gastronomic tourism and local development in catalonia
Transcription
gastronomic tourism and local development in catalonia
GASTRONOMIC TOURISM AND TERRITORIAL DEVELOPMENT: THE CASE OF CATALONIA, SPAIN PhD. MARIA DEL PILAR LEAL LONDOÑO [email protected] Vienna, October 2015 CONTENT 1. 2. 3. 4. 5. 6. 7. Conceptualising territorial development and tourism Research questions Conceptual approaches Geographical context: Catalonia Methods Findings Concluding remarks 1. CONCEPTUALISING TERRITORIAL DEVELOPMENT IN TOURISM The key features of local development or Local Economic Development (LED), are to encourage economic growth and to diversify the local economic base. (Ramukumba et al., 2012). Local and territorial development is more closely linked with the intrinsic value of a territorial area’s cultural and regional identity (Bèssiere, 1998). In Europe, territorial development has been promoted through many rural development programmes and policies (Hjalaguer, 1996). Frequently include among their actions the promotion of typical, traditional local or regional products (Ilbery and Kneafsey, 1998; Caldentey, 2001; Tregear et al., 2007). The promotion of such products can serve as part of a wider program for spurring regional development (Tregear et al., 2007). 2. RESEARCH QUESTIONS Which elements made tourism in Catalonia? How those elements distributed over Catalonia? up gastronomic are spatially How gastronomic tourism can contribute to foster territorial development? 3. CONCEPTUAL APPROACHES Relational Economic Geography (Bathelt and Glückler (2003/2011). Neo-institutional approaches in organisational theory (DiMaggio & Powell 1982/1991; Tolbert & Zucker 1983/1996; Scott 2008) 4. GEOGRAPHICAL CONTEXT: CATALONIA The variations between sea level and the highest peaks in the Pyrenees (reaching 3000m a.s.l.) account for the marked climatic and biogeographic contrasts in the region (see, Majoral et al., 2002). 947 municipalities 41 Counties 7.565.503 Inhabitants (IDESCAT, 2013) 15.6 mill. of foreign tourists (OEO, 2013) 10 Tourism brands Tourism represents 12% of Catalan GDP Touristification (López Palomeque, 1997) Uneven territorial distribution of tourism activity. 5. METHODS AND DATA Quantitative 320 Surveys ( 120 producers, 100 retailers, 100 restaurants and hotels) Qualitative Database Gastroteca 2.459 registers SPSS exploratory and inferential statistical analysis 21 semi-structured interviews ( Publicactors, private businesses, intermediaries) Simple Correspondence Analysis (SCA) RESULTS Cartography Simple Correspondence Analysis (SCA) figures Which elements made up gastronomic tourism in Catalonia? 6. FINDINGS Each Brand is evaluated according to ten Food attributes Element associated with local and regional development Integral It must serve all sectors given territory. of a Food attribute Selection criteria Producers, distributors, restaurateurs Michelin starred restaurants It was included all producers, distributors and restaurateurs involved with Gastroteca. Endogenous Using indigenous resources Food associations GA are popular based constructions interested in gastronomy. Balanced It should avoid negative environmental or social tensions Artisan enterprises Popular based It is important a wider participation of society, taking an active role Fairs and events There is a relevant participation of all kind of actors (both public and private). Cooperative It should encourage cooperative learning strategies Cuisine collectives There is a cooperative spirit in these groups Ecological Enhancement of natural resources should be potentiated with the development activities. Quality brands PDO, PGI, “Q” Brand Socio-cultural Indigenous cultural promotion, heritage Fairs and events Are a minority in Agrobusiness activity These brands reflect green conventions These attributes reinforce local culture and in general Catalan food Source: Author’s own based on Rodríguez (1998); Silva Lira (2003); Pike et al. (2006); Noguera (2009); Sánchez Miravet, 2012 How those elements are spatially distributed over Catalonia? 6. FINDINGS: KNOWLEDGE, LEARNING AND INNOVATION Source: Author’s own, 2013 6. FINDINGS: KNOWLEDGE, LEARNING AND INNOVATION Source: Author’s own, 2013 6. FINDINGS: KNOWLEDGE, LEARNING AND INNOVATION Source: Author’s own based on calendario gastronómico made by ACT (2009) and festacatalunya.cat, 2013 Source: Author’s own, 2013 How gastronomic tourism can contribute to foster territorial development? 4. FINDINGS How gastronomic tourism might contribute to territorial development? “if people are looking for it (local food) and you manage to persuade them to visit a particular place, then there is the immediate impact in terms of all the expenses they incur in staying there. But it also has a subsequent impact on trade by increasing demand. So it has a dual component”. (Public actor) “A good example are the calçots of Valls, where there has been an increase in hotel accommodation, restaurants and sales to tourists, which mobilizes other elements in the territory”. (Public actor). 6. FINDINGS How gastronomic tourism might contribute to territorial development? Food attributes by tourism brands (Simple Correspondence Analysis-SCA) TOURISM BRANDS ATTRIBUTES BARCELONA CATALUÑA CENTRAL COSTA BRAVA COSTA DEL GARRAF COSTA DAURADA BARCELONAMARESME PIRINEOS TERRES DE LLEIDA TERRES DE L'EBRE VAL D'ARAN ARTISAN ENTERPRISES 50 78 15 23 44 10 26 11 11 0 FOOD ASSOCIATION 49 40 28 26 19 13 18 44 7 0 PDO, PGI, TE, » Q » LABEL 10 17 11 2 54 7 9 42 43 1 MICHELIN RESTAURANTS 22 6 14 0 2 1 6 0 0 0 EVENTS 5 18 53 26 33 30 45 13 34 0 FAIRS 3 17 26 11 10 11 25 13 14 0 PRODUCERS** 73 294 116 93 155 58 333 171 97 4 DISTRIBUTORS** 68 71 39 35 56 12 112 36 48 1 RESTAURATEURS ** 46 50 65 39 40 12 89 19 39 2 CUISINE COLLECTIVES 1 2 4 3 2 0 4 1 1 0 Catalonia’ tourism brands and it’s position with relation to an “ideal tourism brand” defined by features linked to local development AG: Gastronomic Association The “ideal tourism brand” presents a strong association with the “producer” and “distributor” attributes. It is also associated with the AG attribute. EA: Artisan Enterprise CC: Cuisine Collectives DOP,IGP,Q: Quality certifications Producers The brand closest to the “ideal tourism brand” is Cataluña Central. This brand is closest to the AG, producer and distributor attributes. It is also close to the EA attribute. Distributors Restaurateurs Fairs Events 7. CONCLUDING REMARKS Mature trajectory in tourism manifest in an innovative food environment. The identification of "innovative environment" leads to raise a visible regional disparities in terms of the development of food tourism in Catalonia. “Cuisine Collectives” are an innovative organizational form and representative of an approach "bottom-up" of local and regional development. Creative and innovative restoration and production of "innovative environments" are generated by the creation and transfer of knowledge. However, it not only exclusive of restoration. 7. CONCLUDING REMARKS It is recognized the potential of food tourism as a territorial catalyst not only in economic, but also social, cultural and environmental. However, its consequences must be seen as the ability to promote craft enterprises, promote the inclusion of producers, retailers and restaurateurs and strengthen food associations, these elements are consider as "ideals" on the road to foster local and regional development as a result of food tourism. THANKS FOR YOUR ATTENTION [email protected] [email protected] 22