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Full-Text Articles in Food Studies
Enhancing Visitors Experiences At Artisan Businesses: A Case Study Of The Économusée® Business Model In British Columbia, John Predyk, Nicole L. Vaugeois
Enhancing Visitors Experiences At Artisan Businesses: A Case Study Of The Économusée® Business Model In British Columbia, John Predyk, Nicole L. Vaugeois
TTRA Canada 2018 Conference
ÉCONOMUSÉE© is a non-profit organization founded in 1992 in Quebec, Canada which now includes over 70 Artisans from across Canada and Europe. The model promotes the preservation of traditional knowledge and local entrepreneurship by utilizing cultural tourism to showcase artisans and encourage the consumption of locally produced artisanal products. This study was completed in order to provide data on the growth and effectiveness of the ÉCONOMUSÉE program in British Columbia since it was first introduced in 2012. This paper highlights the results of the impact of the model on overall visitor experience. At this point in time, it appears that …
Restaurants Going Local: Motivations And Challenges For Sourcing Local Food, Mark Robert Holmes, Rachel Dodds, Katarina Pranjic, Jessica Krecisz, Hannah Taylor
Restaurants Going Local: Motivations And Challenges For Sourcing Local Food, Mark Robert Holmes, Rachel Dodds, Katarina Pranjic, Jessica Krecisz, Hannah Taylor
TTRA Canada 2018 Conference
Visitors to destinations are frequently looking to partake of the local fare when travelling, either away from home or to another country (CRFA, 2016). Couple this with the local food movement and the increasing propensity for sustainable travel (Dodds and Holmes, 2017; Loureiro and Umberger, 2005), it begs the question of why restaurants might look towards sourcing locally and the barriers they face. This paper looks to investigate the greatest motivations for restaurants to implement local food in regard food quality, guest interests and appreciation, and social and environmental justice. As well, looking to gain an understanding of the barriers …