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Erschienen in:
Social Entrepreneurship and Tourism: Setting the Stage Kapitel lesen Erstes Kapitel lesen

2017 | OriginalPaper | Buchkapitel

Exploring Social Entrepreneurship in Food Tourism

verfasst von : Carol Kline, Karla Boluk, Neha M. Shah

Erschienen in: Social Entrepreneurship and Tourism

Verlag: Springer International Publishing

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Abstract

A variety of food movements have social entrepreneurs at their forefront supporting more sustainable practices: Slow Food, eating local, minimizing food waste, expanding food access, and showing concern for animal welfare. The aim of this chapter is to contribute to the limited research on social entrepreneurs in food-related tourism ventures. Four semi-structured interviews were carried out with food entrepreneurs in North Carolina. Each of the entrepreneurs represents different stages of the food supply chain. Positive Theory of Social Entrepreneurship and Ecological Systems Theory were used as the theoretical frameworks underpinning the research. The research found that food entrepreneurs are consciously focused on value creation beyond the revenue generated by their business. Value was created by giving farmers a voice, providing healthy alternatives, providing education, minimizing environmental impacts, and striving to foster community. Finally, leveraging networks was identified as a key strategy by the social entrepreneurs.

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Vorheriges Kapitel Understanding How Social Entrepreneurs Fit into the Tourism Discourse
Nächstes Kapitel Knowledge Dynamics in the Tourism-Social Entrepreneurship Nexus
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Metadaten
Titel
Exploring Social Entrepreneurship in Food Tourism
verfasst von
Carol Kline
Karla Boluk
Neha M. Shah
Copyright-Jahr
2017
Buch
Social Entrepreneurship and Tourism

Print ISBN: 978-3-319-46516-6

Electronic ISBN: 978-3-319-46518-0

Copyright-Jahr: 2017

DOI
https://doi.org/10.1007/978-3-319-46518-0_8