Suchergebnisse

1. The importance of a stakeholder approach to investigate (and plan) food and wine events : research issues from a European perspective / Cristina Santini and Alessio Cavicchi -- 2. Food and wine events in Europe and the New World : a comparison / Steve Charters and Richard Mitchell -- 3. Food and wine events as permanent institutions / Donald Getz -- 4. Culture and authenticity in food and wine events / Alan Clarke -- 5. Food and wine events : a driver of local economic development / Jean-Guillaume Ditter -- 6. Food and wine events in the context of an ultra-peripheral wine region : the case of FIVIPAL in La Palma Island, Spain / Abel Alonso and Alessandro Bressan -- 7. Expanding the scope of traditional rural products through events, tourism and hospitality : a preliminary case study of Italy's GirOlio / Abel Duarte Alonso and Alessandro Bressan -- 8. Running, walking, wining and dining in the Chianti countryside : the development of an active eno-gastronomic event and the changing role of the stakeholders / Giovanna Bertella -- 9. Business-to-business service quality assessment in professional wine events : the case of Vinitaly / Roberta Capitello. [et al.] -- 10. Eurochocolate : an instrument of valorization for Perugia and its territory / Biancamaria Torquati. [et al.] -- 11. If Jesus had lived now, he would have attended the Gladmatfestivalen (The Stavanger Food Festival) / Reidar Johan Mykletun -- 12. Food and wine events in Sardinia : the role and performance of institutions and local governments in the 'Sardinian young wines exhibition' / Graziella Benedetto and Gian Luigi Corinto -- 13. Food festivals as purpose-created tourism attractions and their impact on destination branding : lessons learned from the development of a regional food festival in Bulgaria / Miroslava Dimitrova and Ivelina Yoveva -- 14. Promoting local? Developing sustainable local food and drink supply networks within destination development / Claire Haven-Tang -- 15. Interest in food events : some insights from Swedish consumers -- 16. The drink driving dilemma in connection with food and wine events : a cross-national evaluation of best-practice solutions from the generation Y's point of view / Albert Stockl. [et al.] -- 17. Conclusion : issues still left on the "table" / Cristina Santini and Alessio Cavicchi.

Front Cover -- Case Studies in the Wine Industry -- Copyright -- Contents -- Contributors -- Foreword -- Series Preface -- 1: Introduction -- Reference -- Part One: Market outlook, consumer behavior and the relevance of consumer science -- 2: Wine sector: Definitions and nuances from global to country analysis-A comparison between Old World, New World, and eme ... -- 2.1 Introduction -- 2.2 Overview of the world market: Analysis of the OIV annual report -- 2.2.1 Global wine production -- 2.2.2 Wine consumption -- 2.2.2.1 Global wine consumption -- 2.2.2.2 Wine consumption per capita -- 2.2.2.3 Wine exports -- 2.2.2.4 Wine imports -- 2.2.3 Discussion -- 2.3 Regional analysis -- 2.3.1 Old World -- 2.3.2 New World -- 2.3.3 Emerging regions -- 2.4 Definition of wine categories -- 2.4.1 Bottled still wines -- 2.4.2 Sparkling -- 2.5 Grape varietals diversity -- 2.6 Conclusions -- 2.7 Further research -- To make in-depth analysis per country -- Old world -- France -- Central Europe and Eastern Europe -- Mediterranean Countries -- Newcomer -- New world -- Africa -- Oceania -- Asia -- North America -- South America -- Sparkling wines -- Fortified wines of the world -- References -- 3: Consumer behavior toward wine products -- 3.1 Introduction -- 3.2 Culture, age and gender as drivers in purchasing wine -- 3.3 Retails or alternative stores what wine consumers prefer -- 3.4 How packaging, wine characteristics and region of origin influence the consumer choice -- 3.5 Wine consumers behavior on holiday -- 3.6 Conclusions and discussion -- References -- Further reading -- 4: Sensory and consumer sciences: What is their role as a business tool in the wine sector? -- 4.1 Introduction -- 4.2 Methodology -- 4.3 Results -- 4.3.1 Analytical framework -- 4.3.2 Sensory methods -- 4.3.3 Mixed methods -- 4.3.4 Nonsensory methods

Consumer Science and Strategic Marketing: Case Studies in the Traditional Food Sector aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has been implemented in the food industry for achieving the following strategic aims: rejuvenating product image, shaping new market places, achieving market differentiation and geographical diffusion, achieving customer loyalty, promoting traditional features of the product and defining product positioning in competitive environment. There is an emerging demand from food industry professionals and undergraduate and postgraduate students who attend business and agricultural studies courses who want to gain practical information through real cases and field-based research. This book aims to answer the following questions, amongst others: How research in the field of consumer science became relevant for marketing strategies?, Which tangible economic and financial outcomes have been obtained by the joint work of sensory scientists, researchers in marketing field and food business professionals?, and which communication methods and practices have been relevant to make the most of R & D in the food industry? Through case studies, successful examples and practices are provided, with newer inputs for further theoretical investigation given. Both current and future professionals in the food industry will gain insights that can be used in their business environment

The book discusses recent innovation and diversification paths in agri-food, specifically the linkages among food research and innovation, production, consumption, gastronomy, and place branding as well as technology. It also focuses on EU policies and instruments in support of R & I activities in agri-food, and explores agri-food domains within the context of smart specialisation. Katerina Ciampi Stancova is Scientific Officer at the European Commission, DG JRC in Sevilla, Spain. Her research agenda revolves around cross-sectoral topics such as R & I, smart specialisation, innovation in agri-food, collaboration in quadruple helix, mutual learning, transnational and transregional cooperation, as well as social innovation. Alessio Cavicchi is Associate Professor in Agribusiness at University of Macerata, Italy. His main fields of interest and research are consumer food choice, economics of food quality and safety, and innovation and sustainability in agribusiness and tourism. He has served as an agri-food expert for several DGs of the European Commission, and he is the coordinator of two EU Erasmus+ funded projects: "The Wine Lab" and "FoodBiz."

This paper examines the International Student Competition on Place Brand­ing and Mediterranean Diet held in Fermo, Italy, in the context of the devel­opment of rural areas. This one-week food-related educational programme was organised by the University of Macerata's Department of Education, Cultural Heritage and Tourism in collaboration with The Piceno Laboratory on the Mediterranean Diet, a local network of public and private stakehold­ers committed to the promotion of Fermo area as a touristic destination based on traditional gastronomy. The aim of this study was to understand how and to what extent such food-related educational events may con­tribute to providing students with the knowledge, expertise and soft skills needed for careers in the food tourism sector. Of interest also was how such events may benefit the development of rural areas. The ISC was founded in 2016 and continued in 2017, 2018 and 2019. In order to assess students' perceptions about the experience, specifically regarding what they felt they had learned about food tourism, and which soft skills they had acquired or honed, 13 students who participated in the 2017 event were interviewed for a qualitative study. Moreover, the authors drew upon information gleaned from interactions with students and teachers, as well as with several important actors of the local food and tourism sector, in­cluding tourism and hospitality entrepreneurs and representatives of gov­ernment agencies, with whom they collaborated in the context of planning, running and evaluating the events. The findings show that the ISC can provide students with a good general understanding of the territory and practical knowledge about place branding and food tourism. In terms of career preparation, the combination of fieldwork activities with traditional lectures and group activities was particularly fruitful in promoting soft skills such as communication, efficient use of social media, teamwork, problem-solving and decision making.

This paper examines the International Student Competition on Place Branding and Mediterranean Diet held in Fermo, Italy, in the context of the development of rural areas. This one-week food-related educational programme was organised by the University of Macerata's Department of Education, Cultural Heritage and Tourism in collaboration with The Piceno Laboratory on the Mediterranean Diet, a local network of public and private stakeholders committed to the promotion of Fermo area as a touristic destination based on traditional gastronomy. The aim of this study was to understand how and to what extent such food-related educational events may contribute to providing students with the knowledge, expertise and soft skills needed for careers in the food tourism sector. Of interest also was how such events may benefit the development of rural areas. The ISC was founded in 2016 and continued in 2017, 2018 and 2019. In order to assess students' perceptions about the experience, specifically regarding what they felt they had learned about food tourism, and which soft skills they had acquired or honed, 13 students who participated in the 2017 event were interviewed for a qualitative study. Moreover, the authors drew upon information gleaned from interactions with students and teachers, as well as with several important actors of the local food and tourism sector, including tourism and hospitality entrepreneurs and representatives of government agencies, with whom they collaborated in the context of planning, running and evaluating the events. The findings show that the ISC can provide students with a good general understanding of the territory and practical knowledge about place branding and food tourism. In terms of career preparation, the combination of fieldwork activities with traditional lectures and group activities was particularly fruitful in promoting soft skills such as communication, efficient use of social media, teamwork, problem-solving and decision making.

Purpose
The paper analyses the emerging role of Social Sciences and Humanities (SSH) universities in contemporary society via third- and fourth-mission activities. In particular, the paper investigates the potential contributions that SSH universities can offer in developing and enhancing capacities, supporting the changing conception of innovation coherently through a Smart Specialisation Strategy (S3) approach.


Design/methodology/approach
The case study presents multiple third- and fourth-mission activities carried out by the University of Macerata (Italy). The activities are framed according to the roles universities could have in supporting S3.


Findings
Within third- and fourth-mission activities, SSH universities can play different and broader roles (generative, absorptive, collaborative and leadership), which could support regions in designing and implementing S3.


Practical implications
The paper shows the important contributions that SSH universities can make in their regions, both to support S3 and enhance the transition to sustainable development.


Social implications
The article emphasises SSH universities' multiple contributions to sustainable development and to innovation in the knowledge society/economy framework.


Originality/value
This case study captures SSH universities' contributions to S3 and the wider innovation paradigm, by highlighting their transformational effect on regional economies.

AbstractUniversities have long been considered key players in regional innovation systems and innovation‐driven regional development. In addition, as part of the quadruple helix, they can play a major role in RIS3 design and implementation by acting as civic universities. This contribution differs depending on external and internal factors as well as their interaction. This paper aims to shed light on the main challenges and drivers experienced by five universities whilst taking part in an Erasmus+ project. Adopting a reflexive narrative approach, it investigates to what extent and how they acted as Civic Universities and what they could learn from this quadruple helix interaction. The results show that, even in their diversity, all universities perceived themselves to have acted as CUs in the context of the project.