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Collaborative knowledge production development and action design between university researchers and local stakeholders in food tourism: a study of the practical value of tacit knowledge sharing

Author :	Yukari Higuchi & Yasuhiro Yamanaka
School/Work Place :	Hokkaido University, Japan
Contact :	y.higuchi@ees.hokudai.ac.jp
Year :	2017

Increasingly, literature has depicted food tourism as a powerful contributor to the ‘triple bottom line’ of economic, social, and environmental sustainability in rural communities (e.g. Sidali et al., 2015; Sims, 2009; Everret & Aitchson, 2008). When it is adeptly managed with proper knowledge, food tourism represents an alternative means of local development. It has the potential to strengthen a community’s identity, enhance appreciation of the environment, and encourage the regeneration of local heritage and the economy. Thus far, however, there has been limited research about the emerging role of university researchers in bolstering the food tourism industry.

Higuchi & Yamanaka, Collaborative knowledge production development and action design between university researchers and local stakeholders in food tourism PP.pdf

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Registered Date :: 2017.08.17; 14:37:14

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Article URL :: https://www.besteducationnetwork.org/Papers_Presentations/15588

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