Presentation of research at Stockholm Gastronomy Conference 2023

Daniel Laven and Wilhelm Skoglund presented their experiences from developing an international interdisciplinary master program: Master of Food City Design. Delivered through the UNESCO Creative Cities Network, the master program started in Parma in 2019, in a collaboration between four universities. Some of the issues in focus in the program have included healthy food systems, society-building of the future and how cities can be designed based on food, Sámi food culture and the role of chefs in education.

Beatrix Schützer, University of Gothenburg, presented her study of farmers’ visions and conditions for building relational bonds with their customers in the restaurant business. Through interviews with farmers and participatory observation at the farmers’ workplace, the study reveals farmers multifaceted perspectives on interaction, trust, and in-person meetings with restaurants. The results also show that close relations between farmers and restaurants is crucial for progressing knowledge about food quality as well as building reciprocal trust. However, it is not always a straightforward solution as many farmers perceive costumer relationships as complex and time-consuming.

Beatrix Schützer presenting her research on the relationship between farmers and restaurants.

Emma Björner presented her ongoing analysis of Swedish food strategies with a focus on how ‘sense of place’ is narrated and exemplified in the strategies in relation to local food. Initial findings show that local food is narrated as meaningful and important in driving development and in creating experiences, attractivity, pleasure and well-being. Relatedly, local food is depicted as an identity creator, with potential to strengthen place identity.

Emma Björner presenting her research on sense of place in Swedish food strategies.