Place development Room: F44 Chair: Alessio Cavicchi

Community gardens as a travelling concept: urban food production ideas brought and transformed from abroad Jana Spilková; Miroslav Šifta

From place to plate by bike: role of food and gastronomy during a bike tour. Maren Sauter; Jana Heimel

Local food in rural Iceland: Place, innovation and performance Laufey Haraldsdóttir

FOODEV - Food and gastronomy as leverage for local development: opportunities and challenges Chiara Rinaldi

City–region food systems: scenarios to re-establish urban-rural links through sustainable food provisioning E. Gunilla Almered Olsson Anders Burman; Mirek Dymitrow; John Armbrecht; Chiara Rinaldi; Anders Nilsson; Björn Ohlén; Karin Ingelhag; Kristina Fermskog

Perspective On Regional Food Tourism Development: The Case Of Tourists Food Consumption In East Coast Malaysia W. M. Adzim W. M. Zain

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Place, food souvenirs and ethical attributes: an exploratory research on National Parks brands Valerio Temperini; Lucia Pizzichini; G.L. Gregori

Catering for the traveling foodies - developing a gastrotourism strategy through multistakeholder governance in the city of Aalborg Bent Egberg Mikkelsen

12:00-13:30 Lunch - Signed Patrik Sewerin from Garveriet, theme green and sustainable

13:30-14:15 Room: Aula Food Tourism for Local Development - World Perspectives W. Anderson; A.Cavicchi; R.Robinson

14:30-15:30 VI Parallel session

Health Room: F43 Chair: Kristina Lindström

Beer and wine Room: F44 Chair: Chiara Rinaldi

Healthy or wealthy? – Wellness oriented gastronomy in hotels around lake Balaton Flórián Strack; Katalin Lőrincz

Demographic differences in European beer tourism behaviours Matthew J. Stone; Roberta Garibaldi; Andrea Pozzi

Healthy Eating for a Healthy Planet? Issues in Developing Sustainable Restaurants C. Michael Hall; Tim Baird; Hiran Roy, Stefan Gössling

Portuguese Historical Wines: Concept, Consumer Associations And Marketing Implication Ana Isabel de Almeida Costa; Carla Marano Marcolini; Cláudio Ferreirinho Correia; Manuel Malfeito-Ferreira; Virgílio Loureiro

Healthy food trends: Science or fiction? Gianluca Tognon

Developing wine tourism with small wineries in Italy: between bottles and bottlenecks Cristina Santini; Gigliola Paviotti; Alessio Cavicchi; Federica Baldoni; Mara Cerquetti; Paolo Passarini

15:30-16:00 Closure Room: F43

16:00-16:30 Swedish Fika